Total Time
Prep 45 mins
Cook 10 mins

I make this in the summer when the berries are fresh and juicy. I have tried many strawberry pie recipes but this one is the best imo. Chill time is 4 hours.

Ingredients Nutrition


  1. Sprinkle the powdered sugar over the cooked pie crust.
  2. Fill pie crust with 2 cups of the largest berries.
  3. In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
  4. Add in sugar and cornstarch; stir to combine.
  5. Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
  6. Add in lemon juice; stir.
  7. Remove pan from heat and cool slightly.
  8. Pour berry mixture over the berries in the pie crust.
  9. Cover and refrigerate for 4 hours.
  10. Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
  11. Gradually add in sugar and whip until peaks form.
  12. Spoon whipped cream over pie wedges if desired.
Most Helpful

Really good. I did follow it except for the direction to put the largest berries in the shell and use the rest for the glaze. The smaller berries are the most flavorful so I used them for the raw berries.

jackie429 April 09, 2015

This is the best strawberry pie recipe I have come across. It uses the least amount of ingredients, has the best, most natural taste, and most of all, it does not leave the crust soggy. Thanks so much for posting this recipe. I just can't get enough of this pie, extremely pleasing to the taste buds.

soxey July 22, 2013

I made this recipe yesterday. Looks beautiful-the cooked down berries with no water makes the berries glisten like a magazine picture. I used a baked pie shell (instead of the graham cracker type) which was a better balance to the sweetness. I put only a tiny bit of powder sugar on the bare shell. I would not do that again-superfulous! <br/>So if you want to impress this will do it. However I thought it was too sweet. I followed the recipe exactly. Definetly not the thing to feed to "pre-diabetic" friends. The flavor was not complex. The sugar overwhelmed the "fresh berry" taste. The lemon juice was an important addition. <br/>I was hoping to find a recipe like the pie served on the floating restaurant, the "Princess Marguerite" in Victoria, Canada in the 1980's-'90's. Gone now, restaurant closed-so sad! Does anyone out there know this restaurant and the wonderful chef who made this? I would dearly love to know how their Fresh Strawberry pie was made. Sigh...

Christine S. August 11, 2014