Easy Fresh Strawberry Pie Recipe + Video (No Jello)
This post may contain affiliate links. Please read my disclosure policy.
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! Perfect for strawberry season!
The flaky crust paired with the sweet strawberry filling creates the perfect dessert. I’ve been sharing this with my family members for years, and they always tell me that it’s the perfect summer dessert!
It’s my favorite way to use ripe strawberries when they’re in season.
This fresh strawberry pie recipe can be made with a frozen pie crust or a homemade crust, so you can use whatever method works best.
This is one of those strawberry desserts that prove why cooking with fresh fruit is the best!
If you’re on the hunt for the best strawberry pie recipe, the simple ingredients of this delicious homemade strawberry pie are worth your time.
You can then add a scoop of vanilla ice cream on top or even some homemade whipped cream, too!
Table of Contents
Strawberry Pie
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.
Looking for other fresh strawberry recipes? Find everything from no bake strawberry cheesecake to decadent chocolate covered strawberry brownie cupcakes!
In the mood for more pie? Try my Easy Maple Pie!
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.
You can add a little bit of lemon zest or lemon juice to the top of the pie, or in the filling as you’re making it for a pop of yummy citrus flavoring!
Pie recipes like this have a bit of wiggle room in some of the fun flavor options.
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. If you have any leftovers, just cover them with aluminum foil or plastic wrap and store them in the fridge. You can then choose the next perfect time to eat it when the only thing that you can think about is having more of that pie!
Since it’s such an easy strawberry pie recipe, it’s best to make and eat it on the same day.
I don’t see why not! When making a pie for your own personal consumption, make any type of fruit pies that you want! Fresh berries would be delicious as the strawberry mixture, and you’d still be able to follow the directions for the pie dough the same.
Fill your pie dish with any type of fruit filling that you’re craving, and enjoy that baked golden brown crust! While I do prefer juicy strawberries, I do think that blueberries would be yummy, too. Fill that pie shell with whatever fruit you’re craving! A fresh blueberry pie sounds amazing, too! And don’t forget to top with fresh whipped cream! It takes the flavors to next level yummy!
The best way to store the pie that is remaining is to let it cool and add it to an airtight container. I keep it in the fridge so that it stays fresh for 2-3 days. Keep in mind that the juicy strawberry filling sitting on the bottom of the crust will cause it to get soggy after a day or two. It’s still fine to eat, it just will lost its crisp over time.
To enjoy another slice of this sweet berry pie, you can pop it into the microwave for a little bit (literally just a few seconds) or enjoy it cooled. Ever since I was a little girl, I’ve enjoyed eating chilled leftover pie – but maybe that’s just me!
Add a thin layer of whipped cream to pair with the fresh strawberry pie filling – and you’re set! The best thing about having leftovers is that you get to enjoy it again the next day!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Favorite Strawberry Recipes
Easy Fresh Strawberry Pie Recipe + Video (No Jello)
Ingredients
- 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
Instructions
- 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.
Whipped Cream
- Combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks form. Serve pie with whipped cream.
Video
Nutrition
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 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Where's the Jello in this recipe?
There is None – it says "Fresh Strawberry Pie without Jello"
That is WITHOUT Jello
Try it – very similar to my grams recipe from 85+ years ago – it'very good, I always quarter my berries, make eating the pie easier and the sauce seeps through and covers the berries easier that way
could you share your pie crust recipe please?
Fabulous!!! Not too sweet, just right.
thank you for giving a recipe without that nasty jello in it!
I have made this pie for years. Wonderful. The only difference is that I carefully stir all the remaining berries into the cooled pie filling glaze to evenly coat…then pour into the pie shell. I save a few to make a pretty strawberry flower on top. This is a guarantee all the berries are evenly coated….and less work!!!
I’ve made something similar for years….. to keep the crust from getting soggy, it has a thin layer of cream cheese spread on the crust before you pile in the strawberries. I never would have thought to use chocolate, it sounds good
This strawberry pie is better with tapioca starch instead of cornstarch
That’s good to know, Corinne. Thank you!
TSRI Team member,
Becca
Everyone loved this pie have also used blueberries & peaches, so good and tasty.
I loved this recipe! This was a very nice old-fashioned strawberry pie. My grandparents loved it!
Do you bake the pie crust first? I’m guessing yes. I like the idea of chocolate on the crust to keep from getting soggy. I’m going to try this.
I froze fresh strawberries in a syrup sauce last season, can I thaw out and use for a pie?
Can you make it a strawberry rhubarb pie?
This strawberry pie recipe from Donna and Chad is an absolute winner! It’s as easy as pie to make, and the taste is out of this world.
Hi Brynn,
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn