Table of Contents
  1. What is a stovetop filling versus baked filling?
  2. Where does the flavor come from?
  3. Watch how to make this strawberry pie
  4. Fresh Strawberry Pie Recipe

If you are unsure about making pie, this is the pie to make. This is a stovetop pie, making it nearly foolproof. Once the crust is baked, that’s pretty much it. All the filling is cooked on the stovetop, so there’s none of the waiting to see the filling bubbling throughout in the oven. Thus, there’s no guessing if it’s really done. This recipe takes away the uncertainty of pie-making while still providing a pie full of fresh flavor.

If you want the taste of summer, this is it!

Two hands holding white plate with slice of strawberry pie sitting on it topped with whipped cream with rest of pie sitting below on white countertop

What is a stovetop filling versus baked filling?

Generally, pies start with one type of crust: partially baked or raw. They’re filled with fruit, custard, or other filling and baked in the oven until the fruit softens and the filling thickens. This is a baked filing pie and is the most traditional type of pie we encounter.

This stovetop method uses fresh strawberries mashed together with cornstarch, water, and lemon juice. Mashing the berries causes them to release their juices which combines with the cornstarch to create a slurry. Within a few minutes on the stove, the mixture becomes thick. Once poured into a baked pie crust, it just has to set up to be ready. This is a stovetop pie: quick and easy.

Side view of slice of red colored strawberry pie showing crust and cut slices of strawberries with piece of pie topped with whipped cream
If that’s not the most beautiful view of a strawberry, I don’t know what is!

Where does the flavor come from?

When a traditional pie is baked in the oven, the baking time can take anywhere from 45 to 90 minutes to activate the thickening agent. This fresh pie takes hardly a fraction of that time using mostly the juice of the fresh berries and their pulp. Once the mixture thickens, it’s poured over more fresh berries. With this method, there’s so much fresh strawberry flavor that ends up in the pie.

One bite and it will become your favorite!

Top down view of strawberry pie with slice cut out sitting one white countertop

Watch how to make this strawberry pie

YouTube video
Top down view of red colored strawberry pie sitting on white countertop with extra strawberries on the side with taupe colored towel underneath

Fresh Strawberry Pie

4.67 from 33 votes
Rather than baking in the oven, this stovetop pie uses a cook, pour, and chill method. Made from a ton of fresh fruit, this strawberry pie is perfect for a hot summer day!
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings


  • 1 recipe 9-inch pie crust
  • 4 cups fresh strawberries whole
  • ¾ cup sugar
  • ¼ cup water
  • 2 tbsp lemon juice
  • 3 tbsp cornstarch
  • red food coloring (optional)


  • In a medium saucepan, combine 2 cups strawberries with the sugar, water, lemon juice, and cornstarch. Using an old-fashioned potato masher, mash the strawberries until the mixture is nearly a liquid with some pieces of berry remaining. Pour the remainder of the fresh strawberries into the full baked pie crust and set aside.
  • Heat the mashed berry mixture over medium heat, stirring occasionally, 3-5 minutes. When the mixture starts to bubble around the edges, stir constantly until bubbling throughout and thickened, 3 minutes. When done, the mixture will have slow, large bubbles and be thick.
  • Remove from the heat and immediately pour over the fresh strawberries in the pie shell. Allow to cool to room temperature, 1 hour. Place in the refrigerator until fully chilled, 4-6 hours. Serve with fresh whipped cream.


Serving: 1servingCalories: 330kcalCarbohydrates: 46.2gProtein: 3gFat: 15.5gSaturated Fat: 7gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 5.2gTrans Fat: 0.8gCholesterol: 22.9mgSodium: 294.5mgPotassium: 142.3mgFiber: 2.1gSugar: 23.4gVitamin A: 73.6IUVitamin C: 43.8mgCalcium: 18.9mgIron: 1.4mg
Course Dessert
Cuisine American
Difficulty Intermediate
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Please show me how to make tasty soft pork chops mine come out dry and hard . …been cooking for alot of years and still reck pork chops

    1. Hey! Its super easy! Get a fatty pork chop, simmer in water with garlic salt for 45 mins, then turn,
      Until the fat is rendered, and water is gone, then sear in its own fat until golden brown/crispy on outside and moist inside center. Easy and amazing.

  2. Love watching your videos. You make everything possible to do. Question on the strawberry pie. For your pre cooked pie crust, how long and at what temperature did you bake it at. It didn’t mention that on your video. Also do you put pie weights on top when baking it to prevent it from puffing up. Thank you. Ruth Taylor

    1. His pie crust is underlined in the description or search on his site for pie crust. I used his recipe for the first time yesterday to make his lemon meringue pie. We haven’t cut it yet but I think it will be the best pie crust I’ve ever made. Temp, weights and all the directions are there. Can’t wait to try it!

  3. I know this is a good recipe, because it is almost the same as the one that I’ve been making for 50 years! The main difference is I don’t add lemon juice.

  4. I like most of your recipes and love your videos. I have a French Bulldog also and adore the breed. I pray for Kip every day. Keep teaching us, I’ve learned so much already! 🙂

  5. 5 stars
    Hi Kaleb. Love your videos and your recipes! Quick question – do you think I could freeze the Fresh Strawberry Pie, or would that make the fresh strawberries less appealing?

    Thank you!

    PS – I hope Kip is coming along!

    1. Hi Maureen! Great question. No, I would not freeze the pie once it’s been assembled. The freezing would draw out a lot of the moisture and likely make for a soggy pie once thawed.

  6. 5 stars
    Kaleb, I absolutely loved making the strawberry pie. My family loved it and now requested that I put rhubarb or blueberries in with the strawberries. The pie filling that was left over was put over venilla ice cream . A burst of summer with my first bite. Thank you so much for sharing the recipe.

