That first bite of this Delicious Strawberry Pie with Fresh Fruit Recipe feels like summer bursting on your tongue—sweet, vibrant, and utterly refreshing. The mix of tender strawberries and luscious glaze nestled inside a flaky crust makes it a dessert that everyone will ask for again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Delicious Strawberry Pie with Fresh Fruit Recipe
- Top Tip
- How to Serve Delicious Strawberry Pie with Fresh Fruit Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Strawberry Pie with Fresh Fruit Recipe
Why You'll Love This Recipe
I remember the first time I made this strawberry pie—fresh berries in their prime, a buttery crust, and that glossy, thickened topping that holds everything together beautifully. It’s one of those recipes that feels elegant yet comes together quickly, making it perfect for sharing with friends and family.
- Freshness Front and Center: Using fresh strawberries really brings the pie to life with natural sweetness and a juicy texture you can't beat with canned or frozen fruit.
- Easy Yet Impressive: It looks like you slaved over it, but most of the work is hands-off, letting the filling chill and set to perfection.
- Versatile and Customizable: You can tweak the crust or the glaze depending on what you have on hand or your personal taste, and it still shines.
- Perfect for Any Occasion: Whether it’s a summer picnic, holiday dessert, or afternoon treat, this strawberry pie feels special and inviting every time.
Ingredients & Why They Work
This Delicious Strawberry Pie with Fresh Fruit Recipe uses simple, straightforward ingredients, but each one plays a crucial role in building those layers of flavor and texture. Here’s a quick look at what makes them special and some tips for choosing the best options:
- Refrigerated pie crust: Convenient and flaky, it’s a great shortcut—unless you want to roll out your own homemade pie dough for that extra buttery touch.
- Fresh strawberries: Look for berries that are bright red and fragrant; ripe berries make all the difference in flavor and juiciness.
- Granulated sugar: Balances the tartness of strawberries while helping the filling thicken and set properly.
- Vanilla extract: Adds warmth and a subtle depth that complements the berries beautifully.
- Cornstarch: The secret to a glossy, thickened filling that holds its shape without being gummy.
- Water: Helps dissolve sugar and gelatin and keeps the filling smooth and spreadable.
- Unflavored powdered gelatin: Ensures the filling sets firmly and slices cleanly—especially handy if your berries are extra juicy.
Make It Your Way
Now, I’ll be honest—I like to switch things up occasionally. Whether you prefer a gluten-free crust, a bit more tartness, or want to turn it into a no-bake dessert, there’s room to personalize this Delicious Strawberry Pie with Fresh Fruit Recipe so it feels like your own.
- Variation: I once swapped out some of the strawberries for fresh raspberries and wow—it added a lovely tang and a beautiful color contrast that surprised my family in the best way.
Step-by-Step: How I Make Delicious Strawberry Pie with Fresh Fruit Recipe
Step 1: Prepare and Bake the Pie Crust
Start by unrolling your refrigerated pie crust and pressing it gently into a 9-inch pie plate. I like to press the edges with my fingers for a rustic feel, no fancy crimping needed. Then, bake it according to the package instructions without docking (no poking holes). This ensures a golden, flaky shell that stays crisp under the juicy filling.
Step 2: Cook the Strawberry Filling Base
While the crust cools, quarter about a quart of fresh strawberries. Mash half of them with a fork until juicy but still a bit chunky. I love how this keeps some texture in the filling. Combine the mashed berries with ¼ cup water, sugar, and vanilla extract in a small saucepan. Bring it to a gentle boil over medium heat, stirring and mashing as you go. Let it cook for about 5 minutes until everything melds together beautifully.
Step 3: Thicken the Filling
Whisk cornstarch into ½ cup cold water until dissolved—no lumps, please! Slowly pour that into your berry mixture, returning it to a boil on medium-high heat while stirring constantly. Once thickened (around 3 minutes), lower the heat, sprinkle in the unflavored gelatin, and whisk thoroughly until it dissolves completely—about 3 more minutes. This step is key for the filling to hold without weeping.
Step 4: Add the Fresh Strawberry Chunks
Remove the thickened filling from heat and gently fold in the remaining fresh strawberry quarters. This adds a fresh burst of flavor and gorgeous texture contrast inside your pie.
Step 5: Assemble and Chill
Pour the strawberry filling into your cooled pie crust, smoothing the surface with a spatula. Now comes the hardest part—pop it in the fridge for at least 4 hours so the filling can set beautifully. I usually do this overnight when I’m prepping ahead. Just before serving, top with some whipped Chantilly cream for that extra touch of decadence.
Top Tip
Over time, I’ve learned a few tricks that make this pie shine every single time. Here are my go-to tips that helped me master the perfect Delicious Strawberry Pie with Fresh Fruit Recipe.
- Don’t Skip the Gelatin: It might seem extra, but gelatin makes your filling stable, so slices don’t fall apart and the pie looks gorgeous on the plate.
- Use Room Temperature Strawberries: Cold berries can make the filling too thick or clump during cooking—let them come to room temp before using.
