This fresh Strawberry Pie is made with real strawberries - no gelatin or Jell-O. The filling is cooked on the stovetop with cornstarch so it sets up glossy and sliceable, with a bright strawberry flavor.
Strawberry Pie Recipe Snapshot
What it is: Fresh strawberries and a sweet strawberry filling inside a flaky pie crust.
Why you'll love it: Made with real strawberries - no jello or gelatin, just fresh, natural ingredients. Can also make it a no-bake pie by changing the crust.
How to make it: Cook half the strawberries on the stove with the sugar to make strawberry pie filling, then mix in the fresh strawberries, pour into the pie crust, and let it set.
As a recipe developer, I like to keep things simple and use natural ingredients wherever possible, so this strawberry pie is made without Jell-O or gelatin. The filling is cooked on the stovetop with cornstarch, then combined with fresh strawberries for a bright flavour and soft, jam-like texture.
I've tested this enough times to know exactly where it can go wrong, and how small technical steps make the difference between a pie that holds its shape and one that turns runny. I'll show you how to get it right, including one surprising mistake I kept making that led to several very sloppy pies.
It sets into a strawberry pie with bold fruit flavour and a filling that slices cleanly, so you get neat pieces instead of a soft mess.
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Why This Recipe Works
- The strawberries are gently reduced to concentrate the flavor and thicken the filling.
- Cornstarch mixed in a slurry and added after reducing strawberries, then boiled for just 1-2 minutes to ensure it sets properly.
- Lemon juice is added at the end so the acidity doesn't stop the cornstarch from working.
- Fresh strawberries are folded in after cooling so they don't release excess liquid.
Ingredients
We'll be using just a few simple, fresh ingredients to create this sweet Strawberry Pie.
- Fresh Strawberries - Avoid frozen strawberries for this recipe, as they contain too much liquid.
- Sugar - Use white granulated sugar (caster sugar in the UK)
- Cornstarch - This will thicken the strawberry sauce so the pie will hold its shape.
- Lemon Juice - The citrus adds a touch of acidity to brighten up the pie and balance out the sweetness.
- Pie Crust - Use my flaky pie crust recipe or a store-bought pie crust. Alternatively, make it in a Graham Cracker crust instead to make this a completely no-bake pie.
See the recipe card for measurements in both cups and grams.
How to Make Fresh Strawberry Pie
This easy strawberry pie recipe has very simple steps, with a few important notes to pay attention to. Follow the step-by-step guide, and I'm sure this will be your new favorite pie!
Bake Pie Crust
Fully bake your pie crust, according to the instructions, until golden brown.
My flaky pie dough recipe is the perfect homemade crust, but you can also use a store-bought pie shell or a graham cracker crust for a no-bake version.
Prepare Strawberries
Wash and dry your strawberries, hull them (remove the green leaves on the top), and slice them in half.
Put half of the strawberries into a bowl for later, then place the other half in a medium saucepan with the sugar and 1 tablespoon of the water.
Cook Strawberries
Heat the strawberries on medium heat, stirring occasionally, until the mixture is hot and the berries start to release juices. At this point, you can mash them slightly with a fork or potato masher (it's easier to do once they are warm).
Let the strawberry mixture boil, stirring occasionally, until the liquid has reduced slightly and has a syrupy consistency. This should take about 5-8 minutes of boiling. Don't reduce the liquid so much that the mixture becomes thick and jammy.
Thicken the Strawberry Filling
In a small bowl, mix the remaining cold water with the cornstarch to make a slurry. Gradually pour the cornstarch mixture into the mashed strawberries, stirring constantly but not vigorously. The strawberry mixture will begin to thicken almost immediately.
Keep boiling for 1-2 minutes until it has noticeably thickened, there are big bubbles bursting on the surface, and it is no longer cloudy from the cornstarch. Once the mixture has thickened, remove from the heat and stir in the lemon juice.
Cool and Combine Strawberries
Let the strawberry mixture cool until it is no longer hot to the touch (about 15 minutes). Then, pour it over the remaining strawberries and gently stir until all the berries are evenly coated.
It's important not to do this when the mixture is too hot, as it can cause the fresh berries to release extra juices, which will mess up the consistency of the filling.
Assemble the Pie
Pour the delicious strawberry pie filling into the baked pie crust, and spread it out evenly. Feel free to arrange the top strawberries into a pretty pattern (like a fruit tart), or just line them up to look a bit neater.
Let the strawberry pie cool to room temperature, then chill, uncovered, for at least 4 hours before serving.
Topping
For a final flourish, top with a dollop of homemade whipped cream - my Chantilly cream recipe works gorgeously with this pie.
Or pair it with chocolate whipped cream for something special.
Common Mistakes
This homemade strawberry pie recipe is incredibly easy, but there are a few common mistakes I see people make that are useful to know:
- Adding cornstarch incorrectly - Some recipes tell you to add the cornstarch at the beginning, along with all the other ingredients. Not only does this risk overcooking (see below), but cornstarch needs to be mixed with a cold liquid first, then gradually added to the hot liquid. Adding it at the beginning or straight into hot liquid can cause lumps or prevent it from working properly.
- Not chilling for long enough - The strawberry filling will continue to thicken as the mixture cools, so it's vital that it has long enough to chill, or else you will have messy, runny slices of pie. Let it chill for at least 4 hours, or preferably overnight, before slicing.
- Cooking for too long after adding cornstarch - Once the cornstarch has been added to the strawberries, limit cooking time to no more than 2 minutes. Cooking it for too long can break down the starches, preventing the pie from setting properly. This is why you want to reduce the liquid of the strawberries first before adding the cornstarch.
