Luscious Strawberry Pie from Scratch

In my house, nothing says summer like a chilled strawberry pie loaded with glossy berries and tucked into a toasty crust. No need for weird powders here—just super simple stuff that lets the strawberries really pop. Instead of baking the whole thing, you just chill it, so you get a bright, colorful treat that’s crazy easy and perfect when it’s hot out.

I made this with my kid after a farmers market run. It vanished so quick we wound up eating it for breakfast, too. Couldn’t help ourselves.

Irresistible Ingredients

• Fresh sliced strawberries: bring that super sweet bite Wash them and slice up right before tossing in
• Pure cane sugar: cranks up the strawberry flavor Pick one with no weird extras for a truly clean taste
• Corn starch: makes the glaze thick and glossy Get the cornstarch really fine if you can
• Fresh strawberry purée: adds even more fruity punch Use berries that are ripe, but not squishy
• Water: mixes into the cornstarch nice and easy Go with cold water for best results
• Pie crust: keeps it all together and gives a crispy base Pre-bake it so it stays crunchy underneath

Simple Step-by-Step Directions

Chill and Set:

Once the pie is filled, slide it in the fridge for at least three hours or overnight if you can. This helps it firm up just right and lets all those flavors soak in.

Simmer and Thicken:

Let the mix bubble on low for three to five minutes till it turns bold red and thick enough to coat a spoon. Give it a good stir so it thickens up nice and even.

Fill the Pie Crust:

Dump the strawberry mix into the cooked crust and pile it up high, spreading it out so it’s all packed in.

Cool the Sauce:

Take the saucepan off, let the glaze cool down till it’s just kinda warm. If you’re in a hurry, stash it in the fridge or freezer for a bit—this keeps berries from getting mushy.

Cook the Strawberry Glaze:

Grab a pot and pour in the cornstarch mix and sugar, stir in strawberry purée. Keep the heat low and stir the whole time so nothing sticks or burns.

Combine Strawberries with Glaze:

Wash, hull, and chop the berries, then gently mix them into your cooled glaze. Make sure they’re coated all the way so the filling shines and tastes awesome.

Serve and Enjoy:

Cut nice big slices with a sharp knife. Top with whipped cream if you’re feeling fancy. Grab every last bite of that shiny strawberry goodness.

Prepare the Corn Starch Slurry:

Mix cornstarch and cold water in a small bowl—stir it until there aren’t any lumps left. This helps your glaze turn out super smooth, no clumps at all.

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The best part for me is using those fat juicy local strawberries in early summer—they smell incredible and totally take me back to berry picking days with my mom. That taste and color just never get old!

Leftovers & Storage

Cover any leftovers with plastic wrap or foil and stash them in the fridge for up to three days. The crust keeps its crunch if you wrap it tight and the filling still tastes fresh. You can even freeze slices for a month—just thaw in the fridge for best results.

Swaps and Alternatives

Don’t have cornstarch? Arrowroot or instant tapioca can thicken too, but cornstarch makes the glaze clearest. Coconut sugar gives a different, deeper vibe, though your pie will look darker. Gluten free? Just grab a gluten-free crust.

How to Serve

This is best served super chilled straight from the fridge with a pile of whipped cream or a scoop of vanilla ice cream. I like to sprinkle on a few extra berry slices or some mint to make it extra fancy. It’s awesome for holidays, outdoor grills, or a brunch treat.

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A Bit of History

This throwback strawberry delight has been showing up on kitchen tables in America for ages. Instead of using gelatin, cooks used to just make a simple fruit glaze—something my grandma picked up from her mom. It’s all about fresh local berries and letting them really stand out, no need for extra sugar or effort.

Common Recipe Questions

→ How do I keep the pie crust from getting soggy?

Let that baked crust cool down all the way before you toss in the filling. And once it's put together, stick it in the fridge to help it stay crisp.

→ Do I need to use gelatin for the glaze?

Don't worry about buying gelatin, you just need cornstarch to thicken up the glaze for this version.

→ Can I use frozen strawberries?

Fresh strawberries really make the best pie, but if you’re short, frozen berries can work for the sauce part.

→ How long should the pie chill before serving?

Give it a good three hours in the fridge or let it sit overnight, so the filling gets firm and those flavors blend together.

→ What toppings pair well with this dessert?

A cloud of whipped cream or a scoop of cold vanilla ice cream goes great with every slice.

→ How should I store leftovers?

Just wrap up the pie and keep it in the fridge for up to three days. The crust might soften, but it still tastes bright and fruity.