Marry This Strawberry Pie Recipe is a fresh and easy recipe, which is made with fresh strawberries and a refrigerated pie crust. It’s the perfect summer dessert, ready in about 25 minutes, plus chilling time.
Jump to RecipeStrawberry Pie Recipe Ingredients
- 1 refrigerated pie crust
- 1 1/2 qt. fresh strawberries, stems removed, halved
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 3 Tbsp. cornstarch
- Whipped cream, for serving
How To Make Strawberry Pie Recipe
- Bake the crust: Bake the refrigerated pie crust according to the package directions in a 9-inch pie plate. Let it cool completely.
- Make the glaze: In a small bowl, use a fork to mash 1 1/2 cups of the strawberries. In a medium saucepan, combine the mashed berries with the sugar, vanilla, and 1/4 cup of water. Bring to a low boil and cook for about 5 minutes, until the fruit softens.
- Thicken and combine: In a separate small bowl, whisk together the cornstarch and 1/2 cup of water to create a slurry. Stir the cornstarch mixture into the simmering strawberry mixture. Return to a boil and simmer for about 3 minutes, stirring frequently, until thickened.
- Fill and chill: Remove the glaze from the heat and gently fold in the remaining fresh, halved strawberries. Immediately pour the entire mixture into the cooled pie crust. Let the pie cool for about 15 minutes at room temperature, then place it in the refrigerator to chill completely for at least 4 hours.
Recipe Tips
- How to get a non-soggy crust? The most important step is to pre-bake the pie crust and let it cool completely before adding the fresh strawberry filling. This creates a crisp barrier.
- Can I use frozen strawberries? Yes, but you must thaw them completely and drain them very well before using them. Use the thawed, drained berries for the fresh portion and the thawed, undrained berries for the cooked glaze portion.
- How do I know the glaze is thick enough? After simmering with the cornstarch mixture, the glaze should be noticeably thicker and should coat the back of a spoon. It will continue to set and firm up as the pie chills.
- Why did my pie not set? The most common reasons are not cooking the cornstarch glaze long enough to activate its thickening power, or not letting the pie chill for the full 4 hours. Chilling is a crucial step for the filling to become firm enough to slice.
What To Serve With Strawberry Pie
This fresh and sweet pie is a classic for a reason and is best served with a simple creamy topping.
- A generous dollop of fresh whipped cream
- A scoop of vanilla bean ice cream
- A drizzle of heavy cream
How To Store Strawberry Pie
- Refrigerate: This pie must be stored in the refrigerator. Cover it loosely with plastic wrap. It’s best enjoyed within 2 days, as the crust will begin to soften over time.
Strawberry Pie Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 45g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 4g
- Sodium: 150mg
- Fiber: 3g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a fresh strawberry pie, where a cooked glaze is poured over fresh, uncooked berries in a pre-baked shell. A double-crust strawberry pie has a top and bottom pastry crust, and the entire pie, including the fruit, is baked together.
Absolutely. If you make your own crust, you will need to “blind bake” it first. This means baking the crust completely with pie weights or dried beans to keep it from puffing up, then letting it cool before adding the filling.
Yes, this is a perfect make-ahead dessert. The 4-hour (or overnight) chilling time is essential, so making it the day before you plan to serve it works perfectly.
Try More Recipes:
Strawberry Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes10
minutes280
kcalA classic and refreshing fresh strawberry pie with a sweet, homemade glaze and a crisp, pre-baked crust that’s perfect for summer.
Ingredients
1 refrigerated pie crust, pre-baked
1 1/2 qt. fresh strawberries, hulled and halved
3/4 cup granulated sugar
1 tsp. vanilla extract
3 Tbsp. cornstarch
Whipped cream, for serving
Directions
- Bake one refrigerated pie crust according to package directions and let it cool completely.
- Mash 1 1/2 cups of the strawberries. Cook them in a saucepan with sugar, vanilla, and 1/4 cup water for 5 minutes.
- Whisk cornstarch with 1/2 cup of water, then stir it into the simmering strawberry mixture until thickened (about 3 minutes).
- Remove the glaze from the heat and fold in the remaining fresh strawberries.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours until fully set.
Notes
- Letting the pie chill for the full 4 hours is the most important step to ensure the filling sets properly for clean slices.
- For a smoother glaze, you can use a blender to puree the 1 1/2 cups of strawberries instead of mashing with a fork.
- This pie is best made on the day it is to be served or the day before for the best crust texture.
- Ensure your baked pie crust is completely cool before adding the warm filling.
