Nothing says summer quite like a fresh strawberry pie. This easy recipe lets ripe, juicy berries shine beneath a light, glossy strawberry glaze that comes together quickly on the stovetop. Nestled in a sweet-and-salty graham cracker and pretzel crust, it's beautiful enough for a celebration but simple enough to make just because strawberries are in season.
I love serving this pie well chilled with a generous amount of whipped cream. It's one of those desserts that disappears quickly because the filling tastes bright and fresh instead of overly sweet. Whether you're taking it to a picnic, barbecue, or family dinner, this strawberry pie always brings smiles to the table.
Kitchen Tip: If you're not making the pie the day you buy the berries, the secret to keeping them fresh is keeping them dry. I either transfer them to a shallow container lined with paper towels or place a paper towel on top of the clamshell and turn it upside down to absorb excess moisture. It's a simple trick that helps strawberries stay fresh longer.
No special baking skills required!How To Make A Fresh Strawberry Pie
Fresh strawberry flavor takes center stage.
The homemade glaze comes together quickly with pantry staples.
The sweet-and-salty crumb crust is a delicious change from traditional pastry.
It's an easy make-ahead dessert for picnics, cookouts, holidays, and family dinners.
Don't feel tied to one crust. The fresh strawberries are the real star of this pie, so feel free to use whatever crust your family enjoys. A purchased graham cracker crust makes this dessert quick and easy; my light and flaky Patty Cake Pie Crust is always a favorite, and this sweet-and-salty crumb crust adds wonderful flavor and crunch. You really can't go wrong.
This pie comes together in three simple steps. First, make the crust and let it cool. While it's cooling, prepare the homemade strawberry glaze. Finally, fold the fresh berries into the cooled glaze, spoon the filling into the crust, and refrigerate until set. It's an easy dessert that looks like you spent far more time than you actually did.
I used my food processor to crush the graham crackers and pretzels into fine crumbs, then pulsed in the brown sugar and melted butter until everything was evenly moistened. Press the mixture firmly into a 9-inch deep-dish pie plate, making sure to cover the bottom and work the crumbs up the sides.
Bake the crust for about 7 minutes at 375 degrees, then let it cool completely before adding the filling.
The glaze is what gives this pie its shiny, beautiful ruby-red shine while allowing the fresh strawberries to remain the star of the dessert. I use a little bit of strawberry Jell-O because it creates a light, glossy coating that holds everything together without overpowering the fresh berry flavor.
Cook the glaze according to the recipe, then allow it to cool until it's no longer hot but still pourable.
I love using whole strawberries because they make such a beautiful presentation, but feel free to halve or quarter larger berries if you prefer. Wash and dry them well, remove the stems, then gently fold them into the cooled glaze.
Spoon the mixture into the prepared crust, arranging the berries as needed so they're evenly distributed. Refrigerate until the filling is completely set before slicing and serving.
The wonderful thing about this strawberry pie is that the berries are the star. If you're in a hurry, use a good-quality purchased crust. If you're feeling ambitious, my light and flaky Patty Cake Pie Crust is always a favorite. And if you love a little sweet-and-salty crunch, this crumb crust is hard to beat. There really isn't a wrong choice—choose the crust that fits your day.
This is one of those desserts that seems to disappear almost as quickly as it's served. Whether it's for a backyard barbecue, a Sunday dinner, or simply because strawberries were too beautiful to leave at the market, this pie always reminds me that the simplest desserts are often the most memorable.
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An easy, beautiful summer dessert with fresh strawberries in a glistening glaze. Use a purchased or homemade crust and top it with whipped cream for the ultimate treat!
Yes! Fresh strawberry pie is a wonderful make-ahead dessert. Prepare it several hours in advance or the day before serving so the filling has plenty of time to chill and set.
Fresh strawberries are the best choice for this pie. Frozen berries release too much liquid as they thaw, which can make the filling watery and prevent the pie from setting properly.
That's entirely up to you! This sweet-and-salty crumb crust adds wonderful crunch and flavor, but a purchased graham cracker crust or my light and flaky Patty Cake Pie Crust are both delicious options. Since the fresh strawberries are the star, you really can't go wrong.
Cover the pie and refrigerate it for up to 3 days. The crust will soften a little over time, but the pie will still taste wonderful.
Super easy, flaky pie crust you pat in place with your fingers! No cold butter, no messing with a rolling pin!
A sweet and salty crust that is great for no-bake pies. Uses pretzels, graham crackers, butter, and brown sugar.
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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