A bright strawberry pie with glossy strawberry filling piled high in a crisp crust, topped with fresh strawberries and a slice cut out.
Strawberry pie is the perfect warm-weather dessert—sweet, bright, and bursting with fresh berry flavor.
You get a crisp crust and a glossy strawberry filling that holds together, so slices actually work.
This strawberry pie is a total crowd-pleaser for BBQs, potlucks, and summer parties.
It tastes better than store-bought, and it looks so pretty on the table.
The secret is making a quick strawberry glaze with some berries cooked down.
That glaze coats the fresh strawberries and helps the pie set.
Once it chills, you’ll get neat slices instead of a runny mess.
Why You’ll Love This Strawberry Pie
- Summer favorite: Fresh strawberry flavor in every bite.
- Better than store-bought: Glossy, flavorful filling that actually sets.
- Make-ahead friendly: Chill and serve when you’re ready.
- Party-ready: Bright, pretty pie for gatherings.
- Beginner-friendly: Simple glaze and easy assembly.
Ingredients for Strawberry Pie
- Baked 9-inch pie crust (1) – crisp base; store-bought works well.
- Fresh strawberries (2 1/2–3 pounds) – the star; choose bright red, fragrant berries.
- Granulated sugar (3/4 cup) – sweetens the glaze; reduce if berries are extra sweet.
- Cornstarch (1/4 cup) – thickens the glaze so slices hold.
- Water (1 cup) – helps dissolve and cook the glaze.
- Lemon juice (1 tablespoon) – brightens and balances sweetness.
- Strawberry jam (2 tablespoons optional) – boosts shine and strawberry flavor.
- Whipped topping (optional) – whipped cream or store-bought topping for serving.
Strawberry Pie Recipe Step-by-Step
- 1. Prep: Bake and cool your pie crust. Hull strawberries. Set aside the prettiest berries for the top.
- 2. Cook: In a saucepan, mash about 2 cups of strawberries. Whisk in sugar, cornstarch, water, and lemon juice.
- 3. Simmer: Cook over medium heat, whisking, 5–8 minutes until thick and glossy. It should look like a shiny sauce. Stir in jam if using.
- 4. Cool: Let glaze cool 10–15 minutes so it’s warm but not hot.
- 5. Fill: Arrange fresh strawberries in the crust (whole small berries and halved bigger ones). Pour glaze over and gently toss/press so the glaze coats berries and fills gaps.
- 6. Chill: Chill at least 4 hours until set.
- 7. Serve: Slice cold and serve with whipped topping. For clean slices, use a warm knife.
Tips for Perfect Strawberry Pie
- Use ripe, firm strawberries for the best texture.
- Cook glaze until thick and glossy—thin glaze won’t set.
- Cool glaze slightly before pouring so berries stay fresh.
- Chill long enough for clean slices.
- If the pie looks too loose after chilling, it likely needed 1–2 more minutes of simmering.
Variations & Substitutions
- Mixed berry pie: Swap in raspberries or blueberries for part of the strawberries.
- Chocolate layer: Brush melted chocolate on crust and chill before filling.
- Citrus twist: Add a bit of orange zest to the glaze.
- “Lazy” shortcut: Use a strawberry glaze mix, but homemade tastes fresher.
- Mini pies: Make in jars with crushed cookies instead of crust.
Make-Ahead & Freezing
Fridge: 3 days (best within 2 days).
Freeze: Not recommended (fresh berries soften and release water).
Make-ahead: Bake crust 1 day ahead and keep covered. Assemble and chill before serving.
Serving Suggestions & Pairings
- Whipped cream or vanilla ice cream
- Lemonade or iced tea
- Light summer salads for a cookout spread
Recipe Card
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 4 hours 45 minutes
Yield: 8 slices
Category: Dessert
Method: Stovetop + Chill
Cuisine: American
Diet: Vegetarian
Reader Review: The glaze set perfectly and it sliced like a dream. Everyone at our BBQ asked for the recipe!
If you make this strawberry pie, leave a rating and tell me—do you like it with whipped topping or ice cream?