Fresh strawberries piled into a flaky, buttery crust and coated in a glossy homemade glaze, this strawberry pie recipe is the dessert I make every single time strawberries hit their peak.
It is bright, sweet, and just the right amount of tart, with a filling that stays glossy and holds its shape when you slice into it.
No stovetop shortcuts here. This is the classic, cooked-glaze version you would find in a well loved diner or a grandmother’s recipe box, and it never fails to disappear fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Chill Time | 3 hours |
| Total Time | 3 hours 50 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This pie comes together with a pre-baked crust, a cooked strawberry glaze, and a mountain of fresh berries, and it is easier than it looks once you see the process broken down step by step.
If you love fruit forward desserts, this one belongs right next to my Strawberry Rhubarb Pie Recipe in your regular rotation.
Why You’ll Love This Strawberry Pie Recipe
This pie is the kind of dessert that makes people stop mid conversation to ask what it is.
The glaze keeps every berry glossy and slightly jammy, while the inside of each strawberry stays juicy and fresh.
It also happens to be a fairly low effort dessert for how impressive it looks on the table.
There is no rolling out a lattice, no fussy layers, and no need for a candy thermometer.
- Made with fresh, in season strawberries for the best possible flavor
- A glossy, hand poured glaze that sets up firm enough to slice cleanly
- Comes together in one pie dish with minimal cleanup
- A crowd pleasing dessert for potlucks, cookouts, and Sunday dinners
- Naturally bright and refreshing, never heavy or overly sweet
You might also enjoy: Strawberry Cream Cheese Pie Recipe
Ingredients
Most of what you need for this strawberry pie recipe is likely already in your kitchen, aside from the fresh berries themselves.
Here is everything you will need to gather before you start.
- 1 baked 9 inch pie crust, fully cooled
- 2 pounds fresh strawberries, hulled and divided (about 6 cups)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 (3 ounce) box strawberry gelatin
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Read Also: Graham Cracker Crust Recipe
Kitchen Equipment Needed
A handful of basic tools will get you through this entire recipe from crust to topping.
Here is what I recommend having on hand.
- 9 inch glass pie dish
- Pie weights, for blind baking the crust
- Medium saucepan
- Fine mesh strainer, for a smooth glaze
- Hand mixer, for whipping the cream
- Mixing bowls
- Silicone spatula
- Sharp paring knife, for hulling strawberries
This pairs beautifully with my Flaky Pie Crust Recipe if you want to make your crust completely from scratch.
Recommended Products for This Recipe
These are a few products I personally use whenever I make this strawberry pie, and I think they genuinely make the process smoother and the results better.
1. OXO Good Grips Strawberry Huller
Hulling two pounds of strawberries by hand with a paring knife works fine, but a dedicated huller makes the job faster and keeps you from wasting any fruit around the stem.
It is a small, inexpensive tool that earns its spot in the drawer during every strawberry season.
2. Pyrex Glass Pie Dish
A glass pie dish lets you see exactly how golden your crust is getting while it bakes, which is especially helpful for blind baking.
It also transitions easily from oven to fridge, which matters since this pie needs a long chill.
3. KitchenAid Hand Mixer
Whipping cream by hand is doable, but a good hand mixer gets you to soft, billowy peaks in under a minute with far less arm fatigue.
I reach for mine constantly, not just for this pie but for nearly every dessert that calls for whipped cream or a quick buttercream.
4. Nielsen Massey Pure Vanilla Extract
A high quality vanilla extract makes a noticeable difference in the whipped cream topping, since it is such a simple component with nowhere to hide a weak flavor.
A little goes a long way, and it is worth the splurge for a special dessert like this one.
Another favorite: Butter Pie Crust Recipe
Step-by-Step Instructions: How to Make Strawberry Pie
1. Bake and Cool the Pie Crust
- Preheat your oven to 425 degrees Fahrenheit.
- Fit your pie crust into a 9 inch pie dish, crimping the edges however you like.
- Prick the bottom of the crust all over with a fork to prevent large air bubbles.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then carefully remove the parchment and weights.
- Return the crust to the oven and bake for another 8 to 10 minutes, until deep golden brown.
- Set the crust aside on a wire rack and let it cool completely before filling, at least 30 minutes.
2. Prepare the Strawberries
- Rinse all 2 pounds of strawberries under cool water and pat them dry with a clean towel.
- Hull each strawberry to remove the green tops.
- Set aside about 5 cups of the best looking, most uniform berries and slice them in half if they are large, or leave small ones whole.
- Take the remaining 1 cup of strawberries and roughly chop or mash them, since these will be cooked down into the glaze.
3. Make the Strawberry Glaze
- Add the mashed or chopped strawberries to a medium saucepan along with the water.
- Bring the mixture to a simmer over medium heat and cook for 3 to 4 minutes, until the berries soften and release their juice.
- In a small bowl, whisk together the granulated sugar, cornstarch, and salt.
- Sprinkle the sugar and cornstarch mixture into the saucepan, whisking constantly to prevent lumps.
- Continue cooking over medium heat, stirring often, until the mixture thickens and turns glossy, about 4 to 5 minutes.
