Simple, Fresh Strawberry Pie Recipe

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.

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 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 Make Fresh Strawberry 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.

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.

How to Make the Fresh Strawberry Filling

Then, toss with more strawberries and add to the baked and cooled pie crust. Refrigerate for a few hours then top with whipped cream.

Simple and Fresh Strawberry Pie Recipe

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
  • COOK

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.

Makes 1 pie or approximately 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 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


  • Prepare Crust
  • 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).

    • Bake Crust
    • 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.Strawberry-Pie-Recipe-Step-1

      • Make 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.

        • To Finish
        • 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

          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
AUTHOR: Adam and Joanne Gallagher

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86 comments… Leave a Comment
  • Dana May 21, 2017, 3:39 pm

    Five stars! Thank you for this recipe! The crust is cooling and I’m excited it turned out so golden and shiny…I’ve never used egg yolks before on the crust. The filling is amazing and I’m going to pour it in the crust in a few minutes. We can’t wait to try it…will let you know how it tastes! 😊

  • deedee April 4, 2017, 5:16 pm

    Do I mix the cornstarch with water first, then add it to the saucepan? I live in Mexico and the cornstarch (“Maizena”) is a bit different. Have used your pie crust recip and your Blueberry pie recipe before and they were great!! Thank you for the videos, it really helps for those ‘not-quite-professionals, like me!! Many items are not available here like in U.S. (makes me realize just how fortunate life is up there). Now, about the cornstarch ?

    • deedee April 4, 2017, 5:22 pm

      Oops, I forgot the 1/4 cup “cornstarch” wasnt enough.

  • Rita March 29, 2017, 10:19 am

    This recipe is definitely a keeper! Absolutely delicious!👍👍

  • Kara November 4, 2016, 5:04 am

    I forgot to add the whipped cream to the glaze as it wasn’t included in the instructions lol…but what difference would it have made in the filling?

    • Joanne December 13, 2016, 4:43 pm

      Hi Kara, We add the cream to the egg wash, which makes the pie crust shiny. Then, we whip some up and pile it on top of the finished pie.

  • 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.

    • Suzi Troxell March 30, 2018, 3:35 pm

      Just finished putting this together and I can taste the cornstarch in the glaze too, thinking I will cook longer next time but it looks like it should be a pretty good pie! Easy recipe and like that it’s not with the store bought glaze or jello!! Will rate 5 anyway as adjustments can be made for individual taste!

  • 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.


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