Strawberry Pie

Strawberry Pie: Fresh berries, buttery crust, and rich whipped cream to top it off. Making this easy strawberry pie recipe should be on your summer bucket list, it is the perfect pot-luck dessert.

There is no better dessert on a hot summer day than this fresh no-bake (filling) Strawberry Pie (made without Jell-O). It uses those lush, ripe, summer berries to create the ultimate summer dessert, it comes together quickly, and is as visually stunning as it is tasty.

If you make one recipe this summer, make it this one. This post has all the tips and tricks for the perfect pie

Is there anything better than a sweet, juicy, fresh Strawberry Pie? 🍓 This easy-to-make dessert is the perfect way to celebrate strawberry season and makes a show-stopping centerpiece for any spring or summer gathering. With a buttery crust, vibrant strawberries, and a glossy, flavorful glaze, every bite is a burst of sunshine!

Whether you’re hosting a backyard BBQ, attending a potluck, or just craving a refreshing treat, this Strawberry Pie is a must-make. Let’s dive into everything you need to know to create the ultimate strawberry dessert!

Why You’ll Love This Strawberry Pie

We are obsessed with strawberry over here, from Easy Strawberry Banana Milkshake to Cheesecake Stuffed Strawberries we could eat them everyday. Or drink them like we do with this Sparkling Strawberry Lemonade.

It was at an end of summer party my parent’s hosted on our farm, where they invited several of the people they met through the tomato picking that I first tasted fresh strawberry pie. My mom had us go pick a bushel of berries, and she made her homemade pie crust. She had my sisters and I wash and hull the berries, and I am pretty sure we ate more than we didn’t. But my mom was still able to make the pie, and I was sold from first bite.

One of my favorite parts of summer is all the fresh produce. Can you blame me? Fresh shucked corn on the cob, big juicy berries that stain your hands, sweet vine ripened tomatoes. It doesn’t get any better than that! And this pie is one of the best, here is why you will love it:

✔️Simple ingredients
✔️ No-fuss preparation
✔️ Gorgeous presentation
✔️ Bursting with fresh flavor

If you’re looking for an easy, impressive dessert that tastes like summer on a plate, this Strawberry Pie is it!

I love having this pie with just strawberries, but want to know a secret? It is great with other berries mixed in as well. You can use blueberries, or blackberries, or raspberries too! Sometimes we just make it a mixed berry pie.

Should strawberry pie be refrigerated?

This is a fresh fruit pie, which means it does need to be refrigerated. While baked fruit pies can sit at room temperature for a couple of days without going bad, fresh fruit pies need the refrigeration.

Pro Tip: Wait to add the stabilized whipped cream until ready to serve.

What You Need to Make Strawberry Pie

Here’s what you’ll need for this simple yet stunning pie:

Pie crust – A pre-baked and cooled pie shell. Use store-bought for ease, or make your own homemade crust.
Fresh strawberries – Washed, hulled, and sliced. The fresher and riper, the better!
Sugar – Adds sweetness to the glaze and highlights the natural flavor of the berries.
Cornstarch – Helps thicken the glaze so it beautifully coats the strawberries.
Apple Juice – Needed to create the smooth glaze, and add flavor.
Lemon Juice and Zest– For bright, delicious flavor.

How to Make Strawberry Pie

Making Strawberry Pie is easier than you might think! Here’s the simple step-by-step:

Prepare the Pie Crust
Bake your pie crust according to package or recipe instructions. Make sure it’s fully cooled before adding the filling.
Make the Filling
In a saucepan, Take 1/4th of the cleaned and hulled strawberries, and combine with sugar and ½ cup of apple juice. Cook, and mash as you cook. Add in the lemon juice and zest, then stir in a cornstarch and apple juice mixture, and cook until thickened.
Assemble the Pie
Arrange your fresh strawberries in the baked pie shell. Pour the glaze evenly over the strawberries, ensuring every berry gets coated. Or, stir the fresh strawberries into the glaze, and pour into the pie shell.
Chill
Refrigerate the pie for at least 2–4 hours, or until fully set.
Serve
Top with whipped cream if desired, slice, and enjoy every juicy, flavorful bite!

How do you keep strawberry pie crust from getting soggy?

There are a few tricks to keeping this pie from having a soggy crust.

Let the filling set up a little before pouring it into the crust. While you can just dump it all in, if you let it sit in the fridge for 5-10 minutes before filling the crust, it won’t get soggy as quickly.
Let the crust cool completely before you add the fresh strawberry filling.
If worried, you can paint the inside of the crust with a layer of chocolate. Simply melt some chocolate in the microwave in 20 second intervals, and use a pastry brush to brush it over the crust. Just a thin layer will suffice. And it makes for a fun flavor change too!

