This easy fresh strawberry pie is made with a buttery graham cracker crust, juicy strawberries, and a glossy homemade strawberry glaze—no Jello needed! It’s the perfect no-fuss dessert that highlights the natural sweetness of fresh berries. I like to serve it with whipped cream, more fresh strawberries, and a mint garnish. It looks just as beautiful as it tastes! If you love this pie, you have got to try my Strawberry Brownies next! They’re soft, chewy, and bursting with strawberry flavor—another easy dessert perfect for Easter, springtime gatherings, or any time you are in the mood for something sweet and fruity.
Ingredients & Substitutions
- Crust: I crushed about 11 sheets of graham crackers for the crust. Be sure to coat every crumb in the melted butter—this helps the crust hold together (and I don’t want to miss out on any of that buttery goodness!). A store-bought crust works, too. Want to switch things up? Try a shortbread, vanilla wafer, or even chocolate graham cracker crust!
- Filling: The strawberry filling is made with fresh strawberries and a simple homemade glaze. First, you mix water, sugar, cornstarch, and a little salt on the stove. It turns into a thick, shiny sauce. Then you pour it over the juicy strawberries in the crust. The glaze helps the pie set up in the fridge and gives every bite a sweet, fruity flavor.
- Strawberries: This pie is the perfect way to show off fresh, in-season strawberries. Their sweet, juicy flavor really shines, and there’s just enough glaze to hold them together without covering up their natural taste. If you love strawberries, this pie is a must-make! And, I like to have extra strawberries on hand for topping, too!
- Whipped Cream: A dollop of homemade whipped cream is the perfect topping for this fresh strawberry pie. It adds a creamy sweetness that complements the juicy strawberries and buttery crust beautifully. Whipping your own cream gives it a rich, fluffy texture that store-bought can’t quite match—but store-bought works in a pinch too!
Can I Use Frozen Strawberries In Fresh Strawberry Pie?
You can use frozen strawberries for this pie, but there are a few things to keep in mind. Frozen strawberries release more liquid when thawed, which can make the filling a bit runny. To avoid this, drain the thawed strawberries and pat them dry with paper towels before using them. While fresh strawberries have a sweet, vibrant flavor, frozen strawberries may not be as flavorful. If you want to boost the taste, you can add a little extra sugar or even some strawberry jam to the filling. Frozen strawberries are a great option when fresh ones aren’t available, but for the best texture and flavor, fresh strawberries are ideal.
Can I Use A Different Pan For Strawberry Pie?
Yes, you can use a different pan if you don’t have a 9-inch pie dish. A 9-inch tart pan, an 8-inch square or round baking dish, or even a deep-dish pan will work. Keep in mind that the size of the pan can affect the thickness of the pie, especially the crust. If you’re using a smaller pan, the crust may be thicker, and if you’re using a larger pan, it may be thinner. Just watch the crust as it bakes to make sure it gets golden and crispy!
How To Prevent Your Strawberry Pie From Getting Soggy
To keep this fresh strawberry pie from getting soggy, I start by pre-baking the crust. This step is key because it helps create a crispy, buttery crust that holds up against the juicy filling. I bake the crust until it’s golden and firm. For the filling, I use cornstarch to thicken it, which helps prevent it from becoming runny. Be sure to let the crust cool completely before adding the filling. After assembling the pie, refrigerate it for a few hours or overnight to allow the filling to set. Finally, I add whipped cream just before serving to keep it fresh and prevent it from getting soggy.
How To Store Fresh Strawberry Pie
To store your fresh strawberry pie, place it in the refrigerator for up to 3-4 days (if storing it without the whipped cream). Be sure to cover it loosely with plastic wrap or aluminum foil to prevent the crust from becoming soggy. If you have already added whipped cream on top, it’s best to serve the pie within 1-2 days, as the cream may soften over time.
Can I Freeze Fresh Strawberry Pie?
Yes, you can freeze fresh strawberry pie, but it’s best to freeze the pie without the whipped cream. To freeze, cover the pie tightly with plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. When ready to serve, let the pie thaw in the refrigerator for several hours. The crust may soften a bit after freezing, but the strawberry filling will still taste great.
Fresh Strawberry Pie
Ingredients
Graham Cracker Crust
- 1 ½ cups (126 g) honey graham cracker crumbs, about 10-12 sheets
- ¼ cup (50 g) granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Filling
- 1 cup water
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- 1 pinch kosher salt
- 5 cups (830 g) fresh strawberries, hulled and halved (quarter larger strawberries), plus more for topping
For Serving
- whipped cream, for topping
- fresh strawberries, for topping
- mint leaves, for garnish
Instructions
Crust
- Preheat oven to 350°F.
- In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8-10 minutes, until lightly golden. Allow crust to cool completely.
Strawberry Filling
- In a medium saucepan over medium heat, whisk together water, sugar, cornstarch, and salt until fully combined.
- Bring to a boil, stirring constantly, until the mixture becomes thick and glossy (about 5 minutes).
- Remove from heat and let cool for 5-10 minutes.
Assembly
- Arrange the strawberries evenly in the cooled crust, stacking and layering them to create height.
- Pour the slightly cooled glaze evenly over the strawberries, using a spatula to gently spread and coat them.
- Refrigerate pie for at least 4 hours, or overnight, until set.
- Before serving, top pie with whipped cream, extra fresh strawberries, and garnish with mint leaves.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love how juicy the strawberries are! This is the perfect dessert for Spring!
Elizabeth
I love this pie! It seems easy enough to make, and I love the graham cracker crust.
Annabelle
This pie gets me excited for summer! It is fresh and delicious.
Bella
I love it! There isn't anything not to like about it, especially if you love fresh strawberries.
Stephanie
This pie is so refreshing. I love it, especially with whipped cream on top!
Great recipe
Hi. I’ve looked everywhere for a recipe using purée, and I’m glad I’ve found one! However, I have strawberry purée already frozen. My question is, how many cups would come from 2quarts of fresh strawberries? I have my purée frozen in bags with 2 cups in each. I would appreciate your help. Thank you.
HI Debbie – It’s about 12 cups. 🙂