12 Delicious 1970s French Strawberry Pie Recipes

Fancy a sweet trip down memory lane? The 1970s were a golden era for French strawberry pies, blending simplicity with elegance in every slice. Perfect for home cooks looking to add a touch of vintage charm to their dessert repertoire, these 12 recipes promise to delight. Whether you’re hosting a dinner party or craving a seasonal treat, get ready to whisk, bake, and savor the flavors of yesteryear. Let’s dive in!

Classic 1970s French Strawberry Pie with Fresh Cream

Unveiling a timeless dessert that transports you straight to the heart of 1970s French patisserie, this strawberry pie is a symphony of ripe, juicy berries and velvety fresh cream encased in a buttery, flaky crust. Perfect for summer gatherings, its simplicity belies the elegance it brings to any table.

Ingredients

• Pie crust – 1 (9-inch)
• Strawberries – 2 lbs, hulled and halved
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Water – ½ cup
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie plate, trimming and crimping the edges as desired. Prick the bottom with a fork and bake for 10-12 minutes until lightly golden. Let cool.
2. In a medium saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5-7 minutes. Tip: For a smoother filling, mash some strawberries while cooking.
3. Remove from heat and let the strawberry mixture cool slightly before pouring into the baked pie crust. Chill in the refrigerator for at least 2 hours to set.
4. In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for 10 minutes before whipping to ensure the cream whips up nicely.
5. Spread the whipped cream over the chilled strawberry filling. Tip: Use a piping bag for decorative swirls for an extra elegant touch.

Zesty yet sweet, this pie offers a delightful contrast between the creamy topping and the tangy strawberry filling. Serve it chilled, garnished with fresh mint leaves or a drizzle of melted chocolate for a decadent twist.

Vintage French Strawberry Pie with Almond Crust

Perfectly balancing the sweetness of summer strawberries with the nutty richness of an almond crust, this vintage French strawberry pie is a celebration of simplicity and elegance. Its timeless appeal lies in the harmony of textures and flavors, making it a must-try for any dessert enthusiast.

Ingredients

• Almond flour – 1.5 cups
• Butter – ½ cup, chilled
• Sugar – ¼ cup
• Salt – ¼ tsp
• Strawberries – 2 cups, hulled and sliced
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, combine almond flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Tip: Use the bottom of a measuring cup to smooth the crust.
4. Bake the crust for 15 minutes, or until lightly golden. Let it cool completely.
5. In a large bowl, toss strawberries with cornstarch and lemon juice until evenly coated. Tip: Let the mixture sit for 10 minutes to allow the strawberries to release their juices.
6. Pour the strawberry mixture into the cooled crust, spreading it evenly.
7. Bake the pie for 25 minutes, or until the filling is bubbly and the crust is deep golden. Tip: Place a baking sheet under the pie dish to catch any drips.
8. Remove the pie from the oven and let it cool to room temperature before serving.

Golden and fragrant, this pie offers a delightful contrast between the crisp almond crust and the juicy, vibrant strawberry filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

1970s Style French Strawberry and Rhubarb Pie

Few desserts capture the essence of summer quite like a classic French Strawberry and Rhubarb Pie, a delightful throwback to the 1970s with its perfect balance of tart and sweet, encased in a buttery, flaky crust.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, chilled and diced
• Sugar – 1 cup
• Salt – ½ tsp
• Strawberries – 2 cups, hulled and halved
• Rhubarb – 2 cups, diced
• Egg – 1, beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour, sugar, and salt. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp of ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out one disk on a floured surface to fit a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
6. In a separate bowl, toss strawberries and rhubarb with ¾ cup sugar. Let sit for 15 minutes to macerate.
7. Pour the fruit mixture into the pie crust. Dot with 2 tbsp of butter.
8. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits in the top for venting.
9. Brush the top with beaten egg and sprinkle with remaining sugar. Tip: The egg wash gives the pie a beautiful golden finish.
10. Bake for 45-50 minutes, until the crust is golden and the filling is bubbling. Tip: Place a baking sheet under the pie to catch any drips.

