There’s something about a freshly made berry pie that just makes the kitchen smell like summer, isn’t there? This Easy Strawberry Pie Recipe is one of my absolute favorites — fresh, sweet strawberries meet a glossy, tender filling nestled in a buttery crust. It’s downright irresistible and surprisingly simple to whip up!

A close-up of a strawberry pie in a white ceramic dish with scalloped edges. The pie has three visible layers: a pale golden crust at the bottom, a thick bright red strawberry filling with pieces of strawberries, and a shiny red glaze on top. Around the edge of the pie are white whipped cream swirls, each decorated with a halved fresh strawberry with green leaves. A slice of the pie is slightly pulled out, revealing the layers clearly. The dish sits on a white marbled surface with a knife and a blue and white cloth napkin in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Strawberry Pie Recipe
Top Tip
How to Serve Easy Strawberry Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Strawberry Pie Recipe

Why You'll Love This Recipe

Honestly, strawberry pie is a classic, but this version is perfect for when you want something delicious without the fuss. I love how this recipe balances fresh berry flavor with a simple glaze that’s never too heavy or sugary.

Quick to Make: Using refrigerated pie crust and a straightforward strawberry filling means you’re slicing into pie in no time.
Fresh Strawberry Flavor: The filling uses both mashed and whole berries, so you get that lovely mix of softness and juicy texture.
Glazed Finish: The gelatin and cornstarch combo gives the pie a glossy, slightly firm finish without being gelatin-heavy.
Customizable: Whether you want it with whipped cream, a sprinkle of mint, or a scoop of vanilla ice cream, this pie plays well with plenty of toppings.

A slice of strawberry pie is shown on a white plate, featuring three main layers: a light tan thin crust at the bottom, a thick bright red layer filled with whole and sliced strawberries covered in a shiny red glaze, and a topping of white whipped cream dollops along the edge decorated with two halves of fresh strawberries with green leaves. Another similar slice is on a second white plate nearby. In the background, the rest of the pie in a white fluted dish is visible, showing the same three layers with piped whipped cream and strawberry halves on the rim. A cup of whipped cream with a spoon is also seen on the white marbled surface beneath the plates. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a purpose, and together they make that luscious strawberry pie filling that holds its shape but still feels fresh and bright. Plus, these ingredients are easy to find and work well for a hassle-free dessert.

Flat lay of one unbaked round pie crust sheet gently laid in a simple white ceramic pie plate, a small pile of fresh quartered strawberries with bright red color and green leafy tops, a few whole uncracked brown eggs, a small white bowl filled with granulated white sugar, a small white bowl with clear water, a small white bowl containing pale yellow cornstarch powder, a small white bowl holding fine white unflavored powdered gelatin, and a small white bowl with clear vanilla extract liquid, all arranged in perfect symmetry with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: I appreciate the convenience here — flaky and buttery without tying yourself up in dough.
Fresh strawberries: Using ripe, juicy berries makes all the difference in flavor. Look for bright red, firm berries without bruises.
Water: Adds moisture to help cook down the berries and dissolve the sugar.
Granulated sugar: Sweetens the berries and helps make that thickened glaze.
Vanilla extract: Just a hint deepens the flavor of the filling beautifully.
Cornstarch: This is the thickening agent that gives the filling body without cloudiness. Mixing it with cold water prevents lumps.
Unflavored powdered gelatin: Adds that lightly firm, shiny finish to the glaze — just enough to hold the berries together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this Easy Strawberry Pie Recipe is how easy it is to tweak for whatever you’re in the mood for. I often switch up the toppings or even add a few fresh mint leaves for extra freshness.

Variation: I once swapped out half the strawberries for raspberries to give the pie a subtle tartness that was a big hit at summer potlucks.
Dietary tweaks: Want it gluten-free? Use a gluten-free pie crust and you’re all set without changing the filling.
Seasonal spin: You can replace strawberries with peaches or blueberries, but the strawberry version stays my favorite for how bright and summery it tastes.
Make it mini: I enjoy making mini strawberry pies for parties — just use smaller pie tins or tart pans and adjust baking time slightly.

Step-by-Step: How I Make Easy Strawberry Pie Recipe

Step 1: Prepare and Bake the Crust

First up, I lay my refrigerated pie crust into a 9-inch pie plate, gently pressing the edges so it’s snug. Don’t dock the crust — this keeps it from puffing but will also let the dough bake crisp and golden. Follow the package’s bake time; usually, I pop it in at 375°F for about 12-15 minutes. Once baked, set it aside to cool completely — the filling needs a cool base!