  7. 5 stars
    Hello, I am making this amazing pie tomorrow and I can’t wait! I have a ton of fresh picked strawberries and I was wondering if I could freeze them, and then make another pie with the berries once they have been thawed? I have family coming in a week and I would love to be able to make them a pie. I would sincerely appreciate your thoughts. Thank you !

  8. 5 stars
    Best tasting fresh strawberry pie I’ve made…..and I’ve tried many recipes! Tastes great and easy to make….it’s a winner!

  9. Strawberries are my all time favorite fruit. I saw this recipe and decided to make it. The ingredients are simple yet classic, the prep was easy and the pie was delicious and refreshing. Anyone wanting strawberry pie, definitely make this recipe. Thumbs Up!!!

  10. This recipe is a true winner! Delicious! I’m wondering if this will work with other seasonal fruit like peaches.

  11. I love watching you and plan to make your strawberry pie for July 4th! Thanks for sharing

  12. Good morning Kaleb,
    I have been asked to make two more of your strawberry pie. Can I add rhubarb to the pie? And if so how?

  13. 5 stars
    Hi Kaleb,
    I see all you post 100% . I thank God for finding you in this cyber world. I made this pie and two crust to be ready for the next pie. OMG! Kaleb, this is so delicious, people do not know what they are missing, “The greatest tastier strawberry pie” if they do not do this one. Thank you so much from the bottom of my heart for sharing your recipes. Hugs from Puerto Rico.

  14. 5 stars
    I am 78 years old, and made my very FIRST strawberry pie, using this recipe. Oh my goodness….such a sweet taste of summer. It was SO delicious!!! Thanks for making our fourth of July meal just explode with such a great pie!! Hugs, Bev in Maine!

  15. I made this strawberry pie and it was so delicious and easy! My family loves pies and I’m looking forward to making this one and some of your others for them. Watching your videos cheered me during this difficult time of Covid. I found a renewed interest in my love for baking! Thank you so much your videos they motivate me and brighten my days!

  16. Just used your recipe and it’s amazing!!! Thank you for sharing! Definitely keeping this recipe forever!

  17. I love all your recipes!! You make it look so easy !!! I love rhubarbs /strawberry pie do you have a recipe for that ? Thankyou for all your wounderful recipes !! Keep them coming !!🤗🥰

  18. 5 stars
    This is the best Strawberry pie! My husband said it was ‘excellent’ & he doesn’t give out many compliments. I even ditched the ‘tub’ & made whipped cream. I forgot how good that tasted. Thank you! I will be making another soon.

  19. 5 stars
    Kaleb— great recipe! We loved it. I might just suggest, for benefit of any really novice cooks, that you mention something about baking off that pie crust and allowing it to cool BEFORE you fill it. I know, for most of us this is a no brainer, but for someone new it might not be clear. I just thought about if my sister were doing this she wouldn’t have a clue. Also mention to add some whole or sliced strawberries before you fill the pie shell with the cooked mixture.

  20. 4 stars
    Watched the video & followed the print recipe. Mine did not firm up like yours when cut. I noticed in the video you used 4 Tbs of cornstarch. The print states 3 Tbs. Also, you used the juice of a whole lemon, whereas my half lemon yielded 2 Tbs. I will try again & juice a whole lemon & increase sugar if needed. I will cook the mixture till thicker. Hope this works better next time.

  21. 4 stars
    Excellent recipe. Pie turned out perfectly. I will cut the sugar to 1/2 cup. Just a little too sweet for me. Will that affect the outcome?

  22. 5 stars
    Excellent pie! Make Kaleb’s crust too. People say it’s the best crust they ever had. Use the pie weights because at first I did not and the sides of the crust caved while baking. I ordered pie weights from Amazon $5.99 and worth every penny. Everyone loves when i make this pie!

  23. 4 stars
    I love your recipes including this one. The one problem is the crust became very soggy even on the first cutting. Any suggestions?

  24. 5 stars
    I give this a 5 star for the flavor, and ease of making. I am diabetic, so I used Splenda as my sweetener. It made my filling very thick, not pourable at all. I added more lemon juice to thin it out. Also, I used large whole strawberries, so they did not completely fill the pie shell. Lesson learned.
    Love seeing your recipes on FB.

  25. 5 stars
    Absolutely fantastic!!!
    Strawberry season is just about over here in Georgia. I thought I’d had enough of strawberry, but my husband came home with another large basket. This pie is a wonderful alternative to shortcake.
    Y’all MUST make this pie. Delicious!!!

  26. Hi Caleb, the white pie dish in your video looks a bit smaller than a 9” pie dish. What size pie plate did you use?

  27. The pie is amazing! The crust is so good and everything came out perfectly! I didn’t even have to add red food coloring. Thanks Kaleb! This is a keeper and it’s going right into my favorite recipe box. Your recipes are perfect! Every one I tried was out of this world delicious. 😊😊😊

    Thank You

  28. 5 stars
    This is my new favorite pie recipe!! I went to a local berry farm and bought some fresh strawberries, making this pie just so delicious!! Thank you for another great recipe!

  29. 5 stars
    This is my new favorite pie recipe!! I went to a local berry farm and bought some fresh strawberries, making this pie just so delicious!! Thank you for another great recipe!
    And btw, Kaleb, I shared your recipe on the Facebook page for my local berry farm. It’s so good, I should share, right?! 😊

  30. My mother was a fabulous baker and taught me. We always boiled the berries, water, sugar, and lemon juice until the berries were very soft. No need to mash. Then we added the cornstarch mixed with a little cold water, stirring until thickened. this way the cornstarch is less likely to form lumps. You use the same concept when making gravy. I’m glad you didn’t use gelatin as I feel that makes it taste artificial, and like you, I always whip my own cream.