Table Of Content show

Delicious Fresh Strawberry Pie Recipe

The first time I tasted a slice of strawberry pie was in Florida, and it instantly stole my heart. Being an ardent strawberry lover, the sight of a pie overflowing with fresh strawberries, smoothly coated in a thick glaze, nestled in a homemade flaky crust is simply irresistible.

This delightful dish is surprisingly easy to whip up! You’ll only need a few key ingredients: a pie crust, ripe strawberries, and a sweet, homemade glaze that clings to those juicy berries. Whether you choose to make everything from scratch or opt for convenient store-bought components, this pie is a guaranteed crowd-pleaser.

Our recipe features a tender pie crust and a luscious homemade glaze topped with whipped heavy cream—although the whipped cream is optional, it’s certainly a welcome addition! This pie is perfect for celebratory occasions, especially for patriotic holidays when you can jazz it up with some blueberries.

To grab this easy recipe, simply scroll to the end of the page and hit print to clean up the clutter. Enjoy a slice of summer any day!

How to Make Fresh Strawberry Pie

First, you can either bake your pie crust from scratch or go for a frozen deep-dish pie shell—it’s all about your preference.
The homemade glaze comes together in minutes on the stovetop using just a package of jello, cornstarch, sugar, and water.
If you’re crunched for time, using warmed strawberry preserves makes for a quick alternative (though it won’t be as glossy—it will still taste fantastic!).
Make sure to use fresh, firm strawberries, which can be left whole or cut in half for easier serving.
It’s essential to let your baked pie crust cool completely.
Whip the heavy cream or use your favorite topping for the pie.
You can garnish with slices of strawberries or leave them off for a more simple presentation.
The pie should be refrigerated uncovered until you’re ready to serve.
Store any leftovers in a sealed container for up to two days.
If shortcuts are what you seek, remember that you can easily use frozen pie crust, fresh strawberries, warmed strawberry jam, and whipped cream—all bought from the store.
For a fun twist, consider making chocolate-covered strawberries to use as a garnish.
Tools Needed: An electric mixer for homemade whipped cream, a bowl, spoon, small saucepan, deep-dish pie plate, a knife, a fork (or your fingers) for crimping the edges of the pie, a rolling pin with mat for the crust, and a pie carrier for storage if needed.

Shopping List for Fresh Strawberry Pie

Fresh Strawberries: Ensure they are firm, ripe, and not mushy.
Cornstarch: This thickener can be found in the baking section of your local supermarket.
Sugar: Granulated sugar works best, but feel free to use sugar substitutes if desired.
Strawberry Jello: Any brand will do; just grab a small box.
Water: Plain and simple!
Pie Crust: You’ll need a deep-dish pie plate or a frozen deep-dish pie crust (our homemade apple pie crust recipe is a great option).
Heavy Cream: This is for your pie topping, which will need whipping (or go for a pre-made alternative if you prefer).

Substitutions and Suggestions

Feel free to use sugar substitutes in the glaze if desired.
If you have a gluten allergy, consider making a gluten-free crust.
If you’re in a bind, warmed strawberry preserves can also work to glaze the strawberries—sugar-free options are available as well.
Other fruits can replace strawberries; just match the flavor of the jello for the glaze.
For the best homemade whipped cream, chill your bowl and beaters beforehand.

Instructions for Making Strawberry Pie

Start by washing and hulling the strawberries, then slice them in half.
Bake the pie crust according to package instructions or use our homemade apple pie crust recipe, then allow it to cool completely.
For garnishing the pie, you may wish to set aside some strawberry halves and slice them thinner for decoration.
Preparing the Glaze:
In a medium saucepan, combine the sugar, water, jello, and cornstarch, stirring until well blended.
Bring the mixture to a boil and cook until it thickens, which should take about 1-2 minutes. Then, let it cool until slightly warm.
This glaze should coat the spoon well; if you want it sweeter, you can add up to 2/3 of a cup of sugar. To thicken it, simply add more cornstarch (½ teaspoon at a time) or thin with additional water if necessary. Keep in mind that the glaze will continue thickening as it cools, so adjust to your desired consistency.
Carefully fold in the halved strawberries, ensuring they’re evenly coated with the glaze.
Pour the mixture into your cooled pie crust, and refrigerate for about 20 minutes.
Top the chilled pie with whipped cream and garnish with additional sliced strawberries (I like to use a brush to make them glisten).
Making Homemade Whipped Cream:
Chill a stainless steel bowl in the freezer for about an hour to prepare for whipping.
Add 1 cup of heavy whipping cream to the bowl, along with 2 tablespoons of sugar (or a sugar substitute) and a teaspoon of pure vanilla extract.
Using an electric mixer, beat the mixture on high until medium-stiff peaks form—this takes about a minute. Keep a close eye on it; overbeating will turn your cream into butter!
Once ready, pile the whipped cream on top of your pie and serve.