Strawberry Pie
Published May 23, 2026
Fresh strawberry pie with no jello needed. Simple ingredients, a quick stovetop sauce, and a few hours in the fridge is all it takes to set.
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Bake a fresh strawberry pie!
Most strawberry pie recipes I’ve come across use a box of strawberry Jell-O to hold the filling together. It works, but the flavor always tastes a little off to me, and the color ends up looking almost artificial. So here we are! My strawberry pie recipe does NOT use Jell-O. Instead, I developed it to use the juice that naturally macerates out of the strawberries, thickened with cornstarch on the stove. The filling still looks glossy, but it tastes like actual strawberries through and through and holds together just as well.
The one thing I’ll say about this fresh strawberry pie is that it needs real time in the fridge before you slice into it. Four hours minimum, and honestly, overnight is better if you’re planning ahead. I like making it the day before when I know people are coming over, so there’s nothing to stress about at the last minute.
Happy Cooking!
– Yumna
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Strawberry Pie Ingredients
- Strawberries: Fresh, in-season strawberries make the best strawberry pie! Riper berries release more juice during the macerating step, which is what builds the sauce, so this is not a recipe where underripe strawberries will work. You’ll need to wash, hull, and quarter them rather than slicing them so they hold some texture in the finished pie. For help, see my tips on how to cut strawberries. After washing, pat them dry so you’re not adding extra water to the mix.
- Filling: The sugar, strawberry juice, water, and cornstarch all work together to build the glaze. The sugar is a must; it pulls the juice out of the strawberries during the maceration step. After straining, you should have around ¾ cup of liquid. Add water to bring it to 1 cup total if needed. The cornstarch is what thickens the sauce instead of gelatin. Whisk it directly into the cold liquid before heating so it dissolves evenly and doesn’t leave lumps in the pot
- Pie Crust: I often use a store-bought crust to save time, but homemade pie crust is always a great option, too. Since you’re not baking the filling, you need to blind bake the crust first. First, prick the base a few times with a fork to release any trapped air. Second, blind bake your crust by lining it with parchment and adding raw beans or pie weights to help hold the crust down as it bakes. Let your crust cool while you prepare your strawberry mixture.
How to Make Strawberry Pie
Here’s a visual walkthrough of the process. For the full ingredient list and detailed instructions, jump to the → Strawberry Pie Recipe
1. Mix Strawberries & Sugar
Add both to a large bowl and stir to coat the berries evenly. Then leave it alone and let the sugar do the work.
2. Let the Mixture Macerate
About 20 minutes at room temperature is enough. The berries will soften and the sugar will dissolve into pooled pink liquid at the bottom of the bowl. You’re looking for around ¾ cup of juice before you move on.
3. Measure the Juice
Pour the mixture through a fine mesh strainer into a measuring cup. Set the berries aside. If the juice falls short of ¾ cup, add water until you reach 1 cup of total liquid.
4. Whisk In the Cornstarch
Add the cornstarch directly to the liquid and whisk until no white streaks remain. Dissolving it in cold liquid first keeps it from clumping once it hits the heat.
5. Start the Sauce
Transfer the liquid to a small pot and add about ¼ cup of the reserved strawberries. Use a potato masher to break them into small pieces before turning the heat on. Those broken-down pieces help the sauce build more strawberry flavor as it cooks.
6. Cook Until It Thickens
Stir constantly over medium-high heat. It usually takes 8 to 10 minutes to reach a jam-like consistency. You’ll know it’s ready when it coats the back of a spoon and holds a line when you drag a finger through it.
7. Mix Sauce and Strawberries
Pour the thickened sauce over the reserved strawberries and fold gently until everything is evenly coated. Try not to break up the berries too much at this stage.
8. Fill the Crust and Chill
Spoon the filling into the baked pie crust and use a spatula to press it into an even, flat layer. Refrigerate for at least 4 hours, or overnight, before slicing. The longer it sits, the cleaner it will cut.
