Last Updated on February 28, 2026 by Souhail
There is nothing quite like walking through the Union Square Greenmarket on a Saturday morning in June. The air smells like sweet earth and ripe fruit. I always find myself drawn to the berry stalls where the containers are overflowing with red gems. That is exactly where the inspiration for this fresh strawberry pie comes from. It captures the essence of those market mornings in a single slice.
I remember making this for the first time during a heatwave in my Brooklyn apartment. The oven was off limits, so I needed something bright and refreshing. This dish fits perfectly into everyday life as a festive yet simple treat. It works for a quick weeknight dessert or a standout centerpiece at a weekend BBQ.
The flavor profile is a beautiful balance of sweet berries, a hint of tartness, and a buttery crunch from the crust. It is special because it lets the fruit shine without hiding behind heavy creams or excessive sugar.
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Why This Fresh Strawberry Pie Just Works
Let me tell you why this fresh strawberry pie has earned a permanent spot in my recipe rotation. It is not just about the stunning ruby red color that looks gorgeous on any table. It is about the harmony of textures and flavors that come together with minimal fuss.
The glaze is made from real strawberries, not artificial gelatin, giving it a pure fruit flavor that tastes like summer in every bite
A pre baked buttery crust provides the perfect crunchy contrast to the juicy berries. The recipe is naturally adaptable for dietary needs with simple swaps for gluten free or vegan lifestyles. No fancy equipment required, just a bowl, a saucepan, and a pie dish you probably already own.
If you love exploring comforting classics, you might also enjoy this Amish stuffed cabbage rolls recipe for a hearty dinner option. For this pie, you can easily make it gluten free by using your favorite almond flour crust or vegan by swapping butter for coconut oil in the shell.
My Best Tips for a Picture Perfect Pie
I have made this fresh strawberry pie dozens of times, and these little tricks have saved me from common pitfalls. First, always hull your strawberries right before assembling to keep them firm and vibrant. Second, let your glaze cool to room temperature before pouring it over the berries. If it is too hot, it will start to cook the fruit and make them release water. Third, chill the pie for at least three hours before slicing.
This waiting period is tough, I know, but it ensures clean slices and that perfect wobble. Finally, if you want extra shine, brush the top with a tiny bit of warmed apricot jam after the glaze sets. It is a baker’s secret that makes the berries glow like stained glass.
Variants of the Recipe
One of the best things about this dessert is how flexible it is. You can easily tweak the base recipe to match your taste or what you have on hand. Here are a few of my favorite variations.
Mixed Berry Medley
Swap half the strawberries for raspberries, blueberries, or blackberries. This adds complexity to the flavor and a beautiful mix of colors. The glaze will still work perfectly, though you may want to strain it if you prefer a smooth finish without seeds. This version is fantastic for using up a variety of berries from the farmers market.
Chocolate Drizzle Dream
For the chocolate lovers, add a thin layer of melted dark chocolate to the bottom of the pre baked crust before adding the berries. Let it set in the fridge for ten minutes, then proceed with the recipe. The rich cocoa notes pair surprisingly well with the bright fruit, creating a dessert that feels indulgent yet fresh.
Citrus Zest Boost
Add a teaspoon of lemon or orange zest to the glaze while it simmers. The citrus oils enhance the natural sweetness of the strawberries and add a fragrant aroma. This small tweak makes the pie taste even more vibrant and is perfect for spring gatherings.
Creamy Layer Option
Spread a thin layer of sweetened cream cheese or vanilla pastry cream on the crust before adding the glazed strawberries. This creates a luscious buffer that adds richness without overwhelming the fruit. It is a wonderful twist for those who love a little extra decadence.
Serving Suggestions
This fresh strawberry pie is a star on its own, but pairing it thoughtfully can elevate the experience. I love serving each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. The cool creaminess balances the sweet tartness of the berries beautifully.
For a lighter option, a sprinkle of toasted sliced almonds or a few fresh mint leaves adds color and a subtle nutty or herbal note. If you are hosting a dinner party, present the pie on a rustic wooden board with extra berries scattered around for a gorgeous, effortless display.
It pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling rosé for a celebratory touch.
Storage and Reheating Instructions
Store any leftovers covered loosely with plastic wrap or in an airtight container in the refrigerator. This pie is best enjoyed within two days, as the crust can start to soften from the fruit juices. I do not recommend freezing this pie, as the glaze and fresh berries will lose their texture upon thawing. There is no need to reheat it.
This dessert is meant to be served chilled straight from the fridge. If the crust has softened slightly, a quick ten minutes in the freezer before serving can help firm it up again.
Creative Uses for the Recipe
Think beyond the pie dish. Use the glazed strawberries as a topping for pancakes, like these fluffy cottage cheese pancakes, or layer them in a parfait with yogurt and granola. You can also make individual tartlets using mini pre baked shells for a cute party dessert.
