There’s something so refreshing and joyful about a pie bursting with ripe berries, and this Fresh Strawberry Pie Recipe is exactly that. The balance of sweet, juicy strawberries and a smooth, glossy filling inside a buttery crust makes it a total crowd-pleaser—and trust me, once you try it, you’ll keep coming back to this recipe again and again.

A close-up of a strawberry pie in a white ceramic dish with scalloped edges. The pie has three visible layers: a pale golden crust at the bottom, a thick bright red strawberry filling with pieces of strawberries, and a shiny red glaze on top. Around the edge of the pie are white whipped cream swirls, each decorated with a halved fresh strawberry with green leaves. A slice of the pie is slightly pulled out, revealing the layers clearly. The dish sits on a white marbled surface with a knife and a blue and white cloth napkin in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fresh Strawberry Pie Recipe
Top Tip
How to Serve Fresh Strawberry Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fresh Strawberry Pie Recipe

Why You'll Love This Recipe

I’ve made plenty of strawberry pies in my day, but this one stands out because it perfectly captures that fresh strawberry flavor with a tender, flaky crust. Plus, the smooth, slightly thickened berry glaze gives it that signature shine you see in bakery pies—but it’s so much better homemade.

Uses fresh strawberries: Nothing beats the juicy sweetness of fresh, ripe berries for the best flavor and texture.
Simple homemade filling: The filling is thickened with cornstarch and gelatin for the perfect set without any artificial jellies.
Ready in under 30 minutes prep: It’s not a fuss pie—you can have it in the fridge chilling in no time.
Versatile and customizable: You can top it off with whipped cream or keep it plain—either way, it’s a stunner.

A slice of strawberry pie is shown on a white plate, featuring three main layers: a light tan thin crust at the bottom, a thick bright red layer filled with whole and sliced strawberries covered in a shiny red glaze, and a topping of white whipped cream dollops along the edge decorated with two halves of fresh strawberries with green leaves. Another similar slice is on a second white plate nearby. In the background, the rest of the pie in a white fluted dish is visible, showing the same three layers with piped whipped cream and strawberry halves on the rim. A cup of whipped cream with a spoon is also seen on the white marbled surface beneath the plates. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key role, keeping the pie fresh and light, but also lending a satisfyingly smooth texture that won’t run all over the place when you slice into it. And since the stars are the berries themselves, choosing them well makes all the difference.

Flat lay of one unbaked round pie crust sheet gently laid in a simple white ceramic pie plate, a small pile of fresh quartered strawberries with bright red color and green leafy tops, a few whole uncracked brown eggs, a small white bowl filled with granulated white sugar, a small white bowl with clear water, a small white bowl containing pale yellow cornstarch powder, a small white bowl holding fine white unflavored powdered gelatin, and a small white bowl with clear vanilla extract liquid, all arranged in perfect symmetry with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Using a good-quality pre-made crust saves prep time, but if you have time, my homemade pie crust makes it extra special.
Fresh strawberries: Look for firm, ripe berries that are sweet and fragrant—the better the strawberries, the better your pie!
Granulated sugar: Sweetens the filling just right without overpowering that fresh berry taste.
Vanilla extract: Adds subtle depth and enhances the natural flavor of the strawberries.
Cornstarch: Thickens the berry juices gently to help the pie hold its shape.
Water: Helps meld together the filling and works with cornstarch to create that classic pie glazing effect.
Unflavored powdered gelatin: This is the secret to keeping the pie filling smooth and set without being rubbery—definitely don’t skip it!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

You might find yourself wanting to tweak this Fresh Strawberry Pie Recipe depending on the season or your taste buds—and that’s the beauty of it! I like adding a splash of lemon juice sometimes for a touch of brightness, but feel free to experiment.

Variation: Once, I swapped half the strawberries with fresh raspberries—adds a nice tart twist and a pop of color.
Dietary option: Try a gluten-free pie crust if you’re avoiding gluten; the filling stays the same and tastes just as amazing.
Sweetener swap: If you want to reduce refined sugar, it’s easy to replace granulated sugar with honey or agave nectar, just reduce the liquid slightly.

Step-by-Step: How I Make Fresh Strawberry Pie Recipe

Step 1: Prepare and Bake the Pie Crust

Lay your refrigerated pie dough gently into a 9-inch pie plate. I like to press the edges lightly so it sticks nicely. No need to dock the crust here—it bakes perfectly as is. Follow your package instructions for baking time or blind bake if making homemade. Let the crust cool completely before filling to avoid sogginess.

