This fresh Strawberry Pie is what strawberry dreams are made of! It has a buttery shortbread crust, a jammy filling packed with succulent fresh strawberries, and a luscious homemade whipped cream topping.
Why You’ll Love This Fresh Strawberry Pie Recipe
- Spectacularly Scrumptious. With a ruby strawberry filling that shines in its buttery shortbread crust, this easy strawberry pie recipe is truly something special. This is a strawberry pie without Jell-O, so the filling is bursting with real, fresh strawberry flavor.
- Simple. Although this is a recipe for how to make strawberry pie from scratch, it’s easy. This is the best strawberry pie recipe for those of us who enjoy presenting a beautiful, delectable dessert but don’t always enjoy spending hours making one.
- Homemade Crust. No store-bought crust here (although you can use one if you prefer)! This recipe uses a super simple crust made with crushed shortbread cookies and melted butter. You could also swap this Shortbread Crust.
- Always a Hit! This recipe and my Strawberry Oatmeal Bars are two of my favorite things to make for an event or get-together in the summer.
How to Make Strawberry Pie
For the Strawberry Filling
- Strawberries. Sweet, juicy strawberries take center stage in this delicious pie.
- Honey. A natural way to sweeten the pie. It tastes fabulous with strawberries too!
- Sugar. Far less than one cup sugar for sweetness and to help create the ideal consistency for the filling!
- Cornstarch. Helps thicken the filling without the need for strawberry jello.
- Vanilla. Perfectly complements and elevates the strawberry flavor.
- Food Coloring. Adding food coloring is 100% optional, but it does give the most vibrant red (the pie will be a duller red without coloring but still YUMMY).
For the Shortbread Crust
- Shortbread Cookies. The star ingredient in this homemade crust.
- Sugar. Adds just the right amount of sweetness.
- Nutmeg. For warmth that pairs beautifully with the shortbread cookies.
- Butter. Helps bind all the ingredients together (and adds buttery goodness, of course!).
For the Whipped Cream
- Heavy Whipping Cream. Homemade whipped cream is an undeniably delicious way to top this scrumptious pie.
- Powdered Sugar. Helps create the perfect consistency.
- Vanilla. A dash of vanilla takes this whipped cream to the next level.
- Process the Crust Ingredients. Put them in a big bowl.
- Add the Butter. Stir it all together.
- Press the Crust into Your Dish. The back of a measuring cup works well for this part.
- Bake the Crust. Bake at 400 degrees F for 8 to 10 minutes.
- Mash the Strawberries. Add the honey and water, then incorporate the cornstarch slurry.
- Add the Remaining Ingredients. Watch the mixture turn a beautiful red color.
- Pour the Filling into the Crust. Refrigerate it for at least 4 hours.
- Make the Whipped Cream. Serve and ENJOY!
- Graham Cracker Crust. Use the homemade graham cracker crumb crust recipe from my Greek Yogurt Cheesecake.
- Switch up the Fruit. Take inspiration from my Strawberry Rhubarb Crisp and my Rhubarb Pie.
- Gluten Free Strawberry Pie. Prepare a homemade gluten free pie crust using gluten free flour, or use a store-bought gluten free pie crust.
- Lemon Strawberry Pie. Stir 1 teaspoon lemon zest into the filling and garnish the pie with an additional 1 teaspoon of zest.
- Strawberry Cream Cheese Pie. My Grammy’s strawberry pie recipe with cream cheese is the best!
- To Store. Covered with plastic wrap, a strawberry pie will last in the refrigerator for up to 3 days. It will soften and loosen as it sits but still taste wonderful.
- To Freeze. Strawberry pie can be frozen. Freeze leftover pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.
Meal Prep Tip
Up to 1 day in advance, prepare and bake the crust. Cover and store at room temperature until you’re ready to finish the pie. You can also wash and slice the strawberries up to 1 day in advance, refrigerating them until you’re ready to finish the pie.
What to Serve with Strawberry Pie
- Ice Cream. Oat Milk Ice Cream and Rhubarb Swirl Buttermilk Ice Cream would both be delicious.
