There’s something magical about a Fresh Strawberry Pie that captures the essence of summer in every bite. This vibrant dessert showcases plump, juicy strawberries in their natural glory, barely held together with just enough glaze to make each slice hold its shape while letting the fruit shine.
Unlike baked strawberry pies where the fruit cooks down, this version celebrates fresh berries in all their sweet-tart perfection. The combination of the buttery, flaky crust with the cool, jewel-toned filling creates a dessert that’s both refreshing and indulgent—perfect for warm afternoons or as the crowning glory of any summer gathering.
Why You’ll Love This
- Showcases fresh, seasonal strawberries at their peak of flavor
- Quick preparation with minimal cooking—only the crust and glaze require heat
- Make-ahead friendly—prepare in the morning for an effortless dessert later
- Visually stunning with minimal effort—the natural beauty of the berries does all the work
- Lighter than many desserts, letting you enjoy something sweet without feeling weighed down
Ingredients
- 1 frozen pie crust
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1 1/4 cups water
- 3 tablespoons strawberry jelly
- 2 cups strawberries, sliced
Instructions
- Bake frozen pie crust according to the package instructions. Remove from oven and allow to cool for 30 minutes.
- In a small saucepan over medium heat, whisk together sugar, cornstarch, and water. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened.
- Whisk in strawberry jelly. Remove from heat and set aside to cool.
- Add strawberries to the cooled pie crust, then pour the strawberry jelly mixture over the top. Refrigerate for a few hours until set.
Tips & Variations
- For the best flavor, use locally grown, in-season strawberries—they’ll be sweeter and juicier than off-season berries
- Create a cream cheese layer by spreading 8 oz of softened cream cheese mixed with 1/2 cup powdered sugar on the crust before adding berries
- Try a graham cracker or shortbread crust instead of traditional pie crust for a different texture contrast
- For a mixed berry version, substitute up to half of the strawberries with blueberries, raspberries, or blackberries
- Add a tablespoon of Grand Marnier or orange liqueur to the glaze for a sophisticated flavor boost
- If your berries aren’t very sweet, increase sugar to 1 1/4 cups in the glaze
Serving Suggestions
This Fresh Strawberry Pie is perfect on its own, but it reaches new heights with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. For an elegant presentation, dust the top with powdered sugar just before serving and garnish with mint leaves.
Serve this pie as the grand finale to a summer barbecue, alongside afternoon tea, or as part of a brunch spread with coffee. The bright flavor pairs beautifully with a glass of prosecco or champagne for special occasions.
Notes
- Store covered in the refrigerator for up to 2 days—the crust will soften slightly over time
- For the best appearance, make this pie no more than 8 hours before serving
- The glaze should be thick but pourable—if it sets too much while cooling, warm it gently
- Pat strawberries dry with paper towels after washing to prevent excess moisture in the pie
FAQs
Can I use frozen strawberries for this pie?
Fresh strawberries are strongly recommended for this recipe. Frozen berries release too much liquid when thawed and won’t maintain their shape or texture.
Can I make this pie without gelatin?
Yes, you can substitute 2 additional tablespoons of cornstarch for the gelatin, though the filling won’t be quite as firm or glossy.
Why did my glaze not set properly?
Make sure to bring the cornstarch mixture to a full boil and cook until thickened. Also, allow sufficient chilling time (at least 2 hours) for the pie to set completely.
Can I make this pie ahead of time?
Yes, you can make it up to a day ahead, but the pie is at its best within 8 hours of assembly. The crust will gradually soften as it sits.
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