Strawberry Pie Recipe

There’s something magical about biting into a cold slice of strawberry pie on a warm day. The flaky crust, the sweet berry glaze, and the mountain of fresh strawberries—it’s nostalgic, refreshing, and undeniably satisfying.

I made this recipe for the first time after a spontaneous visit to a local strawberry farm. The berries were vibrant, fragrant, and bursting with flavor. I couldn’t let them go to waste. So, I turned them into something truly memorable—an old-fashioned strawberry pie, just like the kind you’d find cooling on a windowsill in a countryside kitchen.

This isn’t your average pie. It’s the kind of dessert that brings people to the table. And once you’ve had a taste, you’ll understand why this strawberry pie is a family favorite across generations.

Why I Love This Recipe

Fresh, vibrant, and ridiculously simple to make—this is the pie you’ll crave every summer.

There’s nothing quite like a dessert that lets seasonal ingredients shine. This strawberry pie does just that. You don’t need artificial flavorings or complicated techniques. The real star here is the strawberries—fresh, ripe, and in all their glory.

What sets this pie apart is its texture and balance. The buttery, flaky crust is the perfect base. The filling is not baked, which keeps the strawberries intact and juicy, allowing their natural sweetness to take the lead. A simple glaze, made from puréed strawberries and cornstarch, ties everything together and gives the pie its irresistible sheen.

It’s the kind of recipe that requires minimal effort but delivers big rewards. Perfect for picnics, barbecues, birthdays, or simply a quiet weekend treat—this strawberry pie is as versatile as it is delicious.

Ingredients for Strawberry Pie

The secret to the best strawberry pie? Keep it simple and let the strawberries do the talking.

Here’s what you’ll need to bring this vibrant dessert to life:

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 3–5 tablespoons ice water

A homemade pie crust offers a buttery, flaky texture that holds up beautifully under the weight of the juicy strawberries. If you’re in a pinch, you can use a store-bought crust, but nothing beats the flavor of homemade.

For the Filling:

• 5 cups fresh strawberries, hulled
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ cup water
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract (optional)

Only the ripest strawberries will do. Look for berries that are bright red and fragrant. Some will be sliced, and others puréed for the glaze. The sugar and lemon juice create a vibrant contrast that enhances the fruit’s flavor, while cornstarch helps the glaze set.

Optional Topping:

• Fresh whipped cream or vanilla ice cream

This pie pairs wonderfully with whipped cream—either homemade or from a can—but even served plain, it’s stunning.

How Much Time Will You Need?

Making strawberry pie doesn’t require hours in the kitchen. It’s a relaxed, rewarding process.

• Prep Time: 30 minutes
• Cook Time (for glaze & crust): 25–30 minutes
• Cooling/Chilling Time: 2–3 hours
• Total Time: About 3.5–4 hours

Most of this time is hands-off. You’ll only spend about 30–40 minutes actively working in the kitchen. The rest is letting the pie chill and set—perfect for when you need to prep ahead.

How to Make This Strawberry Pie

Step – 1: Prepare the Pie Crust

In a large mixing bowl, combine flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step – 2: Bake the Crust

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate, trim the edges, and crimp if desired.

Prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dry beans.

Bake for 20 minutes. Remove weights and parchment, then bake for another 10 minutes or until the crust is golden brown. Let it cool completely.

Step – 3: Make the Strawberry Glaze

Take 1 cup of the strawberries and mash or purée them. Place in a saucepan with sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy (about 5–7 minutes). Remove from heat and stir in vanilla extract (if using). Let it cool for 10–15 minutes.

Step – 4: Assemble the Pie

Arrange the remaining whole or halved strawberries in the cooled crust. Pour the glaze evenly over the strawberries, making sure it reaches all edges.

Use a spatula or spoon to gently guide the glaze between the berries so everything is coated.

Step – 5: Chill and Serve

Refrigerate the pie for at least 2–3 hours until the glaze is set. For best results, chill overnight.

Serve slices cold with fresh whipped cream or vanilla ice cream.

Substitutions

Don’t have everything on hand? Here’s how to adapt this recipe without sacrificing flavor.

