A humble pie made with strawberries, egg yolks, breadcrumbs, and a buttery crust. Bread and Butter Strawberry Pie is weirdly perfect.
So, here’s the deal. When I first saw the words Bread and Butter Strawberry Pie in an old recipe binder at my aunt’s house, I laughed out loud. I legit thought it was a joke. Like—who decided to put breadcrumbs in a pie? Was this born out of a wartime ration cookbook? Was someone just bored and had stale bread lying around?
But I couldn’t stop thinking about it. You know how some things just sit in the back of your mind like a dusty file you can’t delete? That was this pie. So, I gave it a go. I had strawberries that were a little too soft for snacking, a pie crust hanging out in my freezer for (way too) long, and a half-used box of panko I usually only pull out for chicken tenders. It was fate, honestly.
And you know what? It slapped. The texture is somewhere between a custard and a bread pudding—soft, smooth, just sweet enough, with this golden crust that doesn’t try too hard. It’s not a showstopper in the looks department, but the second someone takes a bite, they’re like “Wait… what is this?”
Why You’ll Love This Bread and Butter Strawberry Pie Recipe?
Here’s what surprised me: this pie has absolutely no business being as good as it is. It makes zero sense on paper. But it works. Actually, it more than works.
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First off, it’s creamy—without any cream. The breadcrumbs soak up the strawberry puree and egg yolks and turn into this melt-in-your-mouth filling.
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It’s got depth. The butter adds that round, warm flavor you don’t get in traditional fruit pies.
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No gelatin, no cornstarch weirdness, no gloopy red mess. Just natural strawberry flavor and a texture that feels homemade in the best possible way.
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And it’s low effort. No making custard on the stove. No chilling pie dough. You’re mostly just whisking and waiting.
This isn’t the kind of pie you pull out at a fancy dinner party. It’s the pie you serve after Sunday lunch, when everyone’s wearing socks and laughing about something dumb that happened two decades ago.
Ingredient Notes:
Alright, let’s unpack this ingredient list together, because it sounds like a kitchen experiment gone rogue. But once you understand the why behind each one, it clicks.
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Pie crust – Store-bought is fine. You want simple and buttery. If you’ve got homemade dough, go for it—but honestly, I never do.
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Strawberries (1 lb) – Fresh is best. And no need to be fancy here—ugly strawberries totally work since they’re getting blended anyway.
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Egg yolks (4) – These bind everything together and give it that silky texture. They’re kind of the unsung heroes here.
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Panko breadcrumbs (1/2 cup) – I know, I know. But trust me—panko gives it a light, even texture that’s less dense than regular breadcrumbs.
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Sugar (1/2 cup) – It’s dessert. Not too much, not too little.
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Butter (2 tbsp) – Cut into small pieces. It adds richness and honestly just makes it taste… right.
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Vanilla (1 tsp) – Totally optional but it adds a cozy undertone that ties everything together.
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Food coloring – I’ve used it once. Didn’t the second time. No regrets either way.
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Whipped cream – Because pie without whipped cream is just fruit in a crust. You know it’s true.
How To Make Bread and Butter Strawberry Pie?
Let’s do this. This is one of those “you can make it while half-watching a Netflix series” kind of bakes.
Step 1: Pre-bake your crust
Preheat your oven to 375°F. Lay your pie crust in a 9-inch dish, prick the bottom a few times (I always forget until it puffs up—don’t be like me), then line it with parchment and fill it with pie weights or dried beans. Bake for 8–10 minutes. Let it cool while you make the filling.
Step 2: Puree those berries
Blend the strawberries until smooth, then push them through a mesh sieve to get rid of seeds. You’ll be shocked how much pulp gets caught—it’s oddly satisfying.
Step 3: Mix up the filling
Whisk your egg yolks into the strawberry puree. Then add breadcrumbs and sugar. Stir until it all comes together. Toss in the butter chunks and vanilla. Don’t worry if the butter isn’t fully mixing in—it’ll melt in the oven and do its thing.
Step 4: Fill and bake
Pour the strawberry mix into your cooled crust and slide it into a 350°F oven for 30 minutes. The edges will look set, and the middle will still wiggle a little. That’s your sign to pull it.
