Savor the vibrant sweetness of this Fresh Strawberry Pie—nestled in a flaky crust and crowned with airy whipped cream, it’s summer’s most irresistible Dessert.
Why You’ll Love This Recipe
- No-bake strawberry filling—just fresh, juicy berries and simple ingredients
- Homemade flaky crust—store-bought optional for extra ease
- Ready in under 3 hours (mostly chilling time!)
- Perfect for potlucks, picnics, and summer dinners
- Light, seasonal Dessert that highlights peak summer Strawberries
- Whipped Cream topping adds a creamy, luscious finish
- Easily scalable for gatherings large or small
- Gluten-free crust swap available for dietary needs
Ingredients
1 9-inch baked pie crust (homemade flaky crust or store-bought)
1 lb fresh Strawberries, hulled and halved (about 4 cups)
¾ cup granulated sugar (Domino recommended)
3 tbsp cornstarch (arrowroot or tapioca starch works too)
¼ tsp salt
1 tsp fresh lemon juice
1 cup Whipped Cream (homemade or store-bought)
Mint leaves, for garnish (optional)
Directions
- Pre-bake the crust
Preheat oven to 375°F. Line the crust with parchment and pie weights, bake for 10 minutes until lightly golden, then let cool completely. (Tip: blind-baking prevents a soggy bottom!) - Prep the strawberry filling
In a bowl, gently toss Strawberries with sugar, cornstarch, salt, and lemon juice until evenly coated—this draws out juices for a glossy, thick filling. - Thicken the filling
Transfer berry mix to a saucepan over medium heat. Stir constantly until the mixture bubbles and thickens (about 3–5 minutes), then remove from heat. You’ll smell that bright, fruity aroma! - Assemble the pie
Pour warm filling into the cooled crust, smoothing the top with a spatula. The pie will settle into a beautiful, jewel-like shine. - Chill until set
Cover loosely with plastic wrap and refrigerate for at least 2 hours—this sets the filling into a sliceable consistency. - Top with whipped cream
Just before serving, spread or pipe whipped cream over the pie’s center, leaving a strawberry border intact for a pretty presentation. - Garnish & serve
Add mint leaves on top for a pop of color and fresh aroma. Slice with a sharp knife dipped in hot water for clean edges. Enjoy!
Servings & Timing
Makes 8 slices
Prep Time: 30 minutes (including crust bake)
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Variations
• Strawberry-Basil: Stir 1 tbsp finely chopped basil into the filling for a herbal twist.
• Mixed Berry Pie: Swap half the Strawberries for raspberries and blueberries.
• Keto-Friendly: Use almond-flour crust and erythritol instead of sugar.
• Lemon Zest Boost: Add 1 tsp lemon zest to filling for extra brightness.
• Dairy-Free: Top with coconut whipped cream instead of traditional.
Storage & Reheating
Store covered in the fridge for up to 3 days—best enjoyed fresh.
To freeze, skip whipped cream: wrap pie tightly and freeze up to 1 month; thaw overnight in fridge, then add Whipped Cream before serving.
FAQs
Q: Can I use frozen strawberries?
A: Yes—thaw completely, drain excess liquid, then proceed to avoid a runny filling.
Q: Why is my crust soggy?
A: Be sure to blind-bake fully and let it cool before adding the filling.
Q: Can I make this ahead of time?
A: Absolutely—prepare up to filling step the day before, then chill and top with cream on serving day.
Q: What if my filling isn’t thick enough?
A: Return to heat and add 1 more teaspoon cornstarch dissolved in a splash of water.
Q: How do I whip cream from scratch?
A: Beat 1 cup cold heavy cream with 2 tbsp sugar until soft peaks form.
Q: Is there a sugar-free option?
A: Substitute granulated sugar with a 1:1 sugar replacement like erythritol.
Conclusion
This Fresh Strawberry Pie delivers a delightful balance of sweet berries, flaky crust, and creamy whipped topping—perfect for any summer celebration. Give it a try, leave your feedback below, and don’t forget to explore my other homemade Dessert recipes for more seasonal inspiration!
Fresh Strawberry Pie
Ingredients
- 1 9-inch baked pie crust homemade flaky crust or store-bought
- 1 lb fresh strawberries hulled and halved
- 3/4 cup granulated sugar
- 3 tbsp cornstarch arrowroot or tapioca starch can substitute
- 1/4 tsp salt
- 1 tsp fresh lemon juice
- 1 cup whipped cream homemade or store-bought
- mint leaves optional, for garnish
Instructions
- Preheat oven to 375°F, line crust with parchment and pie weights, then bake 10 minutes until lightly golden; cool completely.
- In a bowl, toss strawberries with sugar, cornstarch, salt, and lemon juice until evenly coated.
- Cook mixture over medium heat, stirring constantly, until it bubbles and thickens (3–5 minutes), then remove from heat.
- Pour warm filling into the cooled crust and smooth the top with a spatula.
- Cover loosely and refrigerate for at least 2 hours to achieve a sliceable consistency.
- Spread or pipe whipped cream over the pie center just before serving.
- Add mint leaves, slice with a hot knife for clean cuts, and enjoy!
Notes
Nutrition
