Easy Strawberry Pie Recipe
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This Strawberry Pie recipe uses just four key ingredients—and one surprising twist. It’s packed with juicy, whole berries and tastes like summer in a slice: fresh strawberries, warm sunshine, and an irresistibly sweet dessert.
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About this Strawberry Pie Recipe
There wasn’t a summer, a 4th of July cookout, or a Memorial Day gathering where my mother didn’t make this pie. It was a staple on every dessert table, and to me, it signaled the arrival of summer—especially when made with handpicked strawberries from local fields.
Even if there’s no strawberry field nearby (or no time to visit one), this pie is worth making at least once this season. Here’s why I love it:
- Only 4 Ingredients: This easy recipe uses fresh strawberries, sugar, cornstarch, and a pre-baked pie crust. My twist? A subtle hint of ground cardamom—or mint, if you’re feeling classic with a fresh twist.
- Quick Prep: No slicing strawberries required! The whole berries simmer briefly, making prep fast and easy.
- Pure Summer Flavor: This pie captures the essence of perfectly ripe, in-season strawberries. Simple, fresh, and crowd-pleasing.
Ingredients You’ll Need
You will find ingredients when you jump to recipe at the bottom of this page, but here is an overview of what you will need:
- Baked Pie Crust: Use a 9-inch homemade or store-bought crust, fully baked. Follow package instructions or see my notes below.
- Strawberries: Choose bright red, firm berries. I use similarly sized berries from a recent farmers’ market visit.
- Granulated sugar: Sweetens the berries and helps the filling set, much like quick strawberry jam!
- Cornstarch + water: Forms a slurry to thicken the filling.
- Surprise Ingredient (optional): A touch of cardamom, mint, or your own creative twist.
A Surprise Ingredient (Optional but Recommended)
When I say “surprise,” I mean it. I love experimenting with herbs and spices, so I tested this recipe three ways:
- Test 1 – Mint: Two mint sprigs simmered with the berries, then removed. Result: Bright, fresh flavor. Everyone loved the twist and identified the mint right away.
- Test 2 – Ground Cardamom: Just a pinch stirred into the berries. Result: Subtly warm and aromatic—guests couldn’t pinpoint the flavor but went back for seconds.
- Test 3 – Classic: No additions. Result: Familiar and comforting. A nostalgic favorite.
The winner? Test 2—ground cardamom—was the crowd favorite. The flavor was unique, elegant, and completely delicious.
How to Make this Pie
Full instructions are in the recipe card below. Here’s an overview:
Step 1: Bake the Crust
Fit the pastry into a 9-inch pie dish and bake according to the package directions. I baked mine at 375°F for 15 minutes with pie weights, then removed the weights and baked 10–15 minutes more until golden and crisp.
Step 2: Make the Filling
Wash and hull the strawberries. Add half of them to the baked crust. Place the remaining berries in a saucepan with sugar and ground cardamom (if using). Bring to a boil over medium heat, stirring frequently.
In a small bowl, whisk together the cornstarch and water. Slowly stir this into the bubbling berries. Reduce heat and simmer while stirring for 10 full minutes, until thickened. Don’t rush this step—it’s essential for setting the pie.
Step 3: Assemble and Chill
Pour the cooked berry mixture over the uncooked berries in the crust. Refrigerate until fully set, about 3 hours.
Serve chilled with whipped cream, if desired.
Strawberry Pie Tips
- Flavor Enhancers: A dash of cardamom, a few mint leaves, or even a squeeze of lemon juice can elevate the flavor subtly but beautifully.
- Use Similar-Sized Berries: Whole strawberries of uniform size ensure a beautiful, even presentation.
- Don’t Undercook the Filling: Simmer the filling for the full 10 minutes to activate the cornstarch—this prevents a runny pie.
FAQ’s
Yes! This pie needs at least 3 hours to set in the fridge, so it’s perfect for making a day in advance. Just store it loosely covered and wait to add whipped cream until serving.
The most common reason is undercooking the filling. Make sure to simmer the cornstarch mixture for the full 10 minutes until it’s thickened. Also, chill the pie thoroughly.
Fresh strawberries are best for this pie, both in flavor and texture. If using frozen, thaw and drain well first—but the pie may not set as firmly, and the texture will be softer.
More Strawberry Recipes To Try This Season
- Strawberry Trifle: A quick, easy, and impressive dessert featuring fresh strawberries and pound cake.
- Rustic Strawberry Galette: This simple tart is perfect for picnics, BBQ’s or summer gatherings and is delicious with fresh strawberries!
- Strawberry Upside Down Cake: Featuring a mosaic top of freshly sliced strawberries over a moist and tender cake.
- Strawberry Bruschetta: This easy savory appetizer is perfect for summer gatherings.
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Easy Strawberry Pie Recipe
Ingredients
- 1 9 inch pie crust baked
- 1 ½ quarts fresh strawberries hulled
- 1 cup white sugar
- 1/4 teaspoon ground cardamom optional
- 3 tablespoons cornstarch
- 3/4 cup water
Equipment
Instructions
- Fit the pastry into a 9-inch pie dish and bake according to the package directions. I baked mine at 375°F for 15 minutes with pie weights, then removed the weights and baked 10–15 minutes more until golden and crisp.
- Wash and hull the strawberries. Add half of them to the baked crust. Place the remaining berries in a saucepan with sugar and ground cardamom (if using). Bring to a boil over medium heat, stirring frequently.
- Add sugar and ground cardamom (or mint leaves if desired) to the strawberries in the saucepan, then place it over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together the cornstarch and water. Slowly stir this into the bubbling berries. Reduce heat and simmer while stirring for 10 full minutes, until thickened. This step is essential for setting the pie. You want to cook until it's fully thickened and coats the back of a spoon.
- Pour the cooked berry mixture over the uncooked berries in the crust. Refrigerate until fully set, about 3 hours.
- Serve with whipped cream if desired. Store the pie tightly covered in the refrigerator for up to 4 days. It is best when enjoyed during the first 1-2 days.
Video
Notes
- Make Ahead: This pie is best made at least 3 hours in advance to allow time for chilling and setting. It can also be made a full day ahead—just keep refrigerated until ready to serve.
- Storage: Store leftover pie loosely covered in the refrigerator for up to 3 days. Note that the crust may soften slightly over time.
- Flavor Twist: Try adding a pinch of ground cardamom to the filling for a warm, aromatic flavor. Or, simmer a few fresh mint leaves with the strawberries for a fresh herbal twist—remove before assembling the pie.
- Serving Tip: For the cleanest slices, use a sharp knife and wipe it between cuts. Serve chilled with whipped cream or a scoop of vanilla ice cream.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This strawberry pie is the summer pie my mom made every year — with a twist. I love the flavor, texture and how easy it is to make!