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Fresh Strawberry Pie

Fresh strawberry pie with a buttery pre-baked crust, a glossy stovetop glaze, and juicy strawberries packed cut-side down. The fruit thickens into a clean-slicing red glaze, then it’s finished with whipped cream just before serving.
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Prep Time 20 minutes
Cook Time 7 minutes
cooling + chilling 2 hours 25 minutes
Total Time 2 hours 52 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 9-inch pre-baked pie crust store-bought or homemade
Strawberry Glaze
  • 1 cup fresh strawberries 150g; hulled and mashed
  • 0.75 cup granulated sugar 150g
  • 3 tbsp cornstarch
  • 0.75 cup water 180ml
  • 1 tbsp fresh lemon juice
Filling
  • 4 cup fresh strawberries 600g; hulled and halved or left whole
  • 1 cup heavy whipping cream 240ml
  • 2 tbsp powdered sugar
  • 0.5 tsp pure vanilla extract

Equipment

  • 1 small saucepan

Method
 

Prep and pre-bake crust
  1. Pre-bake your pie crust according to package or recipe directions, then let it cool completely on a wire rack before filling.
Make the strawberry glaze
  1. In a small saucepan, combine mashed fresh strawberries, granulated sugar, cornstarch, water, and fresh lemon juice; stir well to dissolve the cornstarch.
  2. Cook the glaze over medium heat, stirring constantly, until thickened and deep glossy red, about 5–7 minutes.
  3. Remove the glaze from heat and let it cool to room temperature, about 20–25 minutes, until pourable.
Fill and set
  1. Arrange the fresh strawberries in the cooled pie crust, cut side down, packing them in snugly and generously.
  2. Pour the cooled glaze evenly over the strawberries, using a spoon to coat every berry so the glaze settles into all the gaps.
  3. Refrigerate the pie for at least 2 hours, until the glaze is fully set and the pie slices cleanly.
Whip and serve
  1. When ready to serve, whip the heavy whipping cream with powdered sugar and pure vanilla extract until soft, billowy peaks form.
  2. Slice the pie and top each piece with a generous cloud of whipped cream, then serve immediately.

Notes

For the cleanest slices, let the pie chill the full 2 hours (or longer if your kitchen is warm) so the glossy glaze fully sets before cutting. Store covered in the refrigerator up to 3 days; freeze the pie filling only (thawed overnight in the fridge) for best texture, and whip fresh cream at serving. For a lighter option, swap half the cream with cold low-fat Greek yogurt (about 1/2 cup) to create a tangier, slightly softer topping.