Creamy, juicy, and bursting with fresh strawberry flavor, this Fresh Strawberry Pie is the kind of dessert that makes warm afternoons feel like a celebration. With a tender, buttery crust and a glossy strawberry filling, it’s simple enough for a weeknight treat and special enough for company. Fun fact: strawberries were once considered a luxury in many parts of the world, and showing up with a strawberry dessert was a quick way to impress guests—still works today! If you love chilled fruit desserts, you might also enjoy my refreshing frozen strawberry cheesecake for another twist on strawberry season.

This recipe stands out because it’s straightforward, quick to put together, and irresistibly family-friendly. Compared to heavier, oven-baked pies, this one highlights the bright, natural flavor of strawberries with a silky glaze and no-fuss assembly. Read on and you’ll see why this should be your go-to summer pie—easy, fast, and crowd-pleasing. I’m excited for you to try it!

What is Fresh Strawberry Pie?

Ever wondered why they call it Fresh Strawberry Pie? Is it because the strawberries are fresh, or because it makes you feel fresh and happy after one bite? Maybe both! Imagine a crisp, lightly browned crust holding a mound of ruby-red strawberries in a clear, sweet glaze—what’s not to like? A playful thought: perhaps someone once declared “the way to a man’s heart is through his stomach.” after making this very pie, and the name stuck. Give it a try and you’ll see why it earned that reputation—then grab a slice and share the love.

Why You’ll Love This:

• Bright, fresh strawberry flavor: Every forkful delivers juicy berries and a silky, glossy filling that tastes like summer.
• Budget-friendly and homemade: Buying strawberries in season and making the glaze from common pantry staples is far less expensive than pre-made or bakery pies.
• Simple toppings that elevate it: A dollop of whipped cream or a sprinkle of toasted almonds adds texture and creaminess without stealing the spotlight.

Compared to other strawberry desserts, like a baked cheesecake, this pie celebrates the fruit itself rather than heavy dairy richness, making it lighter and refreshingly satisfying. If you enjoy lighter fruit pies, this one is a must-try—go ahead and make it for your next family gathering!

How to Make:

Quick Overview

This Fresh Strawberry Pie is easy, delicious, and satisfying because the crust is buttery and quick-baked, while the filling is a simple cooked glaze that sets in the refrigerator. The result: a tender crust, a clear glossy sauce, and whole strawberries that keep their shape and flavor. Prep time is about 20 minutes, bake time 10–15 minutes, and chilling time at least 2–3 hours so plan ahead.

Ingredients

• 1/2 cup butter, softened (room temperature for easy mixing)
• 3 tablespoons granulated sugar (for the crust)
• 1 cup all-purpose flour (sifted if lumpy)
• 2 cups water (for the glaze)
• 2 cups sugar (for the glaze)
• 6 tablespoons cornstarch (for thickening, whisked to remove lumps)
• 1 (6-ounce) package strawberry jell-o (adds color and flavor to the glaze)
• 3 pounds strawberries, cleaned and de-stemmed (leave whole or halve large berries)

Directions

1. Preheat the oven to 375°F (190°C). Position a rack in the center of the oven so the crust bakes evenly.
2. In a mixing bowl, combine the softened butter, 3 tablespoons granulated sugar, and 1 cup all-purpose flour. Use a fork or pastry cutter to mix until a soft dough forms. Press the dough into a greased deep-dish pie plate, spreading evenly across the bottom and up the sides. Use your fingers or the back of a spoon to smooth it out.
3. Bake for 10–15 minutes or until the crust is lightly browned at the edges. Keep a close eye after 10 minutes—oven temperatures vary. When golden, remove from the oven and let cool completely on a wire rack so the crust firms up.
4. In a medium saucepan, combine 2 cups water, 2 cups sugar, and 6 tablespoons cornstarch. Whisk constantly over medium heat until the mixture comes to a boil and becomes thick and clear—this should take several minutes. Avoid letting it scorch by stirring continuously.
5. Remove the saucepan from heat and stir in the entire 6-ounce package of strawberry jell-o until fully dissolved and smooth. Allow the mixture to cool slightly for 5–10 minutes; it should still be pourable but not piping hot.
6. Fold in the cleaned, de-stemmed strawberries gently so they stay intact. If you prefer the ice-cold bite, chill the berries briefly before folding them in.
7. Pour the strawberry mixture into the cooled pie crust, arranging berries attractively so the top looks inviting. Use a spatula to level the filling if needed.
8. Chill in the refrigerator until fully set—at least 2–3 hours, preferably longer. This step is essential so the glaze jells and slices hold their shape.
9. Serve with whipped cream for an extra indulgent touch and a few fresh strawberry slices on top for presentation.

