If anything shouts “summer celebration,” it’s a towering, jewel-bright Fresh Strawberry Pie. Bursting with juicy berries and nestled in a golden, flaky crust, this is the kind of dessert that makes you pause for “oohs” and “aahs” at first glance—and smile with every bite. If you’ve never made your own Fresh Strawberry Pie before, get ready to unlock a whole new level of strawberry bliss!
Why You Should Make This Recipe
- Unbeatable Freshness: Nothing compares to the vibrant, sweet flavor of strawberries picked at their peak and showcased in this pie.
- Jaw-Dropping Presentation: With its glossy red berries piled high in a homemade crust, Fresh Strawberry Pie is a showstopper at any gathering.
- Surprisingly Simple: You need only basic ingredients and a little patience for chilling—no fancy equipment required!
- Versatile and Crowd-Pleasing: This classic recipe pairs beautifully with whipped cream, ice cream, or even a drizzle of chocolate for fans of indulgence.
Ingredients & Substitutions
The magic of this Fresh Strawberry Pie comes from its simple, top-quality ingredients. Each element adds its own sparkle—ensuring every bite is equal parts sweet, juicy, and satisfyingly crisp.
- All-purpose flour: This forms the base of a tender, crisp crust—if gluten-free is needed, a 1:1 GF flour blend can substitute.
- Sugar: Just enough to lightly sweeten both the crust and the filling without overpowering fresh berry flavor.
- Salt: A pinch enhances the crust’s natural flavors and complements the strawberries’ sweetness.
- Unsalted butter: Make sure it’s very cold for the flakiest crust; margarine or vegan butter works in a pinch.
- Cold water: Helps the dough come together and keeps it cool so the butter stays distinct in pockets.
- Strawberries: Use the ripest, juiciest strawberries you can find—local and in-season are always best.
- Vanilla extract: Infuses the pie with a warmth and depth that enhances the berries’ natural aroma.
- Unflavored gelatin: Sets the filling into a sliceable consistency; agar-agar can be used for a vegetarian option.
- Whipped cream (optional): Adds an airy contrast to every fresh, fruity bite.
How to Make Fresh Strawberry Pie
Step 1: Make the Flaky Pie Crust
In a large bowl, combine flour, a sprinkle of sugar, and salt. Work in the cold, cubed butter using a pastry cutter or your fingertips, stopping when the mixture looks like coarse meal with pea-sized bits of butter. Sprinkle in ice water a tablespoon at a time, gently kneading until the dough holds together. Shape it into a fat disc, wrap it tightly, and let it chill—this little pause is the secret to a crust that shatters with every forkful.
Step 2: Roll, Shape, and Blind Bake
Once chilled, roll the dough out into a generous circle and press it into your pie plate, letting the dough drape over the sides. Trim, tuck, and crimp the edges for a picture-perfect finish. To keep the crust crisp, line it with parchment, load it up with pie weights or dried beans, and bake until just golden at the edges. Remove those weights, then bake again briefly until the surface looks dry and lightly browned. Set aside to cool while your kitchen fills with that irresistible aroma.
Step 3: Cook the Strawberry Glaze
Take 1 ¾ cups of your strawberries and crush them with a potato masher (or give a quick blitz in the blender). Combine with sugar and water in a pan over medium heat, stirring until the sugar dissolves and a rosy, fragrant sauce forms—about five minutes. This is your flavor-packed glaze, ready to set your pie apart.
Step 4: Thicken with Gelatin and Stir in More Berries
While your strawberry mixture is cooling, bloom the gelatin in a splash of cold water—this gentle pause ensures it dissolves smoothly. Stir a generous spoonful of vanilla into your strawberry glaze, add the gelatin mixture, and heat gently (but don’t boil) until the gelatin disappears into the sauce. Now, fold in the rest of your chopped strawberries, turning everything glossy and irresistible.
Step 5: Assemble and Chill
Pour your shimmering berry filling into the baked crust and give it a gentle nudge for evenness. Carefully transfer to the fridge and let time work its magic—at least six hours or overnight. Your patience will be rewarded, I promise: once set, each slice delivers clean layers of fruit and tender crust in every bite.