The leftover glaze is delicious stirred into oatmeal or drizzled over cheesecake. If you love handheld treats, try adapting the filling for pecan pie bars by mixing chopped strawberries into the topping.
How Do You Make It
Fresh Strawberry Pie
8
servings25
minutes10
minutes285
kcalThis easy fresh strawberry pie features juicy berries in a glossy, naturally sweetened glaze nestled in a buttery crust. It is a no bake dessert that is perfect for summer.
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Ingredients
1 pre baked 9 inch pie crust (homemade or store bought)
2 pounds fresh strawberries, hulled
0.75 cup granulated sugar
3 tablespoons cornstarch
1 cup water
1 tablespoon lemon juice
0.25 teaspoon salt
Directions
- Start by setting your pre baked pie crust on a cool rack to ensure it is completely ready for filling.
- Take about one third of the hulled strawberries and place them in a blender or food processor.
- Puree them until they are completely smooth. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually pour in the water and the strawberry puree while whisking constantly to avoid lumps.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.
- Cook for about three to five minutes until the glaze thickens and becomes clear and glossy.
- Remove from heat and stir in the lemon juice.
- Let the glaze cool for about ten minutes until it is just warm to the touch.
- Meanwhile, slice the remaining whole strawberries in half or leave them whole if they are small.
- Arrange the berries cut side down in the pie crust, packing them in a tight, even layer.
- Gently pour the slightly cooled glaze over the strawberries, using a spoon to help it seep into all the gaps.
- Tap the pie dish lightly on the counter to remove any air bubbles.
- Refrigerate the pie for at least three hours, or until the glaze is fully set.
- Before serving, you can add a little garnish like whipped cream or mint if you like.
Notes
- For the best flavor, use strawberries that are in season and deeply red.
- If your glaze seems too thick after cooling, whisk in a teaspoon of warm water to loosen it.
- To keep the crust extra crisp, you can brush the inside with a thin layer of melted white chocolate before adding the berries.
- This pie is naturally dairy free if you use a vegan pie crust.
- For a sweeter glaze, you can increase the sugar to 1 cup, but I find 0.75 cup lets the fruit shine.
Nutrition Facts
- Total number of serves: 8
- Calories: 285kcal
- Fat: 9g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 0.180mg
- Carbohydrates: 48g
- Fiber: 3g
- Sugar: 32g
- Protein: 3g
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FAQS
You can, but fresh is really best for texture and appearance. If you must use frozen, thaw them completely and pat them very dry, then expect a softer pie with more liquid.
Make sure your pre baked crust is completely cool before filling. You can also brush the inside with a thin layer of beaten egg white and bake for two extra minutes to create a moisture barrier.
Absolutely. This pie actually benefits from being made a day ahead. Assemble it, chill it overnight, and it will be perfectly set and easy to slice.
Arrowroot powder or tapioca starch work well as a one to one substitute. Just note that arrowroot can become slightly stringy if overcooked, so remove from heat as soon as it thickens.
It can be. Just use a gluten free pie crust, either store bought or homemade with almond or oat flour. Double check that your cornstarch is certified gluten free.
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps the blade glide through the set glaze without dragging the berries.
A Little Story From My Kitchen
This fresh strawberry pie reminds me of my grandmother. She grew a huge patch of strawberries in her backyard in upstate New York. Every June, we would pick buckets of them, our fingers stained pink. She always said the secret was to let the fruit be the hero.
I carry that lesson with me in my New York kitchen, even when I am sourcing berries from the greenmarket instead of a backyard patch. It is a sweet connection to family and to the simple joy of seasonal eating.
Printable Shopping List
- 1 9 inch pie crust (pre baked)
- 2 pounds fresh strawberries
- Granulated sugar
- Cornstarch
- 1 lemon (for juice)
- Salt
- Optional: whipped cream, mint, or toasted almonds for garnish
Health Benefits of the Recipe
Strawberries are packed with vitamin C, manganese, and antioxidants that support heart health and reduce inflammation. This pie uses real fruit as the main ingredient, providing natural sweetness and fiber. By controlling the sugar in the glaze, you can enjoy a dessert that feels indulgent while still offering some nutritional benefits from the berries.
Final Thoughts
I truly hope this fresh strawberry pie brings a little sunshine to your table. It is the kind of dessert that makes people smile before they even take a bite. If you enjoyed this recipe, you might also like exploring other comforting classics like this cottage pie recipe for a savory twist.
Remember, the best recipes are the ones shared with people you love. So grab a slice, pour a cup of coffee or tea, and enjoy the sweet taste of summer. Happy baking, friend.