This fresh strawberry pie recipe is absolutely delicious and made with a simple strawberry glaze, fresh strawberries, and a cloud of homemade whipped cream. It’s out of this world!
My family loves this easy strawberry pie so much. The secret is the homemade strawberry glaze that’s just thick enough to hold the pie filling together, but not so much that it’s like jello. A few strawberries always fall onto the plate, which I love! For a baked fruit pie, see my blueberry pie or cherry pie!
The base of this pie is up to you. Since the crust needs to be baked before filling it, this pie works well with a pre-baked homemade pie crust, but also works nicely with a graham cracker crust (like this key lime pie) or vanilla cookie crust (like banana cream 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: These add so much flavor to this pie. I especially love the almond extract with the strawberries.
- Pie Crust: In my photos and recipe, we use our flaky pie crust, which we pre-bake until golden brown before filling with the glazed strawberries. I love it, but you can swap the crust for a store-bought baked crust, or use a graham cracker crust (like in my cheesecake bars) or a vanilla cookie crust (like in this banana cream pie). In any case, make sure the crust is pre-baked before filling with the strawberries.
Find the full recipe with measurements below.
Tips for Making Fresh Strawberry Pie
Tip 1: Make our homemade glaze. The trick to the best homemade strawberry pie is our easy glaze made with sugar, cornstarch, and mashed strawberries. It doesn’t take you very long and tastes incredible.
Tip 2: Add lots of fresh strawberries. Once the strawberry glaze cools down, you can add lots of fresh strawberries, and then pile them all into your pre-baked crust. The more the merrier!
Tip 3: Add our whipped topping. This pie wouldn’t be complete without a creamy topping, so swirl on some homemade whipped cream or try coconut whipped cream for a dairy-free option (so delicious!). This pie reminds me of a strawberry shortcake, but in pie form. I can’t wait for you to try it!
More Strawberry Recipes
- Strawberry Muffins
- Fresh Strawberry Cake
- Strawberry Balsamic Salad
- Brown Sugar Roasted Strawberries
- or, see all of our strawberry recipes!
Fresh Strawberry Pie
- PREP
- COOK
- TOTAL
We love this homemade strawberry pie made with lots of 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
- Pre-Bake Pie Crust
1Roll out the pie dough to fit your pie dish. Gently press the dough down into the dish to line 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 the edges.
3Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Then, line the crust with two sheets of aluminum foil and fill the foil with dried rice, dried beans, or 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. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely.
3Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into the cooled pie crust.
4Refrigerate 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).
5Top with whipped cream.
Adam and Joanne's Tips
- Storing: This 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.
The most delicious strawberry glaze/filling recipe i’ve ever tried. I’ve been testing out a few different recipes and so far this is my absolute favorite, and I’ll be using it going forward! I made it today for a special request Thanksgiving pie along with a stabalized whipped cream & it was perfection. I used a 10 ounce bag of frozen strawberries for mashshing, and then I used two pounds of the fresh strawberries to mix into the glaze.
This strawberry pie is just wonderful. Thank you for sharing.Yummy, Yummy!
I want to know if you have a strawberry -rhubarb recipe? This one looks so great that I want to add rhubarb to it somehow for my son’s birthday…(it’s his favorite!) Thanks for your great recipes!
I wanted to find a strawberry pie that did not use red jello. I was happy to find this one. The glaze was perfect and tasted very light and not too sweet. My family is tired of cakes with icing and wanted something fresh and healthy. This was wonderful !!
I Love strawberries and this looks delicious! I will definitely be making this pie over the summer for our family barbecues!
Great recipe, best strawberry pie ever.
I enjoy what almond extract adds to most things, this was not one of them. Next time I will omit because I really like the consistency of the glaze.
My five star review is for the homemade glaze. I was making a few different desserts for Easter, all with pretzel crusts. I used to buy a strawberry glaze mix at the store, but couldn’t find it. This glaze is fantastic! The combination of vanilla, almond, and lemon are perfect. I won’t bother looking for that mix ever again!
