This fresh strawberry pie is a combination of my favorite pie crust and a delicious strawberry filling made with fresh berries and a homemade glaze, and is adorned with the best whipped cream. A perfect summer dessert!

Overhead photo of a strawberry pie with whipped cream piped around the border.

Growing up in Pittsburgh, I always held strawberry pie close to my heart. Our hometown diner chain has sold strawberry pies for as long as I can remember. Big, fresh strawberries in a thick strawberry glaze piled into a pie crust and topped with big swirls of whipped cream. A slice of that pie for dessert was always a favorite treat when I was younger.

Fast forward a couple of decades and after not having it in ages, I vowed to find a delicious, completely homemade strawberry pie that rivaled the memories I had of this pie. As soon as I made this strawberry pie, the search was over. It completely exceeded my expectations.

Why You’ll Love This Strawberry Pie

The pie starts with my very favorite pie crust. I know it can be tempting to pick up the refrigerated or frozen ones, but homemade really doesn't take much more effort and there is such a difference in flavor. The melt-in-your-mouth flakiness is the thing dreams are made of! If you've been hesitant about homemade pie crust, just go for it. Even misshapen, shrunken or otherwise less-than-perfect pie crust is still amazingly delicious! Just like anything else, practice makes perfect :)

The glaze for this pie is completely homemade (no strawberry jello here!) – it’s made with pureed strawberries, sweetened with sugar, and thickened with a mixture of corn starch and Sure-Jell (a low-sugar pectin). Once cooked and thickened, it's folded with more strawberries and piled into the pie crust. After chilling in the refrigerator, you're ready to dig in.

I used the whipped cream recipe from my tres leches cake, which is a bit sweeter than most, and whips up super thick and stiff, which makes it perfect for piping. However, if you like less sugar, use your go-to whipped cream recipe; or you could top it with a scoop of vanilla ice cream!

The verdict? This far surpasses any strawberry pie that I had when I was a kid. If you want a strawberry pie that uses a homemade strawberry jell-o, give this recipe a try! A definite keeper and summer staple.

Strawberry pie in glass pie plate with a couple of pieces removed from the pie plate.

Key Ingredients

This pie starts with my favorite pie crust recipe, and then includes a few pantry staples, as well as some special ingredients, which I’m going to outline below. As always, be sure to check the recipe card for a full list of ingredients and quantities.

  • Vodka in Pie Crust: Vodka is essential in this particular pie crust recipe and cannot be substituted with more water. If you do not have vodka, you can use another 80-proof liquor. If you prefer not to use liquor, try my all-butter pie crust. You could also use a graham cracker crust, placing it in the freezer for at least 15 minutes after assembling and before filling.
  • Sure-Jell Low Sugar: This is a pectin-based gelling agent used for thickening fruit fillings or jams. Be sure to use the version in the pink box. Most grocery stores carry it near the canning supplies, or you can get it on Amazon.

How to Make This Strawberry Pie

This pie is comprised of two components: the pie crust and the strawberry pie filling (and whipped cream, if you’re including it, which I absolutely think you should!); here is how we make it:

Step #1: Make and Blind Bake the Pie Crust – We’re using my favorite pie crust; the full instructions are included below and the pie crust post includes even more tips for making crust, if you need them. After you make it and chill the dough-lined pie plate, you’ll fully blind bake the crust (you can use pie weights or rice, but if you check out the tutorial, you’ll see that I am a HUGE fan of using plain ol’ sugar!). I have a tutorial on how to blind bake pie crust if you’ve never done it, or if you need a refresher or some help troubleshooting!

Step #2: Make Strawberry Puree – Take 6 ounces (or about 1½ cups) of the strawberries and puree them in a food processor or blender.

Step #3: Make the Strawberry Filling – Whisk the sugar, cornstarch, Sure-Jell, and salt in a saucepan. Stir in the berry puree and bring to a boil with bubbles rapidly bursting on the surface. Boil for 2 minutes then pour into a clean bowl, stir in lemon juice, and cool to room temperature.

Three photo collage of making homemade strawberry pie filling.

Step #4: Assemble the Pie – Add the remaining strawberries to the cooled filling and gently stir to combine. Scoop the strawberry mixture into the baked pie (and cooled) pie crust, piling them into a mound. Chill for at least 2 hours.

Pouring homemade strawberry pie filling into a blind baked crust.

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Step #5: Make Whipped Cream and Serve – Make the whipped cream, then pipe on top or dollop on individual slices. 

