Here’s a classic fresh strawberry pie—simple, old-fashioned, and very strawberry-forward 🍓
Classic Strawberry Pie
Ingredients
- 1 baked 9-inch pie crust, cooled
- 1 quart (about 4 cups) fresh strawberries, hulled
- ¾ cup sugar
- 3 tbsp cornstarch
- ½ cup water (or strawberry juice)
- 1 tbsp lemon juice (optional, but brightens flavor)
- Whipped cream or vanilla ice cream, for serving
Instructions
- Prepare berries
- Mash 1 cup of strawberries.
- Slice the remaining strawberries and set aside.
- Make the glaze
- In a saucepan, whisk sugar and cornstarch.
- Stir in water and mashed strawberries.
- Cook over medium heat, stirring constantly, until thick and glossy (about 5 minutes).
- Remove from heat; stir in lemon juice if using.
- Assemble the pie
- Fold the sliced strawberries into the warm glaze.
- Pour the mixture into the cooled pie crust.
- Chill
- Refrigerate at least 3–4 hours, until fully set.
- Serve
- Slice and top with whipped cream or ice cream.
Tips & Variations
- For a firmer slice, add 1 extra teaspoon cornstarch.
- For a no-bake version, replace cornstarch with strawberry gelatin.
- Add a thin cream cheese layer (sweetened) to the crust before filling for strawberry cream pie.
If you want a quick diner-style version, no-bake, or strawberry-rhubarb twist, just say which one.
