This recipe for Fresh Strawberry Pie is the perfect dessert to make during the peak of strawberry season. It’s loaded with fresh berries that have been mixed with a lemon and strawberry glaze and packed inside a flakey homemade pie crust.
Fresh Strawberry Pie Recipe
Once strawberry season hits, this Fresh Strawberry Pie recipe is one of the first summer desserts I look forward to. Nothing beats fresh strawberries, lemony glaze and a flakey homemade pie crust. For a little slice of heaven, serve with a little homemade whipped cream, Cool Whip or a scoop of vanilla ice cream.
We’ve got an entire post devoted to making your own pie crust, but in case you aren’t up to the task or are running short on time, feel free to toss the fresh strawberry filling into a quick and easy Graham Cracker Pie Crust.
The most important thing is, of course, the strawberries. If you happen to find yourself in the peak of strawberry season, you’re in for a treat. But since we macerate the fresh berries in sugar and lemon juice, even off-season berries will taste delicious.
Ingredients for Fresh Strawberry Pie
Homemade Pie Crust
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
Fresh Strawberry Pie Filling
- Strawberries - try and find strawberries that are as sweet and flavorful as possible. You’ll need to wash, hull and slice before using. Some strawberry pie recipes call for mashed strawberries, but I prefer the look of slicing them.
- Sugar - this recipe calls for regular granulated sugar.
- Lemon Juice - use fresh squeezed lemon juice for this recipe.
- Cornstarch - this helps to thicken the pie filling.
- Salt - sea salt works great.
- Butter - this will melt best if you cut it into chunks.
- Strawberry Extract - this really packs a punch of flavor, but if you can’t find it you can substitute vanilla extract or just omit.
- Red Food Coloring - if you don’t like using food coloring, feel free to omit this ingredient. It’s here strictly for the visual appeal.
How to Make This Recipe for Fresh Strawberry Pie
- Make the pie dough. You can refer to our Homemade Pie Crust Recipe for detailed instructions on how to mix, roll and shape your own dough.
- Line the pie dish. Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart.
- Blind bake the crust. Line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans. Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
- Prepare the strawberries. In a medium mixing bowl, add the sliced strawberries and lemon juice, then sprinkle with sugar and mix. Let sit for 30 minutes at room temperature, then drain the strawberries and reserve the juices.
- Make the fresh strawberry filling. Put the reserved juices into a measuring cup and add enough water to equal 1 cup of liquid, then transfer the liquid to a small saucepan. Add the cornstarch and salt and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken. Boil for 30 seconds, then remove from the heat and stir in the butter and strawberry extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Fill the pie shell. Add the thickened sauce to your fresh strawberries and fold together gently, then pour the entire strawberry mixture into the prepared pie crust and spread evenly.
- Chill then serve. Lay a sheet of plastic wrap on top of the pie and let it come to room temperature before transferring to the fridge to cool for at least 1 hour or up to 24 hours. Top or serve with fresh whipped cream or vanilla ice cream if desired. Enjoy!
Frequently Asked Questions
As long as you store it properly, your Fresh Strawberry Pie should stay fresh in the fridge for up to 3 days.
Once you’ve washed your strawberries, remove and green leaves and the hull in the center using a small paring knife or a strawberry huller. Flip the strawberry so that it is hull side down and slice into ?-½” slices.
If you find that your Strawberry Pie filling is a little runny, first check to make sure it isn’t still warm! It needs to chill in the fridge for at least 1 hour, but preferably 4 for it to set up.
Otherwise, more than likely you either didn’t drain the strawberries enough or you didn’t cook the cornstarch mixture for long enough. The pie filling needs the right balance of liquid to strawberries, and cornstarch will only work correctly if mixed with a cold liquid and then brought to a boil.
Storing and Freezing
- Make-Ahead Instructions: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.
- Refrigerator: any leftover Strawberry Pie can be wrapped loosely in plastic wrap and stored in the fridge for up to 3 days.
- Freezer: once this pie is completely cooled, wrap it tightly in plastic, then in aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before eating.
Fresh Strawberry Pie Recipe
Single Pie Crust Recipe
- 1 ¼ cups All-Purpose Flour
- ½ teaspoon Salt
- 4 oz Crisco or butter
- ¼ cup Water cold
Fresh Stawberry Pie Filling
- 6 cups Fresh Strawberries washed and cut into slices
- 1 cup Sugar
- 4 Tablespoons Lemon Juice
- 3 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 Tablespoons Butter
- ½ teaspoon Strawberry Extract
- 4 drops Red Food Coloring optional
Homemade Whipped Cream
- 1 ½ cups Heavy Whipping Cream cold
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Basic Pie Crust
- Preheat oven to 425 degrees.
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Form the dough into a flat disc and wrap in plastic, let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick round circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
- Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.
Fresh Strawberry Filling
- In a medium mixing bowl, add the sliced strawberries and lemon juice, then sprinkle with sugar and mix. Let sit for 30 minutes at room temperature, then drain the strawberries and reserve the juices.
- Put the reserved juices into a measuring cup and add enough water to equal 1 cup of liquid, then transfer the liquid to a medium pot.
- Add the cornstarch and salt and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken.
- Boil for 30 seconds, then remove sauce from the heat and stir in the butter and strawberry extract. Whisk until butter is melted and combined, then let cool to room temperature.
- Add the thickened sauce to your fresh strawberries and fold together gently, then pour the entire strawberry mixture into the prepared pie crust and spread evenly.
- Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving.
- Top or serve with homemade whipped cream if desired. Enjoy!
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until medium peaks form.
More of the Best Strawberry Recipes to Try
- Strawberry Shortcake
- Strawberry Pretzel Salad
- Easy Strawberry Cream Scones
- Strawberry Sauce
- Virgin Strawberry Pina Colada
- Macerated Strawberries
- Cheesecake Filled Strawberries
- Strawberries and Cream French Toast Bake
- Chocolate Covered Strawberries
- More Dessert Recipes
- More Easy Pie Recipes
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Nothing beats this Fresh Strawberry Pie on a hot summer day. It's filled with juicy strawberries covered in lemon glaze all packed inside a flakey homemade pie crust.