Strawberry Pie

Strawberry pie is the best way to enjoy fresh strawberries. Strawberry pie features strawberries, coated in a strawberry glaze, and placed in a flaky crust.

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Packed with juicy strawberries, strawberry pie features fresh strawberries, coated in strawberry jello, and placed in a flaky, buttery crust. This mouth-watering dessert is simple to make and perfect for potlucks and get-togethers. 

MORE RECIPES: No-Bake Lemon Pie | Pumpkin Pie | Strawberry Jello Pie

Brimming with fresh strawberries, this delicious dessert is the best way to enjoy every single bite of these sweet berries. There is nothing better when strawberries are plentiful than biting into this yummy pie that is overflowing with fresh strawberry flavor. 

Yummy as it is, you can also enjoy a slice served with a scoop of vanilla ice cream or a spoonful of whipped cream on time. Serve your strawberry pie to guests at a barbecue or bring it to a potluck to delight friends and family. 

Bursting with juicy strawberries, this strawberry pie is a recipe that must not be missed. Every bite of this fruit pie is a delicious combination of fresh strawberries, flaky crust, and strawberry glaze. 

Strawberry Pie Ingredients

Stick with fresh strawberries for this strawberry pie. The excess moisture of frozen strawberries may cause a soggy crust and they won’t give you the plump strawberries you want for this fruit pie.  

You can use a straw to hull the strawberries. Center the straw, we suggest using a metal straw, on the bottom of the strawberry and gently forcing the straw through the center. You can also easily turn this simple strawberry pie into a mixed berry pie by adding a mixture of fresh berries along with the sweet strawberries in this pie recipe. 

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches. If you don’t have pie weights you can substitute dry beans, just make sure to put a layer of foil between them and the crust.

How to Make Strawberry Pie

FIRST STEP: Preheat the oven to 425°F. Lightly spray a 9-inch pie plate with nonstick spray.

SECOND STEP: Unroll pie crust and place in pie plate. Prick the pie crust with a fork. Line the pie crust with aluminum foil sprayed with nonstick spray. Fill the foil with pie weights. Bake for 10 minutes.

THIRD STEP: Remove the pie plate from the oven. Remove the pie weights and foil.

FOURTH STEP: Using a pastry brush, brush the beaten egg whites on the inside of the pie crust. Be sure to brush the sides of the crust as well as the bottom. Bake the coated pie crust for another 8-10 minutes until the crust is golden. Remove and allow the crust to cool.

FIFTH STEP: Using a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together the granulated sugar and cornstarch. Whisk in the water.

SIXTH STEP: Whisk continuously until the mixture is thickened, 2 to 3 minutes.

SEVENTH STEP: Remove the mixture from the heat. Sprinkle with the strawberry gelatin and whisk until the gelatin is completely dissolved. Allow the glaze to sit for 5 minutes.

EIGHTH STEP: Arrange the strawberries in the bottom of the pre-baked pie crust.

NINTH STEP: Pour the glaze over the top of the strawberries. Chill in the refrigerator for 4 hours. Top with whipped topping before serving.

Can I use frozen strawberries for this fruit pie? 

We would recommend sticking to fresh strawberries for this recipe. The excess moisture from frozen strawberries may cause a soggy crust.  Another tip for preventing a soggy crust is to make sure that you brush beaten egg whites on the inside of the pie shell as the recipe calls for. 

What if I don’t have pie weights? 

You can substitute dry beans for pie weights. Just make sure to put a layer of foil between them and the crust.

Can I use a homemade crust? 

You can certainly use a homemade pie crust if you prefer. Try our homemade pie crust recipe.  

How to Store Strawberry Pie 

IN THE FRIDGE: Store leftover strawberry pie covered in the refrigerator for up to 3 days.  

IN THE FREEZER: You can freeze strawberry pie after it has set. Wrap the easy strawberry pie first in plastic wrap and then with aluminum foil. Store the pie in the freezer for up to 2 months. Allow the pie to thaw overnight in the refrigerator before serving.

Strawberry Pie

Strawberry pie is the best way to enjoy fresh strawberries. Strawberry pie features strawberries, coated in a strawberry glaze, and placed in a flaky crust.

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5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 227 kcal

Ingredients

  

1x2x3x

• 1 unbaked rolled pie crust
• 1 egg white (beaten)
• ¾ cup water
• ½ cup granulated sugar
• 3½ tablespoons cornstarch
• 3 ounces strawberry gelatin mix
• 1½ pounds fresh strawberries (washed, dried, hulled, and halved)
• Whipped topping (optional garnish)

DIRECTIONS

 

• Preheat the oven to 425°F. Lightly spray a 9-inch pie plate with nonstick spray.
• Unroll pie crust and place in pie plate. Prick the pie crust with a fork. Line the pie crust with aluminum foil sprayed with nonstick spray. Fill the foil with pie weights. Bake for 10 minutes.
• Remove the pie plate from the oven. Remove the pie weights and foil.
• Using a pastry brush, brush the beaten egg whites on the inside of the pie crust. Be sure to brush the sides of the crust as well as the bottom. Bake the coated pie crust for another 8-10 minutes until the crust is golden. Remove and allow the crust to cool.
• Using a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together the granulated sugar and cornstarch. Whisk in the water.
• Whisk continuously until the mixture is thickened, 2 to 3 minutes.
• Remove the mixture from the heat. Sprinkle with the strawberry gelatin and whisk until the gelatin is completely dissolved. Allow the glaze to sit for 5 minutes.
• Arrange the strawberries in the bottom of the pre-baked pie crust.
• Pour the glaze over the top of the strawberries. Chill in the refrigerator for 4 hours. Top with whipped topping before serving.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.

You can substitute dry beans for pie weights. Just make sure to put a layer of foil between them and the crust.

The egg white coating keeps the pie crust from becoming soggy.

You can use a straw to hull the strawberries. Center the straw on the bottom of the strawberry and gently force the straw through the center. I suggest using a metal straw.

Nutrition

Calories: 227kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 140mg | Potassium: 153mg | Fiber: 2g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 50mg | Calcium: 19mg | Iron: 1mg

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