Strawberry Pie with Whipped Topping

"This is always the first thing I make when truly seasonal strawberries hit the market stands - I won't buy strawberries any other time, and I wouldn't make this pie with anything but the most aromatic berries."
photo by JenniferH photo by JenniferH
photo by JenniferH
photo by Hey Jude photo by Hey Jude
Ready In:




  • Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.
  • Chill for 30 minutes.
  • Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.
  • Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.
  • Let cool.
  • Hull and slice 1 pint of the strawberries and in a saucepan, combine them with ¼ cup water and sugar.
  • Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.
  • In a small bowl, stir together cornstarch and ¾ cup water, add to cooked strawberries and bring to a boil.
  • Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.
  • Hull remaining 1 ½ pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.
  • Chill pie for 3-4 hours or until set.
  • In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.

Questions & Replies

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  1. Hey Jude
    This is a wonderful pie. I made this exactly as written except that I didn't make the whipped cream (not enough room in my kitchen for the mixer) I used store bought whipped cream. I'm sure it's even better with the homemade. Thanks Ev, another keeper!
  2. Sunnee50
    I'm sorry but I wasn't crazy about this pie. Maybe I will wait until the strawberries are more seasonal. But it was more the texture of the pie. It tasted like a cornstartchy thickening. Hard to explain. Plus after one day in the fridge it ran and the crust got soggy.
  3. Sandyg61
    Great pie. I used a graham cracker pie crust and left out the almonds since I didn't have any. Also reduced the sugar to 3/4 of a cup as the strawberries were very sweet. I have already been told that I have to make this again.
  4. carolinafan
    I chose this recipe for Pick a Chef '06 and this couldn't have came along at a better time. Strawberries are in abundance here in North Carolina and this pie was perfect. I also used a graham cracker crust and the pie was wonderful. Thanks for sharing a great recipe that I will be preparing again very soon.
  5. love4culinary
    This pie is very fresh, and very delicious. I had to use a graham cracker crust per the request of the soon to be bride. I made this for her rehearsal dinner, and it was enjoyed by all. It took quite a long time to finally set, but once it did, it was thoroughly enjoyed. Thanks for the recipe :)


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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