I enjoy preparing my fresh strawberry pie, featuring ripe sliced strawberries, a sprinkle of granulated sugar, fresh lemon juice, and lemon zest. Combined with a crisp pre-made pie crust, the blend creates a delightful dessert perfect for summer gatherings. This easy strawberry pie captures the bright flavors of the season.

Jump to Recipe

I always get excited when I make a fresh strawberry pie that’s both simple and bursting with flavor. I started with a trusty 9-inch pie crust – whether you buy one pre-made or bake your own at home, it works perfectly.

Then I tossed in 4 cups of ripe strawberries, hulled and sliced up just right. I mixed in 3/4 cup granulated sugar, a tablespoon of cornstarch to help thicken the juices, a tablespoon of fresh lemon juice for that slight tang, a teaspoon of lemon zest, and a pinch of salt.

Some folks even like to top it off with a cup of whipped cream if they want to get a bit fancy. I love how this recipe cuts out the fuss and avoids any jello tricks so you can really taste the natural, vibrant flavors of summer in every bite.

Enjoy!

Why I Like this Recipe

I love this strawberry pie recipe for a bunch of reasons:

1. It’s super easy to throw together even if I’m not a master chef. I really like that the steps are clear and i can either chill it in the fridge for a nice firm filling or pop it in the oven for a quick warm up.

2. I dig the fresh taste of strawberries mixed with lemon juice and zest. The tangy kick mixes with the sweet fruit real nicely and makes every bite refreshing.

3. I like that i can get a little creative with it. Adding whipped cream on top is a fun way to make it feel extra fancy even though it’s already a perfect no fuss summer dessert.

4. And honestly, it’s just a feel-good recipe. It reminds me of warm sunny days and sharing a sweet treat with family or friends, and that makes it extra special for me.

Ingredients

Print Recipe (No Advertisments)

Fresh strawberries are full of fibre and vitamins, giving a juicy burst of fruity flavor that pops.
Granulated sugar adds the needed carbohydrates and sweetness, perfectly balancing the tart fruit.
Fresh lemon juice and zest add a bit of tang, boosting flavor in this recipe.
Cornstarch helps thicken the strawberry juices, turning the mix into a perfect pie filling.
Optional whipped cream brings a creamy topping, enhancing the sweet and sour contrast even more.
The pie crust, pre-made or homemade, delivers a sturdy carbohydrate base that holds everything together.
Altogether, these ingredients create a balanced pie, merging sweet, tangy, comforting flavors in every bite.

Ingredient Quantities

1 (9-inch) pie crust, pre-made or baked at home

4 cups fresh strawberries, hulled and sliced (they should be nice and ripe)

3/4 cup granulated sugar (or adjust to your taste)

1 tablespoon cornstarch (this helps thicken the juices)

1 tablespoon fresh lemon juice (for a little tart kick)

1 teaspoon lemon zest (don’t skip this, it adds flavor)

1/4 teaspoon salt (a pinch goes a long way)

Optional: 1 cup whipped cream (for topping, if you want to get fancy)

How to Make this

Print Recipe (No Advertisments)

1. First, if you haven’t already baked your pie crust, follow the instructions on the package or your recipe to bake it and let it cool completely before filling it.

2. Rinse your strawberries well, then hull and slice them into even pieces so they cook evenly when combined.

3. In a large bowl, toss together the sliced strawberries, granulated sugar, cornstarch, fresh lemon juice, lemon zest and salt until all the fruit is coated nicely.

4. Let the mixture sit for about 10 minutes because this gives the cornstarch a chance to start thickening the strawberry juices.

5. Once the pie crust is cool and ready, carefully spoon the strawberry mixture into the crust, making sure to spread it out evenly.

6. If you like a firmer filling, pop the pie in the fridge and let it chill for at least 2 hours so everything sets up.

7. Alternatively, if you prefer a slightly warm dessert or if your crust is already baked freshly, you can pop the filled pie in a preheated 375°F oven for about 10-15 minutes just to warm everything up a bit.

8. Remove the pie from the fridge or oven when it’s done and let it sit for a few minutes before serving.

9. When you’re ready to serve, top the pie with whipped cream if you want to add a fancy touch.

10. Slice up your delicious strawberry pie and enjoy this perfect no fuss summer dessert with family or friends.

Equipment Needed

1. Preheated oven with a 9-inch pie pan for baking the pie crust
2. Cooling rack for letting the crust cool completely
3. Colander to rinse the strawberries
4. Cutting board and a sharp knife for hulling and slicing the strawberries
5. A large mixing bowl to toss the strawberries with sugar, corn starch, lemon juice, lemon zest and salt
6. Measuring cups and spoons to accurately measure the sugar, corn starch and lemon juice
7. A mixing spoon or spatula to combine the ingredients evenly
8. A serving knife or pie server for slicing and serving the finished pie

FAQ

Can I use frozen strawberries instead of fresh ones?
A: Nah, it's best to stick with fresh ones cuz frozen strawberries def water down the filling even after you thaw 'em.

Do I need to wash and hull the strawberries?
A: Yup, make sure you rinse 'em well and remove the stems so ya get rid of any unwanted bite.

Why do I add cornstarch and lemon juice to the filling?
A: The cornstarch is what thickens the messy juice and the lemon juice cuts through the sweet so everything balances out.

Can I adjust the sugar amount?
A: For sure, feel free to tweak it. If your berries are super sweet, you might wanna use less sugar.

Do I have to use a pre-made crust or can I make one from scratch?
A: Either works fine, but a homemade crust gives the pie that extra charm if you have the time.

Strawberry Pie Recipe Substitutions and Variations

Instead of a 9-inch pie crust, you could try a graham cracker crust to add a little crunch
If you dont have granulated sugar, you can substitute it with honey or agave nectar but you might need to adjust the liquid other parts of the recipe
You can replace the cornstarch with arrowroot powder and it should thicken the juices just as well
If you dont have fresh lemon juice, a little bit of bottled lemon juice works in a pinch
For the whipped cream, a store bought whipped topping is a decent substitute if you want to keep it simple

Pro Tips

1. Make sure your strawberries are sliced pretty evenly so they cook evenly. If some pieces are too big or too small it might mess with how the juices turn out.

2. Give the strawberry mixture a little chill time before filling the crust. It helps the cornstarch set up and stops the filling from turning too runny.

3. When you add the lemon zest, be careful to only use the yellow part. Using just a touch is enough to add a burst of flavor without any bitter taste.

4. If you decide to heat the pie up in the oven, keep an eye on it. Even 10 minutes can make a difference so you dont accidentally overbake it.