How to Store Strawberry Pie

Refrigerate: Always store leftover strawberry pie in the refrigerator. Cover it loosely with plastic wrap or foil.
Eat within 2 days: For the best texture and flavor, enjoy your pie within 24–48 hours. The longer it sits, the softer the strawberries and crust can become.
Freezing not recommended: Because of the fresh berries and gelatin-based glaze, freezing can cause the pie to become watery and mushy when thawed.

Can you freeze a strawberry pie?

You can, however, as it defrosts you may end up with a soggy crust. Keep that in mind, and make sure it is fully set up before you freeze it to help avoid the sogginess.

Cover it with plastic wrap before freezing, then wrap it in foil so you do not end up with freezer burnt berries!

Strawberry Pie Tips

Taste as you go: Are your berries really sweet? Maybe add less sugar? Are they tart? Maybe add a little more.

Pre-Bake Your Pie Crust: Baking a pie crust without a filling sides is called blind baking, and if you don’t do it right, you might end up with big air bubbles or an unsightly pie.

Because this is a fresh fruit filling, you want to bake the crust beforehand. And to get a great crust, without air bubbles, you will need to poke it with a fork to create a place for air to escape.

After you have created air holes, you will want to line the pie crust with parchment or foil, and fill it with pie weight.

Pie weights are great but if you do not have them, you can spray a piece of aluminum foil, and place the greased side down into the pie so it covers the whole crust. Then fill with dry beans or rice.

Bake at 450° for 8 to 10 minutes until the crust has firmed up, then remove the foil and beans or rice.

Continue baking the unweighted crust until golden brown, maybe 10 minutes more.

Make it pretty: Reserve some strawberries to arrange on the top after your pour the filling into the pie. Just be sure they are covered with the glaze so they do not dry out.

Thicken the glaze: Make sure the glaze is beginning to thicken before you add the whole berries. You don’t want to end up with a runny pie because the glaze didn’t thicken enough.

While I have tried to make this recipe as foolproof as possible, working with corn starch can be tricky, so just make sure it is starting to thicken before adding your berries. Continue cooking it down until a good thickness is reached, then add berries.

Serving Ideas

Top with whipped cream or a dollop of vanilla ice cream for an extra decadent treat.
Garnish with fresh mint leaves for a beautiful pop of color.
Drizzle with chocolate syrup for a chocolate-covered strawberry vibe.
Serve alongside lemon or vanilla shortbread cookies for a fun dessert pairing at gatherings.

If you love Strawberries, be sure to check out these other delicious recipes:

Strawberry Pie

Fresh strawberry pie made from ripe summer berries, served in a buttery crust and topped with stabilized whipped cream.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: fresh strawberry pie, no bake dessert, strawberry pie

Prep Time: 20

Cook Time: 15

Chill: 2

Total Time: 2 35

Servings:

Calories: 338kcal

Ingredients

1 pie crust baked, 9 inch
1 1/2 quarts fresh strawberries
3/4 cup white sugar
3/4 cup apple juice divided
1 Tbs lemon juice fresh
1 lemon Zest of
3 tablespoons cornstarch

Stabilized Whipped Cream

1/4 Teaspoon Unflavored Powdered Gelatin
3/4 Tablespoon Water
3/4 Cup Heavy Cream Chilled
2 Tbs Powdered Sugar
1/4 Teaspoon Vanilla or to taste

Instructions

Pre-bake a pie crust, let cool, set aside.
Clean and hull strawberries, and dry with a paper towel. Set aside.
In a small bowl, whisk together cornstarch and ¼ cup apple juice. Set aside
Take 1/4th of the cleaned and hulled strawberries, and place them in a medium sized saucepan with sugar and ½ cup of apple juice.
Place saucepan over medium heat and begin cooking. While heating, use a potato masher or forks to mash the strawberries in the saucepan.
Add in lemon juice and lemon zest and bring entire mixture to a boil, stirring frequently.
Once mixture is boiling, gradually stir cornstarch mixture into boiling strawberry mixture.
Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
Once thickened, pull off the heat, and carefully fold the uncooked strawberries into the mashed strawberry glaze.
Let sit for about 5 minutes to let mixture begin to cool and set up.
Add the whole mixture to the pie crust.
Cover and chill in the refrigerator for several hours.
Just before serving, in a small bowl, whip cream until soft peaks form.
Serve each slice of pie with a dollop of stabilized whipped cream.

Stabilized Whipped Cream:

Sprinkle unflavored powdered gelatin over water in a microwave-safe bowl and let it stand for 3 minutes.
Microwave the mixture in 5-second intervals until the gelatin is dissolved and liquid is clear. Set aside momentarily.
Whip chilled heavy cream, powdered sugar and vanilla extract on low speed for 2 minutes or until small bubbles form
Increase the speed to medium, and when the cream begins to thicken, and you can see a trail where the beaters are beating, slowly add the gelatin mixture, and increase speed to high. .
Continue to beat until soft peaks form.
Transfer whipped cream into a piping bag.

Video

Notes