Name: Easy Strawberry Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 sheet refrigerated pie crust or homemade pie crust; 1 quart fresh strawberries, quartered; ¼ cup water; ¾ cup granulated sugar; ½ teaspoon vanilla extract; 3 tablespoons cornstarch; ½ cup water; 1 tablespoon unflavored powdered gelatin

There’s something about a perfectly sweet and juicy strawberry pie that feels like summer on a plate. This Easy Strawberry Pie Recipe captures fresh strawberries in a glossy, luscious filling nestled in a flaky crust — and honestly, it’s easier than you’d think to pull off.

A white pie dish holds a strawberry pie with three visible layers: the bottom layer is a light beige crust with a crumbly texture, the middle layer is filled with chunks of fresh red strawberries, and the top layer is a thick, shiny, deep red strawberry glaze that covers the pie surface. Along the edge of the pie, dollops of white whipped cream are evenly spaced, each topped with half a fresh strawberry with green leaves. One slice is partially taken out, revealing the layers clearly, and the pie dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Strawberry Pie Recipe
Top Tip
How to Serve Easy Strawberry Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Strawberry Pie Recipe

Why You'll Love This Recipe

I’m always on the lookout for desserts that taste like you spent all day in the kitchen, but actually come together quickly and easily. This strawberry pie fits that bill perfectly — all those vibrant berries turned into an irresistible filling, paired with a simple crust I love keeping ready in my freezer.

Fresh, juicy strawberries: Using fresh berries keeps the flavor bright and naturally sweet, no canned filling here!
Slick, easy filling technique: Cooking the berries with cornstarch and gelatin makes the pie filling set up beautifully without any sogginess.
Super simple crust option: Using a refrigerated pie crust saves time without sacrificing that buttery, flaky base you crave.
Versatile and refreshing: It’s perfect for picnics, potlucks, or just a casual weekend dessert you’ll want to make again and again.

The image shows two slices of bright red strawberry pie with a clear, shiny glaze on the top layer filled with whole and sliced strawberries. Each slice sits on a white plate with a light-colored crust base visible at the bottom. There are three dollops of white whipped cream on the edge of each slice, each topped with a halved fresh strawberry with green leaves. The whole pie is partially shown in a white pie dish on a white marbled surface, decorated with whipped cream and halved strawberries around the edge. A white cup filled with whipped cream is also present near the slices. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Strawberry Pie Recipe plays a specific role to get that bright flavor and perfect texture. I’ve learned to trust the balance between fresh fruit, a little sugar, and gelatin to keep things from getting watery — which can sometimes happen with fresh berries.

Flat lay of a single sheet of smooth, golden refrigerated pie crust laid flat, a heap of fresh, bright red quartered strawberries with green leaves, a small white ceramic bowl holding clear water, a small white ceramic bowl filled with fine white granulated sugar, a small white ceramic bowl containing pale vanilla extract, a small white ceramic bowl with pure white cornstarch powder, a small white ceramic bowl with unflavored powdered gelatin, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: Saves time and provides that flaky, buttery texture that’s hard to beat.
Fresh strawberries: Quartering them keeps a nice chunky bite rather than a jammy mush.
Granulated sugar: Sweetens the filling just right without overpowering the strawberries.
Vanilla extract: Adds warmth and depth, rounding out the fruity notes.
Cornstarch: Thickens the cooked berry mixture so the filling sets up well.
Powdered unflavored gelatin: Key to giving the pie a beautiful, sliceable texture without sogginess.
Water: Helps dissolve the gelatin and bring flavors together without diluting the taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this recipe is how easy it is to personalize. I often swap the vanilla extract for almond extract for a nutty twist, or blend in a handful of raspberries alongside the strawberries when they're in season. Don’t be shy about making this your own!

Variation: I once added a splash of balsamic vinegar to the berry mixture for an unexpected depth — it’s a game changer if you like a little complexity in your fruit desserts.
Dietary modifications: You can use a gluten-free pie crust if wheat’s a no-go, and this filling itself is naturally gluten-free.
Seasonal substitutions: Swap strawberries with fresh blueberries or peaches for a different fruit pie while using the same trusted technique.
Sweetness adjustment: Taste the filling before cooking fully and adjust sugar accordingly, especially if your strawberries are ultra sweet or tart.

Step-by-Step: How I Make Easy Strawberry Pie Recipe

Step 1: Prep and pre-bake that crust

Start by laying your refrigerated pie crust into a 9-inch pie dish, pressing it gently but firmly against the sides and bottom. I don’t dock the crust here — it puffs nicely without needing vent holes. Follow the package directions to bake the crust until it’s golden and fully set. Let it cool completely before adding the filling to avoid sogginess.

