The first time I made fresh strawberry pie, it disappeared. I knew it was a keeper then, and it still is now. Some links in this article are affiliate links that may earn me a commission if you purchase through them.
The wee ones and I went strawberry picking a couple weeks ago.
It was a hoot watching them try to find the “best” strawberries. Of course, it was pretty much one for me, one for the basket, one-two for me, two for the basket, and so forth.
They were definitely red mouthed and happy by the time we had our three full baskets.
Except we had three huge baskets of strawberries. Even they can’t eat that much that quickly, so finding fun ways to use our bounty of strawberries was my goal over the next several days.
There are so many wonderful options from the strawberry goat cheese pizza I started making several years ago to strawberry curd to s’mores stuffed strawberries and more. The wee ones’ new favorite though has to be the fresh strawberry pie I made.
I love it because it’s fresh and relies on the sweetness of the strawberries for its incredible flavor, which also means it’s quicker to make than a lot of other pies.
So quick… while strawberries are still in season, go make a yummy pie now. Or… just go strawberry picking and see what strikes your fancy.
What pie crust should I use?
I made the crust using my favorite pie crust recipe, but you could definitely do this with a store bought crust, as well.
This is one where I use a traditional pie crust for the base, but this could also be absolutely delicious with a graham cracker crust or even a pretzel crust if you want to try that.
Why do I need pie weights?
Because we don’t bake the strawberry filling, we need to blind bake the pie crust. What is blind baking?
A blind baked pie crust is one where you cover the crust with aluminum foil or parchment paper then add pie weights to the foil.
This keeps the crust from bubbling up as it bakes. Think how a pizza crust forms those bubbles, and you know you don’t want that for a pie.
You can purchase and use traditional pie weights, or you can use dried beans or even uncooked rice. Once you use them as pie weights, do not use them in a recipe, however!
Why do you brush the crust with an egg wash?
The egg wash provides a barrier between the strawberries and the crust so the crust doesn’t get soggy.
Add it to the pie after you’ve partially blind baked it so that it seals in properly. If you add the egg wash to the crust before you start baking it, it simply doesn’t work as well.
This is not a step you want to skip. Trust me.
Can I use frozen strawberries?
If you don’t have enough fresh berries to make this strawberry pie recipe, frozen strawberries aren’t a replacement. The strawberry filling truly needs to be fresh fruit.
However, for the strawberry mixture that forms the glaze on top, frozen berries do work. If you have only have enough for the filling, go ahead and use frozen berries for the last cup.
How long does a fresh strawberry pie last?
As with fresh strawberries, this pie doesn’t last long. You want to eat it within the first two days, ideally.
If you store it in the fridge, the glaze helps the berries last longer, so it may keep for up to four days.
How should I store my pie?
While you can keep your strawberry pie on the counter, this pie is best kept in the fridge.
Cover it gently with plastic wrap, and store it in the fridge. As mentioned above, this will last at most for four days when stored this way.
If you serve it for a picnic, it is safe to leave it at room temperature. However, the strawberries definitely go bad faster.
How to Make Fresh Strawberry Pie
For the crust:
Prebake your pie crust as directed by your package directions. If you use a homemade crust, prick the crust with a fork all over.
Then bake it at 425 for about 15 minutes with pie weights laid in foil over the crust to keep it from bubbling up or shrinking. Once the edges have started to turn golden, remove the foil and weights.
Whisk together the egg with a tablespoon of water. Use a pastry brush to brush the egg wash over your mostly baked crust.
Return it to the oven, this time at 375 degrees, and bake for another 5-7 minutes until the full crust is golden.
For the strawberry glaze:
While the crust is baking, make the glaze for your pie. Mix the cornstarch with a little bit of cold water, and use a fork to stir to avoid lumps before adding it to a medium saucepan.
Combine the brown sugar, water, and lemon juice into the saucepan, as well as one cup of your strawberries. Mash the strawberries, and bring this mixture to a boil over medium high heat, stirring it regularly.
For the strawberry glaze, use the ripest strawberries you have, even the ones that are almost bad. These are the ones that don’t need to look as pretty, but you want tons of sweet flavor.
Pro tip: I bought my husband a meat chopper for Christmas, and this was perfect for mashing the strawberries as they cooked. I highly recommend it for both purposes!
Once it’s boiling, immediately reduce the heat so that it just simmers. Keep cooking it and stirring for about ten minutes until it thickens.
Remove it from the heat, and let it cool while your pie crust finishes.
Assemble your fresh strawberry pie:
When your pie crust is cooked, let it cool before adding your strawberries. While it’s cooling, prep your remaining strawberries.
If they’re small like many of mine were, just wash and hull them with your tomato shark (another favorite tool). If they’re larger, you may want to cut them into halves or thirds.
I like my strawberries in big chunks like this, but you could alternatively slice them if you prefer.
Once the pie crust is cooled, layer in your strawberries. If you’re leaving them whole, place them point side up to make the crust prettier.
Pour the semi-cooled strawberry glaze atop the strawberries, and carefully spread it to ensure that it covers all the strawberries. This ensure they don’t dry out or go bad as quickly.
Chill at least two hours or overnight, and serve cold. This is perfect with just a little bit of whipped cream.
What’s your favorite way to enjoy fresh strawberries?
- 1 pie crust
- 1 egg
- 3/4 cup brown sugar
- 3 tablespoon cornstarch
- 3/4 cup water
- 1 tablespoon lemon juice
- 4 cups fresh strawberries, divided
- Prebake your pie crust using package directions. For homemade crusts, prick the crust with a fork all over, then bake at 425 for 15 minutes with pie weights.
- Whisk egg together with a tablespoon of water and brush over parbaked crust. Finish baking at 375 degrees for 5-7 minutes until crust is golden.
- While the crust bakes, make the glaze. Use a fork to mix cornstarch and cold water, then add to a saucepan with brown sugar, water, and lemon juice. Stir together, then add one cup strawberries. Mash strawberries, and bring to a boil, stirring regularly.
- Reduce to a simmer once it boils. Keep cooking and stirring for ten minutes until thickened. Remove from heat, and let cool.
- Wash and hull remaining strawberries. Leave small strawberries whole, or cut larger ones into halves or thirds. Once the pie crust is cooled, layer strawberries.
- Pour the semi-cooled strawberry glaze atop strawberries and spread to cover all berries.
- Chill at least two hours or overnight, and serve cold. Serve alone or topped with whipped cream.
- Don't skip the egg brushed onto your crust during your prebake. This is what helps create a barrier between those delicious juicy strawberries and the pie crust. No one wants a soggy pie crust!
- Pro tip: Use the ripest strawberries you have for your glaze, even the ones that are almost bad. You want them to break down, and the riper the better!
- I like my strawberries in big chunks for this pie in the filling, but you could alternatively slice them if you prefer.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 71mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 2g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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