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This easy and fresh strawberry pie features sweet, juicy strawberries, and a flaky, homemade crust all covered in juicy berry glaze. Top it off with a dollop of whipping cream for some extra indulgence, and you have the best summer dessert ever!
Bring on summertime and sunshine with this juicy strawberry pie! No-Bake Lemon Pie, Mini Cherry Pies and Blueberries and Cream Hand Pies are a few more great summertime desserts that you’ll have to 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 but also comforting, and pie is just that! Every bite is filled with juicy flavor and a light, flaky crust that melts in your mouth when combined all together.
This strawberry pie is irresistible, and it never lasts long! It’s great for holidays, the Fourth of July, or just any summer barbecue that needs a special dessert. This is one pie recipe you don’t want to miss!
Ingredients Needed
There’s a reason this is called the easiest strawberry pie. Not only is it simple to prepare, but it uses a lot of ingredients that you’ll already have in your pantry! Exact measurements can be found below in the recipe card.
- 9-Inch Pie Crust: You can use either a premade or homemade pie crust here.
- Cornstarch and Water: This mixture helps to thicken up the strawberry filling.
- Sugar: Makes the filling nice and sweet!
- Strawberry Jello Mix: Adds extra berry flavor and also helps the filling set up properly. This way, it can be cut into uniform slices without making a mess.
- Fresh Strawberries: Since strawberries are in season right now, fresh is the way to go!
- Fresh Whipping 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 at all to make and adds a little more flavor and thickness to the pie.
How to Make a Homemade Strawberry Pie
It only takes 3 simple steps to whip up the perfect summer pie! It’s so flaky and buttery with juicy strawberry in every bite. You’re going to love it!
- Blind Bake the Crust: Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
- Strawberry Sauce: In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
- Add Strawberries and Sauce to Pan: Place the strawberries into the crust then pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.
Tips for Making the Best Strawberry Pie
Homemade pies can be intimidating, especially if you’ve never made one before. Here are a few tips to keep in mind that will set you up for success!
- Thicken the Filling: Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid. Keep in mind that cornstarch can lose thickening power if heated too long or overwhisked once thickened.
- Blind Bake the Crust: You’ll need to pre-bake the crust to make sure it’s golden brown and flaky. This is a crucial step since the strawberry filling isn’t baked, it sets up in the fridge. You can find my full guide on how to blind bake a pie crust here.
Storing Leftovers
Properly stored in an airtight container or wrapped in plastic wrap, your strawberry pie will last for about 2 days at normal room temperature or 4 to 5 days in the refrigerator.
Switch Up the Crust
The best pies start at the crust, so here are a few more recipes for you to try out! Whether you’re wanting something extra buttery or gluten-free, these are all great options for your summer fruit pies.
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The Easiest Fresh Strawberry Pie
Ingredients
- 1 9 inch pie crust
- 2 tbsp cornstarch
- 3/4 cup sugar
- 1 cup. Water
- 1 3 ounce package strawberry jello
- 4 cups fresh strawberries sliced
- Fresh whipping cream.
Instructions
- Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
- In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
- Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this a dinner party and it was a big hit. It is SO easy to make and delicious.
Hi Patty! So happy you liked the recipe! Strawberry pie is definitely one of my go-tos for dinner parties.
Very easy to make. Look delicious.
Can you make this pie using freshly frozen strawberries
This works best with fresh strawberries.
Can you make ahead of a party and freeze it?
This pie is best served fresh, so I would suggest making it ahead and storing it in the fridge for 24 hours instead. But if you have to freeze it, wrap the pie in plastic wrap and then again in foil. It will last about 1-2 months in the freezer. Thaw it overnight in the fridge before serving.
If I ever make this again will be in a 9 inch deep. Was to much sauce. But favor was good
Can you make it with a grahmcracker crust instead?
Sure! Let me know how it turns out!
This recipe is great! I love strawberry pie and this recipe is perfect.
Thank You
Can you use unsweetened gelatin to avoid the food coloring and extra sugar and let the natural color of the strawberries work?
You could but it would definitely change the taste!
I’m making your grandma’s pie crust recipe and I can’t figure out what temp to cook the crust and for how long?
There is no temperature on the recipe card because baking times vary depending on the filling that you are using! Baking a pie crust without a filling is called blind baking and usually requires pie weights (or uncooked beans or rice) to keep the bottom of the crust from bubbling up. Bakers vary on what temp (between 350°-425°) but I personally prefer 400°. Line the bottom of the chilled pie crust with parchment paper or nonstick foil and add the pie weights (or uncooked beans or rice) and bake for 15 minutes. Carefully remove the parchment and pie weights and bake for an additional 8-10 minutes, until the crust is golden brown. Let cool completely before filling!