Nothing beats a slice of fresh strawberry pie on a warm afternoon. This sweet strawberry pie recipe brings together juicy, bright strawberries and a tender pie crust for a dessert that feels both classic and fresh. You don’t need fancy skills or hours in the kitchen—just a handful of simple ingredients and a little patience while the strawberry glaze sets.
In this easy fresh strawberry pie, ripe berries get a glossy coat of homemade strawberry glaze made from strawberry jello, sugar, and a splash of lemon juice. The filling stays firm without turning runny, thanks to a quick cornstarch mix. Whether you choose a flaky pie dough or a graham cracker crust, this no-bake fresh strawberry pie comes together in under 30 minutes of hands-on time. Then you chill it until it’s perfectly set.
Table of Contents
Why You’ll Love This Recipe
Effortless Prep: You’ll spend under 30 minutes assembling this easy fresh strawberry pie. No complicated steps—just slice fresh strawberries, stir a quick strawberry glaze, and pour into your crust.
Bright, Natural Flavor: Ripe berries shine here. The simple strawberry jello–based glaze and a squeeze of lemon juice let the fresh strawberries take center stage without masking their sweet-tart punch.
Customizable Crust: Choose a flaky pie dough or swap in a graham cracker crust or cookie crust. Whether you bake the crust ahead or use a frozen pie crust, you get sturdy support for that glossy strawberry filling.
Make-Ahead Friendly: Chill the pie until set, then cover and refrigerate. It holds its shape and won’t turn runny, so you can prepare it hours—or even a day—ahead for stress-free entertaining.
Crowd-Pleasing Finish: Top each slice with homemade whipped cream or a scoop of ice cream for a picture-perfect dessert. This sweet strawberry pie recipe stands out on any dessert table.
Ingredients
For the Crust
- 1 (9-inch) pie dough, homemade or frozen
- Or 1 1/2 cups graham cracker crumbs + 5 tbsp melted butter for a graham cracker crust
- Or 1 1/2 cups graham cracker crumbs + 5 tbsp melted butter for a graham cracker crust
For the Strawberry Filling
- 4 cups fresh strawberries, hulled and sliced
- 1 package (3 oz) strawberry jello (strawberry gelatin)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
For the Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Equipment & Extras
- 9-inch pie dish or pie pan
- Mixing bowls
- Saucepot (for glaze)
- Whisk
- Wire rack (for chilling)
These ingredients form a classic yet versatile strawberry pie recipe. The cornstarch and jello work together to thicken pie filling, while lemon juice brightens the fresh strawberries. Choose your favorite pie crust style—flaky pie dough or a crunchy graham cracker crust—and finish with homemade whipped cream for a stunning dessert.
Instructions
Step 1: Prepare the Crust
– Preheat your oven to 350°F (175°C).
– If using pie dough, line a 9-inch pie dish with dough. Trim excess, crimp edges, and dock the bottom with a fork.
– Bake the crust (“bake the crust”) for 12–15 minutes until light golden. Let it cool on a wire rack.
– For graham cracker crust: Combine graham cracker crumbs and melted butter. Press into the pie pan and chill for 10 minutes.
Step 2: Make the Strawberry Glaze
– In a small saucepot, whisk together strawberry jello, sugar, cornstarch, and water over medium heat.
– Stir constantly until the mixture thickens into a smooth glaze (“strawberry glaze”), about 3–4 minutes.
– Remove from heat and stir in lemon juice.
Step 3: Slice and Toss Strawberries
– While glaze cools slightly, hull and slice fresh strawberries.
– Place berries in a medium bowl. Pour half of the warm glaze over them and toss gently to coat.
Step 4: Assemble the Pie
– Arrange the glazed strawberries evenly over the cooled crust.
– Pour the remaining glaze on top to fill any gaps and ensure a glossy finish.
Step 5: Chill to Set
– Transfer the pie to the refrigerator. Chill for at least 2 hours until the filling firms (“thicken pie filling”) and the strawberry glaze sets.
– Cover loosely with plastic wrap after the first hour to prevent the crust from softening.
Step 6: Whip the Cream
– In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
– Dollop or pipe fresh whipped cream onto each slice upon serving.
Step 7: Serve
– Slice the strawberry pie with a sharp knife, wiping between cuts for clean edges.
– Use a pie server to lift slices onto plates. Top with more whipped cream or a scoop of vanilla ice cream if desired.
