Fresh Strawberry Pie
Fresh strawberry pieces fill a golden pastry shell, held together by a glossy glaze made from some of the berries. The shell is baked separately, while the filling is assembled cold so the strawberries keep their shape. Cook the cornstarch glaze until it is thick and translucent, let it cool before adding the fresh fruit, and chill the finished pie for at least 4 hours before slicing.
Ingredients for Fresh Strawberry Pie
- 1 single 9-inch pastry pie crust
- 6 cups hulled fresh strawberries, about 2 pounds (900g), divided
- 3/4 cup granulated sugar (150g)
- 3 tablespoons cornstarch (about 25g)
- 1/2 cup water
- 1 tablespoon fresh lemon juice
Optional for serving: whipped cream for individual slices.
How to Make Fresh Strawberry Pie
Makes 8 slices. Allow about 25 minutes for prep and 35 minutes for cooking, plus cooling and at least 4 hours of chilling. Total time is about 5 hours 30 minutes.
- Blind-bake the shell: Heat the oven to 425°F (220°C). Fit the pastry into a 9-inch pie plate and crimp the edge. Line it with parchment and fill with pie weights or dried beans. Bake for about 20 minutes, checking around 18 minutes. Remove the parchment and weights, then bake for another 8–10 minutes, until the rim is lightly golden and the base looks dry, with no raw or shiny patches. If using a prepared pastry crust, follow its package baking directions.
- Cool the shell: Set it on a rack until the pastry and pie plate are completely cool, about 45–60 minutes. The filling will not be baked in the shell.
- Prepare the berries: Wash and thoroughly dry the strawberries. Mash or finely chop 1 1/2 cups for the glaze. Halve or quarter the remaining 4 1/2 cups into bite-size pieces.
- Cook the glaze: Whisk the sugar and cornstarch together in a medium, preferably heavy-bottomed saucepan. Whisk in the water, lemon juice, and mashed strawberries. Cook uncovered over medium heat, stirring continuously and scraping the bottom and sides. Once the mixture bubbles, cook for about 5–8 minutes more, until thick, glossy, and translucent enough to coat a spoon.
- Cool the glaze: Transfer it to a bowl and let it cool for about 20–30 minutes, stirring occasionally. It should still be spoonable but no longer hot or steaming before it touches the fresh berries.
- Fill the pie: Gently fold the glaze through the fresh strawberry pieces. Spoon them into the cooled shell, distributing the fruit across the top without crushing it or overflowing the pastry rim.
- Chill: Refrigerate uncovered for at least 4 hours, until cold and set. When the plate is gently nudged, the fruit and glaze should move together rather than slosh. Cover loosely once the surface is cold if storing.
How to Prevent a Runny Filling
The glaze needs to bubble and become thick and translucent on the stove; warming it without fully cooking the cornstarch can leave the filling loose. Dry the washed berries well so surface water does not dilute the glaze, and measure the cornstarch accurately. After assembly, give the pie its full chill before slicing. Berry moisture and refrigerator temperature can still affect how firmly it sets.
Letting the glaze cool before folding it through the fresh berries also helps the pieces keep their shape and limits the juice they release. Use fresh rather than frozen strawberries for this method.
Make-Ahead and Storage
The pastry shell can be baked ahead and kept covered once cool. Assemble the pie at least 4 hours before serving so it can chill, but plan to serve it the same day when possible: the moist filling gradually softens the crust.
Serve cold, with whipped cream on individual slices if desired. Cover and refrigerate leftovers for up to 3 days, expecting a softer crust. Do not reheat the pie. Freezing the assembled pie is not recommended because the strawberries can become soft and watery after thawing.
Nutrition
Approximate nutrition per slice, based on 8 slices and a standard 9-inch pastry crust: 260 calories, 2g protein, 9g fat, and 44g carbohydrates. Approximate values per 100g: 145 calories, 1g protein, 5g fat, and 25g carbohydrates. Values will vary with the pastry crust and strawberries.
Equipment
- 9-inch pie plate
- Parchment paper
- Pie weights or dried beans
- Wire rack
- Saucepan
- Whisk
- Mixing bowl
Ingredients
For the pie
- 1 single 9-inch pastry pie crust
- 6 cups hulled fresh strawberries, about 2 pounds (900g), divided
- 3/4 cup granulated sugar (150g)
- 3 tablespoons cornstarch (about 25g)
- 1/2 cup water
- 1 tablespoon fresh lemon juice
For serving (optional)
- Whipped cream for individual slices
Instructions
- Heat the oven to 425°F (220°C). Fit the pastry into a 9-inch pie plate and crimp the edge.
- Line the pastry with parchment and fill with pie weights or dried beans. Bake for about 20 minutes, checking around 18 minutes.
- Remove the parchment and weights. Bake for another 8–10 minutes, until the rim is lightly golden and the base looks dry.
- Cool the shell and pie plate completely on a rack, about 45–60 minutes. If using a prepared pastry crust, follow its package baking directions.
- Wash and thoroughly dry the strawberries. Mash or finely chop 1 1/2 cups for the glaze, then halve or quarter the remaining 4 1/2 cups.
- Whisk the sugar and cornstarch together in a medium saucepan. Whisk in the water, lemon juice, and mashed strawberries.
- Cook uncovered over medium heat, stirring continuously and scraping the bottom and sides. Once the mixture bubbles, cook for about 5–8 minutes more, until thick, glossy, and translucent enough to coat a spoon.
- Transfer the glaze to a bowl and cool for about 20–30 minutes, stirring occasionally. Make sure it is no longer hot or steaming before adding the fresh berries.
- Gently fold the glaze through the strawberry pieces. Spoon the filling into the cooled shell without crushing the fruit or overflowing the rim.
- Refrigerate uncovered for at least 4 hours, until cold and set. Cover loosely once the surface is cold if storing.
Tips
- Dry the strawberries thoroughly so surface water does not thin the glaze.
- Cook the glaze until it bubbles and becomes thick and translucent to ensure the cornstarch is fully cooked.
- Measure the cornstarch accurately.
- Cool the glaze before folding it through the berries to help them hold their shape.
- Use fresh rather than frozen strawberries for this method.