- Cool the Crust Fully: Warm crust plus hot filling equals soggy bottom. Patience here pays off with that perfect crisp texture.
- Whisk Consistently: Stir as you add cornstarch and gelatin to avoid lumps and ensure a silky smooth filling every time.
How to Serve Delicious Strawberry Pie with Fresh Fruit Recipe
Garnishes
I love topping this pie with freshly whipped Chantilly cream—it’s light, subtly sweet, and complements the bright strawberries perfectly. Sometimes, I add a sprinkle of freshly grated lemon zest on top for a zingy brightness. A few whole strawberries or mint leaves make it look bakery-fresh too.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla ice cream or even a dollop of Greek yogurt for a lighter touch. If you’re serving it at a brunch or picnic, fresh fruit salad or a simple green salad with citrus vinaigrette balances the sweetness nicely.
Creative Ways to Present
For special occasions, I’ve layered the filling in clear individual glasses with extra berries and mini spoons—turning it into a stylish strawberry parfait. Another favorite is drizzling a thick balsamic glaze in a zig-zag over each slice just before serving for a tangy surprise.
Make Ahead and Storage
Storing Leftovers
Once sliced, keep leftover pie covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and flavorful for up to 3 days, and chilling keeps the filling firm and fresh tasting.
Freezing
I usually don’t freeze this pie because the fresh strawberry texture softens once thawed. However, if you want to freeze it, skip adding gelatin and fresh berries on top—freeze the plain baked crust or make a freezer-friendly jam filling instead, then assemble fresh before serving.
Reheating
This pie is best served chilled, so reheating isn’t usually necessary. But if you want the crust warm with cool filling, briefly heat individual slices in the microwave for 10 seconds and then add a scoop of cold cream or ice cream.
Frequently Asked Questions:
While fresh strawberries are ideal for the best texture and flavor, you can use frozen berries if you thaw and drain them well before cooking to reduce excess water in the filling.
Pre-baking the crust fully and allowing it to cool completely before adding the filling are the key steps to keep it crisp and prevent sogginess.
Replacing gelatin with agar-agar is a good vegan alternative, but keep in mind the setting properties differ slightly, so you may need to adjust quantities and chilling time.
Use a warm, sharp knife and wipe the blade clean between slices for neat, clean cuts without dragging the filling. Chilled filling also helps greatly.
Final Thoughts
Honestly, this Delicious Strawberry Pie with Fresh Fruit Recipe is one of those treasures I keep coming back to because it never fails to impress. Its blend of fresh flavor, appealing texture, and simple ingredients makes it approachable for any home cook. Give it a try for your next gathering—you’ll be amazed how quickly it disappears from the table!
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Delicious Strawberry Pie with Fresh Fruit Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Pie features a flaky baked pie crust filled with a luscious homemade strawberry filling thickened with cornstarch and gelatin, topped with fresh strawberries and whipped Chantilly cream. Perfect for a refreshing dessert that's fruity and sweet.
Ingredients
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie crust
Filling
- 1 quart fresh strawberries, quartered
- ¼ cup water
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoon cornstarch
- ½ cup water
- 1 tablespoon unflavored powdered gelatin
Topping
- Whipped Chantilly cream, for serving
Instructions
- Prepare the crust: Lay the pie dough into a 9-inch pie plate and press the edges to secure. Bake the crust according to the package instructions or your homemade crust recipe until golden and fully cooked. Allow to cool completely before filling.
- Make the berry base: Mash half of the strawberries with a fork and combine them in a small saucepot with ¼ cup water, granulated sugar, and vanilla extract. Bring to a low boil over medium heat while mashing continuously. Cook for 5 minutes to release the flavors.
- Thicken the filling: In a small bowl, whisk together the cornstarch and ½ cup cold water until smooth. Slowly add this slurry to the boiling berry mixture, stirring constantly. Return to a boil over medium-high heat, then reduce heat to medium-low and cook while stirring until the mixture thickens, about 3 minutes.
- Add gelatin: Lower the heat to low and sprinkle in the unflavored powdered gelatin. Whisk constantly and cook for an additional 3 minutes until the gelatin is fully dissolved and the filling is smooth.
- Incorporate fresh berries: Remove the filling from heat and gently fold in the remaining fresh strawberries to maintain their shape and texture.
- Fill the crust: Pour the prepared filling into the cooled baked pie crust and smooth the top with a spatula. Cover and chill in the refrigerator for 4 hours to allow the filling to set.
- Serve: Once chilled and set, top the pie with whipped Chantilly cream before slicing and serving.
Notes
- For a gluten-free option, use a gluten-free pie crust.
- Ensure the pie crust is fully cooled to prevent the filling from melting or becoming watery.
- Unflavored gelatin helps the filling set firmly but can be substituted with agar-agar for a vegetarian version.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Chilling the pie for the full 4 hours is essential for the texture and to make slicing easier.
- You can make homemade pie crust ahead of time or use a store-bought refrigerated crust for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg

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