Strawberry Pie
Updated Aug 06, 2025
Try this fresh strawberry pie made with juicy strawberries and a flaky crust and NO Jello! It's a simple summer dessert for potlucks and BBQs
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Bake a fresh strawberry pie!
Make the most of strawberry season with this Strawberry Pie! I use fresh strawberries for this recipe and toss them in a light glaze (jello-free glaze, I might add!), add to a pre-made pie crust, then chill it until I’m ready to serve it. This is such an easy dessert when strawberries are in season that doesn’t require much work and can be made in advance!
What makes my strawberry pie really special is macerating the strawberries with sugar to bring out their juices and skipping the gelatin in the filling. This way, it’s light, refreshing and easy to make without any hard-to-find ingredients.
Happy Cooking!
– Yumna
Strawberry Pie Ingredients
- Pie crust: Use a store-bought or homemade pie crust, whichever you prefer.
- Strawberries: Fresh, in-season strawberries make the best strawberry pie. Choose berries that are bright red and shiny without blemishes or many soft spots. Here’s a quick tutorial on how to cut strawberries.
- Sugar: I macerate the strawberries with granulated white sugar.
- Cornstarch: This is what I use to makes a thick glaze that holds the strawberry pie filling together so there’s no need for gelatin.
How to Make Strawberry Pie
Strawberry Pie
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. Spoon the strawberry mixture into your prepared pie crust and flatten the berries with a spatula. Refrigerate for at least 4 hours or until completely set.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add extracts. For a more complex flavor, add a teaspoon of vanilla extract and/or ¼ teaspoon of almond extract to the glaze after it cooks.
- Add lemon juice and zest. For brightness, add some lemon zest and a few tablespoons of lemon juice to the liquid.
- Add blueberries. For a red, white, and blue theme, stir in 1 cup of fresh blueberries with the strawberries and top slices with whipped cream, plus a few extra strawberries and blueberries.
- Swap the crust. Try this strawberry pie filling in a graham cracker crust for a delicious variation.
Recipe Tips
- Prick and blind bake your pie crust. Since you’re not baking the filling, you need to blind bake the crust first. This helps prevent the crust from puffing up while baking. 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.
- Use bigger berries. Quarter your berries, but resist the urge to make them any smaller. Larger berries help prevent the crust from getting soggy.
- 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.
FAQs
Cover leftover strawberry pie with plastic wrap or foil and refrigerate for up to 2 days.
I don’t recommend it. The freezing and thawing process makes the pie mushy.
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.
Comments
Super yummy ๐
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 Iโve 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