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slice of fresh strawberry pie on a plate with whipped cream

Fresh Strawberry Pie

This fresh strawberry pie is an easy dessert you'll want to make all spring and summer long!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 24 minutes
Chilling time 4 hours
Total Time 4 hours 44 minutes
Servings 10
Author Kelsie

Ingredients

  • 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)

Instructions

Blind bake your crust

  1. (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.)

  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and allow to cool on a wire rack while you make the filling.

Make your filling

  1. 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.
  2. Transfer the mixture to a medium saucepan set over medium heat. Cook, stirring constantly, until thickened, about 10 to 15 minutes.
  3. 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.
  4. 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).
  5. Top the pie with whipped cream (if desired) and serve.

Recipe Notes

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.