Spring and summer are the perfect seasons to enjoy fresh strawberry pie. I love it when bright-red, juicy strawberries start making an appearance at farmers markets and grocery stores. Sometimes I’ll buy strawberries from vendors selling large flats of them on street corners near neighborhood parks, major traffic intersections, and entertainment venues. When I see juicy strawberries I immediately start craving fresh strawberry pie.
A fresh strawberry pie is quick and easy to make! You can use a store-bought refrigerated pie crust or a homemade pie crust. Today I used a homemade pie crust that I made in 5 minutes flat – it was super easy to do. I love that my recipe produces a pie crust that’s always tender and flaky.
Below is all you’ll need to make a fabulous fresh strawberry pie: a pie crust, strawberries and strawberry glaze. That’s it! I also use homemade whipped cream, but that’s optional. (I’ll explain about the pinto beans in just a bit.) Line a pie pan with the pie dough. You can leave the edges flat, crimp them, or roll them inward. When I’m feeling fancy, like today, I crimp the edges. With a fork, prick the bottom and sides of the pie crust several times to prevent bubbles from forming as it bakes. Today I forgot to prick the sides – the phone rang and I got distracted. Oh well, life happens!
To further help the pie crust hold its shape, line the pie crust with a piece of parchment paper. Add pie crust weights to weigh down the dough. For this I just use dry beans. But you can use dry rice or dry wheat berries – items you may already have in your pantry. If you bake pies regularly, it might be helpful to invest in a set of ceramic or metal pie weights that you can purchase online from Amazon.
When using a store-bought pie crust, pre-bake it according to package directions. For a homemade pie crust, bake it at 375 degrees for about 35 minutes or until the whole crust is just slightly golden brown. To prevent over browning, I recommend tenting the entire pie crust with foil during the first 20 minutes of baking. Remove both the foil and the pie weights and continue baking for the final 15 minutes.
Just look at that beautiful flaky crust. It’s just waiting to become a fresh strawberry pie! Mmmm…
While your pie crust is in the oven baking, rinse and hull the strawberries.
Transfer the strawberries to a large mixing bowl. Pour the strawberry glaze directly over the strawberries. Gently fold in the glaze with a spatula so that each and every strawberry is well coated. I love using Marie’s glaze for strawberries. It has no high fructose corn syrup and is made with real sugar. But it’s not super sweet at all. It’s the perfect flavor and consistency for a fresh strawberry pie.
In the past, I’ve experimented with different homemade strawberry glaze recipes to copycat Marie’s glaze, but the gelatin coatings are always off. They just don’t taste the same, they have a different viscosity, and some have a texture that’s downright gritty. Most times homemade is better, but sometimes it’s just not worth the hassle.
A container of Marie’s glaze for strawberries is just $1.99 at local markets in California. Find it in the produce section near the strawberries. I always buy two so I’ll have an extra one on hand just in case I need to make a second pie. What do you think of this luscious, glamorous fresh strawberry pie with a bakery-style look? If you’d love to make homemade whipped cream for yours, you can find my easy recipe here.
Refrigerate your fresh strawberry pie until it’s ready to be served. For parties, you can present your fresh strawberry pie just like this or with a bowl of whipped cream on the side. I always keep in mind that some guests might not be able to have dairy. Serving it this way, you can rest assured that all of your guests who’d like a slice of fresh strawberry pie can enjoy one.
Because my family loves whipped cream on their fresh strawberry pie, I happily piped some along the edges. It looks fancy, but took very little effort! I popped a size-21 Wilton tip inside the corner of a quart-sized Ziplock and filled it with whipped cream. I squeezed the Ziplock as I went along the pie crust edges in a swirly motion. Who wants a piece of this fresh strawberry pie?
How to Make a Homemade Pie Crust > SHOP THIS POST
I have several different types of pie plates in my kitchen: ceramic, glass, stoneware, and metal. For fresh strawberry pie, I love using a Pyrex glass pie plate with fluted edges. To hull strawberries quickly and easily I use a very handy (and inexpensive) kitchen tool. It’s perfect for coring tomatoes too! See a similar one below.
Spring and summer are the perfect seasons to enjoy fresh strawberry pie. I love it when bright-red, juicy strawberries start making an appearance at farmers markets and grocery stores.
Pie crust, store-bought or homemade
Fresh strawberries (48 ounces), rinsed and hulled
Marie’s Glaze for Strawberries, 14 ounce container
- Line a pie plate with pie dough. Prick the bottom and sides of the unbaked crust. Line the crust with parchment paper and add pie weights to prevent the pie from bubbling up and becoming disfigured while baking. To prevent the crust from over-browning, tent the entire pie crust with foil during the first half of the baking time. If using a store-bought pie crust, pre-bake according to package directions. For a homemade pie crust, bake at 375 degrees for approximately 35 minutes or until the entire crust is a light golden brown. Cool the pie crust completely.
- While the pie crust is baking, rinse and hull strawberries.
- Transfer strawberries to a large mixing bowl. Pour strawberry glaze over the strawberries. With a spatula, fold the glaze into the strawberries. Make sure all strawberries are well coated with glaze.
- Spoon the strawberries into the baked and cooled pie crust. Refrigerate your fresh strawberry pie until you’re ready to serve it. Enjoy!
- Optional: Garnish or serve with whipped cream.
Keywords: strawberry pie, strawberry pie recipe
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HOW TO MAKE FRESH STRAWBERRY PIE > Your Thoughts
Have you had a chance to enjoy a slice of fresh strawberry pie this season? Did you know how easy it is to make fresh strawberry pie? I’d love to hear your thoughts in the comments below!