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!

This pie is very good topped with homemade whipped cream and also with this small pumpkin pie and on mini cherry pies.

A mini strawberry pie on plate with can of whipped cream behind it.

During strawberry season this pie comes together so quickly and uses just a few fresh ingredients. You can also use other fresh fruits like blackberries or peaches for more fresh summer pies.

While baking pies, try this small cherry pie or classic pumpkin pie for one. This yummy small blueberry pie is the perfect size for two.

Ingredients Notes

Strawberries, water, sugar,cornstarch, and pie crust on baking sheet.

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!

  • Pie crust: The fastest method is to use a refrigerated pie crust, bake your own rustic crust, or use a mini graham cracker crust.
  • Strawberries: Fresh, sweet strawberries. Pick ripe plump strawberries for the best flavor. Strawberries with white inside won’t have much flavor.
  • 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.)

Unbaked pie crust in 4-inch tart pan.

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.

Bowl of fresh strawberries.

Slice the strawberries in half or thirds, depending on the size of the strawberry. Set aside while the pie shell is cooling.

Mashed strawberries in bowl

Finely dice and mash 2 or 3 of the strawberries.

Strawberry glaze cooking in small saucepan.

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.

Saucepan of strawberries and glaze.

After the strawberry glaze has cooled, combine the strawberries and glaze and stir to coat each strawberry.

Overhead view of mini strawberry pie.

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.

Cooking Tips

  • 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 starts to soften.

STRAWBERRY PIE: FREQUENTLY ASKED QUESTIONS

Can I make the pie ahead of time?

Yes, I suggest no more than 1-2 days.

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Overhead view of strawberry pie on plate with scattered dried flowers on table.

Fresh Strawberry Pie

Savor the taste of summer with this delightful single serving fresh strawberry pie! Made with juicy strawberries and a buttery crust, this sweet and tangy dessert is perfect for a cozy night in or a fun gathering with friends. Plus, it's quick and easy to make, so you can enjoy a slice of pie anytime you want!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 1 (4-inch) pie
Calories: 565kcal
Author:Sydney Dawes

Ingredients

  • refrigerated pie crust
  • cups fresh strawberries about 10 berries
  • ¼ cup white granulated sugar
  • cup water
  • 1 tablespoon cornstarch

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1pie | Calories: 565kcal | Carbohydrates: 106g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Sodium: 244mg | Fiber: 7g | Sugar: 65g
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5 from 1 vote (1 rating without comment)

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