Of all the tasty dessert destinies you could choose for your juicy, red, ripe strawberries, fresh Strawberry Pie is perhaps the most resplendent of them all.
A jammy, ruby strawberry filling that shines in its buttery shortbread crust, this easy strawberry pie is exactly what we need to make this fine summer week.
Strawberry pie has been an integral part of my summer since childhood, when I grew up eating my Grammy’s Strawberry Cream Cheese Pie, a whole strawberry pie with cream cheese in the center.
My family calls it “Strawberry Super Pie” or just “The Pie.”
It’s exquisite and set my strawberry pie standards high from an early age.
It also takes extra hours to make, not because it is difficult but because each layer needs ample chill time before you can move on to the next.
I adore that pie, but it is a labor of love.
Today’s old-fashioned strawberry pie is its low-maintenance bestie.
You are going to want to make it over and over again, as long as fresh strawberries last.
Compared to strawberry pie with cream cheese, it has fewer steps, and thus can be on the end of your fork more quickly.
- It skips the classic pie crust in favor of a much simpler crust made with crushed shortbread cookies and melted butter.
- It’s a baked strawberry pie only if you count cooking the crust. To avoid turning on the oven entirely, you can use this same strawberry filling with a premade graham cracker crust for a no-bake strawberry pie.
- No need to mess with an extra layer. The filling is 100% strawberry.
How to Make Strawberry Pie
This easy, old-fashioned strawberry pie is what a girl eats when she wants utter strawberry bliss, for the least amount of effort (for a strawberry dessert when you want something healthier, check out these Strawberry Oatmeal Bars).
Important: this is a strawberry pie without Jell-O.
- Not only do strawberries have plenty of pectin to thicken a pie filling on their own without gelatin, but the manufactured taste of strawberry pie with Jell-O will never compare to the bliss of a strawberry pie filling made with strawberries only.
- Strawberries. Sweet, juicy strawberries take center stage in this delicious pie. Their beautiful red color and summery sweetness make this pie a crowd-pleaser. Plus, strawberries are packed with vitamins, fiber, and antioxidants.
- Honey. A natural way to sweeten the pie. It tastes fabulous with strawberries too!
- Sugar. For sweetness and to help create the ideal consistency for the filling.
- Cornstarch. Helps thicken the filling without the need for Jell-O.
- Vanilla. Perfectly complements and elevates the strawberry flavor.
- Food Coloring. Adding food coloring is 100% optional but necessary for a bright, vibrant red (the pie will be a duller red without coloring but still YUMMY).
- Shortbread Crust. A delicious, simple combination of buttery shortbread cookies, sugar, nutmeg, and melted butter. It tastes excellent with the strawberry filling!
- Homemade Whipped Cream. An undeniably delicious way to top this scrumptious pie.
- Make the crust: Blend the cookies, sugar, and nutmeg in a food processor.
- Stir the cookie mixture and melted butter together in a bowl.
- Press the crust into the bottom and sides of a pie dish.
- Bake the crust at 400 degrees F for 8 to 10 minutes. Make the filling: Mash part of the strawberries with honey and water. Separately, mix the sugar and cornstarch together, then add the mixture to the berries. Bring the strawberries to a boil, stirring constantly.
- Remove from the heat, then add the vanilla, food coloring, and remaining berries.
- Pour the filling into the crust. Let the pie cool, then refrigerate it for at least 4 hours.
- Prepare the whipped cream. Serve it over the chilled pie and ENJOY!
- To Store. Cover and refrigerate strawberry pie for up to 3 days. It will soften and loosen as it sits but still taste wonderful.
- To Freeze. Freeze leftover pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.
Meal Prep Tip
Up to 1 day in advance, prepare and bake the crust. Cover and store at room temperature until you’re ready to finish the pie. You can also wash and slice the strawberries up to 1 day in advance, refrigerating them until you’re ready to finish the pie.
Fruit Pizza Cookies
Oat Milk Ice Cream
Recommended Tools to Make this Recipe
- Food Processor. Ideal for preparing the shortbread crust.
- Pie Dish. A beautiful pie dish that’s perfect for making this pie.
- Saucepan. A kitchen staple that will help you prepare so many dishes.
Shine on all summer long, sweet strawberry pie!
Frequently Asked Questions
While we adore this pie with the shortbread cookie crust listed in the recipe, you can swap it out for another crust you enjoy. You could make this pie with my Darn Good Whole Wheat Pie Crust, an all-butter crust, a gluten-free crust, a graham cracker crust (like in my Greek Yogurt Cheesecake), or another type of crust you enjoy.
If your strawberry pie seems to be runny, it may need longer to chill. I recommend chilling the pie for at least 4 hours to ensure it has time to set. Another possibility is that the strawberry mixture didn’t boil long enough. Make sure you bring the mixture to a boil for 1 to 2 minutes so it comes together as intended.
Yes! If you don’t have the time to prepare homemade whipped cream, you can certainly swap in a store-bought kind instead. I also think this pie would taste wonderful with a scoop of vanilla ice cream or even vanilla Greek yogurt.
FOR THE CRUST:
- 2 (5.3-ounce) packages shortbread cookies about 2 cups once pulsed into crumbs
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 1/3 cup unsalted butter melted
FOR THE STRAWBERRY PIE FILLING:
- 2 pounds fresh strawberries stems removed and quartered, divided
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Red food coloring about 6-10 drops, depending on your berries; optional for a more vibrant color
FOR THE HOMEMADE WHIPPED CREAM:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
Make the crust: preheat the oven to 400 degrees F. In the bowl of a food processor fitted with a steel blade, place the shortbread cookies, sugar, and nutmeg. Blend until you have fine crumbs.
Transfer the crumbs to a mixing bowl, then pour the melted butter over the top. With a fork, stir to evenly moisten.
Press the crumbs evenly around the bottom and up the sides of a standard 9-inch pie dish (I find the back of a measuring cup the easiest way to do this).
Bake the crust for 8 to 10 minutes, until golden brown and set. Place it on a rack and let cool completely.
Meanwhile, make the filling: Place 1 1/2 cups of the sliced strawberries in a medium saucepan and mash them until they are just a little bit chunky (do not puree). Add the honey and water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to the berries.
Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Boil and stir until the mixture thickens, about 1 to 2 minutes.
Remove from the heat and stir in the vanilla. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product).
Fold in the remaining strawberries. If desired, add a bit more red food coloring. Immediately pour into the cooled crust. If you like for presentation purposes, use your fingers to gently turn the berries so that their bright red outsides (versus the lighter insides) face outward. Let the pie cool at room temperature for 10 minutes. Transfer to the refrigerator and let chill for at least 4 hours or overnight.
Up to 4 hours before serving, prepare the whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) To serve, spread the whipped cream over the chilled pie, slice, and serve, or allow guests to add whipped cream to individual servings.
- TO STORE: Cover and refrigerate strawberry pie for up to 3 days.
- TO FREEZE: Freeze leftover pie in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. The texture of the filling may change after thawing, but it will still taste delicious.
Serving: 1(of 8)Calories: 517kcalCarbohydrates: 64gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgPotassium: 250mgFiber: 3gSugar: 42gVitamin A: 720IUVitamin C: 67mgCalcium: 47mgIron: 2mg
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