Full Fresh Strawberry Pie Recipe
Strawberry Pie Recipe
Ingredients
- 1 prepared pie crust baked as directed
- 2 pounds Strawberries hulled and quartered
- ¾ cup sugar
- ¾ cup strawberry juice *from macerated strawberries
- ¼ cup water
- 3 tablespoons cornstarch
Instructions
- Bake pie crust as directed or make a homemade pie crust.
- Combine the prepared strawberries and sugar in a bowl. Let the berry–sugar mixture sit at room temperature until the strawberries soften, the sugar has completely dissolved, and the mixture has produced about ¾ cup of strawberry juice, about 20 minutes. Strain the liquid from the strawberries into a measuring cup and add water as needed to reach 1 cup of liquid. Set the strawberries aside.
- Whisk the cornstarch into the liquid and transfer to a small pot with about ¼ cup of the strawberries. Use a potato masher or spatula to break the strawberries into small pieces. Heat the mixture over medium-high heat and stir constantly for about 8–10 minutes until it thickens to a jam-like consistency.
- Pour the thickened strawberry sauce over the remaining strawberries and toss gently to combine. Spoon the strawberry mixture into the prepared pie crust and flatten the berries with a spatula. Refrigerate for at least 4 hours or until completely set.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Use a graham cracker crust. Swap the pastry crust for a pre-made graham cracker crust (or a homemade graham cracker crust) for a slightly sweeter, crunchier base that works really well with the strawberry filling.
- Add lemon to the sauce. Stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest when the sauce comes off the heat. It brightens the flavor.
- Make it a mixed berry pie. Fold in ½ cup of fresh raspberries or blueberries along with the strawberries in step 7 for a slightly different flavor and some color variation.
- Top it with whipped cream. Either fresh whipped cream or store-bought works. Add it right before serving so it doesn’t deflate. A few extra sliced strawberries on top make it look really good on a table.
Recipe Tips
- Taste the strawberry glaze before you fill the pie crust. You might need to add a little lemon juice, salt, or sugar to balance the flavor.
- Don’t rush the setting time. That cooling time in the fridge is essential to avoiding a runny pie!
- Flatten the filling before it goes in the fridge. Use a spatula to press it into a level layer so the top sets evenly and every slice looks the same
FAQs
The glaze may not have set properly. For the thickest glaze, use the full amount of cornstarch, and cook it for the full 8–10 minutes until it’s a jam-like consistency. And make sure you chill the pie for at least 4 hours until it’s completely set. If you take it out of the fridge too early, it won’t hold its shape.
I don’t recommend it for this fresh strawberry pie recipe. Frozen strawberries tend to be mushier and release more liquid, which could affect the pie’s consistency.
The reserved strawberries that get folded into the sauce at the end should be handled gently. If you stir too hard, they break down. Add the sauce slowly and fold just until coated.
Comments
I can’t wait for strawberry season to be able to make this pie! It looks so fresh and delicious yet simple to make. Do you have a pie crust recipe you recommend? I just got a food processor so am anxious to try making my own pie crust.
I’m excited for strawberry season, too! Love that you got a food processor. It’s such a workhorse, and now there are so many new recipes you can try. Definitely try my recipe for homemade pie crust. It’s surprisingly easy and so good!
Super yummy 😋
Yay, so glad you liked it!!
Hi, where do I get the strawberry juice from for this pie?
Hi Christina, the strawberry juice comes from the macerated strawberries. After you toss the quartered strawberries with sugar, they will soften and produce juice as they sit.
Hi Thank you can i then use those strawberries from that water
hi is there a sort video for this pie…..
Hi I’ve made this a few times now but stuck on a few things, do you toss all the strawberries in the sugar
Sorry for the confusion, Christina! Yes, you toss all of the strawberries in the sugar. After they sit long enough to produce 3/4 cups of juice (about 20 minutes), strain the liquid and set aside the strawberries. Add water to the juice to make 1 full cup of liquid, then use that liquid and 1/4 cup of the strawberries to make the thickened strawberry sauce on the stovetop. Hope that helps!
Thank you so much, no problem at all