This old-fashioned fresh strawberry pie is so delicious and simple to make from scratch! Sweet and fresh strawberries mixed with sugar and lemon juice create the ultimate summer fruit filling that sits atop a golden flaky crust– you will love this irresistible dessert!
This homemade strawberry pie is fitting for all occasions and is perfect for any warm spring or summer day. Juicy sweet and filled with comforting and inviting flavors, this strawberry glaze pie recipe is the easiest pie you’ll make all year long!
To bring this dessert to the next level, top it with some fresh whipped cream or vanilla ice cream: a perfect combination. If you’re looking for a fresh strawberry pie that is made without jello and gelatin, this recipe certainly fits the bill.
Why did I wait so long?
I cut this recipe from an edition of a local free magazine called Women’s Edition, ages ago! It’s one that I flip through when I am getting my hair done. I kept saying I would make it, and it finally happened! Why on earth did I hesitate?
Who doesn’t like a strawberry pie with a homemade pie crust? This fruit pie is so good because the crust is so easy to make– it’s one of my favorite pie crust recipes! If you enjoy homemade strawberry pies, then I bet you will love this strawberry banana cream pie, too. Baking them reminds me of my childhood like enjoying freshly baked pies in the kitchen with my grandmother.
Why You’re Going to Love This Recipe
- Simple to Make: This homemade strawberry pie is made with just a handful of basic steps! You will love this fail-proof recipe.
- Delicious: Fresh strawberries and glaze fill a homemade pie crust and create the most perfect combination of sweet and subtle.
- Perfect for All Occasions: No matter what the occasion is, you will love celebrating or relaxing with this pie! Whether you’re hosting a brunch, potluck, party, or just enjoying this recipe at home– this pie is fitting for all festivities!
What Can I Make with Lots of Strawberries?
The options are limitless when it comes to fresh strawberries! From homemade pancakes to strawberry icebox cakes, and everything in between, you can make so much with a batch of strawberries. This strawberries and cream recipe is a great way to use up those extra strawberries!
With just a handful of basic pantry ingredients and some strawberries, you will have a lovely strawberry pie baked in no time!
Flour: All-purpose flour is what I used for this recipe.
Crisco: For this fresh strawberry pie recipe, I used shortening so I could get the most tender and flaky homemade pie crust out there.
Sugar: Granulated white sugar is mixed with the strawberries to create a yummy strawberry filling in this recipe.
Cornstarch: A thickening agent for the strawberry filling.
Lemon juice: You can use either freshly squeezed or bottled lemon juice.
Strawberries: For this recipe, I used fresh strawberries because they were easier to halve, but you could try to use frozen strawberries– just make sure they are thawed first.
How to Cut Strawberries for Pie
You can cut strawberries for pie by removing the green stem from the tops of the strawberries and either cutting a cone-shaped indention down the center of the strawberry or just slicing off the top portion of the strawberry to leave them whole. For this recipe, I cut my berries in half, and I prefer them that way.
How to Make Strawberry Pie from Scratch
For the full steps, scroll down to the recipe card!
Preheat oven to 400 degrees Fahrenheit.
Measure Flour: First, sift the flour then spoon into a measuring cup and level.
Make the Pie Crust: In a bowl, combine the salt and flour. Next, cut in the Criso until ingredients are coarse.
Sprinkle with water a little at a time working the dough into a firm ball with your hands.
Place the dough ball on a lightly floured board and roll into a circle and 1 ½” larger than the pie plate when it’s inverted onto the crust. Next, trim the crust so there is about a bit of an overlap on the pie plate and form the crust edge.
Blind bake the pie crust and let it cool.
How to Make Strawberry Glaze for Pie
In a saucepan, stir and dissolve the sugar and water and bring to a boil. Stir in the cornstarch and water mixture into the boiling sugar water.
Cook over medium heat for about 10 minutes, stirring as it thickens and the liquid becomes clear. Add in a dash of salt and lemon juice.
