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Fresh Strawberry Pie is a vibrant homemade dessert that brings together juicy berries, a buttery crust, and a sweet, glossy glaze. You won’t be able to resist this classic pie recipe—especially when fresh strawberries are in season.
Why You’ll Love This Recipe
* Bursting with bright, ripe berries—no store-bought filling here
* Easy homemade dessert that feels gourmet, without the fuss
* Ready in under an hour (plus chilling time) when you need a last-minute summer dessert
* Versatile pie recipe—make it dairy-free or swap crusts to suit your taste
* Perfect for picnics, barbecues, or a cozy afternoon tea
* Freezer-friendly: prep now and enjoy later
* Kid-approved (and grandkids can help with the glaze!)
Ingredients
* 1 (9-inch) unbaked pie crust (homemade or store-bought whole-wheat crust works too)
* 4 cups fresh strawberries, hulled and halved (look for firm berries at your farmers’ market)
* 1 cup granulated sugar (you can swap for coconut sugar for a richer flavor)
* ¼ cup cornstarch (gluten-free thickener option)
* ½ teaspoon salt
* 1 ½ cups water
* 2 tablespoons strawberry jam (seedless kind for a smooth glaze)
* 1 teaspoon fresh lemon juice (brightens the filling)
* Whipped cream or vanilla ice cream, for serving (optional, but oh-so dreamy)
Directions
1. Preheat and Prep
Preheat oven to 350°F. Place the pie crust on a baking sheet (this catches drips) and bake for 10–12 minutes until lightly golden—watch closely so it doesn’t overbake.
- Combine Dry Ingredients
While the crust bakes, whisk sugar, cornstarch, and salt in a medium saucepan. Make sure there are no lumps; smooth cornstarch is key to a glossy filling. - Stir in Water
Gradually pour in water while whisking. This gentle mixing prevents clumps and keeps the glaze silky. - Cook the Glaze
Set the pan over medium heat and stir constantly for about 5–7 minutes. You’ll know it’s ready when it thickens to a pudding-like consistency and starts to bubble. - Add Jam and Lemon
Turn off the heat, stir in strawberry jam and lemon juice, then taste. A hint of lemon brightens those summer flavors and balances the sweetness. - Cool Slightly
Let the glaze sit for 5 minutes so it’s warm, not hot—this keeps the berries from breaking down when you mix them in. - Fill with Berries
Place the halved strawberries in the pie shell, arranging them upsides-down or standing on edge for a pretty pattern. You know what? That little touch makes it look like you spent hours crafting it. - Pour the Glaze
Gently spoon the warm glaze over the berries, letting it fill the gaps. Use a spatula to nudge berries into place if needed. - Chill Until Set
Transfer the pie to the fridge and chill for at least 2 hours, or until the filling is firm to the touch. A longer chill deepens the flavor. - Slice and Serve
Run a sharp knife under hot water, dry, and slice through the glaze cleanly. Serve with whipped cream or ice cream for a homemade dessert that feels like sunshine on a plate.
Servings & Timing
Makes 8 generous slices
Prep Time: 20 minutes (crust bake + filling prep)
Chill Time: 2–3 hours (or overnight for extra firm slices)
Total Time: About 2 hours 20 minutes active plus chilling
Variations
* Mixed Berry Pie: Swap half the strawberries for blueberries or raspberries.
* Vegan Strawberry Pie: Use a dairy-free crust and swap jam for agave syrup.
* Lemon-Strawberry Twist: Add 2 teaspoons lemon zest to the glaze.
* Mini Parfaits: Layer chopped pie filling with whipped cream in glasses—no crust required.
* Nutty Crunch: Top with chopped pistachios or toasted almonds before chilling.
Storage & Reheating
Store covered in the fridge for up to 3 days—longer and the berries may release extra juice. This pie isn’t meant for the freezer, since thawed berries can get mushy. If you want to prep ahead, freeze the baked crust separately and assemble on the day you serve.
FAQs
Q: Can I use frozen strawberries?
A: Fresh berries give the best texture, but if you must, thaw and drain them well—pat dry to avoid a runny filling.
Q: Why did my glaze turn out cloudy?
A: Cornstarch needs to be fully dissolved before heating; whisk thoroughly and avoid boiling too hard.
Q: My crust got soggy—help!
A: Bake the crust until just golden, then brush with a thin layer of melted white chocolate or a beaten egg white for a moisture barrier.
Q: How can I make the pie less sweet?
A: Reduce sugar by up to ¼ cup or add an extra splash of lemon juice to the glaze.
Q: Do I have to bake the crust?
A: You could use a no-bake graham base, but blind-baking a regular crust prevents sogginess and adds flavor.
Q: Can I make this ahead for a party?
A: Absolutely—prepare and fill the night before, then slice just before guests arrive for a flawless presentation.
Conclusion
This Fresh Strawberry Pie captures the taste of summer in every forkful—from the flaky crust to the jewel-toned berries and shiny glaze. It’s the homemade dessert you’ll reach for again and again, whether you’re celebrating a special moment or simply craving a slice of sunshine. Give it a try, leave me a comment with your tweaks, and don’t forget to explore more pie recipes on my blog!
Fresh Strawberry Pie
Ingredients
- 1 9-inch unbaked pie crust homemade or store-bought
- 4 cups fresh strawberries hulled and halved
- 1 cup granulated sugar or coconut sugar
- 1/4 cup cornstarch gluten-free if needed
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 tablespoons strawberry jam seedless
- 1 teaspoon fresh lemon juice
- Whipped cream optional, for serving
Instructions
- Preheat oven to 350°F and bake the unbaked pie crust for 10–12 minutes until it’s just golden. Set aside to cool.
- Whisk sugar, cornstarch, and salt in a saucepan, ensuring the cornstarch is fully dissolved.
- Slowly whisk in water to avoid lumps, stirring until smooth.
- Over medium heat, stir constantly for 5–7 minutes until the mixture thickens and bubbles.
- Remove from heat, then stir in strawberry jam and lemon juice for brightness.
- Let the glaze rest for 5 minutes so it’s warm but not hot—this protects the berries’ shape.
- Place halved strawberries in the cooled pie shell in your favorite pattern.
- Gently spoon the glaze over the berries, letting it settle between them for full coverage.
- Refrigerate for at least 2 hours, or overnight, until the filling is firm.
- Slice with a hot knife for clean cuts and top each piece with whipped cream if desired.
Notes
Nutrition