- Drinks. Whether you’re celebrating something special or just enjoying life with a scrumptious slice of strawberry pie, you can’t go wrong adding a glass of Strawberry Champagne or Lavender Lemonade.
- More Pie! Because who doesn’t want a slice of Grammy’s Lemon Cream Pie with their strawberry pie?
Recommended Tools to Make this Recipe
- Food Processor. Ideal for preparing the shortbread crust.
- Pie Dish. A beautiful pie pan that’s perfect for making strawberry pies and other pie recipes.
- Saucepan. A kitchen staple that will help you prepare so many dishes.
Recipe Tips & Tricks
- Be Chill. Whatever you do, do NOT skip the chilling time! This time in the refrigerator is essential for firming up the pie filling and letting all the flavors mingle. I promise it’s worth it!
- Try Homemade. While swapping in a store-bought crust and whipped cream is necessary every now and then, I urge you to give the homemade versions a try too. Not only are they both super simple, but their flavor is far superior to anything you’ll purchase from the store.
- Blind Bake. Blind baking the pie crust before adding the filling is essential for this recipe. This extra step helps ensure a perfectly crisp, non-soggy crust.
- Wait to Wash. Wash the strawberries right before you plan to make this pie (ideally within a day) so they don’t get soft. Store them in the crisper drawer of your refrigerator until you’re ready to wash them. After washing, allow them to dry completely on a dry, clean kitchen towel.
For the Crust:
For the Strawberry Pie Filling:
- Make the crust: preheat the oven to 400°F. In the bowl of a food processor fitted with a steel blade, place the shortbread cookies, sugar, and nutmeg. Blend until you have fine crumbs.
- Transfer the crumbs to a mixing bowl, then pour the melted butter over the top. With a fork, stir to evenly moisten.
- Press the crumbs evenly around the bottom and up the sides of a standard 9-inch pie dish (I find the back of a measuring cup the easiest way to do this).
- Bake the crust for 8 to 10 minutes, until golden brown and set. Place it on a wire rack and let cool completely.
- Meanwhile, make the filling: Place 1 1/2 cups of the sliced strawberries in a medium saucepan and mash them until they are just a little bit chunky (do not puree). Add the honey and water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to the berries.
- Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Boil and stir until the mixture thickens, about 1 to 2 minutes.
- Remove from the heat and stir in the vanilla. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product).
- Fold in the remaining strawberries. If desired, add a bit more red food coloring. Immediately pour into the cooled crust. If you like for presentation purposes, use your fingers to gently turn the berries so that their bright red outsides (versus the lighter insides) face outward. Let the pie cool at room temperature for 10 minutes. Transfer to the refrigerator and let chill for at least 4 hours or overnight.
- Up to 4 hours before serving, prepare the whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) To serve, spread the whipped cream over the chilled pie, slice, and serve, or allow guests to add whipped cream to individual servings.
- TO STORE: Cover and refrigerate strawberry pie for up to 3 days.
- TO FREEZE: Freeze leftover pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.
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Frequently Asked Questions
While we adore this pie with the shortbread cookie crust listed in the recipe, you can swap it out for another crust you enjoy. You could make this pie with my Darn Good Whole Wheat Pie Crust, an all-butter crust, a gluten-free crust, a graham cracker crust, or another type of crust you enjoy.
If you’re wondering why your strawberry pie is so runny, it may need longer to chill. I recommend chilling the pie for at least 4 hours to ensure it has time to set. Another possibility is that the strawberry mixture didn’t boil long enough. Make sure you bring the mixture to a boil for 1 to 2 minutes so it comes together as intended. Lastly, you may have needed to add a little extra cornstarch.
For this strawberry pie recipe, we want our strawberries stemless and quartered. The strawberries will be bite-sized but still large enough for a beautiful presentation.
While this isn’t a frozen strawberry pie recipe (and I highly recommend using fresh strawberries), I believe it could work in a pinch. The frozen strawberries won’t hold their shape as well (your pie won’t be as pretty), and they may release more moisture than fresh strawberries (the filling may require extra cornstarch). Make sure you let the frozen strawberries thaw completely first and pat them very dry.