Name: Strawberry Pie with Fresh Berries Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 sheet refrigerated pie crust or homemade pie crust; 1 quart fresh strawberries, quartered; ¼ cup water; ¾ cup granulated sugar; ½ tsp vanilla extract; 3 tbsp cornstarch; ½ cup water; 1 tbsp unflavored powdered gelatin; Whipped Chantilly cream, as desired

There’s nothing quite like biting into a slice of homemade Strawberry Pie with Fresh Berries Recipe to truly celebrate summer’s sweetest gift. The vibrant red berries, the silky filling, and that flaky crust — it all comes together in such a joyful, refreshing way that you’ll want to make it again and again.

A close-up of a strawberry pie in a white ceramic dish with scalloped edges. The pie has three visible layers: a pale golden crust at the bottom, a thick bright red strawberry filling with pieces of strawberries, and a shiny red glaze on top. Around the edge of the pie are white whipped cream swirls, each decorated with a halved fresh strawberry with green leaves. A slice of the pie is slightly pulled out, revealing the layers clearly. The dish sits on a white marbled surface with a knife and a blue and white cloth napkin in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Pie with Fresh Berries Recipe
Top Tip
How to Serve Strawberry Pie with Fresh Berries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pie with Fresh Berries Recipe

Why You'll Love This Recipe

I’ve made plenty of berry pies over the years, but this Strawberry Pie with Fresh Berries Recipe always feels like a standout. It balances that perfect mix of sweet and tart, with a smooth, glossy filling that’s so satisfying to slice through.

Freshness Guaranteed: Using fresh strawberries makes all the difference — it’s like capturing the essence of summer in every bite.
Easy Yet Elegant: The recipe is straightforward, yet the end result looks and tastes like you spent hours in the kitchen.
Perfect Texture: The combination of cornstarch and gelatin keeps the filling beautifully thick but not overly dense or gummy.
Customizable Flair: You can easily swap in your favorite berries or add whipped cream to make it feel even more indulgent.

A slice of strawberry pie is shown on a white plate, featuring three main layers: a light tan thin crust at the bottom, a thick bright red layer filled with whole and sliced strawberries covered in a shiny red glaze, and a topping of white whipped cream dollops along the edge decorated with two halves of fresh strawberries with green leaves. Another similar slice is on a second white plate nearby. In the background, the rest of the pie in a white fluted dish is visible, showing the same three layers with piped whipped cream and strawberry halves on the rim. A cup of whipped cream with a spoon is also seen on the white marbled surface beneath the plates. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Strawberry Pie with Fresh Berries Recipe has a purpose, whether it’s building flavor, texture, or structure. Choosing good-quality, ripe strawberries is key — trust me, I’ve learned the hard way that tart or overripe berries just don’t deliver the same magic.

Flat lay of one unbaked round pie crust sheet gently laid in a simple white ceramic pie plate, a small pile of fresh quartered strawberries with bright red color and green leafy tops, a few whole uncracked brown eggs, a small white bowl filled with granulated white sugar, a small white bowl with clear water, a small white bowl containing pale yellow cornstarch powder, a small white bowl holding fine white unflavored powdered gelatin, and a small white bowl with clear vanilla extract liquid, all arranged in perfect symmetry with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crust: A quick, reliable base if you’re short on time; it bakes crisp and golden without fuss.
Fresh strawberries: Quartered, they provide both sweetness and texture; avoid canned or frozen for best results.
Water: Helps meld the flavors and creates the right consistency for the filling.
Granulated sugar: Sweetens just right without overpowering the berries’ natural tartness.
Vanilla extract: Adds warmth and depth to the flavor profile.
Cornstarch: Thickens the fruit mixture to a smooth, gel-like consistency.
Unflavored powdered gelatin: Gives the filling that perfect, sliceable firmness without being rubbery.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to experiment a little when making this Strawberry Pie with Fresh Berries Recipe—sometimes swapping in blackberries or blueberries, or adding a splash of fresh lemon juice for extra zing. Feel free to play around with the toppings too!

Variation: Adding a sprinkle of fresh mint leaves on top transforms this pie into a refreshing twist that I find my friends really enjoy.
Dietary modification: For a gluten-free version, try a gluten-free pie crust — it still bakes beautifully and tastes delicious.
Difficulty level: This is beginner-friendly but looks like a showstopper, so it’s perfect if you’re looking to impress without stress.

Step-by-Step: How I Make Strawberry Pie with Fresh Berries Recipe

Step 1: Bake the Perfect Pie Crust

Start by carefully laying your pie dough into a 9-inch pie plate. I like to gently press the edges instead of crimping for a rustic look — it also helps the crust hold up better under the filling. Bake the crust according to the package instructions (usually around 12–15 minutes at 375°F). Make sure it’s completely cooled before you add the filling to avoid sogginess.

