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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.
What’s In This Article
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.
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.
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.
More to bake and eat
- Fresh Strawberry Crumb Cake is not only moist and tasty, it’s unbelievably easy.
- Strawberry Chocolate Baked Oatmeal is healthyish and oh-so-satisfying for a morning meal.
- Easy Blueberry Bars are a fabulous way to enjoy the berry bounty; these are much easier than pie and so so good!
- Best Blueberry Muffins, Bakery Style are truly the BEST blueberry muffins you may ever eat.
Fresh Strawberry Pie
Commonly Asked Questions
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.
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.
We do not recommend freezing fresh strawberry pie, as the texture may change after freezing/thawing. Enjoy your pie fresh!
You can keep strawberry pie tightly covered and chilled for up to 3 days in the fridge.
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Fresh Strawberry Pie Recipe
- 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.
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