Easy Strawberry Pie Recipes

This strawberry pie is the one you make when berries are sweet, the sun is loud, and you want dessert without babysitting a stove. We’re talking jammy, glossy strawberries nestled in a flaky (or graham!) crust with a shiny glaze that sets up like a dream. It’s easy, no-fuss, slices clean, and tastes like the summer you wish you’d had. If you’ve got a picnic, a potluck, or just a Tuesday that needs a little pep—this is it.

My husband calls this “the red pie,” which is adorable considering he’s the guy who used to think dessert meant protein bars and a glass of milk. Now he’ll “check the fridge temperature” four times an hour while it chills. The kid helps by sneaking the tiniest strawberries off the counter like a strawberry bandit. We’ve brought it to neighborhood cookouts and watched grown adults hover around the dessert table like seagulls. It’s become our default: fast, fresh, and wildly crowd-pleasing.

How to Make It

Grab a prebaked 9-inch pie crust (store-bought is fine; I won’t tell Grandma) or a graham cracker crust if you’re a crunch person. Wash about 1 1/2 pounds of strawberries—dry them really well so the glaze sticks, then hull and halve the big ones. Some I leave whole because it looks cute.

On the stove, whisk 1 cup sugar with 3 tablespoons cornstarch, a pinch of salt, and 1 1/4 cups water. Bring it to a simmer and stir—keep going until it turns glossy and thick like syrup. Off the heat, sprinkle in one 3-ounce packet of strawberry gelatin and a tablespoon of lemon juice. Stir until it dissolves. Let that cool down until it’s warm but pourable—if it’s too hot, it’ll steam your berries and we don’t want strawberry sauna.

Pile your berries into the crust however you like—organized fan pattern if you’re feeling Pinterest-y, or just tumble them in like I usually do. Pour the warm glaze over the fruit, tilt the pan a little so it sneaks into the nooks and crannies. Chill for at least 3 hours (longer if your fridge is jam-packed behind six kinds of pickles like mine). Slice, add whipped cream, and bask in your dessert glory.

✔Ingredient Notes

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– Fresh strawberries: Dry them well or the glaze slides off like a slip ’n slide. Small berries look adorable left whole.
– Pie crust (9-inch): Graham cracker or prebaked pastry both work. Graham is crunchier, pastry is classic—do you.
– Strawberry gelatin (3 oz): The secret to that firm, diner-style set. Add it off heat so it dissolves without turning weird.
– Sugar: Sweetens and helps the glaze shine. You can dial back a couple tablespoons if your berries are super ripe.
– Cornstarch: Thickens the glaze so it clings. If it’s lumpy, you probably rushed the whisk—strain and keep going.
– Lemon juice: Just a splash to brighten things so it doesn’t taste flat. Don’t skip it; tiny squeeze, big difference.
– Salt: A pinch wakes everything up. You won’t taste “salt,” you’ll taste more strawberry.
– Whipped cream: Optional, but why would we be like that?

✔Recipe Steps

1. Prep crust by baking a 9-inch pastry shell (per package) or use a ready graham crust; cool completely.
2. Rinse, dry, hull, and halve 1 1/2 lb strawberries; leave small ones whole for a pretty top.
3. Whisk 1 cup sugar, 3 tbsp cornstarch, pinch salt, and 1 1/4 cups water in a saucepan; cook, stirring, until thick and glossy.
4. Remove from heat; whisk in one 3-oz packet strawberry gelatin and 1 tbsp lemon juice until dissolved; cool 10–15 minutes.
5. Arrange berries in crust; pour warm glaze over top, tilting pan to coat evenly and fill gaps.
6. Chill uncovered 15 minutes, then cover and chill 3–4 hours until set; slice and serve with whipped cream.

What to Serve It With

– A big cloud of whipped cream or a scoop of vanilla bean ice cream.
– Salty things: grilled chicken, burgers, chips—sweet pie loves salty company.
– Coffee after dinner or iced tea on a porch if you’re living your best life.
– A drizzle of melted dark chocolate if you’re feeling extra.

✔Tips & Mistakes

– Let the glaze cool a bit. Too hot = steamy berries, watery pie.
– Dry those berries. Water is the enemy of sticky glaze.
– Don’t overfill the crust. Glaze needs room to settle or it’ll overflow like a drama queen.
– Chill long enough. If you cut early, it’ll schlump. Still tasty, less cute.
– If your glaze gets lumpy, strain it through a fine sieve and pretend it never happened.

✔Storage Tips

Store leftovers covered in the fridge for up to 3 days. The crust softens a touch by day two, but honestly? Cold strawberry pie for breakfast is a personality trait I endorse. Don’t freeze it—gelatin doesn’t love the deep freeze and turns grainy.

✔Variations and Substitutions

– No gelatin: Make a cornstarch-only glaze (skip the packet; bump cornstarch to 4 tbsp, simmer with 1 1/4 cups water, 1 cup sugar until thick; add lemon). Softer set but lovely.
– Different crust: Pretzel crust (sweet-salty!), Oreo crust (not traditional, but my kid cheers), or homemade all-butter pastry.
– Sweeteners: Swap 1/4–1/3 cup of the sugar for honey or maple; flavor shifts slightly but still great.
– Mixed berries: Add blueberries or raspberries; just keep the total fruit around 5–6 cups.
– Citrus twist: Use orange zest in the glaze for a creamsicle vibe.
– Dairy-free topping: Coconut whipped cream is dreamy and light.

Frequently Asked Questions

Easy Strawberry Pie Recipes

A simple fresh strawberry pie with a glossy strawberry glaze in a crisp pre-baked crust—perfect for spring and summer desserts.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 piece 9-inch pre-baked pie crust Homemade or store-bought
• ▢ 6 cup fresh strawberries, hulled and halved Pat very dry for best set
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup cornstarch
• ▢ 1 cup water
• ▢ 3 ounce strawberry gelatin mix Standard 3-ounce box
• ▢ 1 tablespoon lemon juice Brightens the flavor
• ▢ 0.125 teaspoon fine sea salt

Instructions

Preparation Steps

• If your crust is not pre-baked, bake it according to package or recipe directions and cool completely.
• Rinse, hull, and halve the strawberries. Pat them very dry with paper towels so the filling sets well.
• In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in water until smooth.
• Cook over medium heat, stirring constantly, until the mixture turns glossy and thick, about 3 to 4 minutes after it starts bubbling. Remove from heat and whisk in the strawberry gelatin and lemon juice until dissolved.
• Let the glaze cool for 5 minutes, then gently fold in the strawberries until evenly coated.
• Spoon the strawberry mixture into the cooled crust, mounding slightly. Chill uncovered for 2 to 3 hours, or until fully set. Slice and serve.

Notes

For a cleaner slice, refrigerate the pie until firmly set and use a sharp, serrated knife. Serve with lightly sweetened whipped cream if desired. To make ahead, assemble up to 1 day in advance; keep refrigerated and uncovered for the first hour to prevent condensation.