Simple Fresh Strawberry Pie
Simple strawberry pie with fresh strawberries coated in a light strawberry glaze, and then topped with whipped cream. Jump to the Strawberry Pie Recipe
How to Make The Best Strawberry Pie
Looking for a simple and humble pie? You’ve found it. It’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.
This pie is a breeze to make. There are two parts to this recipe — the pie shell and the strawberry filling.
You May Also Like: Our recipes for Homemade Blueberry Pie and Cherry Pie
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.
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. Refrigerate for a few hours then top with whipped cream.
Recipe 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
Simple Fresh Strawberry Pie
- PREP
We love this strawberry pie made with 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)
5 cups (24 ounces or 680 grams) quartered and hulled strawberries
1/4 cup (30 grams) 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 cream
Whipped cream, optional
Directions
- Prepare Crust
- Bake Crust
- Make Filling
- To Finish
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.
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).
Heat oven to 425 degrees F (220 C). Place a baking sheet on a middle oven rack.
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.
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.
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.
Add 2 cups of strawberries to a small saucepan. Mash strawberries until chunky. 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.
Combine remaining 3 cups of strawberries with cooled strawberry glaze. Stir until strawberries are well coated. Spoon strawberry filling into cooled pie crust.
Refrigerate pie at least 2 hours before cutting to allow filling to set. Top with whipped cream.
Adam and Joanne's Tips
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We included 1 1/2 cups unsweetened whipped cream in the calculations.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
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
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This looks delicious! Is there any way to print the recipe without the photos though? I’d prefer to save the ink and also have the recipe all on one sheet. But I’m not seeing any option to print without the images.
Turned out great! Than you so much
Delicious!!! So easy and came out perfect! I want to try it with a Biscoff cookie crust but I’m not sure if I need to use the egg wash on it?
Yay! Glad you liked it 🙂 If you want to make a Biscoff cookie crust you wouldn’t need an egg wash.
This is a delicious recipe! I have made it 4 times this summer and each time the pie has been absolutely wonderful! I’ll be sad when I cannot get fresh strawberries for a while!
I love this pie, thank you for sharing it with us! I have followed the crust recipe to the t, but have experimentet with the filling. Have so far made it with strawberries, plums, cherries and a mix of peaches and apricots. They were all wonderful. I think the plum filling was my favourite. (the cherries, peaches and apricots had the be cooked for a while before i could mash the for the glaze)
Great recipe!!! My pie was delicious! The video was a nice guide for beginner bakers like myself.
I work in a seasonal produce store that sells local produce and today I came home with almost 4 pounds of jam strawberries that didn’t sell. This was the perfect way to use them up; the fact that they were soft didn’t matter. The berries I used were puget crimsons, ones that were red all the way through, and it looked amazing and tasted delicious!
Was excellent. Turned out great. Will make again
My pie was like soup. I measured exactly as well. Loved the crust. We ate like a cold cobbler. Flavor was delicious.
Sorry that the pie filling didn’t work out for you. Cooking the filling until the sugar dissolves is what helps to thicken the glaze. It is also important to let the glaze cool before mixing with the strawberries. Chilling the pie for at least two hours before serving should also help the glaze set.
Hello! I don’t typically leave comments on recipes but I wanted to say that this recipe was absolutely perfect and super easy to prepare. Thank you for the post!