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Avatar photoJohnson Maya

Easy Strawberry Pie Recipe

This classic strawberry pie recipe bursts with fresh, juicy strawberries in a glossy homemade glaze atop a flaky crust. Perfect for summer gatherings, it's an easy, no-fuss dessert that captures America's pie-loving heart with tart-sweet perfection.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 289
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 1 (9-inch) unbaked pie crust
  • FOR THE FILLING:
  • 6 cups fresh strawberries, hulled (5 cups halved, 1 cup whole)
  • 1 cup granulated white sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 (3 ounce) package strawberry gelatin (optional)

Equipment

  • 9-inch pie plate
  • Saucepan
  • Wire rack
  • Sharp knife

Method
 

  1. strawberry pie recipe recipeCard1
  2. 1. Prepare the Pie Crust: Fit the unbaked pie crust into a 9-inch pie plate, crimp edges decoratively, and prick the bottom with a fork to prevent bubbling. Bake at 450°F for 8-10 minutes until lightly golden, then cool completely on a wire rack—this ensures a crisp base that holds the juicy fresh strawberry pie filling without sogginess. Let it rest while prepping berries for seamless assembly.
  3. 2. Prep the Strawberries: Hull and halve 5 cups of the freshest strawberries, reserving 1 cup of the best whole ones for topping. Mash the halved berries lightly with a fork or potato masher to release juices—this creates the base for your homemade strawberry pie glaze, infusing intense flavor while keeping most berries intact for texture.
  4. 3. Cook the Glaze: In a saucepan, combine mashed strawberries, sugar, cornstarch, water, and lemon juice. Bring to a boil over medium heat, stirring constantly for 5-7 minutes until thickened and translucent like ruby syrup—visual cue is when it coats the spoon. Stir in butter and optional gelatin off heat for shine, then strain for smoothness.
  5. 4. Cool the Glaze: Pour the hot glaze into a bowl and refrigerate for 15-20 minutes until slightly set but pourable. This quick chill prevents melting the crust and ensures even coating in your easy strawberry pie recipe.
  6. 5. Assemble the Pie: Arrange whole and halved strawberries cut-side down in the cooled crust, creating a mounded, artful display. Slowly pour cooled glaze over top, using a spoon to fill gaps and coat every berry evenly for that iconic glossy fresh strawberry pie filling look.
  7. 6. Chill to Set: Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight. The pie will firm up beautifully, ready to slice with clean edges that hold the glaze intact.

Nutrition

Calories: 289 | Carbohydrates: 48 | Protein: 2 | Fat: 10 | Fiber: 2 | Sugar: 30

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare glaze up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with coconut oil. Gluten-free flour blend works well as a 1:1 swap for crust.
PRO TIPS: Choose bright red, firm berries; overripe ones make the pie watery. Whisk cornstarch first with cold water to avoid lumps. Overnight chill maximizes flavor melding.
SERVING SUGGESTIONS: Top with whipped cream or ice cream, serve chilled with lemonade. Pairs with salads for picnics; slice with hot knife for clean cuts.
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