Step 2: Cook the Strawberry Filling

While the crust is baking, I start the filling. I mash half of the strawberries with a fork in a small saucepan, which breaks down some berries for flavor and a slight puree texture. Add ¼ cup water, sugar, and vanilla, then bring the mix to a gentle boil over medium heat, mashing occasionally and stirring so the sugars meld with the fruit. I cook this for about 5 minutes until it thickens nicely.

Step 3: Thicken and Set the Filling

Next, I whisk the cornstarch into ½ cup cold water to avoid clumping, then slowly stir it into the simmering strawberry mixture. Bringing it back to a boil over medium-high heat, I keep stirring constantly. This usually takes around 3 minutes for the filling to thicken. Then, on low heat, I sprinkle in the gelatin powder and whisk continuously for another 3 minutes until it completely dissolves. This step makes the filling beautifully shiny and gives just the right firmness.

Step 4: Add Fresh Strawberries and Chill

Finally, off the heat, I fold in the remaining whole strawberries gently so they stay intact and juicy. Pour this luscious filling into the cooled crust, smooth it out with a spatula, then pop the pie into the fridge for a good 4 hours to set. Patience here really pays off!

Step 5: Top and Serve

I love topping this pie with some freshly whipped Chantilly cream — it’s the perfect light, sweet balance to the fruity filling. Then slice and enjoy the reward of all this simple goodness.

Top Tip

After making this pie a bunch of times, I’ve learned a few little tricks to get it just right every time. These tips will help you nail the texture and flavor without stress.

Perfect crust: Don’t skip chilling the crust before baking if you make it yourself — cold dough means flakier results.
Gelatin timing: Always dissolve gelatin on low heat and stir constantly to avoid lumps or clumps in your filling.
Strawberry selection: Using ripe but firm berries prevents your pie from becoming too watery as it sits in the fridge.
Cooling matters: I never pour filling into a warm crust — it can make the bottom soggy. Let the crust cool completely.

How to Serve Easy Strawberry Pie Recipe

Garnishes

Whipped cream is my go-to garnish — smooth, fluffy, and lightly sweetened with a splash of vanilla. Sometimes I scatter a few fresh mint leaves on top for color and a refreshing hint.

Side Dishes

This pie shines on its own, but I also love serving it alongside a scoop of vanilla ice cream or a simple green salad with citrus vinaigrette when it’s part of a bigger meal.

Creative Ways to Present

For special occasions, I like making mini individual pies and serving them with edible flowers or drizzles of white chocolate. Another favorite is layering strawberry pie filling over lightly toasted pound cake slices for a quick trifle twist.

Make Ahead and Storage

Storing Leftovers

Store leftover strawberry pie covered tightly with plastic wrap or in an airtight container in the fridge. It keeps well for about 3 days, but the fresher the better because the delicate strawberry texture starts to soften over time.

Freezing

I usually don’t freeze strawberry pie because the fresh berries and gelatin don’t always thaw well — you might end up with a watery filling. If you want to freeze it, try freezing the crust separately and adding fresh filling after thawing.

Reheating

This pie is best served chilled, so reheating isn’t really needed. If you want the crust a bit warmer, you can briefly warm individual slices in a 300°F oven for 5-7 minutes, but keep the filling cold.

Frequently Asked Questions:

Can I use frozen strawberries for this pie?

Fresh strawberries work best for this recipe to maintain texture and sweetness. Frozen berries release more water, which can make the filling runny. If you must use frozen, thaw thoroughly and drain excess liquid before starting.

How do I know when the filling is thick enough?

The filling is thick enough when you see bubbles steadily breaking the surface and it coats the back of a spoon. It should have a glossy appearance and not be too runny when you stir.

Can I make the pie crust from scratch?

Absolutely! Making your own homemade pie crust works beautifully and adds a wonderful homemade touch. Just be sure to chill it well before baking for the best flaky texture.

What’s the best way to serve this pie?

Serving it chilled is ideal, topped with whipped cream or a scoop of vanilla ice cream. Fresh mint leaves add a lovely color and fresh note if you want a little garnish. It’s perfect for summer get-togethers or anytime you want a light, fruity dessert.

Final Thoughts

This Easy Strawberry Pie Recipe is a treasure in my recipe box — it offers that perfect blend of fresh fruit, sweet glaze, and flaky crust that just feels like home. It’s simple, reliable, and gets lots of compliments every time I bring it along. I can’t wait for you to try it out and make it your own — you’ll love how it brightens up any table!