There’s nothing quite like biting into a big slice of Fresh Strawberry Pie on a warm day. 🍓 This is a delicious pie recipe my sister-in-law shared with me, and it’s become a summer favorite ever since. It’s one of my favorite ways to showcase those gorgeous, juicy berries when they’re in season.
And the best part? This recipe is super simple — no gelatin needed! A quick stovetop strawberry glaze is tossed with even more fresh berries and poured into a buttery pie shell. You can use a store-bought crust or try my buttery flaky pie crust here. Either way, you’ll have a beautiful dessert that disappears fast.
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Why You’ll Love This Recipe
- Fresh flavor: Made with real strawberries, not flavored gelatin.
- Easy to make: No complicated steps or special tools.
- Perfect for summer gatherings: Everyone loves a slice of this cool, fruity pie.
Ingredients You’ll Need
- 2 quarts fresh strawberries
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- 3/4 cup water, divided
- 1 prebaked pie shell (store-bought or homemade — try my buttery flaky pie crust!)
How to Make Fresh Strawberry Pie
Step 1: Prepare the Strawberries
Wash and hull your strawberries. Set aside about 1 1/2 cups of berries and mash them with a fork or potato masher. Slice the remaining berries in half.
Step 2: Make the Strawberry Glaze
Place the mashed strawberries in a medium saucepan. Add sugar, vanilla, lemon juice, and 1/4 cup of water.
Bring the mixture to a boil over medium heat, stirring often. Let it simmer until the mashed berries soften and the sugar dissolves.
Step 3: Thicken the Mixture
In a small bowl, whisk cornstarch with the remaining 1/2 cup water until smooth.
Slowly pour the cornstarch slurry into the boiling strawberry mixture, whisking constantly. Cook for a few more minutes until the glaze thickens and turns glossy.
Step 4: Assemble the Pie
Toss the remaining halved strawberries with the warm glaze until evenly coated.
Pour the mixture into your prebaked pie shell. Smooth the top with a spatula.
Step 5: Chill and Serve
Refrigerate the pie for at least 2–3 hours to set. Serve chilled — and get ready for rave reviews!
Tips & Tricks
- Use ripe, sweet strawberries for the best flavor.
- A buttery flaky pie crust takes this pie over the top — but a store-bought crust works just fine when you’re short on time.
- Let the pie chill fully so the glaze firms up. If you cut it too soon, it may be a little runny.
- Serve with a dollop of fresh whipped cream for a perfect finish.
Can You Freeze Fresh Strawberry Pie?
No, this pie does not freeze well.
Freezing will change the texture of the strawberries and the glaze. The strawberries will release too much moisture once thawed, resulting in a soggy, watery pie. For best results, enjoy this pie fresh within a couple of days.
If you want to get ahead, you can make the strawberry glaze a day in advance and store it in the refrigerator until you’re ready to assemble the pie.
Final Thoughts
When strawberries are in season, this Fresh Strawberry Pie is one of the easiest — and most delicious — ways to celebrate them. I hope you give it a try!
And if you do, I’d love to hear what you think. Share a pic and tag me — there’s nothing sweeter than seeing your beautiful creations. ❤️🍓
More Desserts To Try!
Strawberry Cream Cheese Truffles
Strawberry Shortcake Cake Recipe
Fresh Strawberry Pie
Ingredients
- 2 quarts fresh strawberries
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 3 Tbsp cornstarch
- 3/4 cup water divided
- 1 prebaked pie shell store-bought or homemade — try my buttery flaky pie crust!
Instructions
- Wash and hull the strawberries. Mash about 1 1/2 cups of the strawberries with a fork or potato masher. Cut the remaining strawberries in half.
- Add the mashed strawberries to a medium saucepan. Stir in sugar, vanilla, lemon juice, and 1/4 cup of the water.
- Bring to a boil over medium heat, stirring often. Cook until the mashed strawberries soften and the sugar dissolves.
- In a small bowl, whisk cornstarch with the remaining 1/2 cup water until smooth.
- Slowly pour the cornstarch mixture into the boiling strawberry mixture while whisking. Cook for a few more minutes until thickened and glossy.
- Toss the remaining halved strawberries with the thickened glaze until evenly coated.
- Pour the strawberry mixture into the prebaked pie shell. Smooth the top with a spatula.
- Refrigerate for at least 2–3 hours until set. Slice and serve chilled.
Notes
- Use ripe, sweet strawberries for the best flavor.
- The glaze can be made a day ahead and stored in the refrigerator.