This fresh Strawberry Pie is made with just a few simple ingredients in a homemade pie crust, topped with sweetened whipped cream! It’s the perfect summer treat!
See the step by step recipe video down in the recipe card.
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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.
This Strawberry Pie is the perfect way to enjoy them while you can get them! (Spoiler: this pie also works great with the less perfect fresh strawberries you can get through the year for a premium — the sugar helps to sweeten and add flavor!).
How to make Strawberry Pie:
- Make your crust: preparing homemade pie pastry is not hard, but does require a few extra steps like chilling the dough, then blind baking (baking the pie crust without anything in it), letting it cool, and then chilling the pie. I like to prep my pie one day before we will eat it so that I have adequate time.
- While your crust bakes, prepare your strawberry filling: the crust doesn’t need to cool for long before filling, so I like to take this time to make my pie filling. While it is simple to whisk up, it does take some time to cook until thickened
- Crush strawberries (use a potato masher, a blender or food processor) to make two cups strawberries — if you have more or less, your pie won’t have the same texture.
- Combine crushed strawberries with water, sugar and corn starch before heating over medium heat until thickened.
- While your filling cools, sprinkle gelatin over cold water and let sit for 5 minutes. Warm in the microwave on 50% power and stir until granules are dissolved (it should be totally smooth). Let sit for 5 minutes, then stir into your filling. You need to whisk it well so that it melts and dissolves into the filling!
- Stir sliced fresh strawberries into the filling, then spread into your prepared pie crust.
- 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!
Ingredients and Substitutions:
- 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.
Can I use corn starch instead of gelatin?
I have found that gelatin is a more foolproof way to get a strawberry pie that will set and slice, but I 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!
More strawberries to use? Check out these strawberry recipes:
- Strawberry Sauce
- Strawberry Rhubarb Crisp — perfect for fresh or frozen fruit!
- Strawberry Shortcake Ice Cream Cake — a showstopper!
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Fresh Strawberry Pie
- 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
- 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.
- 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.
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