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

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

4.58 from 14 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 mins
Cook Time 10 mins
Chill Time 5 hrs
Total Time 5 hrs 20 mins
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

You May Also Like

Never miss a post by signing up for my newsletter.


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!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  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

  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

  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!