This Fresh Strawberry Pie is a classic no-bake-style fruit pie made with fresh strawberries, a glossy homemade strawberry glaze, and a flaky pie crust. Bright, simple, and nostalgic, this homemade strawberry pie recipe is perfect for summer gatherings and make-ahead desserts.
This Fresh Strawberry Pie is pure vintage dessert perfection. Fresh strawberries piled high in a buttery crust, coated in a lightly sweet, ruby-red glaze that slices clean and tastes like summer in every bite.
This old-fashioned pie has simple ingredients, fresh fruit, and that unmistakable diner-style strawberry pie vibe that never goes out of style. A classic dessert!
What I Love About This Recipe
- It’s a timeless dessert. This is the kind of pie that feels nostalgic and familiar, the one people recognize the moment it hits the table.
- I love how fresh and pure this pie tastes. The strawberries are the star, and the glaze enhances their flavor without masking it. It’s light, bright, and not overly sweet.
- The texture is incredibly satisfying. You get juicy berries, a soft but set glaze, and a crisp baked crust that holds everything together beautifully.
- This recipe is mostly make-ahead, which makes it ideal for entertaining. Once it’s chilled, it’s ready to slice and serve with zero stress.
Equipment You May Need
- Rolling Pin – For rolling the pie dough evenly.
- Pie Pan – A 9-inch pan works perfectly here.
- Blender – Used to purée some of the strawberries for the glaze.
- Small Saucepan – For cooking the strawberry glaze.
- Whisk – Helps keep the glaze smooth and lump-free.
(Full printable recipe card is at bottom of post.)
Old-Fashioned Strawberry Pie Ingredients
For the Pie Crust
- All-Purpose Flour – The base of this homemade, from-scratch crust that creates a tender yet sturdy foundation
- Salt – Enhances the overall flavor and balances the richness of the crust
- Cold Unsalted Butter – Adds rich, classic flavor and helps create a flaky texture
- Shortening – Gives the crust a soft, tender bite and helps it hold its shape
- Ice Cold Water – Brings the dough together while keeping the fats cold for the best flaky results
For the Strawberry Pie Filling
- Fresh Strawberries – The star of this classic recipe, providing fresh, juicy, natural strawberry flavor
- Water – Helps create the smooth, glossy filling base
- Granulated Sugar – Sweetens the filling and enhances the strawberries’ natural sweetness
- Cornstarch – Thickens the filling to create that perfect, sliceable pie texture
How to Make Fresh Strawberry Pie
Step One: Mix the Dry Ingredients
In a medium bowl, stir together the flour and salt.
Step Two: Cut in the Butter and Shortening
Cut in the butter and shortening until the mixture forms coarse, pea-sized crumbs.
Step Three: Add the Water
Add ice water 1 tablespoon at a time, stirring just until a soft dough forms. Shape into a ball.
Step Four: Chill the Dough
Flatten into a disk, wrap, and refrigerate for at least 30 minutes.
Step Five: Roll and Prepare the Crust
Roll out dough, transfer to a 9-inch pie pan, trim edges, and crimp. Chill for 20 to 30 minutes.
Step Six: Preheat the Oven
Preheat oven to 375°F.
Step Seven: Blind Bake the Crust
Line crust, add weights, and bake 15 to 20 minutes until lightly golden. Remove weights and cool.
Step Eight: Make the Strawberry Base
Blend strawberries with water until smooth, adjusting to about 1½ cups total.
Step Nine: Cook the Glaze
Whisk sugar and cornstarch with the strawberry mixture and cook until thickened and bubbly.
Step Ten: Assemble the Pie
Spread glaze in crust, mix remaining strawberries with glaze, and spoon into crust. Refrigerate 2 to 3 hours until set before serving.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Top with freshly whipped cream or whipped topping (like Cool Whip).
- You could also top with a few mini chocolate chips, white chocolate curls, or even toasted coconut if you’d like.
- Serve well chilled for clean slices.
- Garnish with whole strawberries for easy presentation.
Quick Tips for Best Results
- Chill the pie fully before slicing.
- Use ripe, sweet strawberries for the best flavor.
