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Fresh Strawberry Pie Recipe

This Fresh Strawberry Pie is even better than our favorite restaurant pie. It’s fresh as can be, juicy, luscious, and stunningly delicious with just 3 simple ingredients in the filling. The all-butter crust is flaky amazing. 

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This Fresh Strawberry Pie filling has only 3 ingredients.

Fresh Strawberry PIe

Around here, we’re really into fresh berries all summer long. Straight from the farmer’s market or in the form of pie, you just can’t go wrong.

We’re all about the buttery flaky crust (no shortening here,) which hugs all the very best pies. From the Best Fall Apple Pie to this luscious Summer Blueberry Pie… it’s gotta have a flaky butter crust.

This fresh strawberry pie is even better than our favorite restaurant pie – we get to pick the best ripe berries and use only 3 real and simple ingredients to let the strawberries shine.

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Start with the freshest, ripest red strawberries you can find.

How to Make Fresh Strawberry Pie

  • Use the freshest, juiciest, ripest red strawberries you can possibly find. Be picky here, because the quality of your berries is everything in this strawberry pie.
  • We make a super simple strawberry filling with just 3 real ingredients: fresh strawberries, sugar, and cornstarch. That’s it. We cook down the filling until it’s perfectly thick and glaze-like. Nothing artificial, no fake colors, and only huge strawberry flavor.
  • NOTE: It’s important to let the filling reach lukewarm before pouring it all over the fresh berries that you’ve arranged in the baked pie shell. Then, you just set it in the fridge to chill and forget it for a few hours until it’s the perfect texture to dig into.
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The flaky butter crust sets this strawberry pie apart from the rest.

Nothing Beats a Flaky, Buttery Crust

  • A great pie always starts with a great crust. Our fave is this all butter (no shortening) crust that results in tender, flaky amazingness. Once you make the recipe for double crust dough, divide it in half. Use one crust for this strawberry pie and freeze half of the dough for your next pie!
  • Making your own amazing crust is really not hard, but if you’d rather brush a cat’s teeth than make pie dough, there’s no judgment for buying prepared dough. Disclosure: store bought pie dough won’t taste nearly the same because it just can’t, but it will work in a pinch.
  • You’ll bake the single crust in empty pie pan — known as blind baking — with pie weights to help the crust bake without puffing or bubbling up. You can also use dry beans or rice for DIY pie weights.
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Be sure to use stabilized whipped cream; no running, no melting!

Stabilized Whipped Cream Won’t Lose its Shape

Some fresh stabilized whipped cream makes it super pretty and delicious. You can make stabilized whipped cream a day in advance, pipe it on the pie when you’re ready, and feel confident that it will retain the shape you piped it into.

The glory of stabilized whipped cream is that it does not easily melt down, get runny, nor is it as temperature sensitive as regular whipped cream.

Once you experience the wonders of stabilized whipped cream, you’ll use it over all your desserts, from Strawberry Cake to Cheesecake Bites.

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Fresh strawberry pie keeps well in the fridge for several days.

More to bake and eat

Fresh Strawberry Pie
Commonly Asked Questions

Can I use frozen strawberries in strawberry pie?

We strongly recommend that you use fresh strawberries, as frozen berries tend to contain more water. Though they may work for mashed berries, they won’t hold up well whole, nor will they have the desired texture.

What if my strawberry pie filling doesn’t set?

To ensure your strawberry pie sets, be sure to follow instructions for the thickening with cornstarch, which requires that cornstarch is fully dissolved with water prior to adding to filling. Be sure to give allow pie to fully cool at room temperature, followed by chilling in the refrigerator, for it to set.

Can you freeze baked strawberry pie?

We do not recommend freezing fresh strawberry pie, as the texture may change after freezing/thawing. Enjoy your pie fresh!

How long will strawberry pie keep in the refrigerator?

You can keep strawberry pie tightly covered and chilled for up to 3 days in the fridge.

Watch this Recipe in Action


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strawberry pie with whipped cream

Fresh Strawberry Pie Recipe

5 from 59 ratings
This Fresh Strawberry Pie is even better than our favorite restaurant pie. It's fresh as can be, juicy, luscious, and stunningly delicious with just 3 simple ingredients in the filling. The all-butter crust is flaky amazing.
Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 8
Author: Amy Dong



