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This Strawberry Pie is packed with juicy strawberries in a crisp, flaky crust and topped with a glossy homemade glaze. It’s easy to make, bursting with flavor, and perfect for any occasion!
My family jokes that the official sign of summer is when I start adding fresh strawberries to everything. They’re not wrong! As soon as I can find good fresh strawberries, strawberry spinach salad appears on the dinner table weekly, and this strawberry pie becomes my go-to dessert. I can’t help it! While there are plenty of desserts that are great with frozen strawberries, some things are just better with fresh berries. This strawberry pie is definitely one of them.
Featured Comment
Super simple!
Why This Is The Best Strawberry Pie Recipe
I can’t stop making this pie! Here are a few reasons why I love it.
- Super easy to make! I used a store-bought pie crust for this recipe to keep things simple. The strawberry filling itself comes together with lots of fresh berries and common ingredients.
- Perfect for summer. An abundance of fresh strawberries is one of my favorite signs that summer is here. This pie is a great way to take advantage of fresh berries. It’s great for parties and gatherings because it’s not too sweet and heavy either.
- Made with fresh strawberries. There are six cups of plump, juicy strawberries in this recipe. No frozen, watery strawberries here. There’s just something about using fresh fruit in pie that makes it SO much better!
What You’ll Need
This fresh strawberry pie is made with fresh strawberries, jello, and a handful of other simple ingredients. Scroll down to the recipe card below for the exact measurements.
- Pie crust – I used a Pillsbury store-bought crust, though feel free to make homemade pie crust if desired.
- Fresh strawberries – The best strawberries for this pie are fresh, ripe, and slightly firm. Avoid overly soft or mushy berries, as they can release too much liquid and make the pie soggy. If your strawberries are extra juicy, pat them dry with a paper towel before placing them in the crust. Frozen strawberries release too much moisture and are not ideal for this pie.
- Sugar
- Cornstarch – The cornstarch in the glaze thickens the mixture just enough to hold the strawberries together without making it too jelly-like.
- Water
- Strawberry Jell-O – Jell-O helps give the glaze its vibrant color and slight firmness; without it, the pie won’t hold together.
- Lemon juice
- Whipped cream – This pie is best served with a dollop of freshly whipped cream. For an easy stabilized version, beat heavy cream with a little powdered sugar and vanilla extract until soft peaks form.
How To Make Strawberry Pie
This pie isn’t completely no-bake because of the crust, but it’s close! Either way, it’s so easy to make. The printable version of the instructions is in the recipe card below.
- Bake the pie crust. Preheat the oven to 450F. Roll the pie crust into a pan, crimp the edges, and dock the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes. Let cool.
- Add the strawberries. Slice the strawberries, leaving a few whole for visual appeal. Placing whole strawberries in the center and layering sliced ones around them gives the pie a beautiful, full look. Press some berries gently into the glaze as you pour to help them stay in place.
- Make the glaze. Whisk together the sugar, cornstarch, and water over medium heat. Bring to a boil, stirring constantly, and cook for about 2 minutes until thickened. Remove from heat. Stir in the Jell-O and lemon juice until the Jell-O fully dissolves. Let cool slightly for about 10 minutes, then slowly pour it over the strawberries.
- Chill. Refrigerate the pie for at least 3-4 hours, until fully set.
Tips for the Best Pie
Here are a few key tips to making the best fresh strawberry pie, every time!
- Pre-bake the pie crust. Since this is a no-bake filling, the pie crust needs to be fully baked before adding the strawberries. Blind baking with pie weights (or dried beans) helps keep the crust from puffing up and ensures an even, crisp base. Let it cool completely before adding the filling to prevent steam from softening the crust.
- Cook the cornstarch properly. Make sure to cook it until it turns translucent and thickens slightly before adding the Jell-O. If it’s still cloudy, it needs a little more time on the heat.
- Allow the glaze to cool. The glaze should be warm but not hot when pouring it over the strawberries. If it’s too hot, it could soften the strawberries too much. If it cools too much and starts to gel, gently reheat it until it’s pourable again.
- Chill before slicing. This pie needs time in the fridge to fully set—at least 3 to 4 hours, but overnight is even better. Cutting too soon will make the filling runny. Use a sharp knife to slice and wipe the blade clean between cuts for the neatest presentation.
- Use a glass or ceramic pie dish. A metal pie pan can over-brown the crust. A glass or ceramic dish allows for even baking and a nicer presentation when serving.
- Thicken the glaze. If you want the filling to hold its shape even more, slightly increase the cornstarch by ½ tablespoon. Just be sure to cook it long enough to fully activate the thickening power.
- Try a graham cracker crust. A graham cracker crust will give the pie a different texture but will still be delicious. Just be sure to chill it well before adding the filling so it holds its shape.
How To Store Leftovers
- Make ahead. This strawberry pie can be made up to a day in advance. Just store it in the refrigerator uncovered or very loosely tented with foil to keep the strawberries fresh and the crust crisp.
- Fridge. Cover the pie lightly with plastic wrap or foil and store it in the refrigerator for up to 2 days. The crust may soften slightly over time, but the filling will stay fresh.
- Freezer. Fresh strawberry pie doesn’t freeze well. The strawberries will become mushy, and the glaze will turn watery once thawed. It’s best to enjoy this pie fresh!
More Fruit Pie Recipes
Strawberry Pie
This Strawberry Pie is packed with juicy strawberries in a crisp, flaky crust and topped with a glossy homemade glaze. It’s easy to make, bursting with flavor, and perfect for any occasion!
Servings: 10 slices
Ingredients
- 1 pie crust store-bought or homemade
- 6 cups fresh strawberries hulled (keep some whole, slice the rest)
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- 1 cup water
- 1 3 ounce box strawberry Jell-O
- 1 Tablespoon lemon juice
- Whipped cream for serving (optional)
Instructions
- Preheat the oven to 450°F (230°C).
- Roll out the store-bought pie crust into a 9-inch pie pan, crimp the edges, and dock the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake for 10-12 minutes until golden. Remove and let cool completely.
- Slice most of the strawberries, leaving some whole for visual appeal. Arrange them in the cooled pie crust.
- In a saucepan over medium heat, whisk together sugar, cornstarch, and water until smooth. Bring to a boil, stirring constantly, and cook until thickened (about 2 minutes).
- Remove from heat and stir in the strawberry Jell-O and lemon juice until fully dissolved. Let the mixture cool slightly but not until it sets—about 10 minutes.
- Slowly pour the warm glaze over the strawberries, ensuring they’re evenly coated and glossy. Refrigerate for at least 3-4 hours (or overnight) until fully set.
- Slice and serve with whipped cream on top!
Last Step:
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Nutrition
Calories: 195kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 73mg | Potassium: 151mg | Fiber: 2g | Sugar: 24g | Vitamin A: 11IU | Vitamin C: 51mg | Calcium: 18mg | Iron: 1mg
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2 comments on “Strawberry Pie”
Super simple!
Thank you Kelly!