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Strawberry Pie Recipe

by on May 25, 2013 · 53 comments

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

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

Simple 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.

Simple Strawberry Pie Recipe

The recipe is a breeze, too.

How We Make It — Fresh Strawberry Pie Recipe

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

How to Bake 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 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.

Simple Strawberry Pie Recipe

Refrigerate for a few hours then top with whipped cream.

Simple Strawberry Pie Recipe

So simple. Do you have any strawberry pie recipe tips?

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4.7 from 9 reviews
Simple Strawberry Pie Recipe
Prep time
Cook time
Total time
Why we love this recipe. 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.

What you need to know. 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: 1 (9-inch) pie, 8 servings
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.
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About the Author


I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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

Perfect for Summer! =) Thanks!


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

Mmm this looks like the perfect summer pie!


3 Cassidy November 26, 2013 at 10:23 pm

It really is good


4 Looking FANCY May 26, 2013 at 5:53 am

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


5 suja md May 26, 2013 at 8:00 am

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


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

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


7 FRAN June 4, 2013 at 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.


8 Vanya June 17, 2013 at 10:47 am

Fantastic pie! Delicios!


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

This looks delicious! =)


10 Tiff June 26, 2013 at 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.


11 Rosa June 29, 2013 at 7:58 pm

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


12 Megan July 4, 2013 at 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!


13 Adam July 6, 2013 at 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!


14 Robyn C. July 4, 2013 at 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!


15 Vicky July 4, 2013 at 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.


16 Kathy July 15, 2013 at 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.


17 Joanne July 15, 2013 at 8:53 pm

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


18 Linda A. Waterhouse July 18, 2013 at 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!


19 Linda A. Waterhouse July 18, 2013 at 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.


20 Commenter November 24, 2013 at 9:44 pm

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


21 Joy March 2, 2014 at 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.


22 Gaylynn March 11, 2014 at 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!


23 Joanne March 17, 2014 at 3:26 pm

Oh, yum… what a great idea.


24 Meghan March 14, 2014 at 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.


25 Joanne March 17, 2014 at 3:04 pm

So glad the pie worked out for you!


26 Lila March 21, 2014 at 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


27 Joanne March 24, 2014 at 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 :)


28 Jamie Greene April 3, 2014 at 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.


29 Joanne April 3, 2014 at 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!


30 Nirali April 15, 2014 at 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…:)


31 Joanne April 16, 2014 at 12:35 pm

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


32 vanilla April 17, 2014 at 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?


33 Joanne May 12, 2014 at 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.


34 Dan Franks April 21, 2014 at 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!


35 Joanne April 23, 2014 at 2:18 pm

Nice! So glad everyone enjoyed it.


36 bala May 6, 2014 at 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. :)


37 Joanne May 12, 2014 at 5:56 pm

We’d cut the recipe in half or make the whole batch and freeze half the dough. The recipe for our pie crust makes two, 9-inch pie rounds (top and bottom of a pie). Here’s the recipe: http://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/


38 Cindy May 14, 2014 at 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!!!


39 Francoise May 18, 2014 at 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.


40 Joanne May 19, 2014 at 10:46 am

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


41 Pegi May 20, 2014 at 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!


42 Joanne June 20, 2014 at 2:05 pm

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


43 bali May 28, 2014 at 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!


44 Joanne May 28, 2014 at 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: http://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/


45 Mary June 12, 2014 at 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?


46 Joanne June 20, 2014 at 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.


47 Mary June 12, 2014 at 12:41 pm

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


48 Vickie Campbell June 30, 2014 at 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.


49 Jenn August 8, 2014 at 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.


50 Joanne August 11, 2014 at 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!


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