Easy Fresh Strawberry Pie

I’m excited to share my Easy Fresh Strawberry Pie—a sweet, juicy dessert made with ripe strawberries piled high in a buttery crust and glazed with a simple strawberry sauce for the ultimate taste of summer.

Why I’ll Love This Recipe

I love this pie because it’s fresh, vibrant, and bursting with strawberry flavor. It’s quick to make, requires minimal baking, and is perfect for showcasing sweet, in-season berries. Served with whipped cream, it’s a dessert that always feels special.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Pre-baked pie crust (homemade or store-bought)

• Fresh strawberries, hulled (some left whole, some sliced)

• Granulated sugar

• Cornstarch

• Water

• Strawberry gelatin powder (optional, for extra color and flavor)

• Whipped cream (for serving)

Directions

1. I arrange most of the strawberries in the cooled pie crust, saving a handful for the glaze.

2. In a medium saucepan, I mash the reserved strawberries with sugar, cornstarch, and water.

3. I cook the mixture over medium heat until thickened, stirring constantly.

4. I remove from heat and stir in strawberry gelatin powder (if using) until dissolved.

5. I pour the warm glaze evenly over the strawberries in the crust, making sure they’re all coated.

6. I refrigerate the pie for at least 2–3 hours, or until set.

7. I serve chilled with whipped cream.

Servings and Timing

• Servings: About 8 slices

• Prep time: 20 minutes

• Cook time: 5–7 minutes

• Chill time: 2–3 hours

• Total time: About 2½–3½ hours

Variations

• I sometimes add a layer of sweetened cream cheese to the crust before adding strawberries.

• I mix in blueberries or raspberries for a berry blend.

• I use a chocolate cookie crust for a richer twist.

• I top with toasted sliced almonds for crunch.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 2 days. This pie is best served cold, so I don’t reheat it.

FAQs

Can I make this pie without gelatin?

Yes—I just cook more mashed strawberries with sugar and cornstarch for the glaze.

Can I use frozen strawberries?

Fresh works best for texture, but I can use thawed frozen strawberries for the glaze portion if needed.

How do I keep the crust from getting soggy?

I brush the crust with melted chocolate or an egg white wash before filling.

Can I make it ahead of time?

Yes—I prepare it the day before and keep it chilled until serving.

What’s the best way to slice the pie neatly?

I use a sharp knife and wipe it clean between slices to avoid dragging the glaze.

Conclusion

I love making Easy Fresh Strawberry Pie because it’s colorful, refreshing, and the perfect way to enjoy ripe strawberries. It’s simple enough for a weekday treat but beautiful enough for a summer celebration.