Fresh Strawberry Pie

Nothing screams summer more than strawberries and whip cream! This pie brings those yummy ingredients together in one amazingly fresh and delicious bite!


Ok, so this pie is a blast from the past for me! As a kid, we had strawberries in our back yard and from time to time we would have fresh strawberries pie, it is one of those desserts that I hadn't had in years yet thought about often.

The only problem is the pie we use to have had a glaze on it that was, gasp, store-bought and unfortunately, I haven't spotted that lovely little package since I was a child. So I knew that I needed to figure out how to recreate that delicious pie but sadly most recipes I was finding in my research involved jello. Now here is what you need to know, in my opinion, it should not be a jello consistency but rather more of a glaze. The strawberries need to be the star of the show with this one and I worry that by using jello it would take away from that.

So I finally found a few recipes that were thickening with cornstarch and I finally felt like I was on the right track, the only thing was is that they were putting the mashed strawberries through a fine sieve leaving all that strawberry pulp which just seems so wasteful to me. So, as usual, I pulled out the ever-versatile food processor and it luck for me, perfection!

I also wanted to make this pie as easy as possible so I used a store bought crust but feel free to make a homemade crust if you have the time/inclination to do so.

Now to the outcome - this pie is just as good as I remember and I wanted to make a second one the minute it was gone. It would be the perfect dessert for Easter or basically any bbq or brunch all summer long!


prep time 15 minutes + 3 hours to set

cook time 10 minutes

total time 3 hour 25 minutes

servings 6 - 8


1 pre-made pie crust

8 cups strawberries (washed, hulled and quartered)

1/2 cup water

1/2 cup granulated sugar

2 tbsp corn starch

1/2 lemon


Cook pie crust according to directions then allow to cool.

In a medium saucepan place 2 1/2 cups of the strawberries then mash using a potato masher. Add in water and simmer for 5 minutes allowing the strawberries to completely break down.

Transfer the strawberries to a food processor and blend until smooth. In the pot combine sugar and corn starch and using a whisk. Add in the strawberry puree and bring to a boil for 1 minute, reduce heat then simmer until thickened (approx. 2 minutes) stirring constantly. Remove from heat and whisk in lemon juice.

In your cooled pie crust layer in 1/2 of the remaining strawberries then pour over 1/2 of the glaze and repeat with remaining strawberries and glaze. Allow to cool in the refrigerator for a minimum of 3 hours to set. Top with whip cream.