This Easy Fresh Strawberry Pie is like a slice of sweet sunshine. Juicy strawberries are tucked into a light, flaky crust and finished with a simple, glossy glaze that lets all that fresh berry flavor shine. It’s the kind of easy, from-scratch dessert that feels like summer, perfect for gatherings, holidays, or just because you picked up a few extra berries at the market.

Now that it’s strawberry season, you are going to want to learn how to make a strawberry pie and bring it over to the next gathering or dinner. Pie has a way of “wowing” that no other dessert seems to do! A little effort goes a long way with pie… trust me.

Strawberry pie on a blue towel with strawberries in the background

How to Make a Strawberry Pie

One of the first steps of making a good strawberry pie is sourcing fresh strawberries. If you’re not growing them yourself, some good places to look are farmers’ markets, u-pick farms, and roadside stands, which are a few places to look for in-season fresh strawberries.

The next step is the crust. Start with a baked and cooled pie crust.. Everyone needs a good crust recipe and the simple instructions on how to par-bake or blind bake your crust so it’s ready for a delicious strawberry filling. Here is my go-to crust recipe, and I will share how I blind bake a crust below.

Then, cook down a small batch of strawberries with sugar and cornstarch to make a sweet, glossy sauce. Toss that sauce with lots of fresh sliced strawberries and pour it into the crust. Chill the pie for a few hours until it’s set. Slice it up, top with whipped cream if you’d like, and enjoy every bite of this old-fashioned, easy homemade treat!

What I love about this recipe is the fresh and vibrant taste that the orange juice and zest add to this strawberry pie; it tastes like fresh strawberry shortcake in a pie crust!

Making a homemade strawberry pie doesn’t have to be complicated. With just a few simple tips, you’ll have a fresh, sweet, and beautiful pie every time. If you still have questions, feel free to leave a comment — I love chatting about all things homemade pies!

wearing a striped apron holding a fresh baked strawberry pie

Blind Baking a Pie Crust and Instructions

My great-grandmother was a master of pies, and thankfully, she passed her recipes and knowledge down to me. I have very dear memories of her and the love she put into her food. It’s always inspired me to cook for my family and make good food. So when making this pie crust, you can use it to make double-crusted pies, single-crusted pies, and bake according to the directions of the pie you are making, but if you want to make this strawberry pie, cream pies or any pie with a filling that’s been pre-cooked, you need to blind bake your crust.

Instructions

Blind baking is merely pre-baking the crust without any filling, so you can fill it later with a filling of your choice. All cream pies need a blind-baked or pre-baked crust.

Place your crust in a pie pan and crimp the edges. I also take a fork and prick the crust all over, which helps prevent bubbles from forming while cooking. Then, I chill my crust in the fridge for 30-60 minutes. You can also stick it in the freezer for about 20 minutes if you are in a pinch for time. This chilling process helps prevent shrinkage in the pie crust.

Then, you line the chilled crust with parchment paper and add pie weights, dried beans, or rice to hold the shape as you bake it.

Bake in a preheated 375-degree oven for 20 minutes.

Remove the pie from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 minutes until golden brown.

a strawberry pie on a cutting board with a towel and a small bowl of strawberries in the background

Ingredients

1 pre-baked pie crust

8 1/2 cups strawberries 42oz or (2 lbs 10oz)

3/4 cup granulated sugar

3/4 cup water

1/4 cup cornstarch

1/2 tsp salt

1/4 cup orange juice (I use freshly squeezed oranges)

1 tbsp orange zest

Whipped cream topping –

1 cup heavy whipping cream

1 tbsp powdered sugar

1 tsp vanilla paste

Instructions

Wash the strawberries and cut off the tops, and slice them in half. Take 1 cup (6oz) of halved strawberries and mash them into a purée and set aside.

In a medium-sized saucepan, add sugar, cornstarch, and salt. Whisk together. Then pour in the water, orange juice, and the cup of strawberry purée and place on the stove over medium heat, and cook for 10-12 minutes or until it thickens.

Add in orange zest and let the mixture cool for 5-10 minutes.

Place the sliced strawberries into a large bowl and pour the warm mixture over them. Toss the strawberries carefully until each one is coated, then pour them into a pre-baked pie shell.

Arrange the strawberries in the crust to look nice and let it cool down for about 45 minutes, before placing it in the refrigerator for 2-3 hours to chill.

Whipped cream instructions.

