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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings
- 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
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.
- 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.
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