Step 2: Mash half the berries and build the filling

Grab half of your quartered strawberries and mash them gently with a fork in a small saucepot. Add ¼ cup water, sugar, and vanilla extract then warm the mixture over medium heat. Keep mashing as you stir, bringing it to a low boil. This step helps release the juices and sweeten the filling naturally — it takes about 5 minutes total.

Step 3: Thicken with cornstarch and add gelatin

In a small bowl, whisk together the cornstarch and ½ cup cold water until smooth. Slowly pour this into your berry mixture, stirring constantly as it returns to a boil over medium-high heat. Once thickened (about 3 minutes), reduce the heat to low and whisk in the powdered gelatin. Keep stirring for 3 minutes until fully dissolved — this part ensures your filling sets up firm but tender.

Step 4: Fold in remaining fresh strawberries

Remove the saucepot from heat, then gently fold in the reserved fresh strawberries. This adds texture and fresh bursts of flavor that balance perfectly with the cooked filling.

Step 5: Assemble, chill, and enjoy!

Pour the filling into your cooled pie crust and smooth it with a spatula. Cover and refrigerate for at least 4 hours — patience here is key for that clean slice and firm texture. When you’re ready to serve, I highly recommend topping it with a swirl of lightly sweetened chantilly cream for that extra touch of indulgence.

Top Tip

Over the years, I’ve learned that the key to a stellar strawberry pie is balancing moisture and sweetness without getting soggy. These tips saved me from many a disappointing pie.

Don’t skip pre-baking the crust: Blind baking ensures it stays crisp and doesn’t get soaked through by the filling.
Use gelatin for perfect slicing: It firms up the filling better than cornstarch alone, so your pie holds its shape on the plate.
Cook the berry mixture gently: Bring to a low boil and stir constantly to avoid burning or clumps forming.
Chill for at least 4 hours: This waiting period is what transforms your pie into a sliceable, incredible dessert. Patience pays off!

How to Serve Easy Strawberry Pie Recipe

Garnishes

I always top mine with freshly whipped chantilly cream — just a splash of powdered sugar and vanilla extract whipped until soft peaks. Sometimes I sprinkle a few thin basil leaves on top for an herbal contrast that surprises guests. Fresh mint works beautifully too.

Side Dishes

This pie pairs wonderfully with light, summery dishes like grilled chicken or a fresh green salad with citrus vinaigrette for a full meal. If it’s just dessert time, I enjoy it with an iced tea or a sparkling rosé for a celebratory feel.

Creative Ways to Present

For birthday parties or special occasions, I like to sprinkle edible flowers around the plate or serve slices with a drizzle of balsamic glaze. Another fun idea: serve individual mini strawberry pies in mason jars for an easy-to-handle, cute presentation.

Make Ahead and Storage

Storing Leftovers

Leftover strawberry pie keeps well covered in the refrigerator for up to 3 days. I usually wrap it tightly with plastic wrap or store in an airtight container to preserve freshness and prevent it from absorbing fridge odors.

Freezing

I’ve found that freezing strawberry pie isn’t ideal because the filling’s texture gets a bit watery once thawed. If you want to prep ahead, freeze the crust separate from the filling and assemble fresh when ready — it keeps your pie tasting and looking its best.

Reheating

This pie is best served chilled — but if it’s been in the fridge and feels a bit too firm, letting it sit at room temperature for 10–15 minutes softens it nicely without losing structure.

Frequently Asked Questions:

Can I make this strawberry pie without gelatin?

While gelatin helps the filling set firmly and slice nicely, you can omit it, but expect a softer, more spoonable texture. Using just cornstarch thickens the filling but won’t keep the same crisp slices.

What’s the best way to prep strawberries for this pie?

Using fresh, ripe strawberries and quartering them keeps a balance of texture. Mashing only half of the berries releases juices for the filling, while folding in the rest adds fresh bursts of fruit throughout the pie.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred because they hold their texture better and give a bright, fresh flavor to the pie. Frozen berries tend to release more water, which could make the filling runny and less set.

How long should I chill the strawberry pie before serving?

Chilling the pie for at least 4 hours in the refrigerator is essential to let the filling firm up fully and develop that perfect sliceable texture. Overnight chilling works great if you want to prepare ahead.

Final Thoughts

This Easy Strawberry Pie Recipe has become my go-to when I want a show-stopping dessert that doesn’t stress me out. It’s fresh, vibrant, and always impresses whoever I serve it to. I hope you’ll give it a try — it’s one of those recipes you’ll want to keep in your arsenal for every summer gathering or whenever those sweet strawberries start calling your name.