Strawberry Pie is a summer dessert that shouldn’t be missed! This fresh strawberry pie recipe is easy, with only a few ingredients and a prepared crust! Updated June 2018
Strawberries are the quintessential summer fruit. They are one of those fruits that taste completely different when purchased in season or picked yourself. That melt in your mouth sweetness is perfect for an easy Fresh Strawberry Pie!
This strawberry pie recipe uses only a handful of ingredients. I use a purchased prepared crust (I keep them in my freezer at all times) which is a time-saver. You can certainly substitute your favorite homemade crust recipe too!
Strawberry Pie Recipe – A Summer Must Make Dessert
When I first created this recipe, I had a summer fruit share with a local farm. Meaning, we’d go weekly and pick up an unknown quantity of fresh fruits. It was always exciting but meant once I’d gotten the fruit I’d have think quickly especially in the case of fresh strawberries.
When strawberries are fully ripe they need to be used quickly. If you’ve ever purchased fully ripe strawberries you’ll know that within a day or two they begin to get soft and over ripe.
Turning them into this delicious strawberry pie is a perfect way to use fresh strawberries at their prime AND to make a dessert everyone will love.
When Are Strawberries in Season?
In the U.S. the main growing locations are Florida and California. They can product strawberries most of the year. The natural growing season in most areas however is April – June (with mountain regions often being later). So, summer is the best time to find fresh, naturally ripened strawberries.
What Does ‘Hulled Strawberries’ Mean?
When my husband and I first got together, he would give me a bad time because I was a lazy strawberry preparer. Usually in a hurry, I’d use a paring knife to cut off the green top usually taking a decent portion of the ripe strawberry with it.
This is the WRONG way to prepare a strawberry! Strawberries should be ‘hulled’ meaning the green leafy top (the calyx) and the core are removed. The core is usually tasteless and has a firmer consistency. By hulling them, the best of the sweet soft berry can be eaten raw or added to a recipe like this strawberry pie recipe.
How to Hull Strawberries
Cutting out the top and core (really the top area directly underneath the green top that’s often white and firmer) can be done with a [easyazon_link identifier="B01C073FDO" locale="US" nw="y" nf="y" tag="bouldlocav-20"]paring knife[/easyazon_link]. Simply cutting out a cone shape underneath the green top will do it (refer to the photo).
Can I confess? I’m lazy and use a strawberry hulling tool. I have an older one that looks like a larger tweezer. The ends are inserted into the top of the strawberry, twisted and they pull the top and core out.
I have my eye on this strawberry huller however that is even easier to use. And for less than $10 it’s a tool that will get great use for years to come (and make hulling strawberries fast and easy).
Chef Notes on Strawberry Pie
There are multiple ways to make a strawberry pie, especially a fresh one. Many versions use jello or gelatin to create a firmer filling. This pie takes a different approach using cornstarch as a thickener.
How to Make Strawberry Pie Filling
This strawberry pie recipe uses a combination of pureed fresh strawberries, granulated sugar and cornstarch to thicken the strawberry pie filling. This mixture is heated to allow the sugar to dissolve and the cornstarch to thicken the puree.
Additional quartered strawberries are added to the puree is then spooned into the prepared pie shell to thicken as it is chilled in the refrigerator. The pie needs to fully chill to firm up before serving. The pie slices are also more relaxed when sliced versus pies using gelatin which produces firm slices of filling.
How to Tell is the Strawberry Pie Filling is ‘Thick Enough’?
When the cornstarch mixture is added to the blended strawberries and sugar, the mixture will appear a creamy pink color and be opaque. As the strawberry pie filling cooks it will become glossy and transparent, as well as will be noticeably thicker. If you scoop some onto a spatula it won’t run off as a liquid would.
Is Strawberry Pie Filling Gluten-Free?
Yep. This strawberry pie filling only has strawberry puree, sugar, cornstarch and water. Any prepared pie crust may be used to ensure the whole pie is gluten-free too.
No Bake Fresh Strawberry Pie!
Though the prepared pie crust will be pre-baked (or blind baked) per the package instructions and cooled, once the strawberries and filling are added, the pie is not baked. Instead the pie will be chilled (recommended overnight) to set.
How Long Will Strawberry Pie Last in the Refrigerator?
About 4-5 days wrapped snugly with plastic wrap or foil though it’s best eaten when it’s freshly made. I love Press-n-Seal plastic wrap which seals snugly.
Can a Strawberry Pie be Frozen?
Yes! I’ll confess they’ve never lasted long enough in my house to get to the freezer! Cover the pie tightly with plastic wrap and then foil OR after covering the top (mainly for keeping the filling in the pie) place it in a larger freezer zipper plastic bag.
TIP for making a freezer bag air tight: If using a freezer bag remove excess air by inserting a drinking straw into the opening of the bag and zipping the bag closed except for the straw. Inhale through the straw, removing as much of the air as possible.
Withdraw the straw and quickly seal the bag! It may be kept in the freezer for 6-8 months.
Some more Strawberry Recipes You’ll Love:
- Miniature Strawberry Buttermilk Buckle
- Strawberry Stuffed French Toast
- Homemade Strawberry-Infused Vodka + 3 Strawberry Vodka Cocktail recipes
If you’ve tried this Strawberry Pie recipe or any other recipe on BoulderLocavore.com please don’t forget to RATE THE RECIPE and let me know where you found it in the comments below, I love hearing from you!
How to Make this fresh Strawberry Pie Recipe – Step by Step:
Easy Strawberry Pie
This Simple Strawberry Pie sings the flavors of summer. With few ingredients its easy to make without jello as a thickener!
- 1 9- inch pie shell , baked, cooled and ready to receive chilled fruit filling*
- 5 cups hulled and quartered fresh Strawberries, divided aproximately 1 3/4 pounds
- ¾ cup Granulated Sugar
- ¼ cup Cornstarch
- 1/2 cup Water
- Juice of half a Lime
- Whipped Cream to top if desired
Place half of strawberries (2 1/2 cups) into a blender and pulse to create a lumpy puree (don’t make it completely smooth). Pour puree into a medium saucepan over medium heat.
Pour puree into a medium saucepan over medium-high heat.
Stir the sugar into the strawberry puree and continue to stir until the sugar dissolves and the mixture comes to a low boil.
Whisk the cornstarch into the 1/2 cup water to blend. Pour into the strawberry mixture in the saucepan, stir to combine and allow to come to a low boil, stirring constantly.
Lower the heat to medium-low and stirring constantly allow the mixture to thicken and become glossy and transparent; aproximately 4 minutes.
Remove filling from heat. Stir in the lime juice and the remaining 2 1/2 cups of quartered strawberries.
TIP: Before pouring filling into pie crust, place pie crust on a small baking sheet to steady it when chilling in the refridgerator. Pour filling into prepared pie shell.
Allow to cool slightly (10-15 minutes) before chilling for several hours or overnight until firm. NOTE: if the pie is warmer than room temperature, leave uncovered in the refridgerator until cool to prevent condensation from forming and dripping on the pie. Once it is cool it may be covered.
Top with whipped cream and serve.