This Fresh Strawberry Pie is a beautiful whole berry pie with a buttery crust and made with fresh strawberries. It is the perfect pie for summer time.
At the start of every season we have been enjoying the concept of seasonal eating. Which if you are not familiar it is a term for merely enjoying foods in the season they are meant to be grown in. Hence, you eat them seasonally instead of all year long. In doing so, you enjoy them at their vary best in flavor and at their peak in nutrition. However it is also a fun way to welcome the different seasons of the year. It allows you something to look forward too and at the same time, you tend to savor each food a bit more.
This fresh strawberry pie is one of those types of foods we look forward too in our home. It is a pie that I make the moment I see those strawberries begin to ripen in the garden. The full berries make the pie so lovely and its freshness gives the taste of summer.
It is also a chilled pie so naturally it makes sense to eat it in warmer weather anyhow. But either way it is a simple one to make and you can opt to use a store bought crust or follow the link below for my easy Buttery Pie Crust. Be sure to try my Old Fashioned Apple Pie recipe along with my Easy Blueberry Tart or Peach Tart. Those are all delicious ones to try out and I hope that you will.
What You Will Need to Make This Fresh Strawberry Pie
4 cups of hulled strawberries
3/4 cup of white sugar
3 tbsp cornstarch
3/4 cup water
1 egg (for egg wash)
whipped cream (optional)
Hull all the strawberries by taking a knife and separating the stems. Flour a surface or use a piece of parchment paper to roll out your pie crust. Then when ready place it in a pie pan. Trim, poke holes in the bottom of the crust with a fork, and brush the crust with the egg wash.
Place either pie beads or parchment paper and dried beans in the bottom of the crust.
Bake your pie crust at 400F for 12 to 15 minutes, until golden and ready.
Add one cup of the hulled strawberries to a sauce pan along with the cornstarch, water and sugar. Then using a hand blender, blend until smooth. Heat over medium heat until thickened. About 5 minutes. **You can also blend the strawberries in a blender before adding to the sauce pan. Then add cornstarch, water and sugar, heat until thickened.
Arrange the rest of the strawberries in the pre-baked pie crust. Pour the hot strawberry sauce over the pie. Allow to set in the refrigerator for at least 2 hours.
Serve chilled alone or with a dollop of whipped cream (optional).
For Homemade Whipped Cream
1 cup of heavy cream
1 tbsp powdered sugar
1 tsp vanilla
Making homemade whipped cream is simple. Simply add the cream, sugar and vanilla into a mixing bowl and whip with the whisk attachment. Allow it to whip until peaks form. Be careful not to over whip or you will have butter.
Tools You Might Need
FAQ for Fresh Strawberry Pie
What does hulled strawberries mean?
It simply means to remove the green leafy top of the strawberry. You can do so easily using a pairing knife. Simply, angle the knife around the green leafy top of the strawberry and into the pale flesh directly underneath. Be sure to wash strawberries thoroughly with cold water beforehand.
Can I use flour instead of the cornstarch?
I have not tried that myself however, just know that cornstarch is different from flour in that it is gluten free and made from the endosperm of the corn kernel whereas the all purpose flour is made from wheat. So you will likely get a different consistency.
Is it better to use a homemade crust or does it matter for this recipe?
Personally, I almost always will opt to use a homemade pie crust. I have a food processor and use my recipe for a butter pie crust that is so simple to make. It literally takes me 5 minutes. Plus I always have flour and butter on hand so that helps. I do think the pie is slightly better with a homemade crust since the buttery flavor is more present than with a store bought. But it does still taste delicious either way you choose to go.
Can this sit overnight?
Yes but just know that the longer it sits in the fridge the strawberries will begin to soften a day or more later. For me it is always best to eat on the same day made. It does still taste good the next day but after that I find that the berries begin to lose their firmness that I like for this pie.
Can I freeze this pie?
I would not freeze it no. This pie is made with fresh strawberries in its entirety. The only thing baked in it is the crust itself. So if frozen the pie would not hold its integrity. The berries would likely soften into a mush when defrosted. You can however, freeze the butter crust recipe in a freezer bag. Just be sure to push any excess air out before placing the crust in the freezer.
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 1 pie crust for a single pie
- 1 egg (for egg wash)
- 4 cups whole strawberries, hulled
- 3/4 cup of sugar
- 3 Tbs cornstarch
- 3/4 cup water
- whipped cream (optional)
- Roll out your pie crust and place in a deep dish pie pan. Trim, poke holes in the bottom of the crust with a fork, and brush the crust with the egg wash. Place either pie beads or a piece of parchment paper and dried beans in the bottom of the crust. Bake your pie crust at 400F for 12 to 15 minutes, until golden and ready.
- Add one cup of the hulled strawberries to a sauce pan along with the cornstarch, water and sugar. Then using a hand blender, blend until smooth. Heat over medium heat until thickened. About 5-7 minutes. *You can also blend the strawberries up in a blender before adding to the sauce pan. Then add cornstarch, water and sugar, heat until thickened.
- Arrange the rest of the strawberries in the pre-baked pie crust. Pour the hot strawberry sauce over the pie. Allow to set in the refrigerator for at least 2 hours.
- Serve chilled alone or with a dollop of whipped cream.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 40mgSodium: 136mgCarbohydrates: 47gFiber: 3gSugar: 28gProtein: 3g
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