Fresh Strawberry Pie Recipe

A fresh strawberry pie recipe with sweet strawberries coated in a light strawberry glaze then topped with whipped cream. Jump to the Strawberry Pie Recipe now or read on to see how we make it.

Let’s talk about why you need to make this pie, shall we?

Looking for a simple and humble pie? You’ve found it.

Easy, Homemade Strawberry Pie Recipe

This one’s filled with fresh, sweet strawberries coated in a light strawberry glaze. 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.

It’s not perfect — we love that. Not to mention, those stray strawberries are perfect for swiping through some lightly whipped cream.

Homemade Strawberry Pie

This strawberry pie recipe is a breeze, too.

Blueberry Pie RecipeYou May Also Like: Our Homemade Blueberry Pie Recipe with quick recipe video showing you how we make it. Or, take a look at our Cherry Pie Recipe.

How to Make Our Fresh Strawberry Pie Recipe

There are two parts to this recipe — the pie shell and the strawberry filling.

How to Bake the Perfect Pie Crust

Whether you buy pie dough or make homemade dough, you will need to bake the pie shell. This takes 20 to 30 minutes.

How to Bake Pie Crust

Start by rolling out some pie dough and placing into a pie dish (for help, take a look at our pie crust recipe video — in it, you’ll see how we make it, roll it, place it into the pie dish and crimp the edges).

Next, use a fork to prick the bottom of the pie shell — this helps to prevent the dough from bubbling up when baking. Add some aluminum foil or parchment paper to the bottom then weigh it down with rice, dried beans or pie weights. Bake until golden then remove the foil or parchment and brush the entire shell with egg wash and bake a little longer. The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the strawberry filling from making the crust soggy.

Cool the pie shell then fill.

How to Make the Fresh Strawberry Filling

We really like to use fresh strawberries for this. Start by mashing about 2 cups of strawberries. Add some sugar, corn starch and extra flavors (like vanilla and lemon) then cook until bubbly and thick. — That’s your strawberry glaze.

Then, toss with more strawberries and add to the baked and cooled pie crust.

Easy Strawberry Pie

Refrigerate for a few hours then top with whipped cream.

Fresh Strawberry PieRecipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.7 from 10 reviews
Simple and Fresh Strawberry Pie Recipe
Prep time
Cook time
Total time
We love using fresh strawberries for this. 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.

Equipment you’ll need. A chef’s knife, measuring cups and spoons, rolling pin, pie dish and small saucepan.
Created By:
Yield: 8 servings, One (9-inch) pie
You Will Need
  • Chilled pie dough for one 9-inch pie (see our pie crust recipe)
  • 5 cups (24 ounces or 680 grams) quartered and hulled strawberries
  • 1/4 (30 grams) cup cornstarch
  • 2/3 to 3/4 cup (134 to 150 grams) sugar, adjusted according to the sweetness of strawberries
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 1 tablespoon heavy or whipping cream
  • Whipped cream, optional
Prepare Pie Crust
  1. Roll out pie dough to fit pie dish. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
  2. Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges. (You can see us do this in our pie crust recipe video).
Bake Pie Crust
  1. Heat oven to 425 degrees F (220 C). Place a baking sheet on a middle oven rack.
  2. Pierce bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
  3. Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F (200 C). Bake 20 to 30 minutes or until the crust is golden.
  4. Make egg wash by whisking egg yolk and cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush bottom and sides of crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.Strawberry-Pie-Recipe-Step-1
Make Pie Filling
  1. Add 2 cups of strawberries to a small saucepan. Mash strawberries until chunky.
  2. Add sugar, corn starch, vanilla extract, almond extract, lemon juice and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sugar dissolves and glaze has thickened; 3 to 5 minutes. Cool completely.Strawberry-Pie-Recipe-Step-2
  3. Combine remaining 3 cups of strawberries with cooled strawberry glaze. Stir until strawberries are well coated. Spoon strawberry filling into cooled pie crust.Strawberry-Pie-Recipe-Step-3
  4. Refrigerate pie at least 2 hours before cutting to allow filling to set. Top with whipped cream.

