Easy Strawberry Pie Recipe

Strawberries, although available pretty much anytime of year, are no doubt a quintessential summer fruit. Many of us definitely associate strawberries with the warmer months, and recipe developer Catherine Brookes is definitely one of those people. She feels that strawberry pie is "the ultimate summer dessert [as it is] fresh, fruity, sweet and colorful." The vibrant red strawberries are obviously the star of this show, but the other pie ingredients really help bring the whole thing together.

One thing Brookes likes about this particular recipe is how easy it is to make. As she tells us, "There's no preparing gelatin or any special ingredients, just fresh fruit and simple store cupboard ingredients." While she likes to make the pie using a store-bought crust, you could always make your own pie crust if you're feeling ambitious. If, on the other hand, you want a really quick and easy pie, Brookes says that you could make (or buy) a crumb crust instead. 

Assemble the ingredients for the strawberry pie

The most importation ingredient needed for this pie is the strawberries, and Brookes points out that you do need to use fresh ones. As she explains, substituting frozen berries "could result in a soggy crust" due to the increased moisture. The other ingredients you'll need for the filling are sugar, cornstarch, water, and lemon juice. You will also need a ready-rolled, unbaked pie crust.

Prepare the crust for the pie

Unfold the pie crust, put it in the pan and push it down, then trim it to leave a ½-inch overhang. Roll up that overhang, then crimp or flute the edge of the crust. Prick the crust with a fork a few times, then fill it with pie weights or dried beans. Bake the crust as per the directions given on the package — Brookes notes that it should probably take about 15 to 20 minutes depending on what brand you use.

Make the pie filling

Wash the and hull the berries and cut them in half or even into quarters if they are large. Mix the cornstarch, water, and lemon juice to make a paste, then combine this mixture with the strawberries and the sugar in a pan. Cook the berries over medium heat for 8 to 10 minutes, mashing them and stirring the mixture as it cooks. Once the filling has thickened and the strawberries have softened, turn off the heat.

Fill and chill the pie

Pour the strawberry filling into the pie crust, then put the pie in the refrigerator. Leave it there for at least 4 hours before you attempt to slice it.

Brookes suggests topping the pie with whipped cream, ice cream, or chocolate sauce, and feels that any of these options "would be great." None are strictly necessary, though, as the pie is perfectly delicious all on its own.

Easy Strawberry Pie Recipe
5 from 30 ratings
This easy strawberry pie encompasses everyone's favorite summer fruit — strawberries — in a perfectly sweet and simple way.
Prep Time
Cook Time
slice of strawberry pie
Total time: 38 minutes
  • 1 premade pie crust
  • 24 ounces strawberries, hulled and halved
  • 5 tablespoons cornstarch
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  1. Preheat the oven to the temperature stated on your pie crust package.
  2. Carefully lay the rolled out pie crust over your pie pan. Push it into the base and up the edges.
  3. Trim away the edges of the pastry, leaving about a ½-inch overhang.
  4. Roll the edge in on itself all the way around to create a slightly thicker edge and push it against the side of the pan. If using a smooth sided pan, you can also create a crimped effect here. If using a fluted edge pan, carefully slice away the excess pastry by running a knife flat along the top of the pan.
  5. Prick the base of the pastry a few times with a fork, then cover with parchment paper and baking beans.
  6. Bake as per the instructions on the pie crust package — usually around 15 to 20 minutes.
  7. Once the crust is completely cooked through, remove the paper and baking beans and let it cool completely before filling it (at least 1 hour).
  8. Add the cornstarch, lemon juice, and water to a bowl and stir to combine.
  9. Add the cornstarch mixture, sugar and 1 ½ cups of the strawberries to a large saucepan. Place over a medium heat and mash/stir until thickened and the strawberries are broken down — about 8 to 10 minutes.
  10. Remove the pan from the heat and stir through the remaining strawberries.
  11. Once the pie has cooled, fill with the strawberry mixture and immediately place in the fridge. Let it chill for at least 4 hours before slicing.
Calories per Serving 247
Total Fat 7.6 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 44.6 g
Dietary Fiber 2.3 g
Total Sugars 22.9 g
Sodium 118.7 mg
Protein 1.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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