Allow the mixture to cool slightly.
Next, pour the slightly cooled gelled mixture over the berries and stir to coat. Transfer the berries to the prebaked and cooled pie crust.
Refrigerate the pie for several hours or overnight before slicing and topping with fresh whipped cream.
Dig in and Enjoy!
LOVE IT? PIN IT!
You’re going to want to save this fresh strawberry pie recipe for later. Pin it to your favorite Pinterest recipe board before you go!
Why is my Strawberry Pie Runny?
If your fresh strawberry pie is runny, then it is possible the sugar filling did not cook long enough or meet the right temperature to solidify the mixture– it needs to come to a BOIL. Another reason why your pie could be runny is that the filling has not had enough time to cool down. The pie should be gelatinous from the cornstarch slurry.
How Do You Keep a Pie Crust from Getting Soggy?
Make sure to blind bake the pie crust and make sure to drain all the water from the strawberries prior to placing them in the cooled crust. If you use too much water for your pie crust, it may come out a bit soggy.
- Use Cool Whip or freshly made whipped cream for this fresh strawberry pie.
- Serve with your choice of vanilla ice cream for an extra sense of yumminess.
- Feel free to use a yummy graham cracker crust in place of the homemade pie crust.
- Add another flavor dimension to your pie by topping with chocolate curls!
Should Strawberry Pie be Refrigerated?
Strawberry pie is safe to be left out at room temperature, but if you would like it to last longer and remain a bit more fresh, then I suggest refrigerating it and covering it with plastic wrap. Stored in the refrigerator, this fresh strawberry pie will last for up to five days.
More Delicious Pie Recipes To Love
If it comes in a pie plate or a tart pan, I am sure to love it! Sweet, or savory, pies have my whole heart! Here are just some of my favorites, check out my entire section of pies on my website for more.
- Easy Fruit Tart Recipe (pictured above)
- Key Lime Pie
- Grandma’s Rhubarb Pie
- Blueberry Lemonade Pie Recipe
- Pie Crust Cookies
- Spiced Peach Pie with Crumb Topping
So excited to share this recipe for Fresh Strawberry Pie with you!
Fresh Strawberry Pie
A flaky homemade pie crust is blind-baked and filled with fresh strawberries and glaze. Chilled before slicing and serving with fresh whipped cream.
- For the Crust:
- 1 ½ cups flour, sifted
- ½ teaspoon salt
- ½ cup Crisco shortening
- About ¼ cup cold water, use as much as needed
- For the strawberry filling:
- 5 cups strawberries, cleaned and halved
- 1 1/3 cup sugar
- ½ cup water
- ¾ cup water + ¼ cup cornstarch, whisked together
- Dash of salt
- 1 Tablespoon lemon juice
- Fresh whipped cream for serving
- To Prepare the pie crust: Sift flour before measuring. Spoon lightly into a measuring cup and level without shaking or packing it down. Combine flour and salt in a mixing bowl. With a pastry blender, cut in Crisco until ingredients are fairly course. Sprinkle with water a little at a time, working the dough into a firm ball with your hands. Place dough ball on a lightly floured board and roll into a circle about 1 1/2” larger than the pie plate when it’s inverted onto the crust. Trim the crust so there is about ½” overlap on the pie plate and form the crust edge. Blind bake the pie crust and let it cool.
- To prepare the filling: In a saucepan, stir and dissolve the sugar and the water, and bring it to a boil. Stir in the cornstarch/water mixture into the boiling sugar water. Cook over medium heat for about 10 minutes, stirring as it thickens and the liquid becomes clear. Add in a dash of salt and lemon juice. Allow the mixture to cool slightly.
- Place strawberries in a bowl. Pour the slightly cooled gelled mixture over the berries and stir to coat. Transfer the berries to the prebaked and cooled pie crust.
- Refrigerate for several hours or overnight before slicing and serving topped with fresh whipped cream.
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