I want to say thank you so much for this recipe! My family is strawberry pie connoisseurs. My grandmother has been making them since before I was born. However, we grew up with the Big Boy diner style pie which was always made with strawberry jello packets, corn starch, tons of sugar, and strawberries folded on. I picked this recipe because it didn’t include any jello, which is great for my son that needs to avoid artificial dyes. I made a few simple modifications because our family went gluten free and dairy free in the last year, plus we have one family member with hard to manage diabetes. I wanted to make two pies so I doubled everything in the recipe. However, I cut down on the sugar significantly. I used one half cup of raw came sugar for 2 pies (1/4 c per pie) and it was still plenty sweet. Because everyone in our family likes pies with a little bit of tartness, I added a little bit of lemon zest to the mixture as well. Probably less than a quarter of a teaspoon. Additionally comma I used store-bought Comma gluten-free pie crust because I’ve never made a gluten-free pie crust from scratch and wanted to see if I liked the pie enough to warrant making my own pie crust. This pie was so good! Everyone said they liked it better than the jello type. I made mine the night before and it set perfectly in the fridge. No loss of berries. I like a really full pie, almost overflowing. I think if I make two pies again, I will triple the filling recipe. Thanks again!
Can the filling be frozen?
Hi Gail, I have not tried this myself, but I believe you should be fine.
I LOVE THIS RECIPE. Do you think I would ve able to can this? If so, your recommendations please
Hi Stacey, I am thrilled you enjoy it so much! I have never canned this. You can probably pressure can the filling, but you would need to consult a more experienced canning resource.
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
Thanks for sharing this delicious recipe! My husband was used to eating strawberry pie with jello but agrees this is better:) It may be the only strawberry pie recipe I ever use.
The crust directions did not work at all. Other commenters must have used pie shells not homemade dough. After 25 minute of baking on the sheet with foil the crust was raw and uncooked. Looked on other web sites and they all say the blind bake a crust with the foil and weights allow 60 -75 minutes. This is an extreme difference not sure how you were able to get a golden crust at 400 with foil lining in 20 minutes.
Hi Cheryl, I am sorry the crust did not work well for you. We have had great success with our recipe directions to bake the crust for 20-30 minutes (60+ minutes seems much too long, but it is possible those recipes had a much lower oven temperature).
Got great feedback from guests with this pie. I used the lowest amount of sugar and it was still sweet. No cream on top, just a pretty mint leaf. Served with yoghurt. I use store bought puff pastry. Will definitely make during strawberry season.
I just finished making this, it’s excellent. It was adjusted to my needs as I didnt have 5 cups of strawberries so some of the ingredients were halved but I kept the vanilla and almond the same., upped the lemon juice a little and it turned out lovely.
Looking forward to using some of your recipes!
This pie is the best strawberry pie. In my pastry I added 1 TBLS of lemon zest and it was the perfect pairing. I can’t wait to make this again and again and again. Yum!
I have not bothered looking for another strawberry pie recipe since finding this one. Today I made two both with cookie crumbs one Oreo and one Graham. Delicious!
This recipe is exactly what I was looking for – the same as the Betty Crocker recipe I used to use as a child. Now I make it every year with my own kids! I sub arrowroot for cornstarch and it works great. Thank you!
This looks delicious! Is there any way to print the recipe without the photos though? I’d prefer to save the ink and also have the recipe all on one sheet. But I’m not seeing any option to print without the images.
Turned out great! Than you so much
Delicious!!! So easy and came out perfect! I want to try it with a Biscoff cookie crust but I’m not sure if I need to use the egg wash on it?
Yay! Glad you liked it 🙂 If you want to make a Biscoff cookie crust you wouldn’t need an egg wash.
This is a delicious recipe! I have made it 4 times this summer and each time the pie has been absolutely wonderful! I’ll be sad when I cannot get fresh strawberries for a while!
I love this pie, thank you for sharing it with us! I have followed the crust recipe to the t, but have experimentet with the filling. Have so far made it with strawberries, plums, cherries and a mix of peaches and apricots. They were all wonderful. I think the plum filling was my favourite. (the cherries, peaches and apricots had the be cooked for a while before i could mash the for the glaze)
Great recipe!!! My pie was delicious! The video was a nice guide for beginner bakers like myself.
I work in a seasonal produce store that sells local produce and today I came home with almost 4 pounds of jam strawberries that didn’t sell. This was the perfect way to use them up; the fact that they were soft didn’t matter. The berries I used were puget crimsons, ones that were red all the way through, and it looked amazing and tasted delicious!
First time making a fresh strawberry pie and this one is a winner! Followed the directions exactly except I simmered the filling for about 8 minutes and then cooled it in an ice water bath. It came out nicely “jelled” in a most delicious way. The whole family is already asking me to make it again. Just wondering if you think using crushed chocolate wafer cookies for the crust would work?
We are thrilled that you enjoyed the recipe! Yes, a chocolate wafer crust would be lovely.
Was excellent. Turned out great. Will make again