How to Serve Fresh Strawberry Pie
Garnishes
The best way to finish a Fresh Strawberry Pie is with cloud-like dollops of sweetened whipped cream, either piped or swirled on each slice. A scattering of extra sliced strawberries, a handful of fresh mint leaves, or even a light shower of lemon zest provide vibrant color and a fresh aroma that matches the pie beautifully.
Side Dishes
This pie is right at home paired with a scoop of vanilla ice cream or, for a celebratory brunch, alongside a fruit salad or sparkling rosé. For a Southern touch, serve with lightly sweet buttermilk biscuits or a side of tangy lemon bars—the contrast in acidity and sweetness makes every bite feel truly special.
Creative Ways to Present
For an elegant twist, try baking mini versions in tart pans or mason jar lids for individual servings—a guaranteed hit at garden parties or showers. Or, drizzle each slice with a little dark chocolate, serve on vintage plates, and add edible flowers for a show-stopping, Instagram-worthy presentation. Whichever way you plate it, Fresh Strawberry Pie always steals the spotlight!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Fresh Strawberry Pie, simply cover the pie loosely with plastic wrap or foil and refrigerate. It stays fresh and delicious for up to three days—though it’s so tempting, you’ll probably find it disappearing much sooner!
Freezing
While the crust and filling can technically be frozen, the texture of fresh strawberries changes when frozen and thawed—often becoming soft and releasing more liquid. For best results, freeze only the baked, empty crust, then add the filling fresh before serving.
Reheating
Since Fresh Strawberry Pie is meant to be enjoyed cool and refreshing, there’s no need for reheating! Simply let it rest at room temperature for a few minutes before slicing, which softens the filling slightly and brings out the flavors.
FAQs
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Can I use a store-bought crust for Fresh Strawberry Pie?
Absolutely! While homemade crust delivers unbeatable flakiness and butter flavor, a quality store-bought pie shell can be a great time-saver and makes this dessert extra easy for a last-minute treat.
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How do I keep the strawberry filling from getting too runny?
Blooming the gelatin thoroughly and ensuring the berries are well-drained before adding to the filling will help set the pie, resulting in tidy slices that hold together perfectly.
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Can I use frozen strawberries instead of fresh ones?
Frozen strawberries release extra liquid and lack the same vibrant texture as fresh, but in a pinch, you can use them for the cooked portion of the filling—just be sure to thaw and drain well first. However, for best results, use fresh berries for folding in at the end.
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Is Fresh Strawberry Pie gluten-free?
As written, the recipe contains wheat flour in the crust. To make it gluten-free, simply swap in your favorite 1:1 gluten-free all-purpose flour blend, and double-check your other ingredient labels for hidden gluten sources.
Final Thoughts
If you have a basket of ripe berries and a little time to spare, there’s truly no better way to share the joy of summer than with a Fresh Strawberry Pie. Whether you’re serving it at a family barbecue or savoring a quiet slice with your morning coffee, I hope this recipe brings you (and your lucky tasters) as much happiness as it does my own family. Enjoy every sweet, ruby bite!
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Fresh Strawberry Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 7 hours
- Yield: 1 pie (8 servings) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Pie is a delightful summer dessert that showcases the natural sweetness of ripe strawberries in a flaky, buttery crust. It’s the perfect treat to enjoy during berry season!
Ingredients
Pie Crust
- 1 1/4 cup all-purpose flour (163 grams)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed (112 grams)
- 3–4 tablespoons cold water
Strawberry Pie Filling
- 1 3/4 cups chopped strawberries (about 245 grams)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup water
- 1 tablespoon vanilla extract
- 2 tablespoons cold water
- 1 package unflavored gelatin (7 grams)
- 5 cups chopped strawberries (about 690 grams or 1 1/2 pounds)
- Serve with sweetened whipped cream as desired
Instructions
- Pie crust: Stir together flour, salt, and sugar in a large bowl. Cut in cold butter until crumbly. Stir in cold water and work dough until it comes together. Shape into a disc, refrigerate, then roll out and fit into a pie plate. Blind bake the crust until golden brown.
- Strawberry Pie: Crush 1 ¾ cup strawberries, cook with sugar and water until warm. Dissolve gelatin in cold water, then add to strawberries with vanilla. Stir in remaining chopped strawberries, pour into crust, and chill until set.
Notes
- You can make the pie crust ahead of time and freeze it until ready to use.
- Make sure the gelatin is completely dissolved in the strawberry mixture for a smooth texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
