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Why I Love This Strawberry Pie
If you are unsure about making pie, this is the pie to make. Why is that? This is a stovetop pie, which takes away much of the uncertainty of pie-making, which makes it nearly foolproof.
This method uses fresh strawberries mashed together with cornstarch, water, and lemon juice. Mashing the berries causes them to release their juices, which combine 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.
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. All the filling is cooked on the stovetop, so there’s no waiting to see the filling bubbling throughout in the oven. Thus, there’s no guessing if or when it’s done.
Quick and easy and packed with summertime flavor!
Strawberry Pie Ingredients
The best part about this pie: it only takes 7 ingredients, and one of them is optional!
- Pie crust – Flaky and buttery, it holds the berries and filling. You can buy a frozen 9-inch pie crust at the store or make my pie crust recipe.
- Fresh strawberries – The star of the show! Make sure to look for the freshest, ripest ones, and hull them to remove the greens.
- Granulated sugar – Sweetens the berries just enough, complementing and enhancing their natural sweetness.
- Water – Helps dissolve the sugar and cornstarch in the filling.
- Lemon juice – Brightens the filling with a bit of subtle citrus.
- Cornstarch – Thickens the cooked berries so the pie sets while it cools.
- Red food coloring – This is completely optional, but it can be added if you want a deeper strawberry-red color.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Strawberry Pie
Before you start, you’ll need a blind-baked pie crust for this pie. Preheat your oven and bake the pie crust according to your favorite method (blind-bake until golden).
Assemble the strawberries – Arrange half of the hulled fresh strawberries in the baked pie crust.
Cook the filling – In a saucepan, combine the other half of the strawberries with sugar, water, lemon juice, and cornstarch. Mash with a potato masher until it’s almost liquid, with a few soft berry chunks. Over medium heat, bring the mixture to a gentle boil, stirring until the mixture thickens and bubbles in big, slow bursts. Then, remove from heat.
If you’re using food coloring, stir it in now.
Finish the pie – Pour the cooked strawberry filling on top of the strawberries in the pie crust. Cool to room temperature, then refrigerate until set. Serve each slice with whipped cream.
Serving
Serve each slice chilled (or at room temperature), with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage
- Refrigerate: Keep the pie covered and in the fridge. It’s best eaten within 2 days, when the crust stays flaky and the berries are bright. When ready to eat a slice of the leftover pie, simply cut and serve cold. You can let the pie come up to room temperature if preferred.
- Freeze: I don’t recommend freezing this pie (or any pie, really). The berries will lose their texture, and the filling can turn grainy.
More Strawberry Desserts
- Strawberry shortcake cake
- Strawberry poke cake
- Roasted strawberry rhubarb pie – so much flavor!
- Strawberry and blueberry cookie tart
Watch How to Make This Strawberry Pie
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Fresh Strawberry Pie
Ingredients
- 1 recipe 9-inch pie crust blind baked and cooled
- 4 cups fresh strawberries whole, hulled
- ¾ cup granulated sugar
- ¼ cup water
- 2 tbsp fresh lemon juice
- 3 tbsp cornstarch
- red food coloring (optional)
Instructions
- Assemble the strawberries: Add 2 cups of the hulled fresh strawberries to the fully-baked pie crust and set aside.1 recipe 9-inch pie crust
- Cook the filling: In a medium saucepan, combine the remaining 2 cups of 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. 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 stir in the food coloring (if using).4 cups fresh strawberries, ¾ cup granulated sugar, ¼ cup water, 2 tbsp fresh lemon juice, 3 tbsp cornstarch, red food coloring (optional)
- Fill the pie: Pour the strawberry mixture immediately over the fresh strawberries in the pie shell. Allow to cool to room temperature, about 1 hour. Place in the refrigerator until fully chilled, 4-6 hours. Serve with fresh whipped cream.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Delightful!!
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!!!
Best tasting fresh strawberry pie I’ve made…..and I’ve tried many recipes! Tastes great and easy to make….it’s a winner!
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 !
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.
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!
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.
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! 🙂
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.
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
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!
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
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.