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+ servings
A slice of Strawberry Pie with whipped cream and mint on top
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5 from 5 votes

Strawberry Pie

Fresh strawberry pie made from ripe summer berries, served in a buttery crust and topped with stabilized whipped cream.
Prep Time20 minutes
Cook Time15 minutes
Chill2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: fresh strawberry pie, no bake dessert, strawberry pie
Servings: 8
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

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. 
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Nutrition

Calories: 338kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 351mg | Fiber: 5g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 112.5mg | Calcium: 52mg | Iron: 1.4mg