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Haussner's Strawberry Pie
Few desserts capture the essence of early summer as beautifully as a strawberry pie. Its appeal begins with the fruit itself: ruby‑red berries, sliced and heaped generously into a flaky, buttery crust, releasing their natural juices as they mingle with just enough sugar to enhance their brightness.
The filling becomes a celebration of contrasts—sweet yet tart, soft yet structured—held together by a gentle glaze that lets the strawberries remain the star.
Historically, strawberry pies gained popularity in the United States during the early 20th century, when refrigeration made it easier to keep delicate fruits fresh. They quickly became a staple of picnics, potlucks, and family gatherings.
In the early 20th century,
The famous Haussner’s restaurant in Baltimore adapted the traditional Strawberry Pie recipe by adding a pastry cream, creating one of their memorable signature dishes. No one that has ever tried it will go back to the traditional recipe.
A strawberry pie fits effortlessly into any moment;
served as a refreshing dessert after dinner,
a sweet afternoon snack, or a bright addition to brunch.
Ingredients
1 Deep Dish 9” pie crust, prebaked
Glaze:
1-1/2 Cups water
1 1/2 Cups sugar
1/2 Tsp. strawberry extract
1/2 Tsp red food coloring
3 Tbsp. cornstarch, dissolved in 1/2 cup water
Pastry Cream:
3 egg yolks
1/2 Cup plus 2 tablespoons sugar
1/4 Cup flour
1 Cup milk
1-1/2 teaspoons vanilla
1-/2 tablespoons butter, softened
The Pie:
1-1/2 pints fresh strawberries, washed, hulled, and halved
Whipped cream or Whipped Topping
1/4 cup slivered almonds
30 mins
Prep Time:
0 mins
Cook Time:
30 mins
Total Time:
Tags:
4-6
Servings:
Dessert
Course:
Human
Human or Dog:
Published:
August 4, 2026
Instructions
Begin by making a glaze:
1. Bring 1 1/2 cups water to a boil and add sugar, strawberry extract, and red food coloring.
2. Add dissolved cornstarch and stir over medium-high heat until mixture thickens. Remove from stove and set aside to cool.
Make the pastry cream:
1. Scald milk in saucepan and set aside.
2. In a bowl, whisk together the egg yolks and the sugar until light in color and very thick, then beat in the flour.
3. Pour the warm milk slowly into the egg mixture and blend well.
4. Pour the mixture into a saucepan and cook over low heat, stirring with a whisk until mixture comes to a boil. It will appear lumpy at first; keep whisking. Make sure mixture does not stick to the bottom of the pan and burn.
5. Remove from heat. Add vanilla and butter.
6.Cover surface with buttered wax paper so it does not form a skin. Allow to cool.
Pastry cream can be kept in the refrigerator for several days or it may be frozen.
Assemble the pie:
1. Spread the prepared pastry cream in the bottom of the prebaked pie shell.
2. Pour in 1/2 pint of strawberries, cover with 1/2 the glaze, add remaining strawberries and cover with the remaining glaze.
3. Chill and serve.
Decorate the rim of the pie with a circle of whipped cream and sprinkle with slivered almonds, or serve the whipped cream and almonds on the side to be added to the plated pie.
Notes/Variations
Notes:
Dog Commentary:
Leeloo Says “I hope this recipe brings back fond memories for those that are fortunate to have known Haussners’s. I hope it creates new memories for those that haven’t”