Fresh Strawberry Pie bursts with natural flavor and is so easy to make from scratch! This simple but so delicious fruit pie is always a hit, especially when served with a big dollop of whipped cream on top!
This recipe for strawberry pie is perfect for summer because it can be made without turning the oven on.
You can use a store-bought pie crust or a no-bake graham cracker crust as a base. Or, go the fancy route and make your own pie crust if you really want to!
My strawberry pie filling is loaded with juicy, fresh strawberries and a homemade strawberry glaze — no gelatin needed!
This way, the natural flavor of the berries is the star.
Ingredient Notes and Substitutions
- Strawberries – For the best flavor, use fresh, high-quality strawberries.
Since they are the star of the show, look for the freshest berries you can find without any bruises or discoloration.
- Cornstarch – The secret ingredient in this recipe for strawberry pie! It helps thicken the filling so it doesn’t spill out everywhere when sliced.
- Sugar – You’ll need just enough to enhance the natural sweetness of the berries and help them release pectin!
- Pie Crust – What makes this an especially easy strawberry pie is a no-bake crust!
Find premade shells in the freezer section of the grocery store, or use a graham cracker crust from the baking aisle.
Otherwise, use your favorite homemade pie crust recipe. Be sure to have it baked and cooled before assembling.
Strawberry Pie Filling Recipe Tips
- Combine the ingredients well.
Make sure to stir the cornstarch mixture continuously for 2-3 minutes until it is thick and translucent. You don’t want it to be clumpy.
- Avoid a soggy crust.
This pie tastes best on the same day. The longer it sits, the higher the risk of the juicy berries making the crust soggy.
As an added layer of protection, you can seal the crust by painting melted chocolate along the inside once cooled.
Then, place the crust in the freezer to set the chocolate before adding the berries.
- Keep it cool.
This strawberry pie won’t be extra sturdy because it is made without Jello, but it will not ooze all over after cutting if you keep it refrigerated and serve it straight from the fridge.
How To Make Strawberry Pie Filling Without Gelatin
The secret to our success is cornstarch — something most everyone already has in their pantry.
- Mash 1 cup of strawberries and set aside.
- Combine sugar and cornstarch in a saucepan, then whisk in the water and mashed berries.
- Bring to a boil and cook for 3 minutes, stirring constantly, until thickened. Set aside to cool for at least 10 minutes.
If you’re looking for a make-ahead option, you can prepare the strawberry pie filling recipe as directed above, then transfer the cooled mixture to a sealed jar.
Refrigerate for up to 2 weeks, then let it warm on the counter for a bit before assembling your strawberry pie.
Easy Strawberry Pie FAQ
You could pair this strawberry pie filling recipe with whatever crust your heart desires!
I’m partial to frozen (and thawed) or graham cracker crust, but an Oreo cookie crust would be tasty too.
Because this recipe for strawberry pie doesn’t contain any gelatin, it’s crucial that you use the correct amount of water and cornstarch for the filling.
Strawberries also release pectin when cooked, which helps the thickening process, but the cornstarch is what really helps it set up just right.
You must also bring the filling to a boil (and keep it boiling) until the mixture thickens and allow it to cool for the full 10 minutes before adding it to the crust.
I wouldn’t recommend it. The strawberries may turn brown and mushy, and the filling will definitely become watery once thawed.
Since it’s such an easy strawberry pie recipe, it’s best to make and eat it on the same day.
With love, from our simple kitchen to yours.
Other Favorite Strawberry Recipes
Fresh Strawberry Pie + Video
- 6 cups whole strawberries, hulled
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 9-inch pie crust, baked
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Mash 1 cup strawberries with a fork or in a food processor and set aside.
- In a small saucepan, whisk together sugar and cornstarch. Stir in water and mashed strawberries.
- Bring to a boil over medium temperature, stirring constantly. Let the mixture boil and stir for 3 more minutes until thick and translucent. Set aside and let cool for 10 minutes.
- In the meantime, arrange remaining strawberries in the pie crust. Cut some of the berries in half to make them fit better.
- Pour cooled glaze over the strawberries. Make sure that all the berries are coated with the glaze and no dry spots remain. Chill pie for 2-3 hours until set.
- Combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks form. Serve pie with whipped cream.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2018. Updated and republished May 2023.
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