Step 2: Make the Strawberry Base

Take half of your quartered strawberries and mash them gently with a fork—it’s okay if it’s a little chunky. Combine with ¼ cup water, sugar, and vanilla extract in a small saucepot. Heat over medium, gently mashing berries as they warm. Let it come to a low boil and cook for about 5 minutes, stirring occasionally.

Step 3: Thicken the Filling

In a small bowl, whisk together cornstarch and ½ cup cold water until smooth. Slowly add this mixture to your strawberry sauce, stirring constantly to avoid lumps. Bring to a boil again over medium-high heat, then reduce to medium-low and cook until thickened, about 3 minutes. This step is key to getting that perfect pie filling texture.

Step 4: Add Gelatin and Fold in Berries

Lower the heat to low and add your unflavored powdered gelatin, whisking until completely dissolved—usually about 3 minutes. This step keeps the filling firm but silky. Remove from heat and gently fold in the remaining fresh strawberries, giving you that gorgeous contrast of whole berries and smooth filling.

Step 5: Assemble and Chill

Pour the filling into your cooled pie crust and smooth the top with a spatula. Pop it into the fridge for at least 4 hours to let it fully set. When you're ready to serve, top it off with whipped chantilly cream or just enjoy it as is.

Top Tip

After making this pie several times, I've learned a few tricks that make all the difference in both flavor and presentation. Pay close attention to the cooling and setting phases—they can make or break your pie!

Cool the crust completely: Putting hot filling into a warm crust creates sogginess—always let the crust cool thoroughly first.
Gentle folding: When folding in the fresh strawberries, be gentle to keep the berries intact and the pie visually appealing.
Use fresh berries quickly: Strawberries lose freshness fast, so prepare and bake the pie within a day of buying the berries.
Gelatin magic: Don’t skip the gelatin—it gives the filling that flawless set without stiffness, unlike just cornstarch.

How to Serve Fresh Strawberry Pie Recipe

fresh strawberry pie - Serving Suggestion

Garnishes

I love to keep things simple with a fluffy cloud of homemade whipped cream right on top. Sometimes I sprinkle a little finely chopped mint or a dusting of powdered sugar for a delicate touch. The fresh berries on top can be arranged neatly or scattered casually—it’s your call!

Side Dishes

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of mascarpone cheese. For a light meal, I like serving it with simple salads or grilled chicken to keep the focus on that sweet, fresh flavor.

Creative Ways to Present

For special occasions, I’ve tried layering fresh strawberry slices on top of the filling in a spiral pattern before chilling—it’s show-stopping! You can also use edible flowers or drizzle a little chocolate sauce for a fun twist.

Make Ahead and Storage

Storing Leftovers

Once your pie is chilled and set, cover it tightly with plastic wrap or a pie dome and keep it refrigerated. It stays fresh and delicious for up to 3 days—although in my house, it rarely lasts that long!

Freezing

I don’t recommend freezing fresh strawberry pie because the texture of the fruit and filling changes and can get watery when thawed. Better to enjoy it fresh or bake the crust ahead and store separately.

Reheating

This pie is best served cold, so I don’t reheat leftovers. If you want a warm dessert, I'd suggest serving a warm berry compote on the side instead.

Frequently Asked Questions:

Can I use frozen strawberries for this pie?

Fresh strawberries are best for this recipe because frozen berries release extra water and can make the pie watery and less visually appealing.

How long does the fresh strawberry pie last in the fridge?

The pie is best eaten within 3 days of making it to enjoy the freshest flavor and texture of the berries and filling.

Can I make the pie crust from scratch?

Absolutely! Homemade pie crust adds a wonderful buttery flavor and flakiness. Just be sure to blind bake it and let it cool fully before adding the filling.

Why do you add gelatin to the filling?

Gelatin helps the filling set firmly without becoming rubbery, keeping that smooth, glossy texture that makes this pie so delightful.

Final Thoughts

This Fresh Strawberry Pie Recipe holds a special place in my heart because it brings the brightness of summer straight to the table—with a texture and flavor that remind me of warm days and good company. I genuinely hope you enjoy making and sharing it as much as I have. Trust me, your friends and family will be asking for seconds!