This easy fresh strawberry pie is made with a buttery graham cracker crust, juicy strawberries, and a glossy homemade glaze—no Jello needed! It’s a no-fuss, no-bake dessert that lets the natural sweetness of fresh berries shine. I love topping it with whipped cream and a mint garnish for a dessert that’s as beautiful as it is delicious. If you enjoy this pie, you’ve got to try my Strawberry Brownies next! They’re soft, chewy, and bursting with strawberry flavor—another easy treat perfect for Easter, springtime gatherings, or whenever you’re craving something fruity and sweet.
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: This fresh strawberry pie filling is made with real strawberries and a homemade strawberry glaze—no Jello needed! To get that sweet, fruity flavor in every bite, part of the berries are cooked down with sugar and thickened with a cornstarch slurry. The glossy glaze is then combined with more fresh strawberries and poured into the buttery graham cracker crust. Once chilled, the pie sets beautifully for an easy no-bake dessert that’s perfect for spring and summer.
- Lemon Juice: Lemon juice is optional in this pie. It adds a little bit of tartness to balance the sweetness of the strawberries. If you like a sweeter pie, you can skip it. But if you want a brighter, fresher taste, adding lemon juice can make the flavor pop!
- 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!
- 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?
Yes, you can use frozen strawberries in this strawberry pie, but there are a few tips to help make it turn out just right. Frozen strawberries release more liquid when they thaw, which can make your filling too runny. To help with that, drain the berries well and gently pat them dry with paper towels before using. Frozen strawberries don’t always have the same sweet, fresh flavor as in-season berries. If they taste a little bland, try adding a spoonful of strawberry jam or a bit of extra sugar to boost the flavor. Frozen berries are a great backup when fresh strawberries aren’t available, but for the best flavor and texture, fresh strawberries are the way to go.
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.
How Do I Make Sure My Strawberry Pie Filling Sets Perfectly?
To make sure your strawberry pie filling sets just right, cook the glaze with cornstarch until it boils, then let it boil for only 1 to 2 minutes. If it boils too long, it might not thicken more as it chills. The glaze helps the pie hold together and keeps it from getting runny. After you add the filling to the crust, chill the pie in the refrigerator for at least a few hours or overnight. This helps the filling firm up and the flavors come together. Before serving, add whipped cream on top for a sweet, creamy finish!
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) graham cracker crumbs about 10-12 sheets
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Strawberry Filling
- 2 pounds fresh strawberries, sliced in half (about 6-7 cups), divided
- ¾ cup (150 g) granulated sugar
- ⅓ cup water
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice, optional*
For Serving
- Whipped cream
- Mint leaves
Instructions
Crust
- 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 to form an even crust. Set aside.
Strawberry Filling
- Add 4 cups of the halved strawberries to a medium saucepan. Reserve the remaining strawberries for later.
- Lightly mash the strawberries with a potato masher or fork just until they start to break down and release their juices. Add the sugar and stir to combine.
- Place the pan over medium heat and cook, stirring occasionally, until the sugar is fully dissolved.
- In a small bowl, whisk together the water and cornstarch until smooth.
- When the berry mixture begins to boil, slowly pour in the cornstarch slurry while stirring constantly.
- Continue stirring and boil for 1–2 minutes, or until thickened and glossy. Do not overboil.
- Remove from heat. Stir in the remaining strawberries and lemon juice until all the berries are well coated.
- Pour the filling into the prepared crust. Refrigerate for at least 4 hours, or overnight, until fully set.
- Before serving, top the pie with whipped cream and mint leaves.
Notes
Did you make this recipe?
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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. 🙂