Fresh Strawberry Pie Recipe

4.89 from 9 votes

This Fresh Strawberry Pie Recipe is the perfect berry pie for summer. I made this pie without jello so it uses the fruit to naturally gel the pie filling. It’s my GO TO recipe and one that everyone who tastes it loves.

The fresh berries taste so good with the pie crust and fresh whipped cream on top!

Pin it now to save for later

Pin Recipe
slice of strawberry pie on white plate

Why this is the BEST Strawberry Pie Recipe

You will love this easy strawberry pie for so many reasons:

  • It’s completely from scratch – from the pie crust to the filling
  • Made without jello or gelatin – the fruit makes it’s own!
  • Great way to use up fresh summer strawberries

If you love strawberries this is the best way to use them! I cannot think about strawberries and summer without thinking about the strawberry fields in Anaheim – the sweet sticky air of the early summer mornings walking from the campground to Disneyland. This pie brings back those memories and it will bring back your childhood summer memories too!

fresh strawberry pie

Ingredients in Strawberry Pie

Just a few simple ingredients are needed:

  • Fresh Strawberries (see below for details)
  • Granulated Sugar for sweetness
  • Cornstarch for thickening – no gelatin
  • Water
  • Pie Crust: you can use any you like but traditionally this is made with a pastry crust.

How many Strawberries do you need for a pie?

It’s always a question, isn’t it? A recipe calls for a pound but you can only buy a pint, or you have a pound and the recipe calls for 6 cups. How many strawberries do you actually need for a fresh strawberry pie?

The rule of thumb is that 2 cups of berries is about ¾ of a pound, also called a pint. A quart of berries is about 2 pounds (or around 2 pints) depending on the size of the berries. 

For this recipe you need 5-6 cups of berries, which is about 2 pounds. Buy 2 pounds of berries, just to be safe.

How to make Strawberry Pie without Jello or gelatin

You can easily make a strawberry pie without jello or gelatin.

I know the traditional strawberry pie recipes use jello but I don’t love it. I’m not a jello lover so I try to avoid it unless I’m making jello shots or pretzel salad.

When you’re making a fresh strawberry pie filling, you cook some of the fruit like you would jam. The pectin in the fruit gels it enough when mixed with sugar and cornstarch that you don’t need the gelatin for it to solidify.

It’s almost like you’re making an apple pie filling, but with strawberries, and then you mix the filling with more fresh berries to take the shape of the pie. That makes it super simple and such a fresh and delicious pie recipe.

slice of strawberry pie

What crust goes best with a strawberry pie?

Traditionally I think you see pastry crusts with strawberry pie, but you can really use any pie crust recipe.

For this recipe I used my all butter pie crust but you can also use a graham cracker crust, shortbread crust or Oreo crust if you want this to be a no bake pie.

If you’re using a pastry crust, you’ll want to blind bake it before filling.

You can also use a store-bought crust, I won’t tell.

fresh strawberry pie with all butter pie crust


Do you refrigerate Strawberry Pie?

Yes and no is the short answer.

If you want to make your strawberry pie ahead of time, you can make the jam filling the day before then chill it until you’re ready to make the pie.

I highly recommend making this fresh strawberry pie recipe the day you’re going to serve it. You’ll need to chill it to set for an hour or so, but leftover strawberry pie is not good. Strawberry pie is best the day it’s assembled.

Now, if you’re using a jello strawberry pie recipe, your pie might last longer. But for this fresh strawberry pie without jello, eat it the day it’s made.

My pie was runny or weepy, what happened?

This is the complain I see most often and 99% of the time it’s because you didn’t let the filling cool before adding the berries.

You have to let the cooked filling cool COMPLETELY before adding any fresh berries. If it’s warm or hot, it’ll cook the berries, causing them to leak moisture, causing your pie to be runny, weepy, or not set up.

slice of strawberry pie on white plate

When you have an abundance of fresh picked strawberries, you can make so many recipes!

Strawberry pie is the perfect summer pie recipe. Be sure to grab a few extra cartons while you’re at the store so you can make this pie and some strawberry shortcake too.

Love fruit pies? Be sure to make some of my other favorite fruit pie recipes:

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Fresh Strawberry Pie

A fresh strawberry pie is the perfect summer dessert. This pie is made with a pastry crust but you could use a graham cracker crust. This pie is made without jello and just uses the fruit to naturally gel the pie filling.
4.89 from 9 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 10 servings
Serving Size 1 slice


  • 1 All Butter Pie Crust pre-baked and cooled
  • 5-6 cups fresh strawberries about 2 pounds
  • 1 cup granulated sugar
  • 1/3 cup water
  • 3 tablespoons cornstarch
  • Whipped cream for garnish


  • Blind Bake your crust according to package or recipe directions.
  • Measure out two cups of berries, wash and hull them, then crush them with a potato masher.
  • Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)
  • To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.
  • This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.

Recipe Video

Recipe Notes

  • Feel free to use a refrigerated or frozen pie crust instead of my recipe.
  • Learn how to blind bake your crust here.
  • Want a completely no bake pie? Use a graham cracker crust instead.

Nutrition Information

Serving: 1slice | Calories: 187kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 127mg | Fiber: 2g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 42.3mg | Calcium: 15mg | Iron: 0.7mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword pie, strawberries

**Did you make this recipe? Don’t forget to give it a star rating below!**

collage photo of fresh strawberry pie

This easy FRESH Strawberry Pie Recipe has a filling with no gelatin and tons of fresh strawberries. Make it with your favorite pie crust for the perfect summer pie recipe!

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

30 CommentsLeave a comment or review

  1. I haven’t made a strawberry pie before, but I am curious about something. Where I come from there is usually a layer of pastry cream under the strawberries, and the berries have the tops sliced off and are placed upside down on the pastry cream to make points. Then the glaze tops it off. Is anyone familar with this style of strawberry pie? I like the idea of the mashed strawberries though, perhaps I can create an amalgam of both styles to make the “ultimate” strawberry pie. Thanks so much for this recipe!

  2. absolutely delicious love this recipe i brushed the pie crust with egg white before baking and crust did not get soggy Lasted 3 days

  3. Great recipe with no gelatin. I think we can all relate with this though- If only it did not take a thousand years to get the the darn recipe! Come on! Get to the recipe hon!

  4. I made this with the graham cracker crust that I blind baked. Holy cow was it delicious. I’ve never eaten strawberry pie before, never even been interested in it, but we went strawberry picking and had an abundance of berries so I tried it. Will definitely make it again!

    1. Fantastic recipe! Will make again but only use half of the sugar, especially if the berries are extra sweet. Used an already made crust. Easy peasy and really good!!

  5. I’m sure that this will be delicious, but I won’t know until tomorrow. I wish that the recipe time reflected the cooling time for the sauce and the pie. It’s actually more like 4 hours!

  6. This pie was fabulous! Just what I had wanted when craving a strawberry pie memory from my youth! Thank you for sharing it. I also used your pie crust recipe and it also turned out great. I will make it my go to recipe in the future!

  7. Delicious! I will certainly make it again, and try to figure out why the filling was too thick. The taste is incredible, but was so thick that it didn’t settle into the rest of the strawberries very well. Everyone loves the pie though!!

    1. It’s definitely a berry heavy pie – if you want more filling and to be able to mix it in better, use less fresh berries – that will give you more of a jammy filling.