- Adding lemon juice too early - lemon juice brightens the flavor but lowers the pH of the mixture, which can weaken the starch gels. Add your lemon juice after the cornstarch has done its job to avoid interfering with the thickening.
- Adding the hot strawberry mixture to fresh strawberries straight away - If the mixture isn't allowed to cool slightly, the heat can cause the fresh strawberries to release excess juices, resulting in a runny pie.
Why My Pies Kept Failing
When I was developing this recipe, I ended up with several pies in a row that just wouldn't set properly, no matter what I did. I couldn't figure out what was going wrong, so I kept reducing the strawberries more and more - only to end up with another sloppy mess on the plate.
Eventually, I realised the problem was completely counterintuitive. When cornstarch is heated, the starch molecules bond with liquid and swell, creating a gel that thickens the mixture. But by reducing the strawberries so much beforehand, I was actually removing too much of that free liquid - so there wasn't enough left for the cornstarch to properly activate and set the filling.
Figuring that out was a game-changer, so now you can have a beautifully set pie without going through 3 tonnes of strawberries like I did!
Variations
There are lots of ways to change up this classic strawberry pie to make it your own! Try these next time:
- No-bake Pie - The strawberry pie filling is no-bake, so if you don't want to turn the oven on at all, put it in a Graham cracker pie crust to make it completely no-bake.
- More Fresh Berries - Adding other types of berries to the fresh strawberry pie filling is a great way to really change up the flavor to make this dessert even punchier!
- Balsamic Strawberry Pie - I don't understand it, but balsamic vinegar does something special to strawberries. Try replacing the lemon juice with balsamic vinegar for an extra depth of flavor.
Storage
Store your fresh strawberry pie in the refrigerator, covered loosely with plastic wrap. It's best to eat it within 2 days of making it, as the strawberry filling can make the bottom of the crust go a bit soggy after that.
FAQ
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Strawberry pie is best made with fresh strawberries. Frozen strawberries contain more liquid, which can cause the pie to be too runny to hold its shape.
Strawberry pie is thickened with cornstarch, which can be a little fickle if not used correctly. If the cornstarch is undercooked, overcooked, or introduced to something acidic, it can affect how well it thickens and sets. See my Strawberry Pie Science section above for tips on how to make sure your pie thickens properly.
You can make this pie the day before serving. The pie crust can be made a few days ahead of time, but I recommend pouring the prepared strawberry filling into the pie crust as soon as it is ready, as it will set in shape as it chills.
More Pie Recipes
Are you all about pies? Me too! Check out these sweet pie recipes:
Recipe
Strawberry Pie Recipe
Ingredients
- 1 Deep Dish Pie Crust Try my flaky pie crust recipe or a store-bought crust.
- 1200 g (2.5 pounds) Strawberries fresh
- 200 g (1 cup) Granulated Sugar (caster sugar)
- 80 ml (⅓ cup) Water cold
- 32 g (¼ cup) Cornstarch
- 1 tablespoon Lemon Juice
Equipment
Instructions
- Fully bake your pie crust according to the recipe instructions. You can use my flaky pie dough recipe, or a store-bought pie crust. Alternatively, use a graham cracker crust for a completely no-bake pie. Let it cool.1 Deep Dish Pie Crust
- Wash and dry your strawberries, then hull them and slice them in half.1200 g (2.5 pounds) Strawberries
- Put half of the strawberries in a bowl for later, then put the remaining half in a medium saucepan along with the sugar and 1 tablespoon of the water.200 g (1 cup) Granulated Sugar
- Heat the strawberries on medium heat, stirring occasionally, until the mixture is hot and the berries start to release juices. At this point, you can mash them slightly with a fork or potato masher (it's easier to do once they are warm). You don't need to mash them completely to a pulp, just help to break them down a bit and the heat will do the rest.
- Let the strawberry mixture boil, stirring occasionally, until the liquid has reduced slightly and has a syrupy consistency. This should take about 5-8 minutes of boiling. Don't reduce the liquid so much that the mixture becomes thick and jammy.
- In a small bowl, mix the remaining cold water with the cornstarch to make a slurry, make sure all the cornstarch has incorporated in the water and there are no lumps. Gradually pour the cornstarch mixture into the mashed strawberries, stirring constantly but not vigorously. The strawberry mixture will begin to thicken almost immediately. Keep boiling for 1-2 minutes until it has noticeably thickened, there are big bubbles bursting on the surface, and it is no longer cloudy from the cornstarch.80 ml (⅓ cup) Water, 32 g (¼ cup) Cornstarch
- Once the mixture has thickened, remove from the heat and stir in the lemon juice.1 tbsp Lemon Juice
- Let the strawberry mixture cool until it is no longer hot to the touch (about 15 minutes). Then, pour it over the remaining strawberries and gently stir until all the berries are evenly coated. It's important not to do this when the mixture is too hot, as it can cause the fresh berries to release extra juices, which will mess up the consistency of the filling.
- Pour the strawberry filling into the baked pie crust, and spread it out evenly. Feel free to arrange the top strawberries into a pretty pattern, or just line them up to look a bit neater.
- Let the strawberry pie cool to room temperature, then chill, uncovered, for at least 4 hours before serving, preferably overnight.
- Top with a dollop of homemade whipped cream for a finishing touch.
Savannah Sagretnem
The perfect Summer bake! Looks fab - thanks for posting ❤️
Lewis
What an amazing looking pie!
Chris Radwanski
As someone who has tried this firsthand, I can happily say it's the best strawberry pie I have ever tasted. I tried it with the chantilly cream and oh my goodness it was heaven.
Jules Grasekamp
I really hope you enjoy the extra science info and tips that went into this recipe. I'd love to hear how your strawberry pies turn out!