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!

Strawberry Pie  in a home made Shortbread Pie Crust in a white dish.  ©

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

Strawberry Pie with homemade shortbread pie crust ina white pie dish on marble counter. ©

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.

Closeup picture of Strawberry Pie with homemade Shortbread Pie Crust  ©

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

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!
4.86 from 7 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 8
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 2 quarts fresh strawberries
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup boiling water
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 (3-ounce) package strawberry flavored gelatin
  • 1 shortbread pie crust pre-baked


  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Originally published March 2014.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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37 Comments Leave a comment or review

  1. 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!

    1. 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

  2. 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!

  3. 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.


  5. 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!

  6. 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!!!

  7. 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!

  8. 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 🙂

    1. 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!

  9. 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.”

  10. 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

    1. 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!

  11. 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.

  12. 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!!!

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