Fresh Strawberry Pie Recipe
This Fresh Strawberry Pie is bursting with ripe berries and a glossy, sweet-tart filling in a flaky crust. Perfect for summer gatherings and easy to make!
Servings: 8 servings
Ingredients
- 1 baked pie crust store-bought or homemade
- 3 pounds fresh strawberries gently rinsed, dried, and hulled
- 0.5 cup sugar
- 2 tablespoons cornstarch
- 1.5 teaspoons Sure-Jell for low-sugar recipes the pink box
- pinch salt
- 1 tablespoon lemon juice
Instructions
- Start with a perfectly baked pie crust—either homemade or store-bought. Pre-bake it until lightly golden and completely cool before filling.
- Gently rinse 3 pounds of fresh strawberries under cool water. Pat dry carefully, hull by removing green tops and damaged spots, then slice into halves or quarters.
- In a large bowl, combine ½ cup sugar, 2 tablespoons cornstarch, 1½ teaspoons Sure-Jell, a pinch of salt, and 1 tablespoon lemon juice. Whisk until uniformly blended.
- Add the sliced strawberries to the bowl with the dry mix. Gently fold the strawberries until evenly coated, ensuring berries remain whole and juicy.
- Pour the strawberry mixture into the pre-baked pie crust, spreading evenly. The thickening agents will help the pie set as it chills.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set fully with a glossy finish.
- Once chilled and set, slice and serve as is or with whipped cream or vanilla ice cream for an indulgent treat.
Equipment
- 9-inch pie plate
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Spatula or large spoon
- Plastic Wrap
Notes
- Use fresh strawberries only; frozen berries add excess moisture and make the filling watery.
- Pre-baking the crust prevents sogginess and keeps it crisp.
- Gently fold strawberries to avoid bruising and mushy filling.
- Chill the pie thoroughly for best set and texture before serving.
- Try adding fresh mint, vanilla extract, or mixed berries for delicious variations.