- Remove the saucepan from the heat and stir in the strawberry gelatin until fully dissolved.
- Stir in the lemon juice.
- If you prefer a smoother glaze, pour the mixture through a fine mesh strainer into a heatproof bowl, pressing gently to remove any seeds or fibrous bits.
- Let the glaze cool at room temperature for about 15 minutes, stirring occasionally so it does not set in the pan.
4. Assemble the Pie
- Arrange the reserved fresh strawberries in the cooled, baked pie crust, cut side down, packing them in fairly snugly.
- Slowly pour the slightly cooled glaze over the arranged strawberries, using a spatula to gently guide it into every gap.
- Tilt the pie dish gently to help the glaze settle evenly and coat the berries.
5. Chill the Pie
- Refrigerate the assembled pie, uncovered, for at least 3 hours, or until the glaze is fully set and no longer jiggles in the center.
- For the cleanest slices, chilling the pie for a full 4 to 5 hours or overnight is even better.
6. Make the Whipped Cream Topping
- Just before serving, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a chilled mixing bowl.
- Using a hand mixer, whip on medium high speed until soft to medium peaks form, about 2 to 3 minutes.
- Be careful not to overwhip, since the cream can turn grainy if you go too far.
7. Slice and Serve
- Run a thin knife around the edge of the crust to loosen the pie before slicing.
- Cut the pie into 8 even slices using a sharp knife, wiping the blade clean between cuts for the neatest presentation.
- Top each slice with a generous dollop of the whipped cream and serve immediately.
I learned a lot of this cooked glaze technique while perfecting my Strawberry Sauce Recipe, which uses a very similar thickening method.
Tips for The Best Strawberry Pie
A few small details make the difference between a good strawberry pie and a great one.
Keep these tips in mind as you work through the recipe.
- Use the ripest, most fragrant strawberries you can find, since their flavor carries the entire pie
- Fully cool the baked crust before filling it, or the glaze will turn watery from residual heat
- Whisk the cornstarch and sugar together before adding them to the pan to avoid lumps
- Do not skip the chilling time, since the glaze needs several hours to set firmly enough to slice
- Add the whipped cream just before serving rather than in advance, so it stays fluffy
- Pat the strawberries completely dry after washing so the glaze adheres properly
This same low and slow thickening approach shows up again in my Strawberry Icebox Cake Recipe, if you want another no fuss, fridge set dessert.
Serving Suggestions
This pie is rich enough to stand on its own, but it also pairs nicely with a few simple additions.
Here are some of my favorite ways to serve it.
- A scoop of vanilla ice cream alongside a warm slice
- A cup of fresh coffee or iced tea for a summer afternoon dessert
- A small handful of fresh mint leaves scattered over the top for color
- A dusting of finely grated white chocolate for extra sweetness
- Alongside other fruit desserts like Strawberry Cheesecake Cookies for a dessert table spread
Variations of Strawberry Pie
Once you have the base recipe down, there is plenty of room to make this pie your own.
Here are a few variations worth trying.
- Swap in a graham cracker crust for a no bake, softer textured version
- Add a thin layer of cream cheese filling under the strawberries for a cheesecake style pie
- Mix in fresh raspberries or blueberries with the strawberries for a mixed berry pie
- Skip the gelatin and rely on extra cornstarch for a more natural, less firm glaze
- Add a splash of balsamic vinegar to the glaze for a deeper, more complex flavor
My Blueberry Pie Recipe uses a similar technique if you want to try a mixed berry version side by side.
Storage and Reheating
This pie is meant to be served cold, so there is no reheating involved, just proper storage.
Here is how to keep it fresh.
- Store the pie loosely covered with plastic wrap or foil in the refrigerator for up to 3 days
- Keep the whipped cream separate if you plan to store leftovers, adding it fresh to each slice
- Avoid freezing this pie, since fresh strawberries and the glaze do not hold their texture well after thawing
- If the crust begins to soften after a day or two, it is still perfectly fine to eat, just slightly less crisp
For another make ahead, fridge friendly dessert, try my Strawberry Poke Cake Recipe next.
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie, and will vary depending on the exact ingredients used.
- Calories: 290
- Total Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 41g
- Sugar: 26g
- Fiber: 2g
- Protein: 3g
- Sodium: 140mg
For a lighter option, try: Strawberry Muffins Recipe
Health Benefits of Key Ingredients
Strawberry pie is a dessert first and foremost, but a few of its main ingredients do bring some nutritional value to the table.
Here is a quick look at what those key ingredients offer.
- Strawberries are rich in vitamin C, antioxidants, and dietary fiber
- Lemon juice adds a small dose of vitamin C along with brightness of flavor
- Heavy cream provides calcium and fat soluble vitamins in small amounts
- Cornstarch is a gluten free thickener that is gentle on digestion
Read Also: Strawberry Cookies Recipe
FAQs About Strawberry Pie
1. Can I make this strawberry pie ahead of time?
Yes, this pie is actually a great make ahead dessert since it needs several hours to chill anyway.
Assemble it up to a day in advance, then add the whipped cream just before serving.
