A classic summer dessert, this easy no-bake Fresh Strawberry Pie is bursting with plump, ripe strawberries bathed in a simple sweet strawberry glaze all cradled in a flaky, buttery pie crust.
This old fashioned fresh strawberry pie recipe is always a welcome sight at any family gathering, fish fry, cookout or potluck. Loaded with berries, berries and more berries, its gorgeous red color, glazed and shiny, gets lots of attention and is a sure promise of cool, refreshing summer goodness and sweet strawberry flavor. Everybody will want a slice!
The surprising part? This fresh strawberry pie is very simple and easy to make! With only 5-6 ingredients and a pre made pie crust, the hardest part of putting this pie together is placing it in the refrigerator to chill and having to wait for it to set up. That, and making sure you get a piece before it’s all gone!
Strawberry Pie Ingredients
- refrigerated, roll out 9 inch pie crust (you can also use a frozen pie crust or make your own)
- egg white (optional, but recommended to brush over crust)
- fresh strawberries
- strawberry gelatin
- white granulated sugar
- cornstarch
- water
- whipped cream (optional for serving)
How To Make Fresh Strawberry Pie
Make the Strawberry Glaze. Heat the water and sugar on the stovetop. Whisk until the sugar is dissolved. Make a cornstarch slurry and add to the sugar water. Stir until the sugar water begins to boil and has thickened. Remove from the heat. Whisk in strawberry gelatin and set aside to cool.
Bake the Crust. While your glaze is cooling, blind bake the pie crust in a 9-inch pie plate according to the package instructions, including pricking the bottom to keep the crust from bubbling up and brushing with an egg white to keep the crust from getting soggy.
Add The Berries. When your pie crust has baked and glaze cooled, toss sliced and quartered strawberries in the glaze until all of the berries are coated. Add all of your strawberry pie filling to the warm pie crust.
Chill. Chill in the refrigerator for at least 3 hours or as long as overnight until the pie has completely set.
Serve. Slice and serve with whipped cream. Enjoy!
Tips for Making the Best Strawberry Pie
This fresh strawberry pie is so easy to make, but it’s truly at its most delicious during strawberry season.
- To keep your fresh strawberries from getting mushy, make sure the strawberry glaze has completely cooled before adding your sliced berries. Adding strawberries to a hot glaze will cook them and make them soft.
- Some recipes add cornstarch right into the sugar water instead of making a slurry. However, making a slurry of cornstarch and water will keep the cornstarch from balling up when added to the water and makes it so much easier (foolproof, in fact!) to incorporate.
- Pricking the bottom of the pie crust will help the crust release steam while it bakes and keep it from bubbling up while baking.
- Lastly, give your pie plenty of time in the fridge to set up. This will keep your strawberry pie from being runny.
Make sure you check out My Favorite Strawberry Prep & Storage Essentials to make your time in the kitchen even easier!
How To Keep Your Pie Crust From Getting Soggy
- To keep your pie crust from getting soggy when the berries and glazed are added, make sure the bottom of the crust is completely baked. Using a clear glass pie plate is a great way to get a peek at the bottom of that crust to see if it is done.
- Brushing the crust evenly with an egg white will bake a protective layer on your crust that will also help keep it from getting soggy.
- Lastly, adding your pie filling to a warm pie crust will also help to keep it crisp.
Recipe Variations
Use a crushed graham cracker crust or a crushed Oreo cookie pie crust to create equally amazing versions of this pie!
Making Ahead, Freezing & Storing
Eventually, any pie crust will get soft after holding a filling for a few days. As a result, this pie is usually best when made no more than one day in advance.
Any leftover Fresh Strawberry Pie should be covered and refrigerated.
I’ve not had good results freezing this pie. The gelatin, texture of the crust and freshness of the berries all seem best when made and eaten within 3-5 days.
More Fresh Strawberry Recipes
- Layered Strawberry Jello Salad
- Strawberry Cream Cheese Sandwiches
- Farm Style Buttermilk Strawberry Muffins
- Summer Sweet Strawberry Bisque
- Spicy Strawberry Watermelon Salad
Want More Classic Pies?
- Old Fashioned Coconut Cream Pie
- Old Fashioned Chocolate Meringue Pie
- Bourbon Chocolate Pecan Pie
- Best Ever Pecan Pie Bars
If You Make This Recipe, Be Sure To Let Me Know!
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Easy Fresh Strawberry Pie
Ingredients
- 1 (9 inch) refrigerated roll out pie crust
- 1 egg white (optional, but recommended to brush over crust)
- 3/4 cup white granulated sugar
- 1 1/2 cups water
- 3 tablespoons cornstarch (+ 1/4 cup water)
- 3 ounces strawberry gelatin
- 4 1/2 cups quartered or sliced strawberries
- whipped cream
Instructions
- Heat water and sugar in a medium saucepan on the stove top over medium heat. Whisk until sugar is dissolved. In a measuring cup, stir cornstarch into 1/4 cup water to make a slurry. Whisk cornstarch slurry into sugar water.
- Continue to whisk until your sugar water mixture begins to boil and thickens. It will also start to become clear. Remove from heat. Whisk in strawberry gelatin and stir until dissolved. Set aside to cool completely while preparing crust.
- Preheat oven and blind bake crust according to the package instructions for a single crust. Prick the bottom with a fork multiple times and brush lightly with an egg white before baking for best results. Remove from oven and allow to cool for 5 minutes.
- Toss sliced and quartered strawberries in the cooled gelatin glaze until every berry is well coated. Pour glazed berries into warm crust. Refrigerate immediately and chill for at least 3 hours to overnight until set.
- Serve with whipped cream and enjoy!
Video
Notes
- To keep your fresh strawberries from getting mushy, make sure the strawberry glaze has completely cooled before adding your sliced berries.Â
- Making a slurry of cornstarch and water will keep the cornstarch from balling up when added to the water and makes it so much easier to incorporate.
- To keep your pie crust from getting soggy make sure the bottom of the crust is completely baked.Â
- Pricking the bottom of the pie crust will help the crust release steam while it bakes and keep it from bubbling up while baking.
- Brushing the crust evenly with an egg white will bake a protective layer on your crust that will also help keep it from getting soggy.
- Lastly, give your pie plenty of time in the fridge to set up. This will keep your strawberry pie from being runny.
Nutrition
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