Step 2: Prepare the Berry Filling

Grab half of your fresh, quartered strawberries and mash them with a fork along with ¼ cup water, sugar, and vanilla extract in a small pot. This part is where the magic begins — I gently mash as I heat on medium until it starts to boil lightly, about 5 minutes, so the strawberries release their juices and infuse flavor throughout.

Step 3: Thicken the Filling Just Right

In a separate bowl, whisk cornstarch with ½ cup cold water until smooth. Slowly stir this into the berry mixture, then crank the heat to medium-high and keep stirring until it boils and thickens — usually about 3 minutes. Lower the heat and whisk in the gelatin until fully dissolved, still stirring constantly to prevent lumps. Cook for another 3 minutes, then remove from heat.

Step 4: Combine and Chill

Gently fold in the remaining fresh strawberries into the thickened mix for that beautiful fresh texture. Pour this luscious filling into your fully cooled pie crust and smooth the top with a spatula. Refrigerate for at least 4 hours — I usually let it chill overnight for the flavors to truly meld and the filling to set perfectly.

Step 5: Serve with Flair

Before serving, I love topping the pie with homemade whipped chantilly cream. It adds that lovely lightness and balances the sweetness so well. Ready to dig in? Slice it gently with a sharp knife to keep the filling intact — your pie will look as good as it tastes!

Top Tip

I’ve had my fair share of pie disasters, from soggy bottoms to runny fillings. Here’s what helped me nail this strawberry pie every time and why these tips might save your baking day.

Pre-baking the crust: Baking your pie crust before adding the filling is essential to keep it crisp and avoid sogginess — trust me, it’s worth the extra step.
Gentle heating: Stir the filling constantly and keep the heat moderate to prevent burning and lumpy gelatin mixtures.
Chill time is key: Don’t rush chilling — the 4+ hour refrigeration ensures the filling sets properly and tastes best.
Use fresh berries last: Folding in fresh strawberries after cooking keeps their texture intact for that satisfying bite.

How to Serve Strawberry Pie with Fresh Berries Recipe

Garnishes

I’m a simple girl when it comes to garnishes — a dollop of chantilly cream is my go-to because it adds a touch of luxury without overpowering the pie. Sometimes, I sprinkle a few fresh mint leaves or a light dusting of powdered sugar for a pretty, delicate finish.

Side Dishes

Pairing this pie with lightly sweetened iced tea or a scoop of vanilla bean ice cream always hits the right spot. For a more festive dessert table, fresh fruit salad or a cheese platter balances out the sweetness beautifully.

Creative Ways to Present

For birthdays or summer celebrations, I’ve layered this pie on a pretty cake stand surrounded by fresh berries and edible flowers — it acts as both centerpiece and dessert. Also, serving individual mini pies in ramekins is a fun way to personalize portions and impress guests.

Make Ahead and Storage

Storing Leftovers

Once you slice this strawberry pie, cover any leftovers tightly with plastic wrap or foil and refrigerate. I usually eat leftover pie within 2-3 days — beyond that, the crust can start losing its crispness, but the flavor will still be delightful.

Freezing

I’ve tried freezing this pie, but the fresh berries don’t hold up well after thawing. It’s best to freeze just the crust or extra pie dough if you want to prep ahead. For quick freezing, bake the crust, cool it, and wrap tightly to save time later.

Reheating

This pie is usually best enjoyed cold, but if you want to warm a slice slightly, I gently heat it in the microwave for about 20 seconds. Just be careful—not to melt the gelatin filling—so it keeps that lovely texture.

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

Frozen strawberries hold a lot of water and tend to make the filling watery, resulting in a less stable pie. If you only have frozen, thaw and drain them very well before using, but fresh berries are always preferable for this recipe.

Why do we use gelatin in the filling?

Gelatin helps the filling to set firmly while keeping it smooth and sliceable. Without it, the filling might be too runny or too stiff if relying solely on cornstarch. It’s the secret to that perfect pie texture.

Can I make this strawberry pie vegan or vegetarian?

For a vegetarian version, gelatin can be substituted with agar agar powder (a plant-based gelling agent). Adjust according to package instructions since agar sets differently. Vegan pie crusts and plant-based whipped toppings can also be used to keep it fully vegan.

How long can I keep the pie refrigerated?

When properly covered, this pie stays fresh and delicious in the refrigerator for up to 3 days. After that, the crust might become soggy and the berries may lose their vibrant texture.

Final Thoughts

This Strawberry Pie with Fresh Berries Recipe holds a special place in my kitchen because it’s the kind of dessert that brings people together. Whether it’s a backyard barbecue or a casual Sunday treat, it’s reliably delicious, fuss-free, and just the kind of sweet that feels like a warm hug. I hope you enjoy making it as much as I do — it’s definitely worth every bite and makes for an unforgettable slice of summertime joy.