Go Back
+ servings

Fresh Strawberry Pie Recipe from Scratch

Easy homemade strawberry pie recipe, made the old fashioned way with no gelatin. Simple, classic, no bake dessert with a fresh berry filling and glaze.
4.53 from 36 votes
Print Pin
Course: Pies and Tarts
Cuisine: American
Prep Time: 30 minutes
Chill Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 8 servings
Calories: 266kcal
Author: Mel Lockcuff

Ingredients

  • 1 pie crust cooked and cooled
  • 2 1/2 tablespoons corn starch
  • 1/4 cup water
  • 3/4 cup pure cane sugar
  • 1 cup fresh strawberry purée
  • 6 cups sliced strawberries

Instructions

  • Whisk the corn starch and water together in a small glass measuring cup.
  • Add the corn starch mixture together with the sugar in a medium to large saucepan.
  • Mix in the strawberry purée.
  • Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
  • Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
  • Remove the strawberry sauce from the heat, and allow it to cool.*
  • Wash and hull fresh strawberries and slice them.
  • Once the strawberry sauce has cooled enough, mix the sliced strawberries into the sauce.
  • Pour the berry filling into the prepared pie crust and spread it out evenly. It’ll likely mound up and completely fill the pie plate.
  • Chill the pie for at least 3 to 5 hours or overnight. This will allow the pie filling to stiffen just a bit and allow the juices to run into the pie crust, making for an even more flavorful and delicious strawberry pie.
  • When you're ready to serve, cut the pie into slices and serve with whipped cream.

Notes

*I like to put my strawberry sauce in the fridge or freezer to cool more quickly. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 93mg | Fiber: 4g | Sugar: 35g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!