- A clear glaze means the pie is properly thickened.
- You can make the pies into any size you want, including individual mini pies.
- If the pie does not set up for you, don’t worry! You can make everything into individual parfaits in little cups, and no one will know.
Fresh Strawberry Pie FAQ
How should I store the Strawberry Pie?
Store covered in the refrigerator for up to 3 days.
Can I freeze the Strawberry Pie?
Freezing is not recommended, as the fresh strawberries will become watery when thawed.
How long will the Strawberry Pie last?
It’s best within the first 1 to 2 days, when the berries are freshest, but it can last up to 3 days.
Substitutions?
You can substitute part of the strawberries with raspberries or blueberries for a mixed berry version. A premade graham cracker crust would also work well.
Can I use low-fat ingredients?
You can try a low-fat crust, but otherwise, there really isn’t anything that can be swapped.
What else can I add to this recipe?
A thin layer of cream cheese on the crust before adding the berries is a classic twist. A little lemon or orange zest with the strawberry filling would be delicious, or try a little vanilla or almond extract..
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use a vegan pie crust and plant-based whipped topping.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This recipe is not low-carb. You could try a sugar substitute, but I’m not sure if the glaze will set up the same.
Gluten-Free – Use a gluten-free pie crust or try a 1:1 gluten-free baking blend.
Other Pie Recipes You May Enjoy
- Individual Chicken Pot Pies – A delicious savory pie baked in ramekins.
- No-Bake Chocolate Peanut Butter Pie – The perfect combo of chocolate and peanut butter.
- German Chocolate Pie Bars – full of chocolate, pecans, and coconut.
Hope you enjoy this Fresh Strawberry Pie classic American recipe. Tell me in the comments what changes you made.
If you love strawberries, you may also like these Strawberry Pretzel Dessert Bars!
Fresh Strawberry Pie
Ingredients
Pie Crust:
- 1⅓ cups all-purpose flour plus more for dusting work surface
- ½ teaspoon salt
- ¼ cup cold unsalted butter cubed
- ¼ cup shortening
- 3 to 6 tablespoons ice cold water
Pie Filling:
- 7 cups fresh strawberries stems removed and sliced, divided
- ⅔ to 1 cup water
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
Instructions
Pie Crust:
- In a medium bowl, stir together the flour and salt for the pie crust.
- Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
- Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into a ball.
- Place the ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Pie Filling:
- Roll out the chilled pie dough on a lightly floured surface to about ¼ inch thick on floured surface. Transfer the dough to a 9-inch pie pan. Trim the extra dough around the edges, and crimp or flute the edges as desired. Refrigerate for at least 20 to 30 minutes, or until cold.
- Preheat the oven to 375˚F.
- Blind bake the crust. Line the crust with parchment paper or aluminum foil. Top with pie weights or dried beans, if using. Lightly cover the outer rim of the crust with aluminum foil to prevent over-browning. Bake for 15 to 20 minutes, or until very light golden brown. Remove pie weights or beans and paper or foil from the crust. Lightly poke any air bubbles that may have formed around the crust to flatten the dough. Set aside to cool.
- Place 1 cup of strawberries and ⅔ cup water in a blender, and process until smooth. Add more water as needed so you have 1½ cups of berry mixture.
- In a large saucepan, whisk together the sugar and cornstarch. Whisk in the blended berry mixture. Place the saucepan over medium-high heat. Cook 5 to 7 minutes, stirring, until bubbly and thickened. Remove from heat to cool.
- Spread about ¼ cup of glaze over the bottom and sides of pie crust. Add the remaining strawberries into the pan with the glaze, stir to mix, then spoon the strawberries over the glaze in the pie crust into an even layer. Place the pie in the refrigerator for 2 to 3 hours, or until completely chilled.
Notes
- Garnish the pie with whipped cream or whipped topping before serving if desired.
- Be sure to chill the pie completely before slicing so the glaze and pie can set.
- I haven’t tried this fruit with other berries, but you could give it a try. Or throw in some blueberries with the strawberries!
- You can use a prepared frozen pie crust or refrigerated pie dough instead if you prefer.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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