Strawberry Pie is the best summer dessert with a dollop of whipped cream on top! This sweet treat is made with a homemade strawberry filling surrounded by a golden crust, and it’s all topped off with fluffy whipped cream and more fresh berries. It’s cool, fresh, and perfect for those sunny summer days!
Strawberry Pie
Move over, apple pie – strawberry is here to stay! I love strawberry desserts like classic Strawberry Shortcake and Strawberry Cheesecake Bars all summer long! Sweet, juicy, and oh so pretty, strawberries are my favorite summer berries. And what better way to put a whole bunch of strawberries to use than in a homemade pie? Okay, so I do cheat a bit with the premade pie crust, but you could totally make your own for the full from-scratch experience. The filling, however, is all homemade! In my version, I like to cook the strawberries similar to making jam or the same way you’d make an apple pie filling. All you need are some fresh strawberries, some sugar, a little water and cornstarch and voila! The beautiful pinky red hue makes this pie perfect for summer holidays.
When is Strawberry Season?
That depends entirely on where you live. For a large portion of the US, strawberry season starts in spring and goes through midsummer. However, if you live in warmer climates like Florida or California, strawberry season can start all the way back in January. Technically the national season varies all the way from January to November. And really, with the way we get our produce in supermarkets you can find strawberries any time.
How To Make Strawberry Pie
- Preheat and prep. Set your oven to 400°F. Roll out your pie crust and press it into a 9-inch pie tin. Crimp the edges with your desired design and prick the bottom of the crust with a fork a couple times.
- Bake. Cover the crust with parchment paper and fill with baking (or just regular dry beans) and bake for 15-18 minutes until the edges are lightly golden.
- Create the filling. As you crust bakes you can move on to the strawberry filling. In a large saucepan, add the diced strawberries, granulated sugar, ¼ cup of water, vanilla extract, and salt. Heat over medium heat. You can use a potato masher or a fork to break up any large clumps. Turn the heat down once everything starts to boil.
- Make a slurry. Whisk together the rest of the water and cornstarch to create a thickening agent. Pour it into the strawberry mixture and stir until the filling thickens.
- Cool. Cool the filling and the pie crust.
- Fold in the strawberries. Once the filling has cooled, gently fold in the remaining halved strawberries. Pour the filling into the pie crust and spread it evenly. Refrigerate for at least 4 hours or overnight.
Storing Strawberry Pie
This pie needs refrigerating before and after making! Be sure not to leave it out on the counter or in a hot environment for too long if you want to save your leftovers. It will become runny if it is warm for too long. Strawberry pie stays fresh in the fridge for 5 days! Just make sure to keep it in an airtight container.
ngredients Notes for Strawberry Pie
- Pie Crust – Any premade crust is fine for this recipe! You’ll want to blind-bake it according to package directions. If you’re feeling like putting in the work, you can make one from scratch.
- Strawberries – We need 2 pounds for this pie. Half will be hulled and sliced in half, the other pound will be diced. I have not tried this specific recipes with other berries.
- Sugar – There’s just enough white granulated sugar in the mix to enhance the natural sweetness of the strawberries. Do not sub with brown sugar or powdered sugar.
- Vanilla – If you can, use pure vanilla extract! Of course imitation also works just fine.
- Salt – Just a pinch helps bring out the sweetness. Don’t skip it!
- Cornstarch – This will act as a thickening agent for the filling. Measure with care – too much or too little will impact the overall consistency.
Enjoy!
~Nichole
Strawberry Pie
Ingredients
- 1 Premade Pie Crust
- 2 Pounds Strawberries hulled and half sliced in half and the other half diced
- 1 Cup Granulated Sugar
- 1/2 Cup Water divided
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
- 1/4 Cup Cornstarch
Instructions
- Preheat the oven to 400 degrees Fahrenheit then roll out the pie crust and gently press it into a greased 9-inch pie pan.
- Crimp the edges in whatever design you like and prick the bottom a
- few times with a fork.
- Place a sheet of parchment paper on top then fill it with baking beans or regular dry beans and bake for 15-18 minutes or until the edges are lightly golden.
- While the pie bakes, add the diced strawberries, sugar, 1/4 cup of water, vanilla, and salt to a saucepan and heat over medium heat.
- Use a potato masher or fork to break down any large clumps and once it starts to bubble, turn the heat down.
- Whisk the cornstarch and remaining water in a small bowl then pour it into the pan and stir until it thickens, about 2 minutes.
- Turn the heat down and let it cool along with the pie crust.
- Once cool, fold the halved strawberries into the cooled strawberry mix then pour it into the pie crust.
- Spread it out evenly then cover and refrigerate for 4 hours or overnight.
- Slice and serve with whipped cream and freshly sliced strawberries if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
