Fresh Summer Strawberry Pie
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It’s strawberry season, and one of my favorite ways to devour these juicy gems is in a fresh Strawberry Pie. It’s a refreshing dessert for an afternoon picnic, a summer cookout, or just because you’re craving something sweet and bursting with berry flavor.
This strawberry pie is the perfect summer treat for the 4th of July or a cozy family dinner. With a flaky all-butter pie crust and heaps of fresh strawberries, it’s refreshing while still satisfying your sweet tooth.
You only need three simple ingredients to make the lightly sweet filling. It’s super easy, and even better—it’s a make-ahead dessert that holds up beautifully overnight.
This recipe comes from my vintage Royal China Jeannette pie plate—those iconic dishes from the 1970s and ’80s that featured pie recipes printed right in the center. My mom used them for all her pies when I was growing up, so I have a soft spot for them and have since collected nearly every version.
Ingredients You Will Need:
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The Best Pie Crust
For this recipe, you can use a store-bought pie crust or make your own (which I highly recommend). My go-to crust is made with high-quality butter and Einkorn flour for a rich, flaky texture and incredible flavor. Don’t have Einkorn on hand? No problem—regular all-purpose flour works just fine.
My Favorite Pie Tools
Jessica’s Tips For Making Strawberry Pie
- Make sure your crust is completely cool before adding the filling.
- For even distribution and easier slicing, I recommend quartering the strawberries. Then, add a few halved or whole berries on top for a decorative finish if desired.
- Chill the pie for at least 30 minutes to help it set before serving.
- The red food coloring is optional. I don’t feel it needs it (especially if you are using ripe strawberries), but if you want an extra punch of red go ahead and use it.
- This pie is phenomenal with some fresh whipped cream!
Must Try Strawberry Recipes
Fresh Strawberry Pie
Ingredients
- 2 quarts Fresh Organic Strawberries washed, hulled and quartered
- 1-1/3 cups Water
- 3 Tbsp Cornstarch
- 1 cup Sugar
- 1 10" Baked Pie Shell
Instructions
- Mash 1 cup of strawberries and add to a medium saucepan with 1 cup of the water. Bring to a boil and boil for 5 minutes, stirring occasionally.
- Dissolve the cornstarch in the remaining 1/3 cup of water.
- Add the sugar and cornstarch liquid to the saucepan. Boil until the mixture turns clear, about 5 minutes, stirring constantly.
- Remove from heat and add liquid red food coloring if desired.
- Cool the glaze, then add the remaining strawberries and toss to coat.
- Arrange in the baked pie shell and add additional whole or half strawberries to decorate the top if desired.
- Chill for 30 minutes before serving.
- Serve with fresh whipped cream if desired.
Notes
Leftovers:
Fresh Strawberry pie is best the first day. You can store leftovers in the refrigerator for 2-3 days, but the crust will get soggier over time, and the filling may become more watery. Store loosely covered with plastic wrap.Jessica’s Strawberry Pie Tips:
1. Make sure your crust is completely cool before adding the filling.
2. For even distribution and easier slicing, I recommend quartering the strawberries. Then, add a few halved or whole berries on top for a decorative finish if desired. 3. The red food coloring is optional. I don’t feel it needs it (especially if you are using ripe strawberries), but if you want an extra punch of red go ahead and use it. 4. This pie is phenomenal with some fresh whipped cream!Did you try this recipe? Let me know how it turned out in the comments below!
Happy Baking,
♥ Jessica
More Summer Recipes
If you need summer inspiration, don’t stop at just one recipe—there’s a whole season to savor! Whether you’re chilling poolside or hosting a backyard bash, these fresh, easy-to-make recipes bring the flavor without the fuss. Trust me, your taste buds will thank you—and so will your guests.
