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.
Whenever I think of fresh strawberries, I think of Disneyland (and vice versa). Food and memories are so intertwined that way; when something sticks in your head just the thought of the food brings the memory to the forefront.
When I was a kid we went to Disneyland every other year. We traveled in an RV so we stayed at a mobile home park near the parks. (This was before California Adventure existed, that huge parking structure wasn’t there and many of the hotels weren’t either.) Back then there were a lot of open fields in Anaheim and at least one of them, the one we walked by on our way to the park, was a strawberry field.
The memory of the smell of that fresh strawberry field in the muggy morning during the heat of summer is seared into my brain. It’s a sweet smell, not at all unpleasant, but it smells like fresh strawberries and earth and, to me, Disneyland. When I look at these pie photos, the smell jumps off the screen and I’m instantly transported back to the 1980s, walking with my mom and dad to the park, excitement in my belly and fresh strawberries on my mind.
A fresh strawberry pie screams summer with it’s vibrant red color, sweet taste and smell of fresh strawberries.
June is strawberry season here in California and if you are lucky enough to live somewhere near strawberry fields, you can go and buy flats of them for super cheap. Luckily, in summer, the grocery stores pass on the deals of fresh produce as well and we can buy a pound of strawberries for the lowest price all year.
Summer berries are sweet and flavorful, unlike the watery flavor-less berries you buy in winter. When Jordan was little the only fruit she’d eat were “strawboppies” as she called them, and so I’d buy them all year long, cringing at the $6 price tag. Even now, when I go to the grocery store, if I see strawberries on sale for $5 for 2 pounds, which is what normally happens here in California, I have to snatch up the cartons because they’re so cheap!
When you have an abundance of fresh picked strawberries, you can make so many recipes!
And now – a fresh strawberry pie!
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 3/4 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.
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.
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.
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.
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.
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.
You’ll notice two different set of photos in this post, if you’re looking closely. That’s because the first time I made it – check out my headshot where it makes it’s debut – I was too tired to slice and finish it after taking my headshots. I put it in the refrigerator to photograph the next day.
The next day the pie was a weepy mess and I had to make the pie a second time to get the sliced shot.
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.
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:
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Fresh Strawberry Pie
- 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 the pie crust. Pour the cooled strawberry filling over the top. 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.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 23, 2019