Best Recipes in the United States


Fresh Strawberry Pie

This Fresh Strawberry Pie is better than any restaurant pie. This pie is as fresh as possible, delicious, juicy, and delicious with only 3 ingredients. Flaky and delicious is the all-butter crust.

Fresh berries are a big deal around here. You can’t go wrong with fresh berries, whether they’re in the form pie or at the farmer’s markets.

The buttery flaky crust is what we love (no shortening), and it goes well with all our pies. Flaky butter crust is essential for everything, from this Best Fall Apple Pie to the delicious Summer Blueberry Pie.

Fresh strawberry pie is better than any restaurant pie. We get to choose the best ripe strawberries and only 3 simple ingredients to make the strawberries shine.


You should use the freshest, most ripe red strawberries that you can find. This strawberry pie is all about the quality of your strawberries.

A super easy strawberry filling is made with only 3 ingredients: fresh berries, sugar, cornstarch. That’s it. The filling is then cooked down until it becomes thick and glaze-like. There are no artificial colors or fake colors and the strawberry flavor is all natural.

NOTE: Before pouring the filling over the fresh berries, it’s essential that the mixture reaches lukewarm. You can then place it in the refrigerator to chill until it reaches the right texture.


Great crust is the foundation of a great pie. This all butter crust is our favorite. It produces delicious, flaky perfection. Divide the dough in half after you have made the double crust recipe. Make one pie crust and freeze the other half for your next strawberry pie.

You can make your own crust but it’s not difficult. If you prefer to brush your cat’s teeth rather than make pie dough, then there is no shame in buying ready-made dough. Disclaimer: While store-bought pie dough will not taste the same, it can be used in pinches.

Blind baking is when you bake the single crust in an empty pie pan. To prevent the crust from puffing up or bubbling, use cookie weights. For DIY pie weights, you can also use dried beans or rice.


It looks quite attractive and tastes very good with some fresh stabilised whipped cream. Stabilized whipped cream can be prepared a day ahead of time, piped onto the pie when ready, and you can be sure it will keep its shape.

The benefit of stabilised whipped cream is that it is less susceptible to temperature changes than conventional whipped cream and does not quickly melt down or become runny.

After discovering the benefits of stabilised whipped cream, you’ll use it to top every dessert you make, from cheesecake to strawberry cake.

Prep Time: 45 mins Cook Time: 20 mins Servings: 8


  • 1 Recipe for butter pie crust dough*
  • 6 heaping cups fresh ripe strawberries, hulled and divided
  • ½ cup sugar
  • 3 TB cornstarch fully dissolved in 1/2 cup cool water*
  • Stabilized whipped cream for topping


  1. Prepare: Pre-heat oven to 450F. Place rack in lower middle position. Place a single piece of pie dough in a 9-inch round pan. Excess dough should be rolled over the edges. Crimp lightly.
  2. Bake Pie Dough: The excess parchment paper edges should reach 1-2 inches above the edge of the pie pan when lining the dough. Fill with pie weights and bake for 12 to 15 minutes while keeping an eye out for too browned edges. Carefully remove the pie weights with the parchment paper, then put the empty pie shell back in the oven for another 5 minutes, or until the bottom appears dry and baked (cover loosely with foil if edges are cooking too quickly.) While you make the filling, allow the cooked shell to cool to room temperature.
  3. Make Filling: Mash 2 cups fresh strawberries. Add sugar to the mixture. Bring to boil, stirring frequently. Continue to boil/stir the cornstarch/water mixture for 2 minutes, or until it becomes thickened and glossy. To speed cooling, transfer filling to a shallow dish. Cool for at least 10 minutes.
  4. Arrange and Chill: Place the remaining 4 cups of whole strawberries in the baking/cooled pie shell. Spread the filling evenly over the strawberries. Allow to chill for at least two hours before cutting. If desired, serve with whipped cream


It is essential that cornstarch be completely dissolved in water. Even the smallest amount can cause clumps in your filling. Tip: Use your fingers to mix cornstarch in a small bowl of water.

Make enough dough to make a double-crust. Wrap half of the dough in plastic and freeze it for several weeks. You can also make pie weights from uncooked/dry beans or rice. I quickly mash strawberries by placing them in small batches on a large cuttingboard and covering with cling wrap. I use a meat tenderizer to give the strawberries a few gentle whacks and then mash them in a matter of minutes.

Course: Dessert Cuisine: American Diet: Vegetarian Method: Bake


Can frozen strawberries be used in strawberry pie?

Fresh strawberries are best, since frozen berries are more watery. They may be suitable for mashed berries but they won’t last long and they won’t have the desired texture.

What happens if my strawberry pie filling isn’t set properly?

For strawberry pie to set, make sure you follow the instructions for thickening with cornstarch. This requires that cornstarch be fully dissolved in water before adding to the filling. Allow the pie to cool completely at room temperature before chilling it in the fridge.

Can frozen strawberry pie be frozen?

Fresh strawberry pie should not be frozen. The texture of the pie may change after being frozen/thawed. Make sure to enjoy your pie right away!

How long does strawberry pie last in the fridge?

Strawberry pie can be kept tightly covered in the refrigerator for up to three days.

This Fresh Strawberry Pie is better than any restaurant pie. This pie is as fresh as possible, delicious, and only 3 ingredients are used in the filling. Flaky and delicious is the all-butter crust.

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