With its lusciously juicy filling and crisp, golden crust, this pie is a celebration of summer’s bounty. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

French Strawberry Pie with a Buttery Shortbread Crust

Amidst the warmth of summer, nothing captivates the palate quite like the harmonious blend of ripe strawberries and a crumbly, buttery crust, a testament to the simplicity and elegance of French patisserie.

Ingredients

• Flour – 1 ½ cups
• Butter – ½ cup, chilled and cubed
• Sugar – ¼ cup
• Salt – ¼ tsp
• Strawberries – 2 cups, hulled and sliced
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine flour, sugar, and salt; pulse to mix.
3. Add chilled butter cubes; pulse until mixture resembles coarse crumbs.
4. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
5. Bake the crust for 20 minutes, or until lightly golden. Let cool slightly.
6. In a bowl, toss strawberries with cornstarch and lemon juice until evenly coated.
7. Arrange the strawberry mixture over the cooled crust, spreading evenly.
8. Bake for 25 minutes, or until the strawberries are bubbly and the crust is golden brown.
9. Cool the pie on a wire rack for at least 1 hour before serving.

Zesty yet sweet, this pie offers a delightful contrast between the juicy strawberries and the crisp, buttery crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Retro French Strawberry Pie with Vanilla Custard

Yield to the allure of a bygone era with this Retro French Strawberry Pie, a sublime dessert that marries the juiciness of fresh strawberries with the creamy indulgence of vanilla custard, all encased in a buttery, flaky crust.

Ingredients

• Pie crust – 1 (9-inch)
• Strawberries – 2 cups, hulled and halved
• Sugar – 1/2 cup
• Cornstarch – 2 tbsp
• Vanilla extract – 1 tsp
• Egg yolks – 2
• Milk – 1 cup
• Heavy cream – 1/2 cup

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Bake for 10 minutes, then let cool.
2. In a bowl, toss the strawberries with 1/4 cup sugar and cornstarch until evenly coated. Spread the mixture over the cooled crust.
3. For the custard, whisk together the remaining sugar, vanilla extract, egg yolks, milk, and heavy cream in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5 minutes. Tip: Ensure the custard coats the back of a spoon for the perfect consistency.
4. Pour the custard over the strawberries, smoothing the top with a spatula. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Covering the pie with plastic wrap directly on the surface prevents a skin from forming.
5. Before serving, let the pie sit at room temperature for 10 minutes to enhance the flavors. Tip: Garnish with fresh mint leaves for a pop of color and freshness.

Relish the contrast of textures in every bite, from the crisp crust to the velvety custard and the burst of strawberry sweetness. Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.

1970s French Strawberry Pie with a Lattice Top

This timeless 1970s French Strawberry Pie with a Lattice Top marries the simplicity of fresh strawberries with the elegance of a handmade lattice crust, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1/2 cup, chilled
• Water – 1/4 cup, ice cold
• Strawberries – 4 cups, hulled and halved
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Divide the dough in half. Roll out one half to fit a 9-inch pie plate. Trim the edges.
5. In another bowl, toss strawberries with remaining sugar, cornstarch, and lemon juice. Let sit for 10 minutes.
6. Pour the strawberry mixture into the pie crust. Roll out the remaining dough and cut into strips for the lattice top.
7. Weave the strips over the filling. Trim and crimp the edges. Tip: For a golden crust, brush the lattice with a beaten egg before baking.
8. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any spills.
9. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

The pie boasts a flaky, buttery crust that contrasts beautifully with the juicy, sweet-tart strawberry filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

French Strawberry and Chocolate Pie from the 1970s

Just imagine a dessert that transports you straight to a quaint Parisian café in the 1970s, where the air is sweet with the aroma of fresh strawberries and rich chocolate. This French Strawberry and Chocolate Pie is a decadent throwback, combining the juiciness of ripe strawberries with the luxurious depth of dark chocolate, all encased in a buttery, flaky crust.

Ingredients

• Pie crust – 1 (9-inch)
• Fresh strawberries – 2 cups, sliced
• Dark chocolate – 1 cup, chopped
• Heavy cream – 1 cup
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F. Blind bake the pie crust for 10 minutes, then remove from oven and let cool. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. In a saucepan over low heat, melt the dark chocolate with heavy cream and butter, stirring constantly until smooth. Tip: Ensure the heat is low to prevent the chocolate from seizing.
3. Pour the chocolate mixture into the cooled pie crust, spreading evenly with a spatula.
4. Arrange the sliced strawberries on top of the chocolate layer in a decorative pattern. Tip: For an elegant finish, start from the outer edge and work your way in.
5. Refrigerate the pie for at least 2 hours, or until the chocolate layer is set.