  • Prepare: Preheat oven to 450F with rack on lower middle position. Press single pie dough evenly into bottom and up sides of a regular 9-inch pie pan (not deep dish.) Roll excess dough over edges and crimp well.
  • Bake Pie Dough: Line dough with parchment paper so that it's fitted and excess edges of paper extend 1-2 inches beyond pie pan. Fill with pie weights  and bake 12-15 minutes, watching so edges don't get over browned. Remove pie weights with parchment paper carefully and return empty pie shell into oven for another 5 minutes or until bottom looks dry/baked (cover loosely with foil if edges are cooking too quickly.) Let baked shell cool to room temp while you prepare the filling.
  • Make Filling: Mash 2 cups fresh strawberries. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring often. Add fully dissolved cornstarch/water mixture and continue boiling/stirring for 2-3 minutes or just until filling is thickened and glossy. Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
  • Arrange and Chill: Place remaining 4 cups whole strawberries evenly into the baked/cooled pie shell. Evenly distribute filling mixture over the strawberries. Chill at least 2 hours to set, before slicing. Serve with whipped cream, if desired.


  • It is of utmost importance that your cornstarch is 100% dissolved in water; be sure there are no traces of undissolved cornstarch, as even the tiniest bit will cause clumps in the filling. Tip: use your fingers to swirl cornstarch in small bowl of water to ensure results. 
  • If you make enough dough for a double crust, wrap half of the dough airtight and freeze for up to several weeks. Pie weights can be made out of uncooked/dry rice or beans as well. To quickly mash strawberries, I place them in batches on a large cutting board and cover with cling wrap. Using a meat tenderizer, I give it a few mild whacks to mash in a jiffy.
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Serving: 1g | Calories: 268kcal | Carbohydrates: 18g | Protein: 0.01g | Fat: 0.004g | Polyunsaturated Fat: 0.003g | Sodium: 120mg | Potassium: 15mg | Fiber: 0.04g | Sugar: 15g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 1mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Bake

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Recipe Rating


    • Ann
    • 5 stars

    My husband is a pie lover, so excited to make this pie recipe. I love that it calls for fresh strawberries! A great summer dessert.

      • Amy Dong

      Yay, so glad you found this, Ann! 🙂

    • Cathleen
    • 5 stars

    I just bought all of the ingredients to make this tonight and I am so excited!! Thank you so much for sharing this recipe 🙂

    • Luke Ratford
    • 5 stars

    This is the perfect summer dessert for a good BBQ; I love this and can’t wait to try this out 🙂

    • Amy
    • 5 stars

    Great recipe! Family really loved it

      • Amy Dong

      Yay, so glad they loved! 🙂

    • Moop Brown
    • 5 stars

    This pie looks really tasty and the strawberries used look incredibly ripe and vibrant. I’m definitely gonna have to try making this.

      • Amy Dong

      I think you’ll love it!

    • Laura Arteaga
    • 5 stars

    Always looking for new recipes to try while strawberries are in season and this one was a hit! Really delicious pie bringing out the best flavor from the strawberries. Thanks a lot!

      • Amy Dong

      Thanks, Laura!

    • Lori | The Kitchen Whisperer
    • 5 stars

    Such a beautiful recipe that just screams summer deliciousness! Thank you so much for sharing!

      • Amy Dong

      Thank you, Lori!

    • Jenny
    • 5 stars

    This is the most decadent dessert! And so easy to make. It looks perfect for guests. We are planning a big get-together soon, and I bet this fresh strawberry pie will be the star of the evening. Thanks for the idea!

    • Jacqueline Debono
    • 5 stars

    Your comment about brushing cat’s teeth made me laugh! I did make this strawberry pie with a store-bought pastry BUT the strawberries were homegrown! So delicious and easy!

    • Amanda Mason
    • 5 stars

    So good and such a perfect pie for summer!! My family loved it and it was a huge hit! Easy to make, too!

    • Lauren Michael Harris
    • 5 stars

    I had never heard of strawberry pie until I lived out west and a girl I worked with asked for it for her birthday. I haven’t had it since (I don’t think it’s very common near me) but now I can make it – so good!!

    • Erin
    • 5 stars

    This pie was so easy! I made it for a party and it was a hit. So many raving guests!

    • Nancy
    • 5 stars

    I think this is the easiest pie I’ve ever made. The recipe is easy to follow and it’s just so delicious.

      • Amy Dong

      Thank you!

    • Megan
    • 5 stars

    Such a simple recipe and absolutely sensational! Do yourself a favour and make it.

      • Amy Dong

      So glad you liked it, Megan!

    • Ramona
    • 5 stars

    Strawberry desserts are my favourite of all times – had a cheesecake yesterday and this will be next. Thanks for sharing, it really looks amazing.

    • Emily
    • 5 stars

    I’m so glad it is strawberry season! I’m growing some in my garden and will be making this strawberry pie on repeat this summer!

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