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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner. Never run out of inspiration with our free weekly email with easy and delicious recipes! Enter your email address below:

73 comments… Leave a Comment
  • bali May 28, 2014, 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!

    • Joanne May 28, 2014, 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:

  • Pegi May 20, 2014, 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!

    • Joanne June 20, 2014, 2:05 pm

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

  • Francoise May 18, 2014, 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.

    • Joanne May 19, 2014, 10:46 am

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

  • Cindy May 14, 2014, 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!!!

  • bala May 6, 2014, 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. 🙂

  • Dan Franks April 21, 2014, 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!

    • Joanne April 23, 2014, 2:18 pm

      Nice! So glad everyone enjoyed it.

  • vanilla April 17, 2014, 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?

    • Joanne May 12, 2014, 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.

  • Nirali April 15, 2014, 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…:)

    • Joanne April 16, 2014, 12:35 pm

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

  • Jamie Greene April 3, 2014, 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.

    • Joanne April 3, 2014, 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!

  • Lila March 21, 2014, 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

    • Joanne March 24, 2014, 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 🙂


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:


Previous Post: Next Post: