Fresh Strawberry Pie

Fresh strawberry pie is a once-a-year summer treat! This easy strawberry pie is made with low-sugar pectin and cornstarch and a buttery crust. Serve the strawberry pie immediately by itself, or with cream.

  • Prep time: 45 minutes
  • Cook time: 40 minutes
  • Cooling time: 2 hours
  • Yield: 1 9-inch pie (6 to 8 slices)

Ingredients

  • 1 9-inch pie crust, homemade or store-bought
  • 3 pounds (about 4 pints) strawberries, hulled
  • 3/4 cup sugar
  • 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell)
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons water

Special equipment:

Method

1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour.

Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post. If using a store-bought pie crust, follow the directions on the package for blind baking.)

Cool the pie crust completely before assembling the pie.

2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie.

Cut the remaining strawberries into thin slices.

How to make Fresh Strawberry Pie - Laying out fresh strawberries

3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat.

Stir the glaze constantly until the mixture comes to a rolling boil. Boil for 1 minute. The glaze should be easy to stir and slightly thickened. If it seems like the the glaze is thickening up too much (to more of a jelly-like consistency) remove it from heat immediately.

Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you'll use this for the top of the pie.

How to make Fresh Strawberry Pie - making the glaze

4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that the slices are flat, and arrange the reserved, halved strawberries on top.

Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie.

Homemade Strawberry Pie ready to serve

5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Tess

    This was delicious but my pie after cooling for over an hour in the fridge was disappointly soupy. :/ maybe I should have boiled longer but it seemed to get thicker and I was afraid of over doing it. My filling also never looked translucent. It always had this opaque pink tinge to it for some reason.

  • Todd Kalyniuk

    Tried making this but it did not really firm up the way I hoped. Suggestions? More pectin? More corn starch? Still delicious but not quite beautiful when I cut it up.

    • Sally

      HI Todd, Thanks for being in touch. I’m not sure what the problem could have been. The filling should be slightly firm, not “jello-ey”, so perhaps if you had that expectation it did not meet it. If you pack the strawberries into the pie so they are flat, they should firm up enough to slice, but again, the filling will only still be on the “slightly firm” side.

      When you work with pectin, you must boil the filling at a hard boil for one full minute, so if you stopped short of that, it might not do its work. You could try adding slightly more pectin if you make it again–maybe 1 tablespoon total. Also, be sure to use low sugar pectin.

      I was trying to preserve all the freshness of the strawberries without too much fiddling–so the filling will still be on the loose side but firm enough to slice!

      Hope all that helps.
      Sally

      • Todd Kalyniuk

        Thanks. Every crumb was eaten in any event. Tasted awesome.

  • Cassie

    Can I substitute the pectin with pomona’s? Going picking today and that is the only pectin on hand… not sure the difference in pectins. Thank you.

    • Sally

      Hi Cassie,
      I haven’t used Pomona’s pectin in this pie, so I’m afraid I can’t be sure of an answer. Since I tried not to use too much sugar in the filling, you would need to use a low sugar pectin for this to work. The sugar pectin ratio has to be correct, and most regular pectins will depend on a lot of sugar in the recipe, which this one does not have.

      Thanks for being in touch, and enjoy your strawberries!

      Sally

    • Cassie

      I went ahead with the pectin I had on hand. Although the filling turned out in texture and taste… when it settled in with the strawberries there seems to be a distracting “artificial” flavor to it. We over picked (15lbs) so we may give it another go. The pie itself was beautiful and was good… but I am thinking it could have been better. If we do make it again, I used a pre-made pie shell. On the homemade pie shell link there are several options. Which pie shell works best?

      • Elise Bauer

        Hi Cassie, since the recipe calls for pre-baking the crust, I would go with the all-butter or the mixed butter and shortening crust. Either one will pre-bake well.

  • Mary // Chattavore

    This is so similar to my strawberry pie recipe, based on my grandmother’s recipe. It’s so delicious and it takes me back to my childhood, when she would make it all the time. So pretty!

  • Miriam

    My father has a June birthday. He asks for cake with fresh strawberries every year!