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

62 comments… Leave a Comment
  • Dorothy Schofield. June 29, 2016, 10:30 am

    Thanks for the recipe, I am going to give it a try for this long weekend. A friend of mine makes one and it sounds like yours. Thanks again, I’m going to try your blueberry pie next.

  • Betsy June 21, 2016, 6:46 pm

    Had some big beautiful strawberries. Didn’t want to put the store bought glaze which is mostly high fructose syrup. Recipe worked well. Only thing I’d change is a bit less corn starch. The glaze had a bit of cornstarch flavor.
    Used a store bought frozen crust but followed the directions in this recipe for baking the crust.

  • Georgie semenza April 2, 2016, 2:36 pm

    This recipe looks so simple and very straight forward. That makes this recipe unique. You have no idea how far and wide I have searched. I will make it today.

  • Lauren Carter March 26, 2016, 7:57 pm

    Hi! I am making this for Easter and I was wondering if it was okay to have this cool overnight? So about like 8-9 hours?

    • Joanne May 18, 2016, 1:47 pm

      Yes, that is completely fine. Store the pie in the fridge.

  • Christina March 16, 2016, 2:06 pm

    Wow! Awesome recipe! I made it for pi day this week and it was amazing. Thank you!

  • Edward Zampella July 10, 2015, 7:23 pm

    Your pie sounds deliciouse; however, I was looking for a strawberry rhubarb pie. Do you have any suggestions? Can I substute a cup of rhubarb for a cup of strawberries.


    • Joanne August 10, 2015, 1:59 pm

      Since the fruit in this pie is not cooked, we don’t recommend adding raw rhubarb to the pie. Adding a cup of cooked and cooled rhubarb would be great, though.

  • Peggy July 4, 2015, 5:35 pm

    Made this for a 4th of July BBQ today. It was wonderful. It’s my new go-to strawberry pie recipe. thank you!

  • Jenn August 8, 2014, 8:14 pm

    Has anyone tried substituting blueberries instead of strawberries? (using a couple more cups of the blueberries maybe? I love the idea of a fresh blueberry pie.

    • Joanne August 11, 2014, 12:11 pm

      Great idea Jenn. We haven’t tried blueberries in place of the strawberries, but don’t see why it would not taste wonderful!

  • Vickie Campbell June 30, 2014, 1:37 pm

    Can’t save the recipe because I forgot my password. The pie turned out beautiful but I think I will leave the almond extract out next time.

  • Mary June 12, 2014, 12:41 pm

    Sorry, I used the egg yolk this time and egg white before with other recipes.

  • Mary June 12, 2014, 12:38 pm

    Making the pie as I write. The crust glaze with the egg wash – egg yolk and cream – I have used egg white rather than yolk. When baked 3-5 minutes until try, it really looks and smells more of egg – almost too strong of egg. Will that taste of egg disappear after the strawberry mixture and whipped cream are added?

    • Joanne June 20, 2014, 12:39 pm

      Hi Mary, We think you should be fine! The strawberry filling is so tasty and flavorful, we bet you won’t notice a thing.

  • bali May 28, 2014, 11:13 am

    How can I make this into a double crust pie? Can I use your crust recipe and bake it with the strawberry glaze (which has already been simmered)? TY!

    • Joanne May 28, 2014, 12:24 pm

      Hi there, we don’t really recommend using this recipe to make a baked double crust pie since we aren’t sure what would happen to the glaze if you did. You could take a look at our Blueberry Pie Recipe and substitute strawberries for the blueberries. Here’s a link for you:

  • Pegi May 20, 2014, 7:45 am

    I just got done making this pie. It looks wonderful.
    I live in Austria (Europe) and the metric conversions make life a whole lot easier!

    • Joanne June 20, 2014, 2:05 pm

      We’re glad we could help a little. Hope you loved the pie!

