This fresh Strawberry Pie is made with real strawberries and no Jello mix in a homemade pie crust, topped with sweetened whipped cream! It’s the perfect summer treat!
Looking for more strawberry recipes? Try this Strawberry Cream Cheese Pie recipe, these Strawberry Cheesecake Bars or these Easy Strawberry Cupcakes.
Is there anything that screams “summer” more than fresh strawberry pie?
I don’t think so!
This pie is fresh and fruity and holds its shape perfectly.
Fill up a homemade pie crust with fresh berries and top it with homemade whipped cream (or try the strawberry variety!), or with a scoop of vanilla ice cream alongside for the ultimate summer dessert.
Strawberries aren’t in season very long around here, so when they’re here I try to load up as much as I can!
I always save a ton for the freezer (perfect for a strawberry smoothie!), but there is just something about that flavor when they’re picked fresh from the farm that nothing can beat.
What people are saying
“I made this for Mother’s Day and everyone loved it. The crust turned out perfect, and the homemade filling is so easy.” Krystle
How to make Strawberry Pie:
- Make your crust: I like to prep my pie one day before we will eat it so that I have enough time for it to chill and set completely. You can use store bought pie crust in a pinch!
- Crush strawberries (use a potato masher, a blender or food processor) to make two cups strawberries — I do this right in the skillet!
- Combine crushed strawberries with water, sugar and corn starch before heating over medium heat until thickened to make the filling.
- Chill overnight! I know it’s tempting to slice into it sooner, but if you don’t allow it to set completely, you’ll regret it. It’s worth the wait!
Can I use corn starch instead of gelatin?
Definitely!
Making the pie with gelatin ensures it will set and slice cleanly, but using corn starch is an easy way to make this filling recipe vegan.
- You will whisk 3-4 tablespoons of corn starch in the crushed strawberries before you begin heating them (the amount you use will depend on how thick and slice-able you want it).
- Cook over medium-high heat until very thick (if you decide you want to add more corn starch, you can whisk another tablespoon together with 1 tablespoon water and add to the simmering liquid).
- Stir in vanilla and fresh strawberries and pour into the pie crust. Let chill for the same amount of time.
Variations on this Strawberry Pie recipe:
There are so many ways to make this pie your own!
- Try mixing in half fresh blueberries or half fresh raspberries, or add some crushed rhubarb to the filling while it cooks.
- This recipe would also make beautiful tarts in some mini tart shells — perfect for a barbecue or cookout! (And bonus: no need to slice!)
- Looking to use Jello? Try this Strawberry Pie with Jello recipe!
More strawberry dessert recipes:
- Strawberry Sauce — we love this over ice cream or waffles.
- Strawberry Rhubarb Crisp — perfect for fresh or frozen fruit!
- Strawberry Shortcake Ice Cream Cake — a showstopper!
- No Bake Strawberry Cheesecake — so light and luscious.
Fresh Strawberry Pie
written by Ashley Fehr
Ingredients
Pie Crust
- 1 ¼ cup all-purpose flour, (163 grams)
- 1 tsp sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed (112 grams)
- 3-4 tablespoons cold water
Strawberry Pie Filling
- 1 ¾ cups chopped strawberries, (about 245 grams)
- ¾ cup granulated sugar, (150 grams)
- ¼ cup water
- 1 tablespoon vanilla extract
- 2 tablespoons cold water
- 1 package unflavored gelatin, (7 grams)
- 5 cups chopped strawberries, (about 690 grams or 1 ½ pounds)
- serve with sweetened whipped cream as desired
Instructions
Pie crust:
- Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
- Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
- Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes — see tips above for making ahead and storing for later.
- Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you’re baking it in.
- Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick edge. Crimp as desired.
- Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
- Bake for 12-15 minutes until edges are light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Strawberry Pie
- Crush the 1 ¾ cup strawberries with a potato masher (you can also use the blender).
- Place crushed strawberries, sugar and water in a medium skillet and cook on medium heat until warmed through and sugar is dissolved (about 5 minutes). Set aside.
- Place cold water in a small bowl and sprinkle gelatin over top. Let sit for 5 minutes.
- Stir vanilla into crushed strawberries. Add gelatin mixture to warm strawberries in pan, and stir until dissolved. If strawberries have cooled, warm on medium-low heat until gelatin is dissolved and incorporated. Do not let it get too hot!
- Stir in 5 cups chopped strawberries and pour into baked pie crust. Let chill in the refrigerator for at least 6 hours or overnight until completely set.
- Serve with whipped cream as desired.
Video
Notes
- Pie crust: you can easily swap out the homemade pie crust for a store bought variety! Keep in mind you will only need pastry for the bottom.
- Fresh strawberries: I haven’t tested this recipe with frozen strawberries, and they do contain a lot more water than fresh, so I don’t recommend it.
- Sugar: you can use any sweetener to flavor your pie! This is great for those who need to use sugar substitutes or prefer a natural sweetener
- Unflavored gelatin: I haven’t tested this recipe with strawberry Jello. There’s a time and a place for Jello but I don’t think it’s in a pie with fresh strawberries. You’re welcome to experiment (as always!) but I can’t offer any advice. If you’re looking for a vegan, dairy free option, check out the corn starch method below.
- Water: for a fun twist, try swapping out the water for cranberry juice or another variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Heather says
No but plan to ad soon as possible
The Recipe Rebel says
Hope you enjoy it Heather!
Kara says
Made as directed, except I sliced the strawberries instead of chopping them. It turned out so delicious! A perfect summer pie, especially served with fresh whipped cream!
Ashley Fehr says
Thanks Kara! I’m glad to hear that!
Krystle says
I made this for Mother’s Day and everyone loved it. The crust turned out perfect, and the homemade filling is so easy.
Ashley Fehr says
I’m so glad!
Macie says
This strawberry pie reminds me of the ones I ate growing up. It is so delicious and super easy to make, great recipe!
Ashley Fehr says
Thanks Macie!
Jim Mitchell says
I’m confused on the recipe for strawberry pie. Ingredients say 1 3/4 cup chopped strawberries. Also says 5 cups chopped strawberries. Then it says to crush strawberries and then add chopped strawberries. Which ones do I crush, 1 3/4 cups or 5 cups?
Patti says
Crush the 1-3/4. The 5 cups are stirred in after you cook the prior with water and sugar.
Ashley Fehr says
I’m sorry about the confusion! Patti is correct. I will add a few more notes so it is more clear.