What’s the only thing better than the taste of a fresh, ripe strawberry? A whole pie made of them.
When the markets are filled with cartons of freshly picked, ruby-red strawberries, treat yourself (and your loved ones) by making this simple and fresh strawberry pie recipe.
How to Make This Strawberry Pie Recipe
Start with the Crust
If you have the extra time, definitely use your favorite homemade pie crust recipe. Since I’m usually scrambling last minute, my go-to crust is a 9″ ready-made pie crust like Pillsbury refrigerated pie crusts, found in the refrigerated dough section of the grocery store. It’s best NOT to use a pre-frozen pie crust.
Prepare the pie crust according to the instructions. Typically, you’ll preheat the oven to 450° and cook the pie crust for 10 minutes until golden brown and set aside to cool.
Prep the Strawberries
While the pie crust is baking, remove the stems and hull the strawberries. Cut them into quarters then wash and drain.
Make the Filling
In a saucepan, combine water, sugar, salt and cornstarch. Cook over medium-high heat, stirring constantly, until mixture boils.
Continue cooking until clear about 1 minute more. Remove from heat and stir in the strawberry gelatin. Allow to cool. If you’re in a hurry, you can float the saucepan in a larger bowl filled with ice water to speed up the cooling time.
Fold in strawberries.
Spoon strawberry filling into the cooled, prepared pie crust.
Make the Homemade Whipped Cream Topping
In a medium bowl, add whipping cream, confectioners sugar and vanilla. Using an electric mixer, whip until soft to medium-stiff peaks form.
Top the strawberry pie with homemade whipped cream and you’re ready to serve!
Recommended Utensils
Easy and Fresh Strawberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Bake
Description
This fresh strawberry pie recipe is a crowd favorite that’s simple to make and delicious featuring a refrigerated pie crust and easy filling.
Ingredients
For Crust:
1 9” soft pie crust.
Use your favorite homemade pie crust recipe or a ready-made pie crust like Pillsbury refrigerated pie crusts, found in the refrigerated dough section of the grocery store. It’s best NOT to use a pre-frozen pie crust.
For Filling:
1 cup water
1 cup white sugar
3 tablespoons cornstarch
Dash of salt
1 tablespoon strawberry-flavored Jell-O® mix
1 quart strawberries, hulled and quartered
Whipped Cream:
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 tsp vanilla
Instructions
Crust
- If you have the extra time, make your favorite homemade pie crust recipe. Since I’m usually scrambling last minute, my go-to crust is a 9″ ready-made pie crust like Pillsbury refrigerated pie crusts, found in the refrigerated dough section of the grocery store. It’s best NOT to use a pre-frozen pie crust.
- Prepare the pie crust according to the instructions. Typically, you’ll preheat the oven to 450° and cook the pie crust for 10 minutes until golden brown and set aside to cool.
Prep Strawberries
- While the pie crust is baking, remove the stems and hull the strawberries. Cut them into quarters then wash and drain.
Make the Filling
- In a saucepan, combine water, sugar, salt and cornstarch. Cook over medium-high heat, stirring constantly, until mixture boils.
- Continue cooking until clear about 1 minute more. Remove from heat and stir in the strawberry gelatin. Allow to cool. If you’re in a hurry, you can float the saucepan in a larger bowl filled with ice water to speed up the cooling time.
- Fold in the strawberries.
Make the Whipped Cream
- In a medium bowl, add whipping cream, confectioners sugar and vanilla. Using an electric mixer, whip until soft to medium-stiff peaks form.
Prepare the Pie
- Spoon strawberry filling into the cooled, prepared pie crust.
- Top with homemade whipped cream.
Tried this Strawberry Pie Recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below.
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Thanks Nikki! Happy to hear you enjoyed it.
I just made this strawberry pie this weekend and it turned out great! The filling was sweet and tangy without being too overpowering. Love the fresh strawberries.