A delicious and easy strawberry pie, perfect for any occasion, and excellent use of fresh strawberries. No jello mix is needed for this homemade strawberry pie.
Growing up we often got a strawberry pie from Marie Calendars or Polly's for a special treat. For Mother's Day or Father's Day, it was always an easy choice that all of us loved. I wanted to create a from-scratch version of fresh strawberry pie without jello. This easy homemade strawberry pie packs an intense strawberry flavor thanks to the simple strawberry sauce you'll make.
Let's get to the recipe
Notes on the Ingredients
If you want to make a pie crust from scratch you can use my all-butter pie crust recipe and you'll need:
- All-Purpose Flour/ Plain Flour.
- Salt.
- Cold & Cubed Unsalted Butter. You can use Salted Butter just don't add the additional salt
- Ice Cold Vodka.
- Ice Cold Water.
- Egg. I use the egg wash to brush the pie crust for a beautiful golden brown glow.
- Turbinado Sugar. I love the sparkle this gives to the pie crust.
You could always make a graham cracker crust if you prefer.
For the homemade strawberry pie filling you will need to make an easy strawberry sauce instead of using strawberry jello.
- Strawberries. You need fresh strawberries make sure they are cleaned and hulled. You will use some to make the sauce and the rest for the filling. Frozen strawberries once thawed release a lot of water and don't hold their shape so they would not work well in this strawberry pie. You will want to cut the strawberries to a similar size, not too large and not too small. Most likely you will be halving or quartering the berries.
- Water and Lemon Juice. I like using a combination of water and lemon juice for the base of the sauce. The lemon helps brighten the strawberry flavor.
- Cornstarch. This will thicken the sauce which will hold all the strawberries together when you slice the pie.
- Granulated Sugar. This will sweeten the pie up nicely.
- Vanilla Extract. I love adding a little bit of vanilla to slightly warm the strawberry pie filling.
- Fresh Whipped Cream
Next time try my lemon cream pie.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How to Make Strawberry Pie (A Visual Guide)
You can use a store-bought pie crust or make your own. I used my all-butter pie crust recipe, you can view that to see all of the step-by-step photos or just scroll down below to the recipe card to read how to make it.
Let the pie crust cool. You can bake this the day before filling your pie.
To make the strawberry pie filling in a small bowl whisk together the cornstarch and lemon juice to create a slurry.
In a large saucepan add the slurry, a heaping cup of strawberries, and sugar and cook over low-medium heat for 4-5 minutes, stirring frequently, I use a potato masher to slightly mash some of the berries to create more of a sauce.
The strawberry sauce will change from a milky color to a translucent color. Stir in the vanilla extract then set aside to cool.
Add the remaining strawberries and slice them in half or quarters so they are smaller, more bite-size pieces, and mix to combine. Pour strawberry filling into the pie crust and spread it into an even layer. I use my clean hands to arrange the top layer of strawberries so it looks pretty. Cover with plastic wrap and place the pie in the refrigerator to chill for at least three hours. Serve with fresh whipped cream.
Pie is best served the day it is made but leftovers can be kept in an airtight container in the refrigerator for up to three days, keeping in mind the longer the pie sits the crust will go soggy.
I hope you love this pie as much as we do.
FAQ
Why is my strawberry pie runny?
First, make sure you use enough cornstarch. Second, the cornstarch needs to be cooked to activate it to thicken properly. And thirdly you need to let the pie set up in the refrigerator for a few hours so it sets up properly.
How do you store a Fresh Strawberry Pie? This pie needs to be stored in the refrigerator. You can cover it tightly with plastic wrap or in an airtight container.
More strawberry recipes
- Strawberry Poke Cake
- Strawberry Compote - perfect on pancakes, pound cake or oatmeal
- Strawberry Frosting
- Strawberry Cheesecake
- Strawberry Milkshake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Strawberry Pie
A delicious and easy strawberry pie, perfect for any occasion, and excellent use of fresh strawberries. No jello mix is needed for this homemade strawberry pie.
- Total Time: 3 hours 55 minutes
- Yield: 8-10 Slices 1x
Ingredients
Pie Crust
- 7oz (1 ⅔ Cups) All-Purpose Flour/ Plain Flour
- ¼ Teaspoon Salt
- 4oz (8Tablespoons) Cold & Cubed Unsalted Butter, you can use Salted Butter just don't add the additional salt
- 3 Teaspoons Ice Cold Vodka
- 4-6 Teaspoons Ice Cold Water
- Egg
- Turbinado Sugar
Strawberry Pie Filling
- 2lb (32oz) Strawberries, cleaned and hulled, divided
- 2oz (¼ Cup) Water
- 2oz (¼ Cup) Lemon Juice
- 3 Tablespoons Cornstarch
- 150 grams (¾ Cup) Granulated Sugar
- 1 Teaspoon Vanilla Extract
- Fresh Whipped Cream
Instructions
Pie Crust
- In a large bowl combine the all-purpose flour and salt. Then add your cold cubed butter, I like to use a dough blender to incorporate the butter into the flour. You want to mix the butter in until you get pea-sized amounts of butter left.
- Add ice-cold vodka and 4 teaspoons of ice-cold water but you may need more water. I use a butter knife to cut the liquid in, you want the dough to be moist and just come together, not wet. Use your hands to press the dough all together.
- Shape into a disc shape, wrap in plastic wrap, and chill for at least 30 minutes or up to 48 hours. If you chill the dough for more than 30 minutes you will need to let it sit out for a bit, before you roll the dough out.
- On a clean work surface that has been sprinkled with flour to prevent sticking, use a rolling pin to roll the disc into a 12-inch circle, approximately ⅛ inch. You can roll the pie dough on the rolling pin so it's wrapped around it. Place it in a pie dish and gently press the pie dough into the bottom of the dish, then up the sides and fold the remaining dough (hanging over the edge) over itself and press together to create a finished edge, or use a fork and press flat down on crust for an easy design.
- If you are making a pie like a strawberry pie or banana/chocolate cream pie you want to pre-bake the crust a few hours or a day ahead.
- I prick the dough all over with a fork. Then let the pie dough sit in the freezer for 20 minutes before baking. This helps ensure that your crust does not shrink and ensures a flaky crust.
- After the pie crust has chilled gently place parchment paper to cover the pie and fill the dish with pie weights.
- Bake at 400F/204C for 20 minutes then carefully remove the weights and parchment, brush the dough with an egg wash (egg and water mixed together) I use a silicone pastry brush to brush the egg wash all over. Sprinkle the sugar on top. Then bake for an additional 8-10 minutes or until the pie has a gorgeous shiny golden brown crust! Let the pie crust cool completely. You can bake this the day before filling your pie.
Strawberry Filling
- In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add the slurry, a heaping cup of strawberries, and sugar and cook over low-medium heat for 4-5 minutes, stirring frequently, I use a potato masher to slightly mash some of the berries to create more of a sauce. The strawberry sauce will change from a milky color to a translucent color. Take off of the heat, mix in the vanilla and set aside to cool.
- In a large bowl add the remaining strawberries and slice them in half or quarters so they are smaller, more bite-size pieces. Add the strawberry sauce and combine. Pour strawberry filling into the pie crust and spread it into an even layer. I use my clean hands to arrange the top layer of strawberries so it looks pretty. Cover with plastic wrap and place the pie in the refrigerator to chill for at least three hours. Serve with fresh whipped cream.
- Pie is best served the day it is made but leftovers can be kept in an airtight container in the refrigerator for up to three days, keeping in mind the longer the pie sits the crust will go soggy.
- Prep Time: 25 Minutes
- Chill Time: 3 Hours
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
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