  • Francoise May 18, 2014, 4:41 pm

    Delicious. We used a Gluten Free crust, then followed this recipe for the filling. Really, really good. We used 2/3 cups of sugar, and just a few drops of almond extract (not fans). My 9 year old made most of the recipe, and it was easy.

    • Joanne May 19, 2014, 10:46 am

      How wonderful that your 9-year-old helped to make the pie! We’re so glad you enjoyed it.

  • Cindy May 14, 2014, 1:14 pm

    I doubled the recipe because I used a deep pie dish. Followed the pie crust instructions and it worked just fine. Kind of alot to go through but crust didn’t bubble up and it was nice and shiney. Took a little longer to cook than designated. I didn’t use quite as much sugar as it called for. Be sure to let it cool completely before refrigerating. Left out the Almond Extract, topped it with thick layer of whipped cream. It was a BIG hit! Yummy!!!

  • bala May 6, 2014, 6:24 am

    Hi, you mentioned in your recipe that you can use your pie crust recipe. The pie crust recipe is for a double crust pie. This one here is just the bottom. Should I half the pie crust recipe or just use the whole double crust as the bottom for a thicker crust? Thank you. I love your recipes! They are so yummy. 🙂

  • Dan Franks April 21, 2014, 11:52 am

    Made this for easter dinner and everyone said it was the best they had ever had. Also, the glaze was thick and held up to slicing. Thanks for the awesome recipe!

    • Joanne April 23, 2014, 2:18 pm

      Nice! So glad everyone enjoyed it.

  • vanilla April 17, 2014, 8:09 am

    After seeing all the great reviews i decided to make this delicious looking pie, but where I live it´s not strawberry season so i only have the frozen ones. Do I follow the recipe the same or do I have to use a different amount of ingridients?

    • Joanne May 12, 2014, 1:29 pm

      Thawed frozen strawberries should work fine for this. We’d just watch that there isn’t too much extra liquid from the thawing process added to the pie.

  • Nirali April 15, 2014, 10:11 am

    This the best strawberry pie I ever had….. It turn out really good and very delicious…Followed exactly accept the pie crust part. I bought ready to cook pie crust still the filling taste was awesome…:)

    • Joanne April 16, 2014, 12:35 pm

      Nice! Isn’t it delicious!? Glad you enjoyed the pie.

  • Jamie Greene April 3, 2014, 12:20 am

    Found this recipe on google after getting 3 pints of organic strawberries for $5 at a local farmer’s market today. Used a gluten free premade pie shell as I have celiac disease. This is amazingly good. I needed the full amount of sugar as the berries weren’t totally ripe (must have been the deal maker). I plan on making this again as I live in CA and our strawberry season is super long here.

    • Joanne April 3, 2014, 10:39 am

      HI Jamie — we are jealous that you live in CA with nice, long berry seasons 🙂 Glad you were able to make the pie!

  • Lila March 21, 2014, 7:09 pm

    Hi its Lila 13 🙂 i was wondering if you were going to ever post a pecan pie recipe. its my favorite type of pie:) thanks

    • Joanne March 24, 2014, 9:52 am

      Hi Lila — It is on our list to post, we are just not sure when. We’ll definitely be sharing one though 🙂

  • Meghan March 14, 2014, 8:08 pm

    I made this (but used only about 1 T. of sugar and corn startch with the berries instead of the suggested amounts; strawberries are so naturally sweet, why cover it up with sugar?) and it turned out DELICIOUS.

    • Joanne March 17, 2014, 3:04 pm

      So glad the pie worked out for you!

  • Gaylynn March 11, 2014, 9:55 pm

    the filling that is cooked just before adding the remaining strawberries is THE bomb! I am about to try it as a filling for a birthday cake….I hope it turns out…it really thickens well and I think would do perfect for this…so glad I found this…thanks!

    • Joanne March 17, 2014, 3:26 pm

      Oh, yum… what a great idea.

