Here is my favorite strawberry pie recipe, with a simple homemade crust and a sweet filling made from fresh strawberries, a touch of lemon, and just the right amount of sugar.
This strawberry pie has been my go-to summer dessert for years. I make it whenever strawberries are in season, and it never lasts more than a day in our house. There’s something special about enjoying a slice of cold strawberry pie on a warm afternoon, don’t you think?
Why You’ll Love This Strawberry Pie
- Fresh and seasonal – This pie showcases sweet, juicy strawberries at their peak, making it perfect for spring and summer gatherings.
- Simple ingredients – You only need a handful of basic ingredients to make this classic dessert – fresh strawberries, sugar, and a few pantry staples.
- Make-ahead friendly – While it needs time to set, you can make this pie earlier in the day for your evening dinner or party, letting you focus on other tasks.
- No-fuss filling – The filling comes together quickly on the stovetop – no need to turn on the oven once your crust is ready.
- Perfect for entertaining – This pie always gets attention at gatherings with its bright red filling and fresh berries – it’s a crowd-pleaser that looks like it came from a bakery.
What Kind of Strawberries Should I Use?
For the best strawberry pie, look for fresh, bright red strawberries that are firm but not hard, and fully ripe without being mushy. Local, in-season strawberries will give you the sweetest flavor, typically available in late spring and early summer in most areas. If you’re shopping at the grocery store, check the bottom of the container for any moldy or squished berries, and look for medium to large berries that are consistent in size so they’ll cook evenly. While you might be tempted to use frozen strawberries in a pinch, fresh ones really make a difference in this recipe since they’ll hold their shape better and provide that classic pie texture. Just remember to wash your strawberries right before using them (not before storing) and pat them dry to prevent them from getting waterlogged.
Options for Substitutions
This strawberry pie recipe can be adapted with a few simple swaps if needed:
- Fresh strawberries: While fresh strawberries give the best results, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well first to avoid excess liquid. You might need to reduce the water in the recipe by about 2-3 tablespoons.
- Pie crust: Store-bought or homemade both work great here. You can also use a graham cracker crust or cookie crust for a different twist. If you’re gluten-free, try a gluten-free crust alternative.
- Cornstarch: You can swap cornstarch with arrowroot powder (use the same amount) or flour (use 6 tablespoons instead of 3). Just note that flour might make the filling slightly cloudy.
- Granulated sugar: Feel free to use cane sugar or even coconut sugar. If using a liquid sweetener like honey or maple syrup, reduce the water by 2 tablespoons to maintain the right consistency.
- Heavy cream: For the topping, you can use whipped coconut cream (chilled overnight) or a dairy-free whipped topping if you need a non-dairy option.
Watch Out for These Mistakes While Cooking
The biggest challenge when making strawberry pie is ending up with a runny filling that doesn’t set properly – this happens when the cornstarch mixture isn’t cooked long enough to fully thicken, so make sure to cook it until you see large bubbles forming and the mixture turns clear.
Using overripe or frozen strawberries can make your pie too watery, so select fresh, firm berries and pat them dry thoroughly after washing to remove excess moisture.
Temperature control is crucial – let the cornstarch glaze cool slightly before pouring it over the berries, but don’t let it cool completely or it won’t spread evenly, and always allow the pie to chill in the refrigerator for at least 3 hours (preferably overnight) to ensure it sets completely.
For the perfect slice, dip your knife in hot water and wipe it clean between cuts, which prevents the filling from sticking and gives you clean, photo-worthy pieces.
What to Serve With Strawberry Pie?
This sweet and fruity strawberry pie practically begs for a dollop of freshly whipped cream or a scoop of vanilla ice cream on top! For a morning or afternoon treat, pair a slice with a hot cup of coffee or tea – the contrast between the cold pie and warm drink is so satisfying. If you’re serving this for dessert after dinner, consider adding some fresh mint leaves as a garnish, which adds a nice pop of color and refreshing flavor. You can also serve extra sliced strawberries on the side for anyone who wants to pile on more fresh fruit goodness.
Storage Instructions
Keep Cool: This strawberry pie needs to chill out in the fridge! Place it in there right after it’s cooled to room temperature. Cover it loosely with plastic wrap or pop it in an airtight container and it’ll stay good for about 3-4 days. The crust might soften a bit over time, but it’ll still taste great!
Make Ahead: Want to prep this pie in advance? You can bake the crust and prepare the strawberry filling separately up to a day ahead. Just store the filling in the fridge and assemble everything when you’re ready to serve. This way, your crust stays nice and crispy.
Serving Tip: Take the pie out of the fridge about 15-20 minutes before serving to let it come closer to room temperature – this helps bring out the sweet strawberry flavor. Add any whipped cream toppings just before serving for the best presentation.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 3 hours 30 minutes – 3 hours 40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 8-10 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- 4 cups fresh strawberries, hulled
- 1 baked pie crust (9 inch)
- 1 cup granulated sugar
- 3 tablespoons corn starch
- 3/4 cup water
- 1/2 cup heavy cream
Step 1: Prepare the Strawberries
Gather all the ingredients needed for the recipe.
Start by arranging half of your strawberries in a pre-baked pastry shell, ensuring they are evenly distributed.
Step 2: Cook the Strawberry Mixture
Take the remaining strawberries and place them in a medium saucepan over medium heat.
Add sugar to the saucepan and bring the mixture to a boil, stirring frequently to prevent sticking and to combine the flavors.
Step 3: Thicken the Mixture
In a small bowl, whisk together cornstarch and water until smooth.
Gradually stir the cornstarch mixture into the boiling strawberry mixture.
Reduce the heat to a simmer and continue stirring constantly until the mixture thickens, about 10 minutes.
Step 4: Assemble the Pie
Pour the thickened strawberry mixture over the fresh strawberries arranged in the pastry shell, ensuring even coverage.
Place the pie in the refrigerator to chill and set for at least 3 hours before serving.
Step 5: Prepare the Whipped Cream
Before serving the pie, whip cream in a medium bowl until soft peaks form.
This will be a delightful topping for your pie slices.
Step 6: Serve and Enjoy
Once the pie is chilled and set, slice and serve each piece with a generous dollop of whipped cream.
Enjoy your delicious homemade strawberry pie!
