Strawberry Pie Recipe
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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.
Best pie we ever ate!!! With the one recipe, we were able to make three small pies and gave one pie away to friends. They said that it was outstanding and it looked professional. Cut the sugar to 1/2 cup but could have used less because we baked with Oregon “Hood” strawberries that are very sweet (no white center :)).
Went drove back to the produce farm and bought two flats so we can make more PIES!!!
How lucky you are to have those strawberries; wish we could get them here. I’m glad everyone loved the pies. Thanks!
Hi! I am looking for a strawberry filling for cakes. Do you think this recipe would be a good idea?
I don’t think this pie recipe would work for a cake filling, Carey. Here is my Strawberry Buttercream Frosting Recipe but I don’t have a strawberry filling recipe for cake.
I used a chocolate crumb crust from recycled ingredients, for this pie. I had made a chocolate cake, that did not turn out. It had good ingredients, with pecans and tasted good. I did not want to throw it out. I put it in a food processor and made chocolate crumbs, which already had the sugar and flour, but added the needed amount of butter to get it all to stick together, and followed directions for your shortbread crust. It turned out great…no waste.
Sounds delicious, Betty!
Hi Robyn! I have fresh strawberries that I fairly recently picked and froze. Would I be able to use these in this recipe? If not, do you have any recipes that call for frozen strawberries? Thanks Robyn
Hi Terri,
I haven’t made this pie with frozen strawberries but I think it would work. My Strawberry Pretzel Salad uses frozen strawberries. I think you would love it. For other recipes that you might be able to use frozen strawberries, go to the Search bar on right side of my site and search for Strawberry. It should pull up all my recipes that contain strawberries. Hope this helps!
Can you use Splenda instead of sugar for this recipe ? Thank You
I’ve not tried it with Splenda, Mike. I’m not sure how it will turn out, but if you try it, let me know how it works. Thanks!