  • Joy March 2, 2014, 4:49 pm

    I am going to make it. I have made it many times over the last 40 years, the one thing that I do is spread some cream cheese on the bottom of the crust before add the strawberries. Try it! My family loves it.

  • Commenter November 24, 2013, 9:44 pm

    I love this! YUM YUM YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Linda A. Waterhouse July 18, 2013, 3:13 pm

    P.S. I have a tip for us wooden-spoon lovers: Wipe new wooden utensils with olive oil, or ANY kind of cooking oil, to prevent it from staining.

  • Linda A. Waterhouse July 18, 2013, 1:29 pm

    Wow! I made it at noon today…easy and BEAUtiful! It’s “chilling” in the fridge. As a photographer who loves food photography, this will quality for its own portrait later with whip cream! Thank you and keep it coming!

  • Kathy July 15, 2013, 2:19 pm

    Does this glaze get runny at all the next day if I make it beforehand? I’m looking for something that will hold it’s thickness.

    • Joanne July 15, 2013, 8:53 pm

      Hi Kathy, The glaze is fine the next day. Just keep it in the refrigerator until you serve.

  • Vicky July 4, 2013, 3:24 pm

    For a more vibrant pie place a few drops of red food coloring into the crushed berry mixture after you remove it from the stove. Mix with a metal spoon. Do not use wooden or the spoons will get stained. I also mix in 1/3 cup of triple sec Liquere to the cool mashed berries as well. This gives it a slight orange flavor and makes the glaze just a bit thinner.

  • Robyn C. July 4, 2013, 11:27 am

    I made this pie last night with freshly picked strawberries and couldn’t wait to taste it. Honostly, this is the best strawberry pie I have ever tasted. I will definitely be making it again!
    I didn’t have the ingredients to make the whipped cream so I served it with a spoonful of plain greek yogurt and it was amazing!

  • Megan July 4, 2013, 7:19 am

    I made this yesterday. It’s been in the fridge overnight, and the filling still slides around when you tilt the pie plate. Was it supposed to have “set up,” or is it just sort of a loose pie? Thanks!

    • Adam July 6, 2013, 5:53 pm

      Hi Megan, This is more of a loose pie. You should be able to cut a nice slice, but a few strawberries will fall out on the the plate. Hope you enjoy it!

  • Rosa June 29, 2013, 7:58 pm

    I made this pie today and it was a big hit. Thanks for sharing this recipe!

  • Tiff June 26, 2013, 8:59 pm

    Made this pie today with strawberries we picked up during our trip down the California coast. What a treat! I was happy I took the extra time to make the pie crust using the suggested recipe, it was sure worth it. Will be making it again soon.

  • Melissa @ My Recent Favorite books June 23, 2013, 3:51 pm

    This looks delicious! =)

  • Vanya June 17, 2013, 10:47 am

    Fantastic pie! Delicios!

  • FRAN June 4, 2013, 8:45 pm

    This is almost like a strawberry pie recipe that I found in a magazine over 40 years ago. Used to make it alot, especially in the spring and summer time–got tons of compliments on it. Haven’t made it for a long time, though, as its too much for just one person.

  • Chung-Ah | Damn Delicious May 26, 2013, 11:23 am

    What a gorgeous pie! Can you please send a pie my way, please?

  • suja md May 26, 2013, 8:00 am

    Wow…Welcoming Summer in this tastier way, always refreshing!!

  • Looking FANCY May 26, 2013, 5:53 am

    Wow.. a pie!! I loove tarts, i’ve made em with cherries and peaches… but never with strawberries.. it looks great!

  • Katrina @ Warm Vanilla Sugar May 25, 2013, 3:31 pm

    Mmm this looks like the perfect summer pie!

    • Cassidy November 26, 2013, 10:23 pm

      It really is good

  • Melissa @ My Recent Favorite books May 25, 2013, 3:00 pm

    Perfect for Summer! =) Thanks!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: