October 25, 2023
Review RecipeStrawberry Pie
Brimming with fresh strawberry flavor in a flaky crust, this strawberry pie is a recipe that must not be missed.
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This strawberry pie is just the delicious dessert you need when your counter is overflowing with baskets of fresh strawberries during strawberry season. Bursting with juicy strawberries baked into a flaky pie crust, there is nothing better than biting into these juicy red gems.
Strawberry Pie Ingredients
If you’re in the mood for a dessert that’s both tart and sweet, then you simply must try strawberry pie.
Imagine biting into a flaky, buttery crust that crumbles a little bit with each bite, then experiencing a burst of sugary, tangy flavor from each juicy strawberry.
You’ll need:
- 1 unbaked rolled pie crust
- 1 egg white, beaten
- ¾ cup of water
- ½ cup of granulated sugar
- 3½ tablespoons of cornstarch
- 1 (3-ounce) box of strawberry gelatin mix
- 1½ pounds of fresh strawberries, washed, dried, hulled, and halved
- Whipped topping (optional garnish)
Substitutions And Additions
STRAWBERRIES: Add a mixture of fresh berries along with the sweet strawberries to this simple strawberry pie.
PIE CRUST: If you have a homemade pie crust recipe you prefer, you can use that instead of the store-bought version.
How To Make This Strawberry Pie Recipe
The first part of making this pie is baking the crust. Next, we will walk you through making the juicy strawberry filling.
STEP ONE: Preheat the oven to 425°F. Lightly spray a 9-inch pie plate with nonstick spray.
OUR RECIPE DEVELOPER SAYS
You can substitute dry beans for pie weights. Just make sure to put a layer of foil between them and the crust.
STEP TWO: Unroll the pie crust and place it in the pie plate. Prick the pie crust with a fork. Line the pie crust with aluminum foil sprayed with nonstick spray. Fill the foil with pie weights. Bake pie crust for 10 minutes.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.
STEP THREE: Remove the pie plate from the oven. Remove the pie weights and foil.
STEP FOUR: Using a pastry brush, brush the beaten egg whites on the inside of the pie shell. Be sure to brush the sides of the crust and the bottom of the crust. Bake the coated pie crust for another 8 to 10 minutes until the crust is golden. Remove and allow the baked crust to cool.
PRO TIP:
The egg white coating keeps the pie crust from becoming soggy.
STEP FIVE: Using a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together the granulated sugar and cornstarch. Whisk in the water.
STEP SIX: Whisk continuously until the mixture is thickened, 2 to 3 minutes.
STEP SEVEN: Remove the mixture from the heat. Sprinkle with the strawberry gelatin and whisk until the gelatin is completely dissolved. Allow the glaze to sit for 5 minutes.
STEP EIGHT: Arrange the strawberries in the bottom of the pre-baked pie crust.
PRO TIP:
You can use a straw to hull the strawberries. Center the straw on the bottom of the strawberry and gently force the straw through the center. I suggest using a metal straw.
STEP NINE: Pour the glaze over the top of the strawberry pie filling. Chill in the refrigerator for 4 hours. Add whipped topping to the top of the pie before serving.
How To Serve This Fresh Strawberry Pie
Enjoy this delightful summer dessert with a scoop of vanilla ice cream on the side. This pie is so easy to make that it will be the perfect dessert when strawberries are in season and is the best way to enjoy every single bite of these sweet berries.
Add a refreshing glass of iced tea or a creamy Wendy’s Frosty to wash the pie down.
Our strawberry cream cheese pie and strawberry cheesecake cookies are two more easy recipes that are sure to become family favorites.
MORE PIE RECIPES
Storing This Recipe For Strawberry Pie
Proper storage is key to maintaining its flavor and texture. Here are some handy tips to help you store your strawberry pie:
IN THE FRIDGE: Store homemade strawberry pie covered in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze this easy strawberry pie after it has set. Wrap it in plastic wrap, then with aluminum foil, and store in the freezer for up to 2 months. Allow the pie to thaw overnight in the refrigerator before serving.
This fresh strawberry pie recipe is packed with a juicy strawberry filling and plenty of fresh flavors. It’s the perfect solution when strawberries are plentiful. We know you will love everything about this amazing recipe.
FREQUENTLY ASKED QUESTIONS
Can I use a homemade crust?
If you prefer to use a homemade pie crust, you certainly can. Check out our pie crust recipe for a great option.
Can I freeze this pie?
This amazing pie can be frozen for up to two months as long as you wrap it well with plastic wrap and aluminum foil.
Can I use frozen strawberries?
We would recommend sticking to fresh strawberries for this recipe. Frozen strawberries will not give you the plump strawberries you want for this recipe, and the excess moisture may cause a soggy crust.
More Recipes You’ll Love
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- Kool-Aid Pie
- Banana Pudding Pie
- Lemonade Pie
- Chocolate Peanut Butter Pie
- Strawberry Mousse
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Strawberry Pie
Brimming with fresh strawberry flavor in a flaky crust, this strawberry pie is a recipe that must not be missed.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings 8
Ingredients
- 1 unbaked rolled pie crust
- 1 egg white, beaten
- ¾ cup water
- ½ cup granulated sugar
- 3½ tablespoons cornstarch
- 3 ounces strawberry gelatin mix
- 1½ pounds fresh strawberries, washed, dried, hulled, and halved
- Whipped topping, optional garnish
Instructions
- Preheat the oven to 425°F. Lightly spray a 9-inch pie plate with nonstick spray.
- Unroll pie crust and place in pie plate. Prick the pie crust with a fork. Line the pie crust with aluminum foil sprayed with nonstick spray. Fill the foil with pie weights. Bake for 10 minutes.
- Remove the pie plate from the oven. Remove the pie weights and foil.
- Using a pastry brush, brush the beaten egg whites on the inside of the pie crust. Be sure to brush the sides of the crust as well as the bottom. Bake the coated pie crust for another 8-10 minutes until the crust is golden. Remove and allow the crust to cool.
- Using a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together the granulated sugar and cornstarch. Whisk in the water.
- Whisk continuously until the mixture is thickened, 2 to 3 minutes.
- Remove the mixture from the heat. Sprinkle with the strawberry gelatin and whisk until the gelatin is completely dissolved. Allow the glaze to sit for 5 minutes.
- Arrange the strawberries in the bottom of the pre-baked pie crust.
- Pour the glaze over the top of the strawberries. Chill in the refrigerator for 4 hours. Top with whipped topping before serving.
Video
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.
- You can substitute dry beans for pie weights. Just make sure to put a layer of foil between them and the crust.
- The egg white coating keeps the pie crust from becoming soggy.
- You can use a straw to hull the strawberries. Center the straw on the bottom of the strawberry and gently force the straw through the center. I suggest using a metal straw.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 145mg | Potassium: 158mg | Fiber: 2g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 50mg | Calcium: 19mg | Iron: 1mg
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Comments
Jill says
This pie is just gorgeous and tastes amazing!
Lois Greene says
This pie was delicious! I say was because we ate the whole thing in 1 day. It was myself, my husband and 2 neighbors but I could have eaten it all by myself it was so good!