This homemade strawberry pie shows off sweet, fresh, and juicy strawberries in a flaky butter pie crust. The pie is especially tasty with a dollop of sweet Chantilly cream!
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Pin RecipeClassic Strawberry Pie Recipe
While you can make strawberry pie year-round, it’s definitely a dessert that makes you think of warmer weather. Whether it’s to celebrate the start of strawberry season in the spring or as a light dessert for a hot summer day, you simply can’t do better than an old-fashioned strawberry pie. (Although this Strawberry Delight is pretty darn good too when you’re looking for a fresh strawberry recipe!)
This recipe is loaded full of fresh, sweet, fragrant strawberries. (Yes, this pie smells amazing—your whole kitchen will smell like strawberries when you make it!) If you’ve never made a strawberry pie before, you’ll find that it’s pretty much as easy as cherry pie or apple pie. Make the filling on the stovetop, pour it in the crust, and chill!
I recommend serving the pie from scratch with homemade Chantilly cream or whipped cream, but frozen whipped topping, canned whipped cream, creme anglaise, or even a scoop of vanilla ice cream will work, too. However you serve it, it’s sure to disappear!
(Looking for a No-Bake Strawberry Jello Pie? We have a recipe for that too! You’ll also love Strawberry Pretzel Dessert and Strawberry Crunch Poke Cake!)
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Refrigerated pie crust – Or, use our homemade pie crust recipe to make your own pie crust. A graham cracker crust will also work. Use a gluten-free pie crust if needed.
- Fresh strawberries – Here’s how to refresh strawberries that are past their prime. Have extra strawberries after making this pie? Here’s how to freeze strawberries.
- Water
- Granulated sugar
- Vanilla extract
- Cornstarch
- Water
- Unflavored powdered gelatin
Directions For How to Make This Fresh Strawberry Pie Recipe
- Prepare the crust: Lay the pie dough into a 9-inch pie dish or pie pan, and press the edges. Bake pie crust on the center rack in your oven until golden brown according to the package (or recipe) instructions. Then, let the crust cool completely on a wire rack.
- Start the filling: Mash half of the berries with a fork in a medium saucepan. Add ¼ cup of water, sugar, and vanilla and bring the mixture to a low boil over medium heat, continuing to mash the berries. Cook for 5 minutes, creating the consistency of pureed strawberries. You can also quickly pulse the filling in a blender.
- Finish the filling: Whisk the cornstarch and ½ cup of cold water in a small bowl. Slowly stir this into to the strawberry mixture, and return to a boil over medium-high heat, stirring constantly. Reduce the heat to medium-low, and continue to cook until the filling has thickened, about 3 minutes. Next, reduce heat to low, and whisk in the gelatin. Cook for 3 minutes or until the gelatin is dissolved, stirring constantly. Remove from the heat, and fold in the remaining strawberries.
- Assemble and chill: Pour the filling into the bottom of the crust, and use a spatula to smooth it out. Chill the pie in the refrigerator for 4 hours. Then, slice and serve with Chantilly cream.
Quick Tip
Unlike other pies, there’s no need for a blind-baked pie crust with beans, rice, or pie weights. Instead, bake the crust completely. If you’re worried about the strawberry juices making it runny, you can brush egg wash over the crust before baking.
How to Store
Store your fresh strawberry pie covered with aluminum foil in the fridge for 4 to 5 days. You can also freeze the pie in an airtight storage container for up to 3 months.
FAQs
This recipe uses both corn starch and gelatin to create a thick strawberry filling. If your pie is runny, it may be that the filling was undercooked. You can also add a teaspoon or so of fresh lemon juice to help thicken the filling. As with strawberry jam, the natural pectin helps thicken the filling.
While you can buy strawberry pie filling, it’s just not the same as the filling from scratch! The flavor of fresh strawberries really shines through.
If your kitchen isn’t warm, the pie could keep for about 2 days at room temperature, but refrigerating is better.
More Strawberry Recipes to Try
Quick & Easy Desserts
Bisquick Strawberry Shortcake
Breakfast
Strawberry Scones
Quick & Easy Desserts
Strawberry Cake
All Recipes
Strawberry Pretzel Dessert
Strawberry Pie
Equipment
- 1 9 Inch Pie Plate
- 1 Small Saucepan
- 1 Small bowl
Ingredients
- 1 sheet refrigerated pie crust or make your own Homemade Pie Crust!
- 1 quart fresh strawberries quartered
- ¼ cup water
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- 3 tbsp cornstarch
- ½ cup water
- 1 tbsp unflavored powdered gelatin
Instructions
- Lay pie dough into a 9-inch pie plate or tin and press the edges to secure. Bake, undocked, according to the package instructions.
- For the filling, mash half of the berries with a fork and combine with ¼ cup of water, sugar, and vanilla in a small saucepot. Bring to a low boil over medium heat, continuing to mash the berries. Cook for 5 minutes.
- In a small bowl, whisk together the cornstarch and ½ cup of cold water. Slowly add to the berry filling and return to a boil over medium-high heat, stirring constantly. Reduce to medium-low and cook until thickened, about 3 minute. Reduce to low heat and add the gelatin. Whisk to combine. Cook for 3 minutes or until the gelatin is dissolved, stirring constantly. Remove from the heat and fold in the remaining fresh strawberries.
- Pour filling into baked and cooled pie crust and smooth with a spatula. Chill in the refrigerator for 4 hours. Top with whipped chantilly cream!
Video
Nutrition
Share With Us!
I hope you enjoy this delicious Strawberry Pie! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
Made this pie today. It was amazing. I had a slice of strawberry pie about 50 years ago and could never find one that tastes.ike this one. It was sooooo good