My strawberry pie recipe is absolutely delicious. I make a simple glaze with fresh strawberries, fold in even more strawberries, add them to a pie crust, and top with homemade whipped cream. It’s out of this world!
My family loves this fresh strawberry pie so much. The secret to this pie is the homemade strawberry glaze that’s just thick enough to hold the pie filling together, but not so much that it’s like jello. A few strawberries always fall onto the plate, which I love! For a baked fruit pie, see my blueberry pie or cherry pie!
The base of this pie is up to you. Since the crust needs to be baked before filling it, this pie works well with a pre-baked homemade pie crust, but also works nicely with a graham cracker or vanilla cookie crust (like what’s used for our cheesecake bars or banana cream pie).
Key Ingredients
- Strawberries: I love using fresh strawberries for this pie. I use them in two ways. First, I make a strawberry glaze. Then, I use the glaze to hold more fresh strawberries together, filling the pie.
- Cornstarch: Thickens our strawberry glaze.
- Sugar: Sweetens our simple strawberry glaze. I use granulated sugar.
- Lemon Juice, Vanilla, and Almond Extract: Add so much flavor to this strawberry pie. I especially love the almond extract.
- Pie Crust: In my photos and recipe, we use our flaky pie crust, which we pre-bake until golden brown before filling with the glazed strawberries. I love it, but you can swap the crust for a store-bought baked crust, or use a graham cracker crust (like in my cheesecake bars) or a vanilla cookie crust (like in my banana cream pie). In any case, make sure the crust is pre-baked before filling with the strawberries.
Remember the trick to this strawberry pie is that homemade glaze made with sugar, cornstarch, and mashed strawberries. It doesn’t take you very long and tastes incredible.
Once the glaze can cool down, you can add lots of fresh strawberries, and then pile them all into your pre-baked crust.
This pie wouldn’t be complete without a creamy topping, so swirl on some homemade whipped cream or try coconut whipped cream for a dairy-free option (so delicious!). This pie reminds me of a strawberry shortcake, but in pie form. I can’t wait for you to try it!
Fresh Strawberry Pie
- PREP
- COOK
- TOTAL
We love this homemade 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.
Watch Us Make the Recipe
You Will Need
Chilled pie dough for one 9-inch pie (see our pie crust recipe)
1 ½ pounds (680g) quartered and hulled strawberries, 5 cups
2/3 to 3/4 cup (135g to 150g) sugar, adjusted according to the sweetness of the strawberries
1/4 cup (30g) cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon lemon juice
1/8 teaspoon salt
1 egg yolk
1 tablespoon cream
Homemade whipped cream or whipped coconut cream
Directions
- Pre-Bake Pie Crust
1Roll out the pie dough to fit your pie dish. Gently press the dough down into the dish to line the bottom and sides. (Be careful not to pull or stretch the dough.) Then, use a knife or pair of kitchen scissors to trim the dough to within 1/2-inch of the edge of the dish.
2Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp the edges.
3Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Then, line the crust with two sheets of aluminum foil and fill the foil with dried rice, dried beans, or pie weights. Refrigerate 30 minutes or until firm to the touch.
4While the crust is chilling, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack.
5Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 to 30 minutes or until the crust is golden.
6Remove the rice, beans, pie weights, and foil from the pie crust.
7Make an egg wash by whisking the egg yolk and cream in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry and shiny, 3 to 5 minutes. Cool the crust completely before filling.
- Make Strawberry Pie
1Make the strawberry glaze by mashing 2 cups of the strawberries in a small saucepan until chunky.
2Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely.
3Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into the cooled pie crust.
4Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set (remember it won’t set as firmly as jello).
5Top with whipped cream.
Adam and Joanne's Tips
- Storing: Fresh strawberry pie is best when eaten the day it’s made. You can store leftovers in the refrigerator for up to 3 days, but the crust will get soggier over time, and the filling may become more watery. Store loosely covered with plastic wrap or a reusable cover like beeswax wrap. (Avoid airtight storage as it can trap moisture.)
- Make ahead tips: If you are making the pie ahead of time, you can make the strawberry filling a day or two in advance and keep it in an airtight container in the fridge. You can also prebake the pie crust a day or two in advance and keep it in a large (2-gallon) freezer bag on the counter. On the day you plan to serve, assemble the pie and top with whipped cream.
- The nutrition facts provided below are estimates. We included 1 ½ cups unsweetened whipped cream in the calculations.
