Servings
Font
Back
5.0 from 180 votes

Fresh Strawberry Pie Recipe

This Fresh Strawberry Pie is even better than our favorite restaurant pie. It's fresh as can be, juicy, luscious, and stunningly delicious with just 3 simple ingredients in the filling. The all-butter crust is flaky amazing.

Prep Time
45 mins
Cook Time
45 mins
Servings: 8
Calories: 268 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 Recipe for butter pie crust dough*
  • 6 heaping cups strawberries fresh and ripe, hulled and divided
  • ½ cup sugar
  • 3 TB cornstarch fully dissolved in 1/2 cup cool water*
  • Stabilized whipped cream for topping

Instructions

    Cup of Yum
  1. Prepare: Preheat oven to 450F with rack on lower middle position. Press single pie dough evenly into bottom and up sides of a regular 9-inch pie pan (not deep dish.) Roll excess dough over edges and crimp well.
  2. Bake Pie Dough: Line dough with parchment paper so that it's fitted and excess edges of paper extend 1-2 inches beyond pie pan. Fill with pie weights  and bake 12-15 minutes, watching so edges don't get over browned. Remove pie weights with parchment paper carefully and return empty pie shell into oven for another 5 minutes or until bottom looks dry/baked (cover loosely with foil if edges are cooking too quickly.) Let baked shell cool to room temp while you prepare the filling.
  3. Make Filling: Mash 2 cups fresh strawberries. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring often. Add fully dissolved cornstarch/water mixture and continue boiling/stirring for 2-3 minutes or just until filling is thickened and glossy. Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
  4. Arrange and Chill: Place remaining 4 cups whole strawberries evenly into the baked/cooled pie shell. Evenly distribute filling mixture over the strawberries. Chill at least 2 hours to set, before slicing. Serve with whipped cream, if desired.

Notes

  • It is of utmost importance that your cornstarch is 100% dissolved in water; be sure there are no traces of undissolved cornstarch, as even the tiniest bit will cause clumps in the filling. Tip: use your fingers to swirl cornstarch in small bowl of water to ensure results. 
  • If you make enough dough for a double crust, wrap half of the dough airtight and freeze for up to several weeks. Pie weights can be made out of uncooked/dry rice or beans as well. To quickly mash strawberries, I place them in batches on a large cutting board and cover with cling wrap. Using a meat tenderizer, I give it a few mild whacks to mash in a jiffy.
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition Information

Serving 1g Calories 268kcal (13%) Carbohydrates 18g (6%) Protein 0.01g (0%) Fat 0.004g (0%) Polyunsaturated Fat 0.003g Sodium 120mg (5%) Potassium 15mg (0%) Fiber 0.04g (0%) Sugar 15g (30%) Vitamin A 0.1IU (0%) Vitamin C 0.4mg (0%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 268

% Daily Value*

Serving 1g
Calories 268kcal 13%
Carbohydrates 18g 6%
Protein 0.01g 0%
Fat 0.004g 0%
Polyunsaturated Fat 0.003g 0%
Sodium 120mg 5%
Potassium 15mg 0%
Fiber 0.04g 0%
Sugar 15g 30%
Vitamin A 0.1IU 0%
Vitamin C 0.4mg 0%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.