Now, this pie offers a delightful contrast between the crisp crust, the velvety chocolate, and the fresh, tangy strawberries. Serve it chilled, perhaps with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of sophistication.

1970s French Strawberry Pie with Whipped Cream Topping

Savored in the height of 1970s elegance, this French Strawberry Pie with Whipped Cream Topping marries the simplicity of fresh ingredients with the sophistication of classic pastry techniques. Its vibrant layers and creamy finish promise a dessert that’s as visually stunning as it is delicious.

Ingredients

• Pie crust – 1, pre-baked
• Fresh strawberries – 4 cups, hulled and halved
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Water – 1 cup
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F if your pie crust isn’t pre-baked, then bake for 15 minutes or until golden. Let cool completely.
2. In a saucepan over medium heat, combine strawberries, sugar, cornstarch, and water. Stir constantly until the mixture thickens, about 5 minutes. Tip: For a smoother filling, mash half the strawberries before cooking.
3. Pour the strawberry mixture into the cooled pie crust, spreading evenly. Chill in the refrigerator for at least 2 hours to set.
4. While the pie chills, whip the heavy cream and vanilla extract until stiff peaks form. Tip: Chill your mixing bowl and beaters for 10 minutes before whipping to ensure maximum volume.
5. Spread the whipped cream over the chilled strawberry filling. Tip: Use a piping bag for decorative swirls or peaks for an extra elegant finish.

The pie offers a delightful contrast between the crisp crust, the lush strawberry filling, and the airy whipped cream. Serve it chilled with a sprinkle of fresh strawberry slices on top for a touch of color and freshness.

French Strawberry Pie with a Hint of Mint

Delight in the harmonious blend of sweet strawberries and refreshing mint in this exquisite French Strawberry Pie, a dessert that promises to elevate your summer dining experience with its vibrant flavors and elegant presentation.

Ingredients

• Pie crust – 1, pre-made
• Fresh strawberries – 4 cups, hulled and sliced
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Fresh mint leaves – 2 tbsp, finely chopped
• Water – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pre-made pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges with a knife.
3. In a medium saucepan, combine the strawberries, sugar, cornstarch, and water. Stir gently to mix.
4. Cook the strawberry mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-7 minutes. Tip: For a smoother filling, mash some of the strawberries as they cook.
5. Remove the saucepan from heat and stir in the chopped mint leaves. Let the mixture cool for 10 minutes.
6. Pour the strawberry filling into the prepared pie crust, spreading it evenly.
7. Bake the pie in the preheated oven for 25 minutes, or until the crust is golden brown. Tip: Cover the edges of the pie crust with aluminum foil if they begin to brown too quickly.
8. Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours, before serving. Tip: For an extra refreshing touch, serve the pie chilled.

Now, this French Strawberry Pie with a Hint of Mint offers a delightful contrast of textures, from the flaky crust to the juicy, slightly firm strawberry filling. The subtle mint undertone adds a surprising freshness that makes each bite irresistibly light. Consider garnishing with additional mint leaves or a dollop of whipped cream for an extra layer of indulgence.

1970s French Strawberry Pie with a Crumbly Streusel Topping

Zesty and vibrant, this 1970s French Strawberry Pie with a Crumbly Streusel Topping is a delightful throwback to a time when desserts were both simple and sophisticated. Its buttery crust and juicy strawberry filling, crowned with a golden streusel, make it a timeless classic that’s perfect for any summer gathering.

Ingredients

• Flour – 1 ½ cups
• Butter – ½ cup, cold and cubed
• Sugar – ¾ cup
• Strawberries – 2 cups, hulled and sliced
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C). Tip: Ensuring your oven is properly preheated is key to achieving a perfectly golden crust.
2. In a large bowl, mix 1 cup of flour and ¼ cup of sugar. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs. Press this mixture into a 9-inch pie dish to form the crust.
3. In another bowl, toss the strawberries with the remaining ½ cup of sugar, ½ cup of flour, and lemon juice until evenly coated. Tip: Letting the strawberry mixture sit for 10 minutes before baking enhances the flavors.
4. Pour the strawberry mixture over the crust. Sprinkle the remaining crumb mixture evenly over the top.
5. Bake for 45 minutes, or until the streusel topping is golden brown and the strawberry filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips and prevent a mess in your oven.