What to Serve With:

• Light coffee or iced tea to balance the sweet glaze.
• A simple green salad with citrus vinaigrette for a contrast of flavors.
• Vanilla ice cream or whipped cream to add creaminess and coolness.
• Toasted almond flakes or a citrus curd on the side for texture and brightness.

Top Tips for Perfecting:

• Use ripe, in-season strawberries for the best flavor. If they’re underripe, add a teaspoon of lemon juice to brighten the glaze.
• For a flakier crust, use chilled butter cut into small pieces and mix quickly. The recipe’s softer dough is forgiving, but a cooler butter will yield flakier results.
• If your glaze is too thick, stir in 1–2 tablespoons of warm water until it reaches the right pourable consistency before adding berries.
• Avoid overcooking the cornstarch mixture—once it turns clear and thickens, remove from heat to prevent a gluey texture.
• Common mistake: trying to slice the pie before it’s fully chilled. Wait the full 2–3 hours for clean slices.

Storing and Reheating Tips:

• Refrigeration: Cover the pie loosely with plastic wrap or place in an airtight container. Keeps well for 3–4 days in the fridge.
• Freezing: This pie is best enjoyed fresh or refrigerated; freezing can change the berry texture and glaze clarity. If you must freeze, wrap tightly and consume within 1 month—thaw overnight in the refrigerator.
• Reheating: Serve chilled—no reheating needed. If you prefer a warmer topping, briefly warm a spoonful of glaze and drizzle on top, but do not heat the whole pie.

FAQs

Can I use frozen strawberries for this pie?
Yes, but thaw and drain them well first. Frozen berries release extra liquid which can dilute the glaze; consider slightly reducing the water in the glaze or blotting berries dry.

Can I make the crust ahead of time?
Absolutely. Bake the crust and store it in an airtight container at room temperature for up to 24 hours before filling.

Is there a gluten-free option for the crust?
Yes—substitute a gluten-free flour blend cup-for-cup and follow the same method. Texture may vary slightly.

Can I reduce the sugar in the glaze?
You can reduce the glaze sugar by up to 1/2 cup depending on your sweetness preference, but too little sugar can affect the set and shine.

How do I prevent the strawberries from sinking?
Make sure the glaze is thick but still pourable and that the crust is fully cooled. Fold berries gently and pour slowly to keep them suspended in the glaze.

Conclusion

This Fresh Strawberry Pie is a wonderfully simple, show-stopping dessert that celebrates summer fruit and easy homemade technique. It’s quick to prepare, budget-friendly, and perfect for family gatherings or an elegant finish to a weeknight meal. If you’d like another trusted version to compare techniques or presentation, see this Easy Fresh Strawberry Pie Recipe for more inspiration. Enjoy baking, sharing, and savoring every sweet, juicy slice.

Fresh Strawberry Pie

Creamy, juicy, and bursting with fresh strawberry flavor, this Fresh Strawberry Pie is a delightful dessert perfect for summer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• Mixing Bowl
• Saucepan
• Pie Plate

Ingredients

  

Crust Ingredients

• 1/2 cup Butter, softened Room temperature for easy mixing.
• 3 tablespoons Granulated sugar For the crust.
• 1 cup All-purpose flour Sifted if lumpy.

Glaze Ingredients

• 2 cups Water For the glaze.
• 2 cups Granulated sugar For the glaze.
• 6 tablespoons Cornstarch For thickening, whisked to remove lumps.
• 1 package (6-ounce) Strawberry jell-o Adds color and flavor to the glaze.
• 3 pounds Strawberries, cleaned and de-stemmed Leave whole or halve large berries.

Instructions

 

• Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.
• In a mixing bowl, combine the softened butter, 3 tablespoons granulated sugar, and 1 cup all-purpose flour. Mix until a soft dough forms and press into a greased deep-dish pie plate.
• Bake for 10–15 minutes or until the crust is lightly browned. Let cool completely on a wire rack.
• In a medium saucepan, combine 2 cups water, 2 cups sugar, and 6 tablespoons cornstarch. Whisk constantly over medium heat until thick and clear.
• Remove from heat and stir in the strawberry jell-o until fully dissolved. Allow to cool slightly.
• Fold in the cleaned strawberries gently. Pour the mixture into the cooled pie crust.
• Chill in the refrigerator until fully set, at least 2–3 hours.
• Serve with whipped cream and fresh strawberry slices on top.

Notes

Use ripe, in-season strawberries for the best flavor. Chill the berries briefly before folding them in for an ice-cold bite.

Keyword Easy, Summer