Fresh 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

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!

Course Dessert

Cuisine American

Difficulty Intermediate

Method Cooking

Prep Time 10

Cook Time 10

Chill Time 5

Total Time 5 20

Servings servings

Calories 330kcal

Author Kaleb

Ingredients

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)

Instructions

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.

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