A fresh strawberry pie with sweet strawberries coated in a light strawberry glaze then topped with whipped cream. Jump to the Strawberry Pie Recipe 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. 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.
You 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 The Best Strawberry Pie
This pie is a breeze to make. 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.
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 Recipe
- PREP
Fresh strawberries 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.
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
This was my very first strawberry pie I’ve made. Everyone in the family said it tasted delicious. I used strawberries I picked at a strawberry farm, and the filling turned out incredibly tasty. I added fresh strawberry mint leaves while the filling was cooking on the stove for an added dimension. Will definitely make this again!
Gave it 5 stars for the taste-IT WAS FANTASTIC!!!! However-it didn’t set up enough to hold together as a pie and I almost doubled the cornstarch per the comments I read. Any other suggestions? Gelatin maybe? I would make it again but not as a pie, the comment about the cake sounds very good….thank you so much for posting this recipe.
This recipe is awesome! I am trying it out right now. It already looks delicious!
I followed this recipe exactly. The pie crust was to die for. However, my pie didn’t set. When I made the cornstarch/strawberry mixture, it thickened fine. I mixed it with the remaining berries after it had cooled, filled the cooled crust, and put it in the fridge overnight. The next morning, the filling was runny, almost soupy. It didn’t hold together at all. Is there anything you can suggest to fix this? The flavor of the berries was awesome, it just needs to set up better.
Hi Jackie, Bummer, I’m not sure why this would have happened to you. You can try increasing the cornstarch by a tablespoon or so.
The strawberries not used to make the glaze still have a lot of moisture in them. When they sat in the glaze overnight the sugar in the glaze started to pull the moisture out of the strawberries making the pie soupy. If you plan to eat your pie on a different day from when you make it, you may want to cut the strawberries, toss them with a generous portion of sugar, let them sit for 1-2 hours, then drain the juices that come out of the strawberries. The juice can then be added to the mashed strawberries.
Taste was ok, however, the filling does not set up completely. After the pie is cut, it is quite runny. Would not make again.
Hi Kristin, Sorry the glaze did not set up for you. It should not be runny, but it is common for a strawberry to tumble down onto the plate. When making the glaze, it is important to simmer the glaze until thick before tossing with the strawberries.
Is almond extract necessary?
We love the flavor of almonds and strawberries together, but you can leave it out if you prefer.
Can u use frozen strawberries?
Hi Tracy, You can use frozen strawberries, I’d thaw them then drain them before using in the recipe.