Short Description
This fresh strawberry pie is the ultimate summer dessert, packed with juicy, ripe strawberries and a sweet, glossy glaze nestled in a buttery, flaky crust. Perfect for warm weather gatherings, this pie is easy to make and bursting with natural strawberry flavor.
Why Youโll Love This Recipe
- Uses fresh, juicy strawberries for the best flavor
- Simple ingredients with a straightforward preparation process
- No artificial flavors or preservatives
- Can be made ahead of time for convenience
- Perfectly sweet and tangy balance
- A beautiful dessert that impresses guests
- Great for spring and summer celebrations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh strawberries
- Granulated sugar
- Cornstarch
- Water
- Lemon juice
- Strawberry gelatin
- Pre-baked pie crust
- Whipped cream (optional, for serving)
Directions
- Prepare the pie crust: Bake your favorite pie crust according to package or recipe instructions. Let it cool completely.
- Make the strawberry glaze: In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and translucent.
- Add flavor: Stir in lemon juice and strawberry gelatin until fully dissolved. Allow the glaze to cool slightly.
- Assemble the pie: Arrange fresh strawberries in the baked pie crust. Pour the cooled glaze evenly over the berries, ensuring they are fully coated.
- Chill: Refrigerate the pie for at least 3-4 hours, or until the glaze is set.
- Serve: Slice and enjoy, optionally topping with whipped cream for extra indulgence.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 3-4 hours
- Total Time: About 4 hours and 30 minutes
Variations
- Graham Cracker Crust:ย Swap the traditional crust for a buttery graham cracker crust for a different texture.
- Mixed Berry Pie:ย Add blueberries or raspberries for a mixed berry twist.
- Sugar-Free Version:ย Use a sugar substitute and sugar-free gelatin for a lower-calorie option.
- Chocolate Drizzle:ย Drizzle melted chocolate over the top before serving for an extra treat.
- Dairy-Free:ย Skip the whipped cream or use coconut whipped topping.
Storage/Reheating
- Refrigeration:ย Store the pie in the refrigerator, covered with plastic wrap, for up to 3 days.
- Freezing:ย Freezing is not recommended as the strawberries may become mushy upon thawing.
- Serving Tip:ย Serve chilled for the best texture and flavor.
FAQs
How do I keep my strawberry pie from getting soggy?
Pre-bake the pie crust and allow it to cool completely before adding the filling. You can also brush the crust with a thin layer of melted chocolate to create a barrier.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe, as frozen ones release excess moisture, which can make the pie runny.
Do I have to use gelatin?
Yes, gelatin helps set the glaze and hold the strawberries together. You can try agar-agar as a vegetarian alternative.
Can I make this pie ahead of time?
Yes! This pie can be made a day in advance and stored in the refrigerator until ready to serve.
Why is my glaze too thick or too thin?
If the glaze is too thick, add a little water. If too thin, cook it a bit longer to allow it to thicken properly.
What is the best crust for this pie?
A traditional flaky pie crust works well, but a graham cracker crust adds a nice crunch and sweetness.
Can I use a store-bought crust?
Absolutely! A pre-made crust is a great time-saving option and works perfectly for this recipe.
What can I use instead of cornstarch?
You can use arrowroot powder or tapioca starch as a thickening agent.
How do I make the pie less sweet?
Reduce the sugar in the glaze or use unsweetened whipped cream as a topping.
Can I add whipped cream to the pie?
Yes! A dollop of whipped cream on each slice enhances the flavor and adds creaminess.
Conclusion
This strawberry pie is the perfect dessert to celebrate the flavors of fresh, juicy strawberries. Easy to make and absolutely delicious, itโs sure to be a crowd-pleaser at any gathering. Whether you serve it as is or with a dollop of whipped cream, this pie is a delightful treat that will leave everyone wanting more!
Print
The Best Strawberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: No-Bake (after crust is baked)
- Cuisine: American
- Diet: Vegetarian
Description
This classic strawberry pie is made with fresh, juicy strawberries in a sweet, glossy filling, all inside a buttery, flaky crust. Itโs the perfect dessert for spring and summer gatherings, bringing a burst of fruity flavor in every bite. Serve it chilled with a dollop of whipped cream for the ultimate treat!
Ingredients
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
(Or use a store-bought 9-inch pie crust for convenience!)
For the Strawberry Filling:
- 1 quart (about 4 cups) fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (for extra richness, optional)
Instructions
Make the Pie Crust:
- In a bowl, whisk together the flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Poke the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake at 375ยฐF (190ยฐC) for 15 minutes, then remove the weights and bake for another 10 minutes, until golden brown. Let cool completely.
Make the Strawberry Filling:
- In a saucepan over medium heat, whisk together sugar, cornstarch, and water until smooth.
- Cook, stirring constantly, until thickened and clear (about 3โ5 minutes).
- Remove from heat and stir in lemon juice, vanilla extract, and butter. Let cool slightly.
- Arrange the fresh strawberries in the baked pie crust.
- Pour the cooled glaze over the strawberries, coating them evenly.
- Refrigerate for at least 2 hours, or until the filling is set.
Notes
- For a shortcut:ย Use a pre-made pie crust.
- For extra shine:ย Brush the top of the strawberries with a little warm apricot jam.
- Storage:ย Keep leftovers in the fridge for up to 3 days.
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