Sumptuously tender with a contrast of textures, this pie offers a buttery crunch against the soft, sweet strawberries. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

French Strawberry Pie with a Sweet Glaze

Nothing heralds the arrival of summer quite like the vibrant hues and succulent flavors of fresh strawberries, especially when they’re nestled in a buttery, flaky crust and adorned with a glossy sweet glaze. This French Strawberry Pie is a celebration of simplicity and elegance, offering a dessert that’s as delightful to behold as it is to devour.

Ingredients

• Pie crust – 1 (9-inch)
• Strawberries – 4 cups, hulled and halved
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Water – ½ cup
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges with a knife or scissors.
3. In a large bowl, toss the strawberries with ½ cup of sugar and let them sit for 10 minutes to draw out the juices. Tip: This step enhances the natural sweetness and flavor of the strawberries.
4. In a small saucepan, whisk together the remaining ¼ cup of sugar, cornstarch, and water over medium heat until the mixture thickens and becomes translucent, about 5 minutes. Tip: Stir constantly to prevent lumps from forming.
5. Remove the saucepan from heat and stir in the lemon juice. This adds a bright acidity that balances the sweetness of the glaze.
6. Drain the strawberries, reserving the juices, and arrange them in the prepared pie crust.
7. Pour the glaze over the strawberries, ensuring they’re evenly coated. Tip: For an extra glossy finish, brush the top of the pie with a little reserved strawberry juice.
8. Bake the pie for 25 minutes, or until the crust is golden and the glaze is bubbly.
9. Allow the pie to cool completely on a wire rack before serving to let the glaze set properly.

Zesty and fresh, this French Strawberry Pie boasts a perfect harmony of textures—from the crisp crust to the juicy berries enveloped in a silky glaze. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent contrast, or enjoy it as is to savor the pure, unadulterated essence of summer.

1970s French Strawberry Pie with a Flaky Puff Pastry

Fashioned in the era of disco and bold flavors, this 1970s French Strawberry Pie with a Flaky Puff Pastry is a delightful throwback that marries simplicity with sophistication. Its buttery crust and fresh strawberry filling offer a timeless taste that’s as appealing today as it was decades ago.

Ingredients

– Puff pastry – 1 sheet
– Fresh strawberries – 2 cups, sliced
– Sugar – ½ cup
– Cornstarch – 2 tbsp
– Lemon juice – 1 tbsp
– Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface to a 12-inch square, then transfer to the prepared baking sheet.
3. In a bowl, mix the sliced strawberries, sugar, cornstarch, and lemon juice until the strawberries are evenly coated.
4. Spoon the strawberry mixture onto the center of the puff pastry, leaving a 2-inch border around the edges.
5. Fold the edges of the puff pastry over the strawberries, pleating as you go to create a rustic border.
6. Brush the edges of the pastry with the beaten egg for a golden finish.
7. Bake for 25-30 minutes, or until the pastry is puffed and golden and the strawberry filling is bubbly.
8. Allow the pie to cool for at least 10 minutes before serving to let the filling set.
Tip: For an extra glossy finish, brush the pastry with a simple syrup after baking.
Tip: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Tip: If the edges of the pastry begin to brown too quickly, cover them with foil to prevent burning.
A masterpiece of texture and taste, this pie boasts a flaky, buttery crust that contrasts beautifully with the juicy, sweet-tart strawberry filling. For a festive touch, garnish with fresh mint leaves or a dusting of powdered sugar just before serving.

Conclusion

Nothing brings back the charm of the 1970s like these delightful French strawberry pie recipes! Each one offers a unique twist on a classic, ensuring there’s something for every taste. We’d love to hear which recipe stole your heart—drop us a comment below. And if you enjoyed this sweet trip down memory lane, don’t forget to share the love on Pinterest. Happy baking!