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.
Hey Robyn!
Why would I whisk sugar and corn starch in a small sauce pan over a medium low heat before adding boiling water? Am I suppose to brown it first? Maybe you meant to say, “Whisk sugar and corn starch in a small sauce pan. Then add boiling water and stir over a medium low heat.”
RAdd boiling water and stir over a medium low heat.”
This tart is delicious even with me flopping it. I made it yesterday with the shortbread crust, it was so thick I couldnt cut it and nobody could eat it with a fork because of this. So today I remade it with pastry. The problem i am having is with the glazing. It stays runny and the bottom of the strawberries is just a pool of very yummy liquid. Of course with the pastry it made it soggy. The family still finished the whole tart but i would appreciate input as to why i cant get it right.
Still the most delicious flop i have ever created and I flop my meals on a daily basis.
Thank you for the inspiration,
Wannabe chef 🙂
I’m glad you enjoyed it and hope I can help so you enjoy making the pie another time. First, I think it sounds like you needed to press the shortbread crust down more, because it is not supposed to be that thick.
I don’t know what happened to make the glaze runny – I’ve never had that happen.
It could also be a difference in the ingredients used, but I’m not sure as I’ve never had any problems with this pie.
I hope this helps. Thanks so much!
The crust, the filling…oh my this pie is so yummy!  Crust was super easy to make.  I stuck it in the fridge while the oven heated to chill it so it wouldn’t shrink which was perfect. Everything came together very easily and not only does it taste delicious but it looks so beautiful too!  Excellent recipe Robyn!
Can I use frozen strawberries?
hi robyn
this looks scrumptious
i will be cooking this on sunday
thanks for recipe
Thanks! I hope you enjoy the pie!
Hi Robyn, thanks for the post, this looks delicious
No bake pie is always a go to when you crave for something fresh and sweet. It is more energy inducing when matched with a shot of espresso!!!
A beautiful pie! I have been making a strawberry pie very similar to this for years from a Betty Crocker Cookbook I got as a wedding gift in the early 70’s. It is simple and delicious. Here’s a tip to take this pie over the edge, also from BC. Soften up a 4 oz pkg of good quality cream cheese and carefully spread it over the bottom of the baked pie shell before adding the fresh strawberries and glaze! AMAZING!
Oh my! That does sound amazing!
HI ROBYN MY MOM AND I WOULD PICK STRAWBERRIES WHEN I WAS A LITTLE GIRL AND I WOULD EAT ALMOST AS MANY AS I PICKED–SMILES.THANK YOU FOR THIS TASTY LOOKING PIE WILL BE MAKING THIS SOON.I WAS RAISED IN NC .HAVE A BLESSED MOTHERS DAY . GOD BLESS.
I hope you had a wonderful Mother’s Day as well! There’s nothing like fresh picked berries in a pie or cobbler, is there?
I think I need to make this next week! Looks yummy!
Robin (the other Robin)
I think you’ll love it! xo