Strawberry Pie Recipe

sliced pie in clear pie plate with whipped cream.

4.92 from 105 votes

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 Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 187kcal

Author: Dorothy Kern

Cost: $15

Ingredients

1 All Butter Pie Crust pre-baked and cooled
2-3 pounds fresh strawberries (buy 3 lbs to be safe)
1 cup (200g) granulated sugar
⅓ cup (79 ml) water
3 tablespoons (24g) cornstarch
Whipped cream for garnish

Instructions

Blind Bake your crust according to package or recipe directions.
Measure out about 2-3 cups of berries, hull and slice them in half, then measure out 2 cups (approximately 300g). Crush them using 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.) The mixture should be very thick as shown in the video.
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.

Video

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.
You can make the filling (without the added in fresh berries) 24 hours in advance. It needs to cool completely so it's best to do it ahead. The mixture will be very thick once cooled. It should be COLD before you add the berries or the pie will weep. Don't assemble the pie until the day you're going to eat it.

Update 2023:

Buy 3 pounds of strawberries to be safe - not all strawberries are created equal.

I added weight measurements to the recipe card. This will help when measuring out the berries to make the jam (2 cups can vary from person to person and from size of strawberries, etc).

The mixture is thick like jam once cooled overnight. When you mix it with your berries there should be a bit of excess jam but not too much. There is a sweet spot between too much (pie falling apart) and not enough (again, pie falling apart). Add extra berries as needed (my recent pie used 2 1/2 pounds).

Note that this pie is not a gelatin pie recipe - without jello the pie texture and stability will be different than that of one made with gelatin, so keep that in mind.

Nutrition