I wanted to find a strawberry pie that did not use red jello. I was happy to find this one. The glaze was perfect and tasted very light and not too sweet. My family is tired of cakes with icing and wanted something fresh and healthy. This was wonderful !!
Great recipe, best strawberry pie ever.
I enjoy what almond extract adds to most things, this was not one of them. Next time I will omit because I really like the consistency of the glaze.
My five star review is for the homemade glaze. I was making a few different desserts for Easter, all with pretzel crusts. I used to buy a strawberry glaze mix at the store, but couldn’t find it. This glaze is fantastic! The combination of vanilla, almond, and lemon are perfect. I won’t bother looking for that mix ever again!
I want to say thank you so much for this recipe! My family is strawberry pie connoisseurs. My grandmother has been making them since before I was born. However, we grew up with the Big Boy diner style pie which was always made with strawberry jello packets, corn starch, tons of sugar, and strawberries folded on. I picked this recipe because it didn’t include any jello, which is great for my son that needs to avoid artificial dyes. I made a few simple modifications because our family went gluten free and dairy free in the last year, plus we have one family member with hard to manage diabetes. I wanted to make two pies so I doubled everything in the recipe. However, I cut down on the sugar significantly. I used one half cup of raw came sugar for 2 pies (1/4 c per pie) and it was still plenty sweet. Because everyone in our family likes pies with a little bit of tartness, I added a little bit of lemon zest to the mixture as well. Probably less than a quarter of a teaspoon. Additionally comma I used store-bought Comma gluten-free pie crust because I’ve never made a gluten-free pie crust from scratch and wanted to see if I liked the pie enough to warrant making my own pie crust. This pie was so good! Everyone said they liked it better than the jello type. I made mine the night before and it set perfectly in the fridge. No loss of berries. I like a really full pie, almost overflowing. I think if I make two pies again, I will triple the filling recipe. Thanks again!
Can the filling be frozen?
Hi Gail, I have not tried this myself, but I believe you should be fine.
I LOVE THIS RECIPE. Do you think I would ve able to can this? If so, your recommendations please
Hi Stacey, I am thrilled you enjoy it so much! I have never canned this. You can probably pressure can the filling, but you would need to consult a more experienced canning resource.
I made this today -it’s so so good
Nice recipe. Particularly like the pastry crust instructions on the video. Glad to find this recipe as I live in the UK and can’t get the strawberry glaze from the shop like the Americans, and making it fresh tastes so much better. My strawbs weren’t as juicy as on the video (smaller UK strawbs?) and had to add small amount of water to my glaze whilst it was cooking.
After making a strawberry pie2 weeks earlier and being completely unsatisfied with the jellied outcome I made your pie. It is the most delicious, delectable and perfect strawberry pie ever! Took it to friends house – it was dessert. They repeated with each bite how delicious it was. Only sad I had to leave it and couldn’t have a 2nd piece for breakfast as they said that they were going to finish it for breakfast. Will make again soon. Thank you, thank you for this recipe!!!
Hi Sandra, I am so happy you enjoyed the recipe so much! Thank you for leaving such a lovely comment.
Made it again a 2nd time – this time for us! Everything including your all butter pie crust extraordinary!
I made this strawberry pie yesterday. It is the most delicious dessert I have had this year! I had made a different recipe a couple of weeks ago and it was good; not delicious, not crave worthy, not even in the same area of a fabulous dessert! It takes a lot of time and attention to detail (I missed the lowering of the oven temp to 400 – still golden brown beautiful but crunchy) the strawberry filling is so so delicious (I was apprehensive about the almond extract) that it elevates the dining experience to the point of not recalling whatever the rest of the meal was. This was made for the host and hostess we were visiting as dessert. They repeatedly commented on it. Also stated that they were going to finish it for breakfast this morning. If I had it here at home I would have also. I’ve been making pies for over 50 years and I have never seen such a beautiful pie crust! I may have overdone the application of the egg/cream application or it may have been that it baked at 425, not 400 as directed (lost the flakiness) but it didn’t lose the texture of the filling or the glorious flavor. Before strawberries are gone I am making this again. Cannot wait 1 piece was not enough!
Made this on Saturday and today 4 days later. Used frozen pie crust baked in my toaster oven after thawing. Didn’t do the egg wash as I knew it would be gone in one day. Didn’t have the almond extract but my goodness this is good. Even my son who doesn’t usually eat desserts had a whole slice after tasting it. Loved it. Thanks for the recipe
Thanks for sharing this delicious recipe! My husband was used to eating strawberry pie with jello but agrees this is better:) It may be the only strawberry pie recipe I ever use.