This easy, fresh strawberry pie recipe is absolutely delicious. Fresh strawberries are coated in a homemade strawberry glaze and then topped with whipped cream. It’s out of this world!
I love this fresh strawberry pie recipe. We coat the strawberries in an outrageously delicious homemade strawberry glaze.
The homemade glaze is thick enough to hold the strawberries together but loose enough that a couple of stray strawberries may fall onto the plate (nothing like jello here). For more summery fruit pies, see our recipes for blueberry pie and cherry pie!
Key Ingredients
- Strawberries: I love using fresh strawberries for this pie. I use them in two ways. First, I make a strawberry glaze. Then, I use the glaze to hold more fresh strawberries together, filling the pie.
- Cornstarch: Thickens our strawberry glaze.
- Sugar: Sweetens our simple strawberry glaze. I use granulated sugar.
- Lemon juice, vanilla, and almond extract: Add so much flavor to this strawberry pie. I especially love the almond extract.
- Pie dough: This is a single-crust pie, and you must prebake the crust before adding the strawberry filling. I love this flaky pie crust recipe and highly recommend it for this pie.
How to Make Strawberry Pie
This is a fresh strawberry pie, which means our strawberries are left uncooked. I serve this chilled with fresh whipped cream!
You’ll start by preparing your pie crust. I use this pie crust recipe and prebake it. Roll out your dough so that it is an inch or so larger than your pie dish, and then gently fit it into your dish.
Trim and crimp the edges (you can see me do this in our video), and then use a fork to prick the bottom of the crust. Line the crust with foil, and add pie weights (or use uncooked rice or beans) to weigh the foil down.
Bake your crust until golden brown. Remove the pie weight and foil, brush over an egg wash, and bake again until the egg wash is dry and shiny. Set your crust aside to cool, then make the strawberry pie filling.
For the filling, I make a fresh strawberry glaze. It’s really simple.
Add strawberries to a saucepan and mash them with sugar, cornstarch, vanilla, almond extract, lemon juice, and salt. Simmer over medium heat until the sugar dissolves and the glaze thickens.
Cool the glaze on the counter, stir it with fresh strawberries, and then add to your prebaked pie shell.
Since the glaze is thick and sticky, it holds the strawberries in place in the pie. Not so much that it’s like jello, but just enough. A strawberry or two might fall out when you slice into the pie, but I’m totally cool with that!
This strawberry pie is amazing with lots of homemade whipped cream piled on the top (for non-dairy whipped cream, see our whipped coconut cream). For another strawberries and cream inspired dessert, try our homemade strawberry shortcake!
Fresh Strawberry Pie
- PREP
- COOK
- TOTAL
We love this homemade strawberry pie made with fresh strawberries. They are coated in a glaze that’s just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out out onto the plate. The sugar amount for this recipes varies depending on how sweet your strawberries are. Add to your taste.
Watch Us Make the Recipe
You Will Need
Chilled pie dough for one 9-inch pie (see our pie crust recipe)
1 ½ pounds (680g) quartered and hulled strawberries, 5 cups
2/3 to 3/4 cup (135g to 150g) sugar, adjusted according to the sweetness of the strawberries
1/4 cup (30g) cornstarch
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon lemon juice
1/8 teaspoon salt
1 egg yolk
1 tablespoon cream
Homemade whipped cream or whipped coconut cream
Directions
- Prebake Pie Crust
1Roll out pie dough to fit the pie dish. Gently press the dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough.) Then, use a knife or pair of kitchen scissors to trim the dough to within 1/2-inch of the edge of the dish.
2Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges.
3Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. Then, fill the foil with dried rice, dried beans, or use pie weights. Refrigerate 30 minutes or until firm to the touch.
4While the crust is chilling, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack.
5Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 to 30 minutes or until the crust is golden.
6Remove the rice, beans, pie weights, and foil from the pie crust.
7Make an egg wash by whisking the egg yolk and cream in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry and shiny, 3 to 5 minutes. Cool the crust completely before filling.
- Make Strawberry Pie
1Make the strawberry glaze by mashing 2 cups of the strawberries in a small saucepan until chunky.
2Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt.
3Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely.
4Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into the cooled pie crust.
5Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set (remember it won’t set as firmly as jello).
6Top with whipped cream.
Adam and Joanne's Tips
- Storing: Fresh strawberry pie is best when eaten the day it’s made. You can store leftovers in the refrigerator for up to 3 days, but the crust will get soggier over time, and the filling may become more watery. Store loosely covered with plastic wrap or a reusable cover like beeswax wrap. (Avoid airtight storage as it can trap moisture.)
- Make ahead tips: If you are making the pie ahead of time, you can make the strawberry filling a day or two in advance and keep it in an airtight container in the fridge. You can also prebake the pie crust a day or two in advance and keep it in a large (2-gallon) freezer bag on the counter. On the day you plan to serve, assemble the pie and top with whipped cream.
- The nutrition facts provided below are estimates. We included 1 ½ cups unsweetened whipped cream in the calculations.
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I made this today -it’s so so good
Nice recipe. Particularly like the pastry crust instructions on the video. Glad to find this recipe as I live in the UK and can’t get the strawberry glaze from the shop like the Americans, and making it fresh tastes so much better. My strawbs weren’t as juicy as on the video (smaller UK strawbs?) and had to add small amount of water to my glaze whilst it was cooking.
After making a strawberry pie2 weeks earlier and being completely unsatisfied with the jellied outcome I made your pie. It is the most delicious, delectable and perfect strawberry pie ever! Took it to friends house – it was dessert. They repeated with each bite how delicious it was. Only sad I had to leave it and couldn’t have a 2nd piece for breakfast as they said that they were going to finish it for breakfast. Will make again soon. Thank you, thank you for this recipe!!!
Hi Sandra, I am so happy you enjoyed the recipe so much! Thank you for leaving such a lovely comment.
Made it again a 2nd time – this time for us! Everything including your all butter pie crust extraordinary!
I made this strawberry pie yesterday. It is the most delicious dessert I have had this year! I had made a different recipe a couple of weeks ago and it was good; not delicious, not crave worthy, not even in the same area of a fabulous dessert! It takes a lot of time and attention to detail (I missed the lowering of the oven temp to 400 – still golden brown beautiful but crunchy) the strawberry filling is so so delicious (I was apprehensive about the almond extract) that it elevates the dining experience to the point of not recalling whatever the rest of the meal was. This was made for the host and hostess we were visiting as dessert. They repeatedly commented on it. Also stated that they were going to finish it for breakfast this morning. If I had it here at home I would have also. I’ve been making pies for over 50 years and I have never seen such a beautiful pie crust! I may have overdone the application of the egg/cream application or it may have been that it baked at 425, not 400 as directed (lost the flakiness) but it didn’t lose the texture of the filling or the glorious flavor. Before strawberries are gone I am making this again. Cannot wait 1 piece was not enough!
Made this on Saturday and today 4 days later. Used frozen pie crust baked in my toaster oven after thawing. Didn’t do the egg wash as I knew it would be gone in one day. Didn’t have the almond extract but my goodness this is good. Even my son who doesn’t usually eat desserts had a whole slice after tasting it. Loved it. Thanks for the recipe