Fresh strawberry pie

 

Strawberry season is the perfect time to make this fresh strawberry pie! It's such a delicious dessert that really highlights the flavor of ripe summer strawberries.

 

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Summer fruit pie season is here. Strawberries are one of the first of late spring and summer produce to become available in our region and we like to go picking at a local farm to get the freshest ones available. This fresh strawberry pie is a lovely way to use some of the berries.

You do need to bake the pie crust, but the filling is a no-bake filling. It's cooked on the stovetop and uses cornstarch to thicken and hold the filling together. 

 

Some strawberry pie recipes use strawberry gelatin to achieve the filling consistency, but for this recipe I use cornstarch to thicken it along with lots of fresh strawberries. 

 

 

 

There are large strawberries that have been halved and well as crushed strawberries in this pie, so the strawberry flavor is all throughout each and every bite. I use my potato masher and a large bowl to crush the strawberries that are needed in the filling.

Of course you can use store bought strawberries, too! They are all delicious this time of year. Use strawberries that are ripe and sweet and that are not over-ripe or too soft. If you have some riper ones, use those in the crushed strawberries portion of the pie filling.

Strawberries and whipped cream go hand in hand for me. This pie definitely benefits from a good dollop of whipped cream when you serve it. Either made fresh, or purchased from the store, it is a delicious addition.

This is a great pie to add to your summer desserts - it's perfect for a party or gathering or anytime you want to enjoy some of the season's best fruit!

Yield: 8 servings

Author: Amy (Savory Moments)

Fresh Strawberry Pie

Strawberry season is the perfect time to make this fresh strawberry pie! It's such a delicious dessert that really highlights the flavor of ripe summer strawberries.

Ingredients

• 1 recipe of your favorite pie crust (I use butter or olive oil)
• 1 cup crushed strawberries (mash them with a potato masher)
  
• scant 1 cup sugar
• 1/2 cup cold water
• 3 tablespoons cornstarch
• pinch of sea salt
• 4 heaped cups of strawberries that have been hulled and halved lengthwise
• whipped cream, for serving

Instructions

1. Preheat the oven to 375 degrees. Shape the crust into a 9-inch pie plate and poke the bottom several times with a fork. Fill with pie weights or dried beans.
2. Bake until firm and golden, about 25 minutes. Let cool for about 20 minutes. Remove the pie weights/beans.
   
3. Crush the strawberries with a potato masher in a large glass measuring cup until you have one cup.
4. In a pot, whisk together the crushed strawberries, sugar, water, cornstarch, and salt. Heat over medium heat, whisking often, until the mixture thickens, about 10 - 15 minutes. Let the mixture cool for about 10 minutes.
5. Arrange the strawberry halves in the cooled pie crust. Pour the cooled liquid evenly over the strawberries. Cover with plastic wrap and chill in the refrigerator until cold and set, about 4 hours.
6. Serve cold topped with whipped cream.

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I hope you give this fresh strawberry pie a try! Let me know in the comments below. 

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This post was originally published in 2015 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience.

Check out these other fruit pie recipes:  

Sour Cream Blueberry Pie

Mixed Berry Pie

Pear Almond Crumble Pie

Apple Crumb Pie