• Store-Bought Crust: If you’re short on time, a quality store-bought crust works well. Choose one without added sugars for balance.
• Frozen Strawberries: In off-season months, use frozen strawberries. Thaw them completely and drain excess liquid before using.
• Cornstarch Alternatives: Tapioca starch or arrowroot powder can replace cornstarch for thickening the glaze.
• Vegan Option: Use a plant-based butter in the crust and skip the whipped cream, or use coconut cream as a topping.
• Sweetener Swaps: Honey or maple syrup can be used instead of sugar for a more natural sweetness, though this may slightly affect the glaze consistency.

Best Side Dishes for Strawberry Pie

Pair this sweet slice with something light and balanced. Here are three perfect companions:

• Lemon Mint Iced Tea – Bright and zesty to balance the sweet berry flavor.
• Grilled Chicken Salad – A refreshing, protein-packed main that won’t overshadow the pie.
• Savory Cheese Platter – A great way to start a gathering and prepare the palate for dessert.

Serving and Presentation Tips

A beautiful pie deserves an equally beautiful moment. Here’s how to serve it with style.

Strawberry pie is visually stunning thanks to its vibrant red filling, but a little extra care in presentation takes it to the next level.

Let the pie chill completely before slicing—it not only holds together better, but the glossy strawberry glaze will shine. Use a serrated knife to slice gently through the berries without crushing them. Wipe the knife between cuts for clean edges.

Plate each slice with a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream. Garnish with a sprig of mint or a single strawberry half on top for an elegant touch.

Want to really impress guests? Serve each slice on chilled dessert plates to keep the pie cool and fresh.

Tips and Tricks to Make This Recipe Better

It’s the small touches that turn a good pie into a great one. Here’s what to keep in mind.

• Use Fresh, Ripe Strawberries: This is non-negotiable. The flavor and texture of ripe strawberries are what carry this dish.
• Don’t Skip the Chill Time: Allowing the pie to fully set in the refrigerator ensures it holds together when sliced and gives the glaze its signature glossy texture.
• Layering Matters: Arrange the berries with care—pointed ends up for a prettier finish. Even layering helps the glaze distribute evenly.
• Add a Touch of Zest: A sprinkle of lemon zest over the top before serving adds a bright citrus pop that enhances the strawberries beautifully.
• Enhance the Crust: Brush the crust with a bit of beaten egg before baking for an extra golden, crispy edge.

Common Mistakes to Avoid

Avoid these pitfalls and you’ll enjoy a flawless pie every time.

• Overcooking the Glaze: The glaze should be thick but still fluid when poured. Overcooking it will result in a jelly-like consistency that’s too firm.
• Using Under-Ripe or Over-Ripe Berries: Strawberries that are too firm won’t release enough juice, and overly soft ones will turn mushy.
• Pouring Hot Glaze Over Berries: Always let the glaze cool before assembling the pie, or you’ll end up partially cooking the strawberries and melting the crust.
• Serving Too Soon: This pie needs chill time. If you slice too early, the filling may be runny and the flavor underdeveloped.
• Skipping the Pie Weights: Blind-baking the crust without weights will cause bubbling or shrinking, affecting both appearance and structure.

How to Store It

Strawberry pie is best enjoyed fresh but stores surprisingly well if done right.

Refrigerator: Cover the pie loosely with plastic wrap or foil and store in the fridge for up to 3 days. Avoid airtight containers as they can cause condensation and make the crust soggy.

Freezer: This pie doesn’t freeze well once assembled due to the fresh berries, but you can freeze the baked crust ahead of time. Wrap the cooled crust in plastic wrap and store for up to 2 months. Assemble the pie fresh when needed.

Avoid Moisture: Always keep the pie away from high-humidity environments to preserve its glossy top and crisp base.

FAQ

Have questions? Here are the answers to the most common ones.

Q1: Can I use frozen strawberries for this recipe?
Yes, but thaw them completely and drain the excess juice. The texture won’t be quite the same, but it works in a pinch.

Q2: How do I keep the crust from getting soggy?
Blind-bake the crust fully and cool it before adding the filling. You can also brush it with a thin layer of melted white chocolate to act as a barrier.

Q3: Can I make this pie ahead of time?
Yes. You can prepare and refrigerate it up to 24 hours before serving. Just wait to add any whipped cream or garnishes until right before serving.

Q4: Is there a sugar-free version of this recipe?
You can substitute sugar with erythritol or monk fruit sweetener, but be mindful of the sweetener-to-sugar ratio and adjust to taste.

Q5: Can I use a graham cracker crust instead of traditional pie crust?
Absolutely! A graham cracker crust gives a delicious twist—just be sure to chill it well so it holds up under the juicy filling.

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