Fresh Strawberry Pie
This fresh strawberry pie recipe is absolutely delicious and made with a simple strawberry glaze, fresh strawberries, and a cloud of homemade whipped cream. It’s out of this world! My family loves this easy strawberry pie so much. The secret is the homemade strawberry glaze that’s just thick enough to hold the pie filling together, but not so much that it’s like jello. A few strawberries always fall onto the plate, which I love! For a baked fruit pie, see my blueberry pie or cherry pie! The base of this pie is up to you. Since the crust needs to be baked before filling it, this pie works well with a pre-baked homemade pie crust, but also works nicely with a graham cracker crust (like this key lime pie) or vanilla cookie crust (like banana cream pie). Key Ingredients Strawberries: I love using fresh strawberries for this pie. I use them in two ways. First, I make a strawberry glaze. Then, I use the glaze to hold more fresh strawberries together, filling the pie. Cornstarch: Thickens our strawberry glaze. Sugar: Sweetens our simple strawberry glaze. I use granulated sugar. Lemon Juice, Vanilla, and Almond Extract: These add so much flavor to this pie. I especially love the almond extract with the strawberries. Pie Crust: In my photos and recipe, we use our flaky pie crust, which we pre-bake until golden brown before filling with the glazed strawberries. I love it, but you can swap the crust for a store-bought baked crust, or use a graham cracker crust (like in my cheesecake bars) or a vanilla cookie crust (like in this banana cream pie). In any case, make sure the crust is pre-baked before filling with the strawberries. Strawberries: I love using fresh strawberries for this pie. I use them in two ways. First, I make a strawberry glaze. Then, I use the glaze to hold more fresh strawberries together, filling the pie. Cornstarch: Thickens our strawberry glaze. Sugar: Sweetens our simple strawberry glaze. I use granulated sugar. Lemon Juice, Vanilla, and Almond Extract: These add so much flavor to this pie. I especially love the almond extract with the strawberries. Pie Crust: In my photos and recipe, we use our flaky pie crust, which we pre-bake until golden brown before filling with the glazed strawberries. I love it, but you can swap the crust for a store-bought baked crust, or use a graham cracker crust (like in my cheesecake bars) or a vanilla cookie crust (like in this banana cream pie). In any case, make sure the crust is pre-baked before filling with the strawberries. Find the full recipe with measurements below. Tips for Making Fresh Strawberry Pie Tip 1: Make our homemade glaze. The trick to the best homemade strawberry pie is our easy glaze made with sugar, cornstarch, and mashed strawberries. It doesn’t take you very long and tastes incredible. Tip 2: Add lots of fresh strawberries. Once the strawberry glaze cools down, you can add lots of fresh strawberries, and then pile them all into your pre-baked crust. The more the merrier! Tip 3: Add our whipped topping. This pie wouldn’t be complete without a creamy topping, so swirl on some homemade whipped cream or try coconut whipped cream for a dairy-free option (so delicious!). This pie reminds me of a strawberry shortcake, but in pie form. I can’t wait for you to try it! Fresh Strawberry Pie PREP 45 mins COOK 30 mins TOTAL 1 hr 15 mins PREP 45 mins COOK 30 mins TOTAL 1 hr 15 mins We love this homemade strawberry pie made with lots of fresh strawberries. They are coated in a glaze that’s just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out out onto the plate. The sugar amount for this recipes varies depending on how sweet your strawberries are. Add to your taste. Makes 1 pie or approximately 8 servings Watch Us Make the Recipe You Will Need Chilled pie dough for one 9-inch pie (see our pie crust recipe) 1 ½ pounds (680g) quartered and hulled strawberries, 5 cups 2/3 to 3/4 cup (135g to 150g) sugar, adjusted according to the sweetness of the strawberries 1/4 cup (30g) cornstarch 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 tablespoon lemon juice 1/8 teaspoon salt 1 egg yolk 1 tablespoon cream Homemade whipped cream or whipped coconut cream Directions Pre-Bake Pie Crust 1Roll out the pie dough to fit your pie dish. Gently press the dough down into the dish to line the bottom and sides. (Be careful not to pull or stretch the dough.) Then, use a knife or pair of kitchen scissors to trim the dough to within 1/2-inch of the edge of the dish. 2Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp the edges. 3Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Then, line the crust with two sheets of aluminum foil and fill the foil with dried rice, dried beans, or pie weights. Refrigerate 30 minutes or until firm to the touch. 4While the crust is chilling, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack. 5Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 to 30 minutes or until the crust is golden. 6Remove the rice, beans, pie weights, and foil from the pie crust. 7Make an egg wash by whisking the egg yolk and cream in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry and shiny, 3 to 5 minutes. Cool the crust completely before filling. Pre-Bake Pie Crust 1Roll out the pie dough to fit your pie dish. Gently press the dough down into the dish to line the bottom and sides. (Be careful not to pull or stretch the dough.) Then, use a knife or pair of kitchen scissors to trim the dough to within 1/2-inch of the edge of the dish. 2Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp the edges. 3Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Then, line the crust with two sheets of aluminum foil and fill the foil with dried rice, dried beans, or pie weights. Refrigerate 30 minutes or until firm to the touch. 4While the crust is chilling, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack. 5Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 to 30 minutes or until the crust is golden. 6Remove the rice, beans, pie weights, and foil from the pie crust. 7Make an egg wash by whisking the egg yolk and cream in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry and shiny, 3 to 5 minutes. Cool the crust completely before filling. Make Strawberry Pie 1Make the strawberry glaze by mashing 2 cups of the strawberries in a small saucepan until chunky. 2Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely. 3Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into the cooled pie crust. 4Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set (remember it won’t set as firmly as jello). 5Top with whipped cream. Make Strawberry Pie 1Make the strawberry glaze by mashing 2 cups of the strawberries in a small saucepan until chunky. 2Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely. 3Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into the cooled pie crust. 4Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set (remember it won’t set as firmly as jello). 5Top with whipped cream. Adam and Joanne's Tips Storing: This pie is best when eaten the day it’s made. You can store leftovers in the refrigerator for up to 3 days, but the crust will get soggier over time, and the filling may become more watery. Store loosely covered with plastic wrap or a reusable cover like beeswax wrap. (Avoid airtight storage as it can trap moisture.) Make ahead tips: If you are making the pie ahead of time, you can make the strawberry filling a day or two in advance and keep it in an airtight container in the fridge. You can also prebake the pie crust a day or two in advance and keep it in a large (2-gallon) freezer bag on the counter. On the day you plan to serve, assemble the pie and top with whipped cream. The nutrition facts provided below are estimates. We included 1 ½ cups unsweetened whipped cream in the calculations. Storing: This pie is best when eaten the day it’s made. You can store leftovers in the refrigerator for up to 3 days, but the crust will get soggier over time, and the filling may become more watery. Store loosely covered with plastic wrap or a reusable cover like beeswax wrap. (Avoid airtight storage as it can trap moisture.) Make ahead tips: If you are making the pie ahead of time, you can make the strawberry filling a day or two in advance and keep it in an airtight container in the fridge. You can also prebake the pie crust a day or two in advance and keep it in a large (2-gallon) freezer bag on the counter. On the day you plan to serve, assemble the pie and top with whipped cream. The nutrition facts provided below are estimates. We included 1 ½ cups unsweetened whipped cream in the calculations. Nutrition Per Serving Serving Size 1/8 of the pie / Calories 385 / Protein 4 g / Carbohydrate 46 g / Dietary Fiber 3 g / Total Sugars 24 g / Total Fat 22 g / Saturated Fat 14 g / Cholesterol 85 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us