Nothing reminds us of summer more than my old fashioned strawberry pie recipe! Ripe juicy berries are enveloped in a fresh strawberry glaze and sit in a flaky pie crust for a delicious dessert. You can adjust the number of strawberries to make a larger pie to share. And extra glaze won’t go to waste, freeze it for the next pie or use it as an ice cream topping!
Why This Recipe Works
During strawberry season this pie comes together so quickly and uses just a few fresh ingredients. You can also use other fresh fruit like blackberries or peaches for more fresh summer pies.
An easy-to-make dish that can be prepared using simple ingredients. With the sweet and tangy flavor of strawberries combined with a crumbly crust, this pie is sure to leave a lasting impression on anyone who takes a bite. Indulge in a homemade small fresh strawberry pie and enjoy the taste of summer!
1/3 refrigerated pie crust
1½ cups fresh strawberries (about 10 berries)
¼ cup white granulated sugar
1/3 cup water
1 tablespoon cornstarch
- Pie crust: The fastest way is to use a refrigerated pie crust, or baked your own rustic crust or a mini graham cracker crust.
- Strawberries: Fresh sweet strawberries.
- Sugar: White granulated sugar adds sweetness to the strawberry glaze.
- Cornstarch: Used as a thickener for the glaze. You can substitute all-purpose flour.
Step by Step Recipe Directions
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Prepare the pie crust per package direction. You can also use a homemade crust or pre-cooked pie shell. When baked set aside to cool.
Slice the strawberries in half or thirds, depending on the size of the strawberry. Set aside while the pie shell is cooling.
Finely dice and mash 2 or 3 of the strawberries.
In a small saucepan combine the water, sugar, cornstarch, and mashed strawberries. Bring mixture to a boil, for about 3 minutes, and then continue cooking for about 30-45 seconds until the mixture begins to thicken. Remove from heat and set aside to cool.
After the strawberry glaze has cooled, combine the strawberries and glaze and stir to coat each strawberry.
Arrange the fresh strawberries in the pie shell. You may have some of the glaze left over. Refrigerate pie for at least two hours before serving.
- Use pie weights to keep your pie crust from shrinking during baking.
- Freeze any leftover glaze to use for another pie.
- Easily hull strawberries by running a sharp paring knife around the outside of the stem Insert the knife at a slight angle as close to the stem as you can and cut a circle, then lift out the stem.
How to Store Leftover Strawberry Pie
For best quality, cover in plastic wrap and store leftover pie covered in the refrigerator for up to two days, any longer and the crust will start to soften.
STRAWBERRY PIE: FREQUENTLY ASKED QUESTIONS
Yes, I suggest no more than 1-2 days.
Fresh Strawberry Pie
- ⅓ refrigerated pie crust
- 1½ cups fresh strawberries about 10 berries
- ¼ cup white granulated sugar
- ⅓ cup water
- 1 tablespoon cornstarch
- Prepare the pie crust per package instructions. You can also use a homemade crust or pre-cooked pie shell.
- Slice the strawberries in half or thirds, depending on the size of the strawberry. Set aside while the pie shell is cooling.
- Finely dice and mash 2 or 3 of the strawberries.
- In a small saucepan combine the water, sugar, cornstarch, and mash strawberries,. Bring mixture to a boil, for about 3 minutes, and then continue cooking for about 30-45 seconds until the mixture begins to thicken. Remove from heat and set aside to cool.
- After the strawberry glaze has cooled, combine the strawberries and glaze and stir to coat each strawberry.
- Arrange the fresh strawberries in the pie shell. You may have some of the glaze left over. Save the leftover glaze because you might love this recipe so much that you want to make a second pie right away!
- Refrigerate pie for at least two hours before serving.
- The star of this pie is strawberries, so use the freshest, ripest berries you can find. They should be bright red and firm, with no signs of bruising or mold.
- To avoid a soggy bottom, pre-bake (blind-bake) your pie crust before adding the filling. Also, consider brushing the bottom of the crust with a beaten egg white or melted chocolate to create a barrier between the crust and the filling.
- Cornstarch is a popular thickener for fruit pies because it doesn’t interfere with the flavor. Before adding it to your filling, remember to dissolve it in cold water to prevent clumping.
- After baking, let your pie cool and set for a few hours before cutting into it. This will ensure the filling has time to thicken and give you clean slices.
- The recipe can be doubled to make a 6-inch pie, and you would use 1/2 a refrigerated pie crust.
- The glaze must be completely cool before combining with the strawberries.
- Leftover glaze can be refrigerated for a day.