Fresh Strawberry Pie

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 4 hours 30 minutes
Total Time 5 hours
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This Fresh Strawberry Pie recipe is a quick, no-bake dessert that is perfect for summer barbeques and picnics. Try it out today!

Nothing says summer quite like fresh strawberries! From Baked Strawberry Pie to Strawberry Shortcake, there are so many yummy ways to use berries for Dessert.

Sabrina’s Fresh Strawberry Pie Recipe

There are lots of reasons to love summer, and an abundance of plump and juicy, ripe strawberries are definitely at the top of the list! Strawberries are delicious all year round, but at the peak of the season they are extra sweet and tasty. This is a must-make fresh fruit pie when strawberries are their ripest!

Recipe Card

Dinner, then Dessert

Fresh Strawberry Pie Recipe

This Fresh Strawberry Pie recipe is a quick, no-bake dessert that is perfect for summer barbeques and picnics. Try it out today!
Yield 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Author Sabrina Snyder
slice on a white plate with whipped cream
PrintRate

Ingredients
 

  • 1 pie crust
  • 6 cups strawberries (fresh), about 2 pounds
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 4-5 drops red food coloring

Instructions

  • Preheat oven to 375 degrees and line a pie plate with your pie crust.
  • Line with parchment paper and add beans or pie weights to hold crust in place.
  • Bake for 18-20 minutes until golden brown.
  • Let cool.
  • Add 2 cups of strawberries to a saucepan with sugar, cornstarch, and food coloring.
  • Stir well and bring to a boil.
  • Cook for 4-5 minutes until thickened, then remove from pan and let cool for 30 minutes.
  • Halve remaining 4 cups strawberries and add to pie crust.
  • Top with strawberry sauce and refrigerate for 4 hours before serving.

Nutrition

Calories: 239kcal | Carbohydrates: 46g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 186mg | Fiber: 3g | Sugar: 30g | Vitamin A: 13IU | Vitamin C: 64mg | Calcium: 22mg | Iron: 1mg

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Note from Sabrina

If you don’t want to use a store-bought crust, there is a quick and easy homemade pie crust recipe in this post. You can also swap the refrigerated pie crust with a graham cracker cookie crust or frozen pie crust.

Table of Contents

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About this Recipe

Fresh Strawberry Pie is one of the easiest pies you can make with just a few ingredients and a pre-baked crust. The no-bake strawberry filling is made in minutes on the stove and the whole pie sets in the fridge.

Tips & Tricks

  • To prevent the glazed fruit filling from making your pie crust soggy, brush the crust with an egg white glaze before baking.
  • If you are using a homemade crust or a buttery crust, you may want to bake with pie weights to keep it from puffing up. For pie weights, use a cup of dried beans or uncooked rice.
  • You can use whole strawberries for a beautiful, fancy look or you can slice the strawberries for easier stacking in the filling.
  • To keep the look of your pie neat and uniform, sort out similar sized strawberries (small or medium) and use the “less pretty” shapes and sizes for the strawberry glaze.
  • Be sure to cool the strawberry glaze for at least 30 minutes before pouring it over the berries. Hot glaze will cook the strawberries, releasing liquid, and making the filling runny and mushy.

How to Store

  • Serve: Chill the pie for at least 4 hours before serving so that the filling thickens and sets. You can keep this fresh berry pie at room temperature for up to 2 days, but it’s best chilled.
  • Store: Cover with plastic wrap. This pie can be refrigerated for up to 4 days but it is best within the first 2 days.
  • Freeze: Fresh Strawberry Pie can be frozen, covered tightly with plastic wrap and aluminum foil, for up to 1 month. Thaw overnight in the refrigerator before serving as usual.

Frequent Questions

Can I use Jell-O to make Fresh Strawberry Pie filling?

Instead of making the strawberry puree, use a box of strawberry Jell-O. Increase to 1 cup water and whisk in sugar, cornstarch, and strawberry gelatin and stir until dissolved. Bring to a gentle boil, stirring constantly, until well mixed then remove and allow to cool.

Should I add lemon to Fresh Strawberry Pie?

Fresh squeezed lemon juice and lemon zest will brighten up your Fresh Strawberry Pie and bring out the tartness of the berries. You can add up to 1 tablespoon lemon juice and the zest of one lemon.

How do I make Mini Fresh Strawberry Pie?

Use mini store bought pie crusts instead of using one large pie crust or divide crust in a jumbo muffin tin. You could also divide into 3 inch ramekins or regular 12 cup muffin tin.

Variations

  • Berries: Instead of strawberries, try other berries like fresh raspberries or blueberries. You could also use soft fruit like fresh peaches or plums. For more strawberry flavor, add a couple tablespoons Strawberry Jam.
  • Crust: Instead of a baked pie crust, you can swap in a cookie crust. Try a Graham Cracker Crust, shortbread crust with Shortbread Cookies, or chocolate cookie crust with Oreos.

More Delicious Classic Fruit Pies

Pie Pin Collage

Photos used in a previous version of this post:

Pie prep collage
slice on plate with whipped cream
slice on plate
slice on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I saw in the FAQ section that you can use a box of strawberry Jell-O instead of making the strawberry puree. If I go that route, do I skip the cornstarch completely, or do I still need the 3 tablespoons of cornstarch to make sure the Jell-O sets up thick enough for a pie filling?

    Reply

    1. To use Jell-O in the pie you will increase to 1 cup water and whisk in sugar, cornstarch, and strawberry gelatin and stir until dissolved. Bring to a gentle boil, stirring constantly, until well mixed then remove and allow to cool.

      Reply