2. Why is my strawberry glaze not setting?
This usually happens if the glaze was not cooked long enough to fully activate the cornstarch, or if the pie has not chilled long enough.
Give it the full 3 to 4 hours in the refrigerator before slicing, since it firms up significantly as it cools.
3. Can I use frozen strawberries instead of fresh?
Frozen strawberries work for the cooked glaze portion, but fresh berries are best for the whole strawberries arranged in the crust.
Frozen berries release too much liquid and turn mushy once thawed, which affects both texture and appearance.
4. Do I have to use strawberry gelatin?
No, the gelatin is mainly there to deepen the color and add a bit of extra structure, but it is not strictly necessary.
You can leave it out and rely on the cornstarch alone, though the glaze may be slightly less firm.
5. Can I use a no bake or graham cracker crust instead?
Absolutely, a graham cracker crust works well with this filling and is a popular variation.
Just make sure it is fully chilled and set before adding the strawberries and glaze.
Another favorite: Best Homemade Cherry Pie
Fresh Strawberry Pie
Ingredients
- 1 baked 9 inch pie crust fully cooled
- 2 pounds fresh strawberries about 6 cups, hulled and divided
- 1 cup granulated sugar 200g
- 3 tablespoons cornstarch 24g
- 1 cup water 240ml
- 1 box strawberry gelatin 3 ounce box
- 1 tablespoon fresh lemon juice 15ml
- salt pinch
- 1 cup heavy whipping cream 240ml, cold
- 2 tablespoons powdered sugar 15g
- 0.5 teaspoon pure vanilla extract 2.5ml
Equipment
- 9-inch glass pie dish
- Pie weights for blind baking the crust
- Medium saucepan
- Fine-mesh strainer for a smooth glaze
- Hand mixer for whipping the cream
- Mixing bowls
- Silicone spatula
- Sharp paring knife for hulling strawberries
- OXO Good Grips Strawberry Huller optional, makes hulling faster
- KitchenAid Hand Mixer optional, recommended for whipping cream
Method
- Preheat oven to 425°F. Fit crust into a 9 inch pie dish, crimp edges, and prick the bottom with a fork. Line with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake another 8 to 10 minutes until deep golden brown. Cool completely on a wire rack for at least 30 minutes.
- Rinse strawberries and pat dry. Hull all berries. Set aside 5 cups of the best berries, halving large ones or leaving small ones whole. Roughly chop or mash the remaining 1 cup for the glaze.
- Add mashed strawberries and water to a saucepan. Simmer over medium heat for 3 to 4 minutes until berries soften. Whisk together sugar, cornstarch, and salt. Add to saucepan while whisking constantly. Cook until mixture thickens and turns glossy, about 4 to 5 minutes.
- Remove from heat and stir in strawberry gelatin until dissolved. Add lemon juice. Strain through a fine mesh strainer for a smoother glaze if desired. Let cool at room temperature for about 15 minutes, stirring occasionally.
- Arrange the reserved fresh strawberries in the cooled pie crust, cut side down, packing them snugly. Slowly pour the slightly cooled glaze over the berries, using a spatula to guide it into every gap. Gently tilt the dish to help the glaze settle evenly.
- Refrigerate the pie uncovered for at least 3 hours, or until the glaze is fully set and no longer jiggles. For cleanest slices, chill 4 to 5 hours or overnight.
- Just before serving, whip the cold heavy cream, powdered sugar, and vanilla in a chilled bowl with a hand mixer on medium-high until soft to medium peaks form, about 2 to 3 minutes. Do not over whip.
- Run a thin knife around the crust edge to loosen. Cut into 8 even slices with a sharp knife, wiping the blade clean between cuts. Serve each slice with a dollop of whipped cream.
Nutrition
Notes
- Use the ripest, most fragrant strawberries you can find, since their flavor carries the entire pie.
- Fully cool the baked crust before filling it, or the glaze will turn watery from residual heat.
- Whisk the cornstarch and sugar together before adding them to the pan to avoid lumps in the glaze.
- Do not skip the chilling time — the glaze needs several hours to set firmly enough to slice cleanly.
- Add the whipped cream just before serving rather than in advance, so it stays fluffy.
- Pat the strawberries completely dry after washing so the glaze adheres properly to the berries.
- Store the pie loosely covered with plastic wrap in the refrigerator for up to 3 days. Keep whipped cream separate.
- For a graham cracker crust variation, use a fully chilled and set no-bake crust before adding the filling.
- To make ahead, assemble the pie up to a day in advance and add whipped cream just before serving.
- This pie is not recommended for freezing, as fresh strawberries and the glaze lose texture upon thawing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This strawberry pie recipe is one of those desserts that feels like a small celebration of the season every time I make it.
It is bright, fresh, and simple enough to pull together even on a busy weekend.
I would love to hear how yours turns out, so leave a comment below once you give it a try.
Feel free to share a photo or pass this recipe along to anyone who loves strawberries as much as I do.
Recommended:
- Strawberry Peach Tart Recipe
- No Bake Strawberry Lemon Swirl Tart
- Strawberry Cheesecake Recipe
- No Bake Strawberry Cheesecake Cups
- Strawberry Cheesecake Ice Cream Cake
