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!

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slice of strawberry pie on white plate

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.

Strawberry pie is perfect for using up that supermarket haul or just because you love the flavor of fresh strawberry pie. This one is perfect and works every time!

fresh strawberry pie

About Fresh Strawberries

Do you wonder 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!

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Recipe Rating

30 CommentsLeave a comment or review

  1. Rookie baker here… but I have a quick question concerning adding the cut berries to the cooked portion… the written directions state to pour the cooked portion of top of the cut portion that are already added to the shell, but the video shows the cut portion being added to the cooked portion, mixed together THEN added to the shell. Which way provides the best results? I would think pre-mixing them so everything is mixed evenly, but hoping for a more definitive answer… 🙂

    1. Thank you for clarifying that – yes it’s much easier to stir it together in a bowl then add it to the pie crust.

  2. Rookie baker here, but I love strawberries and have been craving a big slice of strawberry pie for a while… then I ran across this recipe… quick question though… the directions state to pour the cooked portion over top of the cut strawberries already in the shell, but the video shows the cut strawberries being added to the cooked portion, mixed together THEN added to the shell.

    Which way should it be done for best results? It seems mixing before adding to the shell would be the best way to make sure it’s mixed evenly, but looking for a bit of clarification.

  3. I put a small layer of cream cheese at the bottom of the pie shell once it cooled. This helped protect the crust from becoming soggy. Loved the pie.

      1. Question? If you do a store bought crust do you recommend a deep dish or regular??

  4. Made this today. And it was super good. I used a Pilsbury refrigerated crust. And the only change was 4 tablespoons of corn starch instead of 3. I often have “setting issues.”) I’ll be making this pie often this summer!

  5. I saw this recipe for strawberry pie this AM on my email. I was going to the grocery store for a few items so I picked up strawberries. Came home and make this pie from scratch except for the crust. I did cheat and buy a MC frozen crust but I did have to pre- bake it. That’s counts for something doesn’t it? LOL. Anyway the smashed strawberries with the sugar and cornstarch came out perfect. I love that better than the jello filling. When everything cooled I assembled the strawberry pie. It’s in The refrigerator now. I am so looking forward to having some with hubby tonight while watching TV. Wish I could post a picture. It looks amazing and my husband will love it !! Thanks again for another terrific recipe !!

  6. This is referring to your recipe for fresh strawberry pie. Followed recipe however the strawberry filling was runnier after being refrigerated for 3 hours than it was when the cooked mixture had cooled. Cannot figure out what happened. Any suggestions?

    Thank you

  7. This is a super fresh pie. I love the mix of fresh vs baked in one pie. Even adding fresh whipped cream it was light and not too sweet. It was also really easy to make. The homemade crust I chose to use is what took the longest 🙂 I think if I was in a time crunch using even a premade crust would be ok. I look forward to checking out other recipes on this site.

  8. How long does it need in the oven and at what temperature? Kinda important info missing here….jeez.

    1. The berry mixture is cooked on the stove top; therefore, it is a no-bake pie save the crust which is meant to be pre-baked.

  9. Very easy and delicious! Eating leftover filling as a spread on top of wheat crackers while typing this comment.