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Fresh Strawberry Pie


I make several of these when fresh strawberries are in season, and they are always devoured quickly. They are best eaten the day they are made so the juice from the berries doesn't make the crust go soggy. It takes about 2 quarts of berries to make 1 pie. You can use a regular 9" pie crust, baked and cooled or a graham cracker crust, brushed with beaten egg white and baked for 5 mins. at 375 degrees F. The graham crust compliments the taste of the berries nicely and is my oldest grandson's favorite...he always eats the crust first! :)

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  • 1 - 9 inch pie crust baked and cooled or baked graham cracker crust, your own or premade
  • 2 heaping quarts fresh strawberries...smaller berries are better for filling the pie shell nicely
  • 3/4 cup sugar
  • 3 Tbsp. corn starch
  • 1/2 cup cold water
  • 1 Tbsp. lemon juice


Servings 5
Preparation time 40mins
Cooking time 50mins


Step 1

Hull and wash berries and gently pat dry on paper towels. Crush enough berries with a potato masher to measure 1 cup. Set aside. Arrange remaining berries in pie shell, points up, til pie shell is filled and a nice height.

Put crushed berries in a small saucepan with sugar, stirring to combine. Dissolve cornstarch in cold water and add to berries in pot. Cook over low to medium-low heat, stirring constantly, until mixture is thick and clear. Remove from heat and stir in lemon juice. Stir until slightly cooled, about 3 to 5 mins. Spoon slowly over berries in pie shell, covering all berries and allowing mixture to fill the nooks and crannies. Chill for 2 hours til set. Serve garnished with whipped cream.

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