Here it is! Our super-popular, super-simple, super-delicious strawberry pie that’s perfect for warm-weather gatherings. This pie is for strawberry lovers who want to celebrate their bounty with the best strawberry desserts.
In this recipe, we keep things easy with a blind-baked crust that’s filled with sliced fresh strawberries and a gelled strawberry filling. If you want to get fancy with a braided crust, we’ll give you tips on how to do that, too. Serve a slice of this gorgeous strawberry pie alongside a scoop of vanilla or lavender ice cream for the ultimate spring and summer indulgence. Yum!
Ingredients for Strawberry Pie
- Refrigerated pie crust: You’ll need one sheet of refrigerated pie crust for this pie. If you choose to make the braided crust, you’ll need a second sheet to make that, too. Check out our Test Kitchen’s picks for the best premade pie crust.
- Strawberry gelatin: Strawberry gelatin adds more strawberry flavor and creates a gelled, springy filling.
- Fresh strawberries: We’ve got three simple methods to make sure you clean your strawberries well.
- Whipped cream: Top your pie with sweetened whipped cream or whipped topping if desired. It’s optional, but highly recommended!
Directions
Step 1: Prep the crust
Preheat the oven to 450°F. Unroll the crust into a 9-inch pie plate. Trim the edge. Line the unpricked crust with a double thickness of heavy-duty foil or parchment.
Editor’s Tip: If you’d like to make your pie crust extra-fancy, you can add this optional braided border before baking (hello, Princess Leia!). Check out the section below for details on how to do it. And, for extra insurance against the crust bubbling up while baking, you can add pie weights, dried beans or uncooked rice to the foil-lined pie crust before baking.
Step 2: Bake the crust
Bake the crust for eight minutes. Remove the foil, and bake five minutes longer. Cool to room temperature on a wire rack.
Step 3: Cook the sugar and cornstarch
In a small saucepan, whisk together the sugar, cornstarch and water until smooth. Bring the mixture to a boil. Cook and stir until thickened, about two minutes.
Step 4: Add the gelatin, and chill
Remove the saucepan from heat. Stir in the gelatin until it’s dissolved. Refrigerate the mixture until slightly cooled, 15 to 20 minutes.
Step 5: Assemble the berries
Meanwhile, spread and arrange the strawberries evenly in the prepared crust.
Step 6: Add the gelatin mixture
Pour the cooled gelatin mixture over the strawberries. Refrigerate the pie until the filling is set. If desired, serve with whipped cream.
How to Braid Pie Dough
To create a braided crust, cut a second refrigerated pie crust into 3/8-inch-thick strips. Braid the strips together. Brush the perimeter of the pie crust in the pie plate with a lightly beaten egg. Press the braid strip around the perimeter of the pie crust to seal. See our video below on how to nail this technique!
Recipe Variations
- Decorate with toppings: Decorate with fresh strawberries, thyme sprigs, lavender flowers or chamomile flowers to complete the look.
- Make it gluten free: Make this recipe gluten free by omitting the premade pie crust and making your own gluten-free pie crust.
- Skip the slicing: Save time, and skip slicing the strawberries! Use whole fresh strawberries, and arrange them, pointed side up, in the pie crust.
How to Store Strawberry Pie
To store, wrap the pie in a few layers of storage wrap. Store in the refrigerator for up to three days.
Strawberry Pie Tips
What’s the best way to slice strawberries?
To slice strawberries, carefully hull the strawberries. A 1/4-teaspoon measuring spoon or strawberry huller makes this easy! Place the berry, hull side down, on a cutting board, and cut into slices.
How do you keep strawberry pie crust from getting soggy?
An egg white glaze can prevent soggy pie crusts. Prebake the pie crust as directed, and let it cool. Brush the crust with a lightly beaten egg white, and bake for four more minutes to set the glaze. Continue with the recipe as directed.
How do you thicken strawberry pie filling?
In this recipe, cornstarch and gelatin act as thickening agents for the filling. Used together, the fresh strawberries stay suspended in a gelled filling that still has a bit of bounce, staying loose and springy. The pie holds its shape perfectly when slicing.