Overhead photo of fully assembled strawberry pie with small bowl of strawberries off to the side.

Make-Ahead Options

Multiple components of this pie can be made ahead of time; here are some steps you can take if you’d like to break up the prep work and spread it out a bit:

  • Make the Pie Dough Ahead – You can mix together the pie dough, line the pie pan, then cover loosely with plastic wrap and refrigerate for up to 24 hours before baking.
  • Blind Bake Ahead of Time – Once the pie crust has been baked and fully cooled, you can cover it in plastic wrap and store in the refrigerator for up to 2 days before filling it.
  • Make Strawberry Filling Ahead of Time – You can prepare the strawberry filling (without adding the strawberries) up to a day in advance and store in the refrigerator. When ready to finish the pie, gently fold the strawberries into the filling and fill the pie crust as directed.

How to Store the Pie

This pie tastes best the day it is assembled and served, but leftovers can be stored, loosely covered in plastic wrap, in the refrigerator for up to 3 days.

The longer the pie sits in the fridge after the first day, you may notice that the crust begins to get a bit soggy and the filling may start to weep and get a little watery.

I do not recommend freezing this pie.

Slice of strawberry pie half-eaten on a black plate with a fork on it.

Recipe Tips & Notes

Below are a few notes on how to adapt this recipe, as well as to ensure that it’s the best strawberry pie you’ve ever had!

  • Pie Pan Recommendation – My favorite is the classic 9-inch Pyrex glass pie plate. 
  • Pie Crust – While I love my favorite pie crust, you can also use an all-butter pie crust, a graham cracker crust, or a store-bought pie crust if you want to save time.
  • Flavor Variations – You can amp up the lemon flavor by adding some zest to the filling, or include some orange flavor by adding orange zest. You can forego citrus and instead add vanilla extract or almond extract. 

More Summer Pies You Will Love

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Fresh Strawberry Pie

Yield: 8 to 10 servings
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Chilling time: 3 hours 30 minutes
Total Time: 6 hours
Completely homemade strawberry pie – my favorite crust, fresh strawberries coated in a delicious glaze, and sweet whipped cream.
4.70 (20 ratings)
Print Pin Rate

Ingredients

For the Baked Pie Shell

  • 1¼ cups (163 g) all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
  • ¼ cup (46 g) chilled solid vegetable shortening, cut into 2 pieces
  • 2 tablespoons vodka, cold
  • 2 tablespoons ice water

For the Filling

  • 3 lbs fresh strawberries, gently rinsed and dried, hulled
  • ¾ cup (149 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoons Sure-Jell for low-sugar recipes, the pink box
  • Pinch of salt
  • 1 tablespoon lemon juice

For the Whipped Cream

  • 1 cup (240 ml) heavy cream
  • ½ cup (99 g) granulated sugar
  • ½ teaspoon vanilla extract

Instructions 

  • Prepare Pie Dough: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
  • Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
  • Transfer the dough to a 9-inch pie dish and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
  • Blind Bake Crust: Adjust the oven rack to the lower-middle position and preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 55 to 60 minutes, or until golden brown. Remove the foil and sugar, and Set the baked pie shell on a wire rack to cool completely before filling.
  • Make the Filling: Select 6 ounces of misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
  • Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.
  • Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.
  • Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until frothy and thick, then increase to medium speed and whip until thick, billowy, and stiff peaks form. Pipe onto pie or serve dolloped on top.

Notes

  • Vodka in Pie Crust: Vodka is essential in this particular pie crust recipe and cannot be substituted with more water. If you do not have vodka, you can use another 80-proof liquor. If you prefer not to use liquor, try my all-butter pie crust.
  • Pastry Crust Alternative: Use a graham cracker crust for a quicker, no-bake alternative. Freeze the crust for at least 15 minutes before filling.
  • Pie Dish: I recommend the classic Pyrex 9-inch pie plate.
  • Sure-Jell: This is a pectin-based gelling agent used for thickening fruit fillings or jams. Be sure to use the version in the pink box. Most grocery stores carry it near the canning supplies, or you can get it on Amazon.
  • Recipe adapted from Cook’s Illustrated.
Nutritional values are based on one serving.
Calories: 527kcal, Carbohydrates: 69g, Protein: 4g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 63mg, Sodium: 165mg, Potassium: 405mg, Fiber: 5g, Sugar: 44g, Vitamin A: 730IU, Vitamin C: 140mg, Calcium: 63mg, Iron: 1.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American

This recipe was originally posted in June 2011.

Photography by Dee Frances