Few desserts capture summer like a strawberry pie.

The magic of this strawberry pie lies in the contrast of textures and temperatures: a buttery, flaky crust cradles glossy, jewel-bright berries held together by a silky cooked glaze that lets the fruit’s natural sweetness shine. Using fresh, ripe strawberries at peak season means every bite bursts with bright, jammy flavor. A generous cloud of freshly whipped cream on top adds a cool, luscious richness that balances the berry’s tartness. This pie is best served the same day it is made, slightly chilled, alongside a scoop of vanilla bean ice cream or a tall glass of iced tea.

Serves: 8 Prep Time: 30 minutes Cook Time: 15 minutes Chill Time: 2 to 3 hours

Ingredients

For the crust

• 1 pre-baked 9-inch pie shell (homemade or store-bought)

For the glaze

• 1 cup crushed fresh strawberries (about 8 to 10 medium berries)
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• A pinch of salt
• 2 to 3 drops red food coloring (optional)

For the filling

• 5 to 6 cups fresh whole or halved strawberries, hulled

For the whipped cream topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Directions

1. Bake your pie shell according to your recipe or package directions and allow it to cool completely before filling.
2. In a small saucepan, combine the crushed strawberries, water, sugar, cornstarch, and salt. Stir well to combine.
3. Cook over medium heat, stirring constantly, until the mixture thickens and turns from cloudy to glossy and clear, about 8 to 10 minutes.
4. Remove from