Strawberry Pie Recipe

If there’s one dessert that absolutely screams summer, it’s a classic Strawberry Pie. Bursting with sweet, juicy strawberries and nestled in a buttery, flaky crust, this pie is as easy to make as it is impressive to serve. Whether you’re prepping it for a backyard BBQ or just want something fresh and fruity to enjoy on a warm evening, this recipe is a total win. It’s light, luscious, and takes very little effort—exactly the kind of treat we need on busy days!

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Why You’ll Love This Recipe

• Effortless Elegance: This pie looks like a showstopper but couldn’t be simpler to put together. No fancy techniques or obscure ingredients—just straightforward deliciousness.
• Fresh & Fruity: The flavor of fresh strawberries truly shines in this pie. No overpowering ingredients—just sweet, natural berry goodness.
• Perfect for Any Occasion: It works just as beautifully at a summer picnic as it does at a holiday table. Dress it up or down depending on your crowd.
• No-Fuss Ingredients: You probably have most of what you need already, and even if you don’t, everything is easy to find.

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Ingredients You’ll Need

• Pie Crust: A pre-baked pie shell forms the base—go homemade if you like, but store-bought works just fine for a quick shortcut.
• Fresh Strawberries: The star of the show! Use ripe, sweet berries. Slice some and keep a few whole for that picture-perfect look.
• Sugar: To bring out the natural sweetness of the strawberries without overpowering them.
• Cornstarch: This helps thicken the filling so it holds together beautifully once chilled.
• Water: For dissolving the cornstarch and creating the glaze.
• Strawberry Gelatin (like Jell-O): Adds flavor, color, and structure to the filling—it’s the secret to that glossy finish and stable slice.
• Whipped Cream (for serving): Optional, but highly recommended for that light, fluffy contrast.

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Variations

• Berry Blend: Try mixing in raspberries or blueberries for a twist. Keep the strawberries as the base but add extra pops of flavor.
• Chocolate Drizzle: Once the pie is chilled, drizzle melted dark or white chocolate over the top for a decadent edge.
• Graham Cracker Crust: For an extra sweet, crumbly twist, use a graham cracker or vanilla wafer crust instead of traditional pastry.
• Mini Pies: Make individual servings using a muffin tin and mini crusts—perfect for parties or potlucks.

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How to Make Strawberry Pie

Step 1: Prepare Your Crust

Start by baking your pie crust according to package directions or your go-to homemade recipe. Let it cool completely—this is key to preventing a soggy bottom.

Step 2: Prep the Strawberries

Wash and hull your strawberries. Slice about two-thirds of them, and leave the rest whole for decorating the top of the pie later.

Step 3: Make the Glaze

In a saucepan, whisk together water, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. Remove from heat and stir in the strawberry gelatin until dissolved.

Step 4: Assemble the Pie

Arrange the sliced strawberries in the cooled crust. Pour the warm glaze evenly over the berries, making sure they’re all coated.

Step 5: Chill

Refrigerate the pie for at least 3–4 hours, or until the filling is fully set. Don’t rush this step—the pie needs time to firm up for clean slicing.

Step 6: Garnish and Serve

Top with whole strawberries for a pretty finish. Add a big dollop of whipped cream to each slice, and get ready for compliments.

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Pro Tips for Making the Recipe

• Use Fresh, Ripe Strawberries: The flavor hinges on your berries. Avoid ones that are underripe or overripe—they should be bright red and fragrant.
• Cool the Glaze Slightly: Let the glaze cool for a few minutes before pouring over the berries so it doesn’t cook them or make your crust soggy.
• Use a Glass Pie Dish: It helps monitor the crust’s browning and adds a nice visual appeal.
• Level the Filling: Use a spatula to gently press the strawberries down so the glaze spreads evenly and the surface is smooth.

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How to Serve

This pie is perfect on its own, but here are a few ways to elevate your slice:

With Whipped Cream

A swirl of whipped cream (homemade or store-bought) adds a creamy contrast to the juicy filling.

With Ice Cream

Serve with a scoop of vanilla ice cream for a dreamy, creamy pairing—especially on hot days.

Garnished with Mint

A few fresh mint leaves make it look restaurant-ready and add a subtle freshness to each bite.

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Make Ahead and Storage

Storing Leftovers

Cover loosely with plastic wrap and store in the refrigerator. It stays fresh for up to 3 days, though it’s best within the first 24 hours when the crust is still crisp.

Freezing

Not ideal. The texture of the strawberries changes when frozen, and the glaze may weep once thawed.

Reheating

No reheating necessary! This pie is meant to be served chilled—just slice and enjoy.

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FAQs

Can I use frozen strawberries?
Fresh strawberries are highly recommended for the best texture and flavor. Frozen strawberries release too much moisture and can make the pie runny.

Why is my pie filling runny?
Most likely the glaze didn’t thicken enough, or the pie wasn’t chilled long enough. Make sure to cook the glaze until it’s visibly thickened and chill the pie fully.

Can I make this pie in advance?
Yes! You can make it a day ahead—just keep it chilled and covered in the fridge until ready to serve.

Can I make this pie without gelatin?
You can skip the gelatin and just use a cornstarch glaze, but the filling won’t be as firm. It’ll be more like a sauce over strawberries—still delicious, just messier.

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Final Thoughts

This Strawberry Pie is everything you want in a summer dessert—simple, stunning, and bursting with fresh flavor. With its juicy fruit, glistening glaze, and buttery crust, it’s sure to become a go-to recipe you’ll return to again and again. Try it once, and you’ll see why it’s a must-make treat!

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