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Fresh Strawberry Pie Recipe

Ready for a slice of summer? This fresh Strawberry Pie is just the ticket to brighten your day! It's perfect for any occasion that craves a touch of sweetness, packed with juicy strawberries and topped with a dollop of whipped cream. Simple, sweet, and oh-so delicious!
Prep Time20 minutes
Cook Time12 minutes
Total Time2 hours 32 minutes
Servings6
Calories287
Author: Mandy Applegate

Ingredients

  • 1 sheet refrigerated pie crust
  • ¼ cup cornstarch
  • ½ cup water
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 4 cups sliced fresh strawberries
  • Whipped cream optional
Metric - US Customary

Instructions

  • Preheat the oven to 180ºC (350°F).
  • Grease a pie dish and roll the pie crust on top, make the rim indentations with your hands or a fork. Make small holes in the pie crust, top with baking beans or any baking weight, and bake for 12 minutes, or until golden. Remove and reserve.
    1 sheet refrigerated pie crust
  • Mix the cornstarch with the water until it fully dissolves.
    ¼ cup cornstarch, ½ cup water
  • Place the fresh strawberries, vanilla, and sugar in a large pot over medium heat. Once the strawberries start releasing their juices, add the cornstarch mixture and cook over low-medium heat until the mixture starts to thicken, about 7 minutes at low temperature.
    ¾ cup sugar, 4 cups sliced fresh strawberries, 1 tsp vanilla extract
  • Cover the pie crust with the strawberries and let it cool completely, for about 2 hours.
  • Top with whipped cream and some fresh strawberries.
    Whipped cream
  • Serve and enjoy your strawberry pie!

Notes

  • Strawberries: Opt for ripe, sweet strawberries for the best flavor. They should be vibrant red and firm, with no mushy spots.
  • Frozen Strawberries: While fresh strawberries are the best for texture and flavor, you can use frozen berries in a pinch. Just make sure to thaw and drain them well to avoid extra wateriness in your pie.
  • Thickening the Filling: If your filling seems too runny, don’t hesitate to whisk in a little more corn starch mixed with water. Just be sure to cook it until it thickens to avoid a starchy taste.
  • Whipped Cream: For an extra touch of luxury, whip your cream just before serving. A teaspoon of vanilla extract or almond extract can also enhance the flavor.
  • Crust: While a classic butter pie crust works wonderfully, feel free to experiment with a graham cracker crust or even an Oreo cookie crust for a fun twist.
  • Gluten-free: You can easily make it gluten-free by using a gluten-free pie crust which is available at most grocery stores.

Storage Instructions

  • Cool: Make sure your pie is completely cool before you store it.
  • Refrigerate: Cover your pie loosely with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 3 days.
  • Avoid Freezing: This pie doesn’t freeze well due to the fresh strawberries and the gel-like filling. It's best enjoyed fresh or stored in the fridge for a few days.

Nutrition

Calories: 287kcal | Carbohydrates: 53g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 119mg | Potassium: 184mg | Fiber: 3g | Sugar: 31g | Vitamin A: 12IU | Vitamin C: 60mg | Calcium: 23mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.