As colorful as it is delicious, my simple strawberry pie recipe is the best way to make use of the season’s bounty of strawberries. Your guests will be going back for seconds and thirds thanks to the golden flaky crust and sweet berry filling with a subtle lemony kick.
I make my refreshing strawberry pie without jello or gelatin and instead thicken the fresh strawberry filling with cornstarch. Berries are very juicy, and without a thickening agent, the filling will be too runny, and you’ll end up with a soggy crust. Cornstarch helps the filling set up nicely without changing the flavor. For more strawberry desserts, try my strawberry cake recipe, strawberry cobbler recipe, and strawberry tart recipe.
What you need to make this recipe
Pie crust — either a store-bought or homemade pie crust will work. You will need to blind bake the pie crust before making the filling.
Strawberries — fresh strawberries are key for the flavor in this pie. I do not recommend using frozen strawberries for the filling. They will be too soft and watery when thawed.
Sugar — granulated sugar (aka white sugar) adds sweetness to balance the slightly tart berries.
Cornstarch — cornstarch thickens the strawberry filling.
Lemon juice — fresh lemon juice adds tang and brightness to complement the sweetness of the pie.
To serve — this is optional, but I highly recommend serving a slice of the pie with a dollop of whipped cream or a scoop of vanilla ice cream!
How to make strawberry pie
1. Bake the pie crust and allow it to cool completely before continuing. Halve the strawberries with a sharp knife. Place half the sliced strawberries in a large bowl for now.
2. Add the remaining fresh berries to a medium saucepan with granulated sugar, 1/4 cup of water, and fresh lemon juice. Stir to combine. Mash the strawberries until chunky, then place the pot over medium heat and bring the mixture to a boil, stirring occasionally. The gooey mixture will resemble strawberry jam.
3. Reduce the heat to medium-low. Dissolve the cornstarch with the remaining 1/4 cup of water in a small bowl.
4. Stir it into the strawberry mixture and simmer for about 5 minutes. Remove the strawberry mixture from the heat and let it cool for 10 minutes.
5. Pour the strawberry pie filling over the remaining strawberries and stir to coat.
6. Scoop the strawberry mixture into the baked pie crust. Chill the pie, uncovered, for at least 3 hours before slicing and serving.
How to blind bake a pie crust
If you are using a homemade pie crust for this fresh strawberry pie recipe, follow my easy steps for how to blind bake a pie crust for a flawless golden brown pie shell. You will line a pie dish with the pie dough, then fill it with parchment paper or aluminum foil and pie weights (or dried beans, rice, or lentils), and bake it until golden brown. If you are using store-bought pie dough sheets or a preshaped pie shell, bake it according to the package instructions.
How do you thicken strawberry pie filling?
Cornstarch is the best thickener for this pie filling! It sets firm and clear, creating a beautiful fresh strawberry filling that also holds up well when sliced. Cornstarch is activated by heat, so it is cooked with the mashed strawberries and then stirred together with fresh berries, and sets once chilled. You must refrigerate the assembled pie or the cornstarch will not set properly.
Why is my pie watery?
There are a couple of reasons this can happen. If the cornstarch mixture isn’t cooked fully, or until thick and clear, the pie filling will be runny and not set well. If the cooked mixture isn’t cooled for 10 minutes before stirring in the fresh berries, the heat can start to break down the berries and cause them to release their juices, making a watery or running filling.
What are some variations I can make to this recipe?
Add other fresh berries with the strawberries for a mixed fruit filling. Make a simple chocolate ganache and spread a thin layer on the bottom of the baked crust before adding the strawberry filling.
Switch up the crust
Try this pie filling with a graham cracker crust for a super easy fresh strawberry pie! You can also swap the graham cracker crumbs for finely crushed pretzels in the same recipe for a tasty pretzel crust. For a chocolatey spin, use an Oreo pie crust.
Can I make this Gluten-free?
Yes! You can use gluten-free baking flour to make a homemade pie crust or purchase a premade gluten-free pie crust. The filling is naturally gluten-free thanks to the use of cornstarch as a thickening agent.
How do you store Strawberry Pie?
Wrap the pie tightly in plastic wrap or place in an airtight container and refrigerate for up to 3 days.
Can I freeze the pie?
I do not recommend freezing the pie due to the fresh strawberries in the filling. Once defrosted, the filling will become very soft and watery.
Pro tips for making this recipe
- If you’re using a premade refrigerated pie crust, be sure to follow the package instructions for blind baking the shell.
- For extra bright flavor in the filling, grate the lemon zest from 1 lemon before juicing it, and add it into the filling along with the lemon juice.
- To add a decorative top, add additional strawberries on top of the filling, arranged in a decorative pattern. Then, microwave 3 tablespoons of strawberry jam with 1 tablespoon of water, just until melted. Brush the glaze over the top of the pie and chill.
- Chill the pie before slicing. Chilling the pie for at least 3 hours will let the berry filling gel and set.
- If you have leftovers, blend a thin slice of pie with vanilla ice cream and milk for a delicious strawberry pie milkshake!
Frequently asked questions
I do not recommend using frozen strawberries. Once thawed, they are very soft and very liquidy, which will cause the filling not to set properly.
You can prepare the pie crust and pie filling in advance and then assemble the pie the day you want to serve it. You can blind bake the crust up to 2 days ahead of time and refrigerate. And you can make the filling a day in advance.
Lightly sweetened whipped cream or vanilla ice cream are delicious, decadent toppings. But this fresh berry pie is just as tasty without them!
If you love this recipe try these out!
If you’ve tried this strawberry pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Strawberry Pie
Video
Equipment
- Pie pan
- Saucepan
- Bowl
Ingredients
- 1 pie crust
- 2½ pounds fresh strawberries hulled (1125g)
- ¾ cup granulated sugar (150g)
- 5 tablespoons cornstarch
- 1 tablespoon fresh lemon juice (15mL)
- ½ cup water (120mL)
- Sweetened whipped cream for serving
Instructions
- Bake the pie crust according to the package instructions or as directed in the recipe. (See Notes for baking a homemade pie crust.) Let the crust cool completely before making the filling.
For the Filling:
- Cut the strawberries in half. Reserve half of the strawberries in a large bowl and set aside.
- Add the remaining strawberries to a medium saucepan along with the sugar, 1/4 cup water, and lemon juice. Stir to combine. Mash the strawberries with a fork or potato masher until chunky, then place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Once the mixture comes to a boil, reduce the heat to medium-low. Dissolve the cornstarch with the remaining 1/4 cup of water in a small bowl, and stir it into the pot. Simmer, stirring frequently, until translucent and thickened, about 5 minutes. Remove from the heat and let cool for 10 minutes.
- Pour the filling over the strawberries in the bowl and stir to coat well. Pour the filling into the baked crust, and gently move the strawberries around, and jiggle the crust to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula.
- Chill the pie, uncovered, for at least 3 hours or until set. Slice and serve with whipped cream, if desired.
Notes
- If you’re using a premade refrigerated pie crust, be sure to follow the package instructions for blind baking the shell.
- For extra bright flavor in the filling, grate the lemon zest from 1 lemon before juicing it, and add it into the filling along with the lemon juice.
- To add a decorative top, add additional strawberries on top of the filling, arranged in a decorative pattern. Then, microwave 3 tablespoons of strawberry jam with 1 tablespoon of water, just until melted. Brush the glaze over the top of the pie and chill.
- Chill the pie before slicing. Chilling the pie for at least 3 hours will let the berry filling gel and set.
- If you have leftovers, blend a thin slice of pie with vanilla ice cream and milk for a delicious strawberry pie milkshake!
