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This easy and fresh strawberry pie features sweet, juicy strawberries in a homemade flaky crust covered with a juicy berry glaze. Finish with a dollop of whipped cream for an extra treat and you have the best summer dessert ever!
Bring summer and sunshine with this juicy strawberry pie! No-Bake Lemon Pies, Mini Cherry Pies, and Blueberry and Cream Artisan Pies are some great summer desserts you must try next.
Easy and Fresh Strawberry Pie
It’s strawberry season and today’s recipe is all about showcasing this amazing fruit. I wanted something sweet yet comforting and pie was just that! Each bite is packed with juicy flavors and a light, flaky crust that melts in your mouth when combined.
This Strawberry Pie is irresistible and never lasts long! It’s perfect for the holidays, Fourth of July, or any summer BBQ that calls for a special dessert. Here’s one pie recipe you don’t want to miss!
Required raw materials
This is called the easiest strawberry pie for a reason. Not only is it easy to prepare, but it uses many ingredients you already have in your pantry! Exact measurements can be found in the recipe card below.
- 9 inch pie crust: You can use premade or homemade pie crust here.
- Cornstarch and Water: This mixture helps to thicken the strawberry filling.
- sugar: Make the filling savory and sweet!
- Strawberry Jelly Mix: Adds extra berry flavor and also helps the filling to set properly. This way, it can be cut into even slices without mess.
- Fresh strawberries: Now is the season for strawberries, so fresh is the best choice!
- fresh cream: (Optional) The perfect creamy topping.
Can you use a homemade crust?
Yes! I love using my grandma’s perfect pie crust for homemade pies. It doesn’t take long to make and adds more flavor and thickness to the pie.
How to Make Homemade Strawberry Pie
Make the perfect summer pie in 3 easy steps! It’s so flaky and buttery, with juicy strawberries in every bite. You will love it!
- Blind baked crust: Bake the crust according to package directions. To help the crust stay in place while baking, line the crust with aluminum foil, bake for 8 minutes, remove the foil, and bake for an additional 5 minutes.
- Strawberry jam: In a small saucepan, combine cornstarch, sugar, and water and whisk until smooth. Bring to a boil and stir for 2 minutes, until it starts to thicken. Remove from heat, add strawberry jelly and stir until dissolved. Let the mixture cool for about 15 minutes.
- Add strawberries and sauce to pot: Put the strawberries in the pie crust, then pour the cooled mixture over the strawberries. Refrigerate for 3 hours or overnight until set. Serve with fresh whipped cream.
Tips for Making the Best Strawberry Pie
Homemade pie can be intimidating, especially if you’ve never made a pie before. Here are some tips to keep in mind that will set you up for success!
- Thicken stuffing: Cornstarch thickens more efficiently than flour, but requires a higher temperature to thicken. Stir it with the sugar first to help it disperse better when it meets the liquid. Keep in mind that cornstarch loses its thickening power if heated for too long or over-stirred after thickening.
- Blind baked crust: You’ll need to pre-bake the crust to ensure it’s golden brown and flaky. This is a crucial step, as the strawberry filling is not baked but kept in the refrigerator. You can find my full guide on how to blind bake pie crust here.
store leftovers
When stored properly in an airtight container or wrapped in plastic wrap, strawberry pie will keep for about 2 days at normal room temperature and 4 to 5 days in the refrigerator.
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Bake the crust according to package directions. To help the crust stay in place while baking, line the crust with aluminum foil, bake for 8 minutes, remove the foil, and bake for an additional 5 minutes.
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In a small saucepan, combine cornstarch, sugar, and water and whisk until smooth. Bring to a boil and stir for 2 minutes, until it starts to thicken. Remove from heat, add strawberry jelly and stir until dissolved. Let the mixture cool for about 15 minutes.
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Put the strawberries in the pie crust, then pour the cooled mixture over the strawberries. Refrigerate for 3 hours or overnight until set. Serve with fresh whipped cream.
Updated on July 1, 2023
supply: 12
Serve8GcaloriesChapter 830kcal (42%)carbohydrate98G (33%)protein11G (twenty two%)fat44G (68%)Saturated fat14G (70%)polyunsaturated fat5Gmonounsaturated fat20GsodiumChapter 683mg (28%)Potassium235mg (7%)fiber5G (20%)sugar15G (17%)Vitamin A7IUVitamin C28mg (34%)calcium40mg (4%)iron5mg (28%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary based on the brand you use, your measurements, and the serving size for each family.