Easy Fresh Strawberry Pie

You just need 5 ingredients and 30 minutes to make it.

By

Laurel Randolph

Updated February 17, 2025

5 Ratings

fresh strawberry pie with a slice cut out — Simply Recipes / Mark Beahm

My whole life, I’ve never had my fill of strawberries. When berry season rolls around, all I want is perfectly ripe, sweet strawberries day and night. As a kid, my mom would have to cut me off, knowing I’d eat the freshly picked berries from the farm down the road until my stomach ached. And my cravings don’t stop at plain berries, either—strawberry desserts, like strawberry cake and strawberry pie are equally welcome.

Fresh strawberry pie frequently appeared on our dining room table during the summer. My mom made an easy version using strawberry gelatin, loaded with big pieces of berries and topped with Cool Whip. It required minimal baking and was served nice and chilled, perfect for summer.

I set out to make my own Jell-O-free version that’s as simple as possible. The result is a fresh strawberry pie that requires zero baking and is bursting with strawberry flavor. Instead of gelatin, a simple cornstarch mixture, along with the berries themselves, thickens the filling. A pastry crust is more traditional, but I prefer a crispy cookie crust here.

Piled high with whipped cream, it’s a summertime dream.

Timing Is Everything

While this recipe couldn't be simpler, the timing is key. After adding the cornstarch mixture, the filling needs to be boiled just enough to thicken and turn the mixture clear, then no more. Over-boiling will actually cause the pie filling to lose its thick texture after chilling.

Boil the filling just until it turns clear and thickens, as little as 1 minute and no more than 2 minutes. Then be sure to chill the pie for a minimum of four hours—I recommend overnight or longer.

slice of fresh strawberry pie on a plate (and in the background, the rest in a pie dish) — Simply Recipes / Mark Beahm

Tips for Make It Ahead

This pie will set up the best if you chill it overnight, making it ideal for making ahead. Make the pie (sans whipped cream) up to two days before serving. If you have any smelly things in your fridge, you’ll want to cover the pie tightly with plastic wrap. Add the fresh whipped cream and fresh strawberry garnish just before serving.

Strawberry Delights

Easy Fresh Strawberry Pie

Prep Time 15 mins

Cook Time 10 mins

Chill Time 4 hrs

Total Time 4 hrs 25 mins

Servings 8 servings

Yield 1 (9-inch) pie

Cook Mode (Keep screen awake)

1 (9-inch) graham cracker or deep dish pastry pie crust
2 pounds fresh strawberries, divided, plus a few extra for garnish
3/4 cup granulated sugar
1/3 cup water
3 tablespoons cornstarch
1 tablespoon fresh lemon juice, optional
2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping

Prepare the crust, if needed:

If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.
Prep the strawberries:

Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside.

Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.

Simply Recipes / Mark Beahm
Cook the pie filling:

Turn on the heat to medium and stir occasionally until the sugar dissolves.

Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.

Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes and no more. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.

Simple Tip!

It's important to only boil the filling for a maximum of 2 minutes. As soon as a minute passes and the filling has thickened and turned clear, remove it from the heat. If you boil it for too long, it will not continue to thicken as it chills in the fridge and you'll end up with a soupy pie.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm
Fill the pie:

Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.

Simple Tip!

Depending on the size of your pan and pie crust, you might end up with a little extra filling. Reserve the extra in a covered container and refrigerate, enjoying it later with vanilla ice cream or yogurt.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm
Serve:

When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
264	Calories
9g	Fat
46g	Carbs
2g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	264
% Daily Value*
Total Fat 9g	11%
Saturated Fat 3g	16%
Cholesterol 11mg	4%
Sodium 102mg	4%
Total Carbohydrate 46g	17%
Dietary Fiber 3g	10%
Total Sugars 29g
Protein 2g
Vitamin C 67mg	337%
Calcium 40mg	3%
Iron 1mg	6%
Potassium 222mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.