Fresh strawberry pie is an easy dessert for spring and summer that doesn’t even require you to turn on the oven. Anyone who loves strawberries needs to try this pie!
Let it be noted that this pie contains no gelatin. As far as I’m concerned, gelatinous desserts should be banned from this earth. (That’s only sort of hyperbole.)
The only thickening agent going on here is cornstarch. (YAY!)
My first pie of spring needs to be something special, right? Something cheery and springy and full of bright colors. Fresh strawberry pie is where it’s at! It’s a glorious dessert that’s super easy to make and requires just a few simple ingredients.
And if you want to make this pie totally no bake, I have options for you! I opted for blind baking a pastry crust for the pie in this recipe (instructions for that included below) but you can use a crumb crust.
Why you’ll love this fresh strawberry pie:
- It’s really easy to make, even if you’re not someone who bakes often
- The ingredients are all easy to find
- It’s a pie that needs to chill for awhile before serving so it’s a great make-ahead option
What is blind baking a pie crust?
Blind baking simply means baking your crust before you add the filling.
The blind baking method is used for pies in which the filling doesn’t bake at all (like this fresh strawberry pie) or in pies where the filling bakes for a short enough time that the crust wouldn’t finish baking without a pre-bake.
Blind baking sounds kind of fancy but it’s actually really easy.
How to Blind Bake a Pie Crust
Step 1: Roll out your pie crust to an 11-inch circle. Carefully transfer it to a 9-inch pie dish and crimp the edges. Prick the crust all over—up the sides and on the bottom—with a fork (this is called “docking.”) Refrigerate the crust for 20 minutes after docking it.
Step 2: After the pie crust has chilled, spray a large piece of foil with cooking spray and press the foil, greased-side down, onto the pie crust. Fill the crust with pie weights or dried beans and bake for 12 minutes.
Step 3: Take the pie out of the oven and CAREFULLY remove the foil and pie weights. Return the crust to the oven for 12 to 15 minutes more, until the crust is light golden brown, as in the last picture above. Then just let the crust cool while you work on your filling!
- Don’t stretch your crust to fit into your pie dish—stretching will cause the crust to shrink when you bake it. Roll your crust out to a big enough circle that it will easily fit into your pie dish with room to crimp the edges.
- After you transfer the crust to the dish, work your way around the pie dish lifting the crust up and allowing it to drape itself neatly into the bottom edge of the dish.
- When I blind bake my pie crusts, I use dried black beans rather than pie weights and I store them in a mason jar in my pantry. I’ve been using the same beans for more than a year now–they do eventually get gross, so you need to swap them out for new beans every so often.
No Bake Pie Crust Options
If you want to mix things up and make this pie a totally no-bake dessert, I have options for you! Because who wants to turn the oven on in the summer? (I mean besides me.)
How to Make Fresh Strawberry Pie
All you need to make this fresh strawberry pie is:
- 2 pints of fresh strawberries
- granulated sugar
- lemon juice
- a pie crust of your choosing
Make your pie crust first (either blind bake a pastry crust as explained above or make a crumb crust). Then you’re ready to get to work on the filling.
- Clean, hull, and halve one of the pints of berries. Use a potato masher (or your hands, if you’re like me and can’t find your potato masher) to crush the berries.
- Stir in granulated sugar, cornstarch, and salt.
- Transfer that mixture to a medium saucepan and cook, stirring constantly, until it’s thickened. See in that first picture how it doesn’t run off the spatula? That’s what you’re going for. Take the berries off the heat and stir in a little fresh lemon juice, then let the berries cool to room temp.
- Once the mixture is cool, stir in the second pint of berries (that you’ve hulled, cleaned, and sliced ahead of time).
And that’s it! Transfer the filling to your pie shell and chill the pie for at least 4 hours, or overnight.
Then serve with giant dollops of whipped cream. (Not strictly necessary but highly recommended.)
I have a feeling fresh strawberry pie will become your go-to dessert this spring and summer—it definitely will be making an appearance at every barbecue I attend in upcoming months.
And if I’m being totally honest, it will probably make an appearance at my breakfast table many times this summer too ;).
Did you make this fresh strawberry pie? Awesome! Let me know what you think with a comment and a rating below. Then post a pic on Insta. Tag @theitsybitsykitchen so I can see your beautiful creations!
This fresh strawberry pie is an easy dessert you'll want to make all spring and summer long!
- single crust for a 9-inch pie
- 2 pints strawberries divided
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 1/2 teaspoons fresh lemon juice
- whipped cream for serving (optional)
(If you're using a crumb crust, as listed in the body of this post, then you'll skip the blind baking process. You'll only blind bake your crust if you're using a pastry crust.)
- Roll out your pie crust to an 11-inch circle. Carefully transfer it to a 9-inch pie dish and crimp the edges. Prick the crust all over with a fork, then refrigerate for 20 minutes.
- Preheat the oven to 425 degrees. Spray a large piece of foil with cooking spray and press the foil, greased-side down, onto the pie crust. Fill the crust with pie weights or dried beans and bake for 12 minutes.
- Remove crust from the oven and reduce oven temperature to 350. Carefully remove the foil and pie weights and return the crust to the oven for 12 to 15 minutes more, until the crust is light golden brown.
- Remove from the oven and allow to cool on a wire rack while you make the filling.
- Clean, hull, and halve one of the pints of berries. Place them in a large mixing bowl and crush with a potato masher (or your hands). Stir in the sugar, cornstarch, and salt.
- Transfer the mixture to a medium saucepan set over medium heat. Cook, stirring constantly, until thickened, about 10 to 15 minutes.
- Remove from the heat and stir in the lemon juice. Let the mixture cool to room temperature. While the mixture is cooling, clean and coarsely chop the second pint of berries.
- Once the cooked mixture has cooled, stir in the chopped strawberries. Scrape that mixture into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours (overnight is better).
- Top the pie with whipped cream (if desired) and serve.
You can substitute a cookie crumb crust for a pastry crust in this recipe. Use your favorite cookie crumb; see the body of the post for recipe links, if desired.
If you opt to use a pastry crust, I've included step-by-step photos in the body of this post if you need a visual aid.