Your fresh strawberry pie is now ready. Enjoy the vibrant strawberry flavor and creamy whipped cream against a crisp pie crust!
Pro Tips and Variations
Pro Tips
Prevent Soggy Crust: Brush the cooled crust with a thin layer of egg wash before chilling. The protein barrier seals the pastry and stops moisture from fresh strawberries from soaking in.
Even Baking: If you prebake a pie dough crust, use pie weights to keep it flat. Line the crust with parchment paper, fill with weights or dried beans, and remove weights before glazing.
Perfect Glaze: Whisk cornstarch into cold water first to avoid lumps. Add this slurry to the strawberry jello mixture for a smooth strawberry glaze that won’t break down or become runny.
Balanced Flavor: A splash of lemon juice brightens the strawberry filling. It also helps stabilize the gelatin and sugar, giving a firmer set.
Variations
Gluten-Free Strawberry Pie: Swap pie dough for a gluten free pie crust or use a gluten free graham cracker crust. Follow the same bake-and-chill steps.
No-Bake Fresh Strawberry Pie: Skip the oven—press a cookie crust into the pie pan, chill to set, then layer with glazed strawberries. Ideal for hot days.
Strawberry Shortcake Twist: Dollop sweetened cream cheese between crust and berries. Top with whipped cream and crushed shortbread for a layered dessert.
Cookie Crust Option: Replace graham crumbs with crushed vanilla wafers or digestive biscuits. Mix with melted butter, press into the pan, and chill before filling.
Serving Suggestions
Classic Finish: Serve each slice with a generous dollop of fresh whipped cream. The light cream contrasts the bright strawberry flavor and adds a silky texture.
Ice Cream Pairing: A scoop of vanilla ice cream or homemade whipped cream on the side elevates this strawberry pie into a true treat. The cool cream melts over the warm strawberries for a delightful contrast.
Fruit Platter Display: Arrange pie slices on a fruit pie platter with extra fresh strawberries and mint sprigs. This adds color and makes it easy for guests to help themselves.
Cheesecake-Inspired Twist: Add a thin layer of sweetened cream cheese under the strawberries before glazing. Top with whipped cream for a strawberry shortcake–style presentation.
Mini Pie Bites: Use a muffin tin with small cookie crust cups. Fill each with glazed strawberries and top with a swirl of whipped cream for party-friendly mini pies.
Garnish Ideas: Sprinkle a few crushed graham cracker crumbs or cookie crumbs over the whipped cream, or drizzle leftover strawberry glaze in a zigzag across each slice for extra flair.
Conclusion
This sweet strawberry pie recipe delivers bright, fresh flavor with minimal effort. You combine fresh strawberries, a quick strawberry glaze, and your choice of crust to create a dessert that looks as good as it tastes. The simple cornstarch-thickened filling prevents runniness, while a prebaked or graham cracker crust stays crisp.
You can make this pie hours—or even a day—ahead, then top it with homemade whipped cream just before serving. Perfect for summer gatherings or any time you crave a taste of strawberry season, this fresh strawberry pie stands out as the best strawberry pie recipe you’ll find. Give it a try and watch friends and family ask for seconds.
FAQs
How do you keep strawberry pie from getting soggy?
Brush the baked crust’s interior with a thin egg wash or melted butter before adding filling; this seals pores and stops berry juices from soaking in.
What is strawberry glaze made of?
Strawberry glaze combines strawberry jello (gelatin), granulated sugar, water, and a splash of lemon juice, thickened with cornstarch for a glossy finish.
Why is my strawberry pie runny?
Runny filling usually means the cornstarch slurry wasn’t fully cooked or cooled; cook the glaze until it visibly thickens and chill the pie long enough to set.
How do you thicken pie filling?
Stir cornstarch into cold water to form a slurry, then whisk it into the warm glaze until it boils and thickens before adding to berries.
Why do we add lemon juice to fruit pies?
Lemon juice brightens fruit flavors, balances sweetness, and helps stabilize gelatin or cornstarch, giving the filling a firmer set.
Does egg wash prevent soggy pie crust?
Yes. A light egg wash seals the crust’s surface, creating a moisture barrier that keeps fresh strawberry filling from making the bottom soggy.Why do you put butter in fruit pies?
Dotting pie filling with butter adds richness, enhances flavor, and helps create a silky mouthfeel, making each bite more indulgent.
