Strawberry Pie is a classic pie recipe that is always a favorite. Made with fresh strawberries, this easy no-bake strawberry pie recipe is simple and oh so delicious!
This strawberry pie is one that always impresses and if you have a strawberry lover in your midst, you will have a fan for life. Seriously. This pie recipe is what it is all about to someone who loves strawberries.
Strawberry Pie Recipe
Making this delicious pie could not be more simple! Did I mention that it’s no bake?!
Even though it’s so easy to make, it never fails to impress! The taste is so fresh and delicious, making it a perfect dessert. And I’ve always thought it is such a pretty pie too.
How to Make Strawberry Pie
You whisk together your sugar and cornstarch with a bit of boiling water over a medium low heat with the other ingredients until it has thickened. Then, you let it cool as you arrange your strawberries how you want them in for your final pie in your pre-baked pie crust. For the pie crust, you can use my pastry pie crust recipe or my shortbread crust recipe. For the pie photographed, I used a shortbread crust. Oh my heavens, it’s absolutely delicious!
Once the filling has cooled, you pour it over the strawberries, making sure they’ve all been nicely coated. Then, you pop it into the refrigerator for about 1 1/2 to 2 hours to chill completely.
When I arrange my strawberries for this pie, I like to have two layers of strawberries. It just provides a really pretty presentation and you know that with every bite, you’ll get plenty of strawberries. No skimpy pieces with this beauty of a pie.
Perfect Make Ahead Pie
You can easily make this pie ahead if you’d like! After making the pie according to instructions, cover and place in the refrigerator. It keeps well in the refrigerator for about three days.
You just might want to hide it because around my house, there is no way this pie lasts three days!
Here’s my Strawberry Pie recipe. I think you are going to love every bite of it!
Strawberry Pie Recipe
Ingredients
- 2 quarts (1396 g) fresh strawberries
- 3/4 cup (149 g) granulated sugar
- 2 tablespoons (20 g) cornstarch
- 1 cup (227 g) boiling water
- 1 teaspoon (5 g) vanilla extract
- 1 teaspoon (5 g) lemon juice
- 1 (3-ounce) package (85 g) strawberry flavored gelatin
- 1 shortbread pie crust, pre-baked
Instructions
- Wash strawberries and pat dry with paper towels. Hull and slice in half. Set aside.
- Whisk together sugar and cornstarch in a small saucepan over medium heat. Add boiling water, whisking until it has thickened. Remove from heat and whisk in vanilla extract, lemon juice and strawberry gelatin. Allow to cool completely to room temperature.
- Place strawberries into pre-baked shortbread crust and arrange to the final result you would like for your strawberry pie. Pour the cooled filling over top of the strawberries, being sure to coat them completely. Refrigerate until the strawberry pie has completely set, about 1 1/2 – 2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published March 2014.
I love anything that is delicious and that looks beautiful, at the same time. This looks amazing. I am making this now, can’t wait till tomorrow.
Robyn,
I love strawberry pie!!! I always have my fridge packed with strawberries from now until the end of summer. . this pie needs to happen and love that it’s no bake!!!!
Gorgeous pie!!!
This pie looks fantastic! Will be making it soon…gotta pick the strawberries first! Thanks!
I think as Southeners, we love pie. Any kind of pie. We aren’t picky pie eaters! This is a great recipe, and I spotted some bright ripe strawberries at the store the other day, I think this pie is a perfect way to enjoy them! Great recipe!
Mmmmm. Just a few more weeks until we can pick local strawberries. We have been talking about all we will make with them once they are picked. Strawberry pie is on the list.
I just LOVE strawberry pie, and this is one of the very best I have seen. There is just nothing better in the Spring and Summer girl!
Strawberry pie is one of my favorites! Using a shortbread crust is a great and delicious twist!
What a beautiful, ruby red pie! I’m sure it would create a lot of “ooh”s and “aah”s at the dinner table. 🙂
Hi Robyn,
I’m learning so please excuse my ignorance – do you whisk the sugar and cornstarch long before adding the boiling water? I have recently me a lady that has a strawberry farm near me and I’ll be enjoying fresh strawberries soon. This pie will be a delicious way to do that! Thank you! You know I’m pinning this!
Hi Kim,
Yes, you’ll add both the sugar and the cornstarch to your saucepan and give them a quick whisk to make sure they are combined well before adding your boiling water. Oh, this will be perfect with farm fresh strawberries! I hope you love it! xo
Thank you Robyn, I’m sure we will enjoy it!