Homemade Fresh Strawberry Pie Recipe

There is nothing better than fresh berries, and this super simple 5 ingredient fresh strawberry pie recipe is the perfect recipe to showcase sweet strawberries fresh from the patch! With a few simple ingredients this simple recipe for the best strawberry pie is just what your family has been hoping for!

What I love about Fresh Strawberry Pie

Homemade strawberry pie takes me back to my childhood, anything strawberry related really, I have always loved fresh strawberries and in the form of a pie they are perfection! One great thing about this pie is you don’t necessarily need to turn on your oven, and if it’s a hot summer day this is a plus. This pie recipe is also very forgiving, it is basically impossible to mess up, and it always tastes amazing.

Gather these ingredients

How to make Fresh Strawberry Pie

Pie Crust: You will need a 9-pie plate. You can make a homemade crust, I show you how in this post; or you can use store-bought pie dough, using the blind bake method shown in the pie crust link above or you can see a quick version below. A graham cracker crust or a shortbread crust also both work beautifully with this filling. I personally will always choose a golden brown flaky pie crust for all my pies, but honestly the filling is the star here so use what’s easiest for you!

Blind Baking Pie Crust: Form your pie crust into the pie plate, crimp the edges, and using a fork poke holes around in the crust. Place a piece of aluminum foil into the crust careful as to not damage your beautiful crimped edges. Fill with pie beads or as I do use good old fashioned uncooked beans. I reuse these beans over and over, when the crust is done baking I lift the foil out allow the beans to cool and put them back in a ziploc bag for next time. Bake crust at 350, for 30 minutes.

Step 1: Clean, hull, and measure out your berries, you will need 6 cups of strawberries, measure before slicing. I like to slice half of the berries and place the sliced strawberries in the bottom of the crust, and then depending on the size I may leave them whole or cut in half or quarter the rest of the berries. I think it’s a personal preference as to how big you want the strawberries to be.

Step 2: Make a cornstarch slurry with 1/2 cup cold water and 3 tablespoons of cornstarch, set aside.

Step 3: Add 1 cup water and 1 cup sugar to a medium saucepan /3 quart saucepan over medium heat, stirring constantly until sugar dissolves completely and just starts to bowl.

Step 4: Add corn starch slurry to the sugar syrup. Whisk vigorously, to avoid any lumps from forming.

Step 5: This is what your thickened sugar water should look like just before you add the strawberry jello.

Step 6: Add Strawberry jello packet and allow to cook for another minute before removing from heat. Let cool completely. [Sometimes if I am impatient or under a time constraint I will put strawberry glaze in a medium bowl, and pop it in the refrigerator, stirring occasionally. Do Not forget this in the refrigerator otherwise you will have a jello mold that will not mix well with strawberries, you want the glaze to be room temperature.

Step 7: At this point you have your strawberry filling cooled and half of the strawberries sliced in the flaky crust; now fold the remaining juicy strawberries into the strawberry glaze, and pour strawberry filling into the pie shell. You might want to give the pie plate a few taps on the countertop to help the filling settle in around all the berries. Using your spoon smooth out any areas where there might be more filling than berries. Cover with plastic wrap and pop it in the refrigerator for at least 1 hour before serving.

Tips & Variations

• The Crust: I already talked about the crust above but in case you missed it, really any crust pairs well with this fresh strawberry filling. I prefer to make my homemade pie crust, however I have been known to throw down a graham cracker crust or a shortbread crust with the best of them! If you are making your own crust and want to go big, you can make a deep dish and make a mile high fresh strawberry pie! I think I failed to mention the Oreo Cookie crust option, chocolate and strawberries is never a bad idea!
• Amount of Strawberries: I say 4-6 cups in the recipe card, this can vary depending on the size of your berries. You want your pie crust to be full with a nice mound of strawberries. So if you feel like you need to a few more fresh strawberries in your pie and you have enough glaze to coat them all then I say go for it. Like the say goes “more cowbell”!
• Making ahead and Storage: The best way to store this pie is if you have an airtight container that will hold a pie, or wrapping it tightly with plastic wrap and storing in the refrigerator. I would recommend serving it the day you make it, however it can be made a day in advance. It will not go bad. The berries might start to release juices if you wait too long to serve it, making for a soggy crust.
• Serving: This pie is so simple and fresh, I personally think the best way to serve it is with as is or with a dollop of homemade whipped cream. Simple perfection!

There is nothing more scrumptious than a fresh strawberry pie! I cannot wait for summertime strawberries, I just can’t get enough! Thanks for stopping by. Remember to Pinsies, Insties, Facebooksies, and I’ll take all the sharing love you can give me! XOXO, Sheila

For more fresh strawberry recipe inspiration…

• Strawberry Cheesecake Dessert with a pretzel crust
• Strawberry Cake
• Strawberry Ice Cream
• Strawberry Shortcake (GF)