Easy Fresh Strawberry Pie

Easy Fresh Strawberry Pie is a simple, classic dessert that celebrates the sweetness of ripe strawberries with a glossy glaze nestled in a buttery pie crust. It’s the kind of recipe I love pulling out during strawberry season — light, fruity, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love how this pie is full of real, fresh strawberries — no artificial flavoring, just pure berry goodness. The glaze is quick to make and lets the strawberries shine, while the flaky crust adds the perfect base. It’s a no-fuss dessert that’s perfect for spring and summer, and I always find it tastes even better chilled the next day.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and halved

• Granulated sugar

• Cornstarch

• Water

• Strawberry gelatin (optional, for extra color and flavor)

• Lemon juice

• Baked pie crust (homemade or store-bought)

• Whipped cream (optional, for serving)

Directions

1. I start by baking my pie crust if it’s not already prepared, and I let it cool completely.

2. While the crust cools, I wash and hull the strawberries, then cut them in halves or quarters depending on size.

3. In a saucepan, I mix sugar, cornstarch, and water over medium heat, stirring constantly until it thickens into a glossy glaze.

4. I stir in the lemon juice and strawberry gelatin (if using) until dissolved, then let the mixture cool slightly.

5. I arrange the strawberries in the cooled pie crust and pour the glaze evenly over the top to coat the fruit.

6. I chill the pie in the refrigerator for at least 2–3 hours, or until fully set.

7. Before serving, I sometimes top it with a dollop of whipped cream or fresh mint for a pretty finish.

Servings and Timing

This recipe serves 6–8.
Prep time: 20 minutes
Cook time: 10 minutes (for glaze)
Chill time: 2–3 hours
Total time: about 3 hours 30 minutes (including cooling and chilling)

Variations

• I sometimes mix in a few raspberries or blueberries for a berry blend.

• For a different twist, I use orange juice instead of lemon juice in the glaze.

• When I want a thicker filling, I add an extra tablespoon of cornstarch.

• I like to use a graham cracker crust when I want a no-bake option.

• I occasionally drizzle melted white chocolate over the top for a fancy touch.

Storage/Reheating

I store the pie loosely covered in the refrigerator for up to 3 days. The crust can soften slightly over time, but the flavor holds up beautifully. This pie is best served cold and doesn’t need reheating.

FAQs

Can I use frozen strawberries?

I prefer using fresh strawberries because frozen ones release too much liquid and can make the pie soggy.

Do I have to use gelatin?

No, the pie sets fine with just the cornstarch glaze, but the gelatin adds extra firmness and color.

How do I prevent a soggy crust?

I let the crust cool completely before adding the glaze, and sometimes I brush it with a thin layer of melted chocolate to create a barrier.

Can I make this pie a day in advance?

Yes, and I actually think it tastes better the next day after the flavors have had time to meld.

What kind of crust works best?

I usually use a classic butter pie crust, but a graham cracker crust or shortbread crust also work great.

Conclusion

Easy Fresh Strawberry Pie is one of those desserts I never get tired of making — or eating. It’s bright, simple, and shows off strawberries at their best. Whether I’m making it for a family gathering, a summer cookout, or just because I picked up too many berries at the market, it always brings smiles to the table.

Easy Fresh Strawberry Pie

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 10 minutes (for glaze)
• Total Time: About 3 hours 30 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: No-Bake (except crust and glaze)
• Cuisine: American
• Diet: Vegetarian

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Description

This Easy Fresh Strawberry Pie is a simple, classic dessert made with ripe strawberries, a glossy homemade glaze, and a buttery pie crust. It’s the perfect no-fuss treat for spring and summer — light, fruity, and irresistibly refreshing.

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Ingredients

• Fresh strawberries, hulled and halved
• Granulated sugar
• Cornstarch
• Water
• Strawberry gelatin (optional, for color and flavor)
• Lemon juice
• Baked pie crust (homemade or store-bought)
• Whipped cream (optional, for serving)

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Instructions

1. Bake the pie crust if needed and let it cool completely.

2. Wash, hull, and halve the strawberries.

3. In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened and glossy.

4. Stir in lemon juice and strawberry gelatin (if using) until fully dissolved. Let cool slightly.

5. Arrange strawberries in the cooled pie crust.

6. Pour the glaze evenly over the strawberries to coat them well.

7. Chill in the refrigerator for 2–3 hours or until set.

8. Serve chilled, optionally topped with whipped cream or fresh mint.

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Notes

• Mix in raspberries or blueberries for a berry blend.
• Use orange juice instead of lemon juice for a citrus twist.
• For thicker glaze, add an extra tablespoon of cornstarch.
• Try a graham cracker crust for a no-bake option.
• Drizzle with melted white chocolate for a fancy finish.