Pour the heavy cream, powdered sugar, and vanilla paste into a stand mixer (or into a bowl and use a hand mixer), whip until it thickens and forms peaks in the heavy cream.

Serve with whipped cream and enjoy.

dark background strawberry pie with a piece of it cut out on a plate

Common Questions When Making Pies

When it comes to making a fresh strawberry pie, a few common questions always pop up — and for good reason! A good pie is all about those little tips and tricks that make everything come together perfectly. I’m answering some of the most asked questions below to help you bake (and store!) your strawberry pie with confidence.

Can I use frozen strawberries for strawberry pie?
You can, but it will not look as nice. Fresh strawberries hold their shape, and frozen ones tend to mush and don’t hold their shape. However, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them first so you’re not adding extra water to your filling. Sometimes I toss a little extra thickener in, too, just to be safe.

Why is my pie crust tough instead of flaky?
If your crust turned out a little more chewy than flaky, chances are it was overworked. When making pie dough, you want to mix just until it comes together. Keeping everything cold—your butter, your water, even your flour—helps too! I also add a little vinegar to keep it nice and tender.

How do I keep my pie crust from getting soggy?
Nobody wants a soggy bottom! One easy trick is to pre-bake (or “blind bake”) your pie crust before adding the filling ( like I shared with you above), especially for juicy pies. You can also brush the crust with a little egg wash and pop it back in the oven for a minute or two—it helps seal it up. Another trick is to brush melted chocolate on the bottom as a barrier – white or dark chocolate would be amazing in this recipe.

Why is my strawberry pie runny?
If your strawberry pie turned out a little runny, don’t worry — it happens to the best of us. Most of the time, it’s because the filling didn’t have enough thickener (like cornstarch or flour) or it wasn’t cooked long enough to fully set. Strawberries release a lot of natural juice as they bake, so giving your pie plenty of cooling time is key too. Letting it cool completely helps everything firm up just right!

How to store your strawberry pie
Once your pie has cooled, you’ll want to cover it loosely with foil or plastic wrap. You can keep it at room temperature for about a day if your kitchen isn’t too warm. Otherwise, pop it in the fridge — it’ll stay fresh for about 3-4 days. When you’re ready to serve, you can let it sit out for a few minutes so it’s not too cold when you slice into it. I think it’s best served cold from the fridge.

Can you make strawberry pie ahead of time?
Yes, you can absolutely make strawberry pie ahead of time! In fact, making it a few hours (or even a day) in advance is a great idea because it gives the filling time to set up nicely. Just bake it, let it cool completely, and store it in the fridge. When you’re ready to serve, it’ll be perfectly chilled and ready to slice.

Pro Tip:
For the best texture and flavor, make sure your strawberries are completely dry before mixing them into your filling. Extra moisture from wet berries can make your pie runny, even if everything else is just right!

dark background strawberry pie with a piece of it cut out on a plate ready to eat

Even More Desserts to Try Next

Earl Grey Cream Pie

Recipe Card

Easy Fresh Strawberry Pie Recipe

Print This Recipe Pin Recipe

Ingredients

1 Pre-baked pie crust
8 1/2 cups Strawberries – 42oz or (2 lbs 10oz)
3/4 cup Granulated sugar
3/4 cup Water
1/4 cup Cornstarch
1/2 tsp Salt
1/4 cup Orange juice (I use freshly squeezed oranges)
1 tbsp Orange zest

Whipped Cream Topping

1 cup Heavy whipping cream
1 tbsp Powdered sugar
1 tsp Vanilla paste

Instructions

Instructions
Wash the strawberries and cut off the tops, and slice them in half. Take 1 cup (6oz) of halved strawberries and mash them into a purée and set aside.
In a medium-sized saucepan, add sugar, cornstarch, and salt. Whisk together. Then pour in the water, orange juice, and the cup of strawberry purée and place on the stove over medium heat, and cook for 10-12 minutes or until it thickens.
Add in orange zest and let the mixture cool for 5-10 minutes.
Place the sliced strawberries into a large bowl and pour the warm mixture over them. Toss the strawberries carefully until each one is coated, then pour them into a pre-baked pie shell.
Arrange the strawberries in the crust to look nice and let it cool down for about 45 minutes, before placing it in the refrigerator for 2-3 hours to chill.
Whipped cream instructions.
Pour the heavy cream, powdered sugar, and vanilla paste into a stand mixer (or into a bowl and use a hand mixer), whip until it thickens and forms peaks in the heavy cream.
Serve with whipped cream and enjoy.