Homemade Fresh Strawberry Pie Recipe with Flaky Crust

Fresh Strawberry Pie

This fresh strawberry pie has four parts:

1. All-butter or store-bought pie crust
2. Fresh strawberries
3. Gelatin glaze (or a fruit sauce glaze)
4. Fresh whipped cream

You can make each component from scratch or simplify with a store-bought crust and canned whipped cream. The strawberry filling is quick and straightforward.

Strawberry Pie With or Without Gelatin

For fresh, uncooked fruit pies you can use flavored gelatin as a glaze to create a firm-set filling that slices cleanly and holds shape. Alternatively, a pureed fruit glaze thickened with cornstarch yields a softer set and more intensely fruity flavor.

Old-Fashioned Strawberry Pie

The classic version uses strawberry gelatin so the pie slices neatly and stores well. Gelatin helps the filling stay intact without making the crust soggy, so the pie can be made ahead and refrigerated.

If you prefer a glaze without gelatin, use a cornstarch-based fruit glaze; note that pies made with a sauce-style glaze are best eaten the same day to avoid a soggy crust.

How to Make Fresh Strawberry Pie

The steps are simple and the result is impressive. In short:

• Blind-bake the pie crust and let it cool completely.
• Prepare the gelatin glaze on the stovetop.
• Arrange fresh strawberries in the cooled crust and pour the lukewarm glaze over them.
• Refrigerate until set, then serve with whipped cream.

Bonus: You can make the same style of pie with peaches, raspberries, or other berries using matching gelatin.

Step-by-Step Instructions

Follow these clear steps to assemble the pie. The full recipe details are provided in the recipe card below.

1. For the crust: Blind-bake a single 9-inch pie crust according to the recipe or package directions. Allow the crust to cool completely. Tip: line with parchment or foil and fill with pie weights or dry beans for part of the bake to keep the crust shape.
2. For the filling: In a medium saucepan whisk together granulated sugar and cornstarch. Add water and whisk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and becomes somewhat clear.
3. Remove from heat and stir in the strawberry gelatin powder until combined. Let the mixture cool until lukewarm, stirring occasionally so the gelatin does not set.

Assembling the Pie

• Rinse and drain the strawberries, remove stems, and slice in halves, quarters, or thick slices.
• Arrange the fruit evenly in the cooled pie crust.
• Pour the lukewarm glaze over the fruit so it coats the berries and fills gaps.
• Refrigerate the pie for 1–3 hours, or until the glaze is fully set. Serve with freshly whipped cream.

How Many Strawberries Do You Need?

Plan for about 4 cups of sliced strawberries (roughly 1.5 pounds) to fill a 9-inch pie. Buying a 2-pound container provides a comfortable margin so the pie is level and the glaze can cover the fruit evenly.

Storage and Shelf Life

Because this recipe uses gelatin, the pie will keep well in the refrigerator for about 4–5 days. Cover gently with plastic wrap or foil to protect the surface and prevent odor transfer.

More Pie Ideas

• Sugar cream pie
• Chocolate cream pie
• Blueberry cream cheese pie
• Cherry crumb pie
• Coconut cream pie
• Frozen mixed berry pie

If you make this recipe, please leave a rating and review—thank you!

5 from 2 ratings

Fresh Strawberry Pie

Created by Amber Brady

Prep: 45 mins

Cook: 15 mins

Additional Time 1 hr

Total: 2 hrs

This Fresh Strawberry Pie has an easy no-bake filling that uses fresh strawberries and a simple gelatin glaze nestled inside a flaky pie crust.

Yields8 servings

Ingredients

• 1 single 9-inch pie crust

Strawberry Filling:

• ¾ cup granulated sugar (150 g)
• 2 Tbsp cornstarch
• 1 cup water (237 ml)
• 3 ounces strawberry gelatin (about 85 g, one small box)
• 1½ pounds strawberries (about 680 g, roughly 3 cups)

Whipped Cream:

• 1 cup heavy cream (237 ml)
• ¼ cup powdered sugar (30 g)

Equipment

• Pie weights or dry beans
• Parchment paper or foil
• 9-inch pie pan

Instructions

• FOR THE CRUST: Blind-bake the pie crust according to recipe or package directions. Allow the fully baked crust to cool completely. Tip: line with parchment or foil and use pie weights or dry beans partway through baking to keep the crust from shrinking.
• FOR THE FILLING: In a medium saucepan whisk together sugar and cornstarch. Add water and whisk until smooth. Cook over medium heat, whisking constantly, until thickened and somewhat clear.
• Remove from heat and stir in the strawberry gelatin powder. Stir to combine and let the mixture cool until lukewarm, stirring occasionally so it does not set.
• Rinse, drain, hull, and slice the strawberries to your preferred size.
• ASSEMBLY: Arrange the sliced fruit in the cooled crust. Pour the lukewarm glaze evenly over the berries. Refrigerate 1–3 hours or until set.
• FOR THE WHIPPED CREAM: Whip heavy cream and powdered sugar with an electric mixer on high until stiff peaks form. Pipe or dollop onto slices to serve.

Notes

• Store the pie covered gently with plastic wrap or foil in the refrigerator for up to 4–5 days.
• No-gelatin variation: Make a cornstarch-thickened strawberry glaze and use about 5 cups of strawberries total (1 cup pureed for the glaze and 4 cups for the filling). Pies made without gelatin are best eaten the same day to avoid a soggy crust.

Nutrition

Serving: 1 slice | Calories: 263kcal | Carbohydrates: 37g | Protein: 3g

Disclaimer: Nutritional values are estimates.

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