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Step 5: Cool and chill
Let it cool on the counter first (no fridge shock for this one), then chill it in the fridge for at least 90 minutes. It firms up beautifully, and the flavor mellows into something really comforting.
Step 6: Serve with a dollop of whipped cream
Big, messy swirls are encouraged. No piping bags, please.
Storage Options:
I mean, technically this serves 6–8. In reality? Four if you’re all emotionally attached to dessert.
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Fridge: Keep it covered. It’ll last 3–4 days easy, maybe more. The filling just keeps getting better.
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Freezer: I wouldn’t. It messes with the texture. That said, I have eaten a frozen slice in desperation. Wasn’t the worst thing I’ve done.
Variations and Substitutions:
Don’t have an ingredient? Want to play around? Go for it. This pie is forgiving.
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Use raspberries or mixed berries instead of strawberries.
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Gluten-free breadcrumbs and crust? Totally works. I tried it once by accident (bought the wrong box) and it was still amazing.
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No food coloring? Honestly, skip it. Natural pink is lovely.
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Add fresh sliced berries on top if you want a little texture contrast.
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Add a tiny pinch of cinnamon or cardamom for a warm, cozy twist.
You can make it your own. That’s half the fun.
What to Serve with Bread and Butter Strawberry Pie?
This pie holds its own, but here are some great ways to enjoy it:
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Hot coffee or black tea – Especially in the morning. Not that I’ve ever eaten pie for breakfast. (I have.)
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Vanilla ice cream – A classic for a reason.
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Glass of sparkling rosé – Okay, now we’re fancy.
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Crumbly oat cookies on the side – I’ve done this once and now I can’t stop.
Frequently Asked Questions:
Can I use frozen berries?
Yes. Just thaw and drain them first so you don’t end up with soup.
Does it really taste good with breadcrumbs?
I swear. I had doubts. My friends had doubts. Everyone now asks for the recipe.
Can I make it a day ahead?
Absolutely. In fact, it’s even better the next day once the flavors have had a minute to hang out.
So there you go. Bread and Butter Strawberry Pie—the pie that sounds weird, looks plain, and somehow ends up stealing the show. If you make it, I’d seriously love to hear what you thought. Did your family freak out over the breadcrumbs? Did your crust shrink weirdly and you just went with it anyway? Tell me everything.
Because if there’s one thing better than pie, it’s talking about pie.
Want the recipe card or tips on making your own whipped cream without a mixer? You know where to find me.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bread and Butter Strawberry Pie
Ingredients
- 1 store-bought pie crust defrosted
- 1 pound fresh strawberries hulled
- 4 large egg yolks
- 1/2 cup plain panko breadcrumbs
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter cut into small pieces
- 1 teaspoon vanilla extract
- Red or pink food coloring optional
- 1 cup whipped cream for garnish
Instructions
Preheat the Oven and Prepare the Crust
- Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the defrosted store-bought crust. Prick the base of the crust in several places using a fork. Line the crust with parchment paper and fill it with dried beans or pie weights. Blind bake the crust for 8 to 10 minutes, then remove the weights and parchment. Allow the crust to cool completely before proceeding.
Prepare the Filling
- Reduce the oven temperature to 350°F (175°C). In a blender, purée the hulled strawberries until smooth. Pass the purée through a fine mesh sieve to remove seeds and pulp, collecting only the smooth liquid.
Combine the Ingredients
- In a large mixing bowl, whisk the egg yolks into the strawberry purée until fully incorporated. Add the panko breadcrumbs and granulated sugar, whisking to combine. Stir in the butter pieces (they do not need to be melted) and vanilla extract. If desired, add a few drops of food coloring to enhance the color.
Fill and Bake the Pie
- Pour the strawberry mixture into the cooled pie crust. Transfer to the oven and bake for 30 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and allow to cool to room temperature.
Chill and Serve
- Refrigerate the pie for at least 1 to 1½ hours, or until fully set. Slice and serve chilled, garnished with whipped cream.
Notes
- Replace the store-bought pie crust with a gluten-free pie crust, either homemade or commercially available.
- Use certified gluten-free panko breadcrumbs in place of regular panko. These are available at most major grocery stores or specialty food retailers.
- Always verify that your food coloring and vanilla extract are labeled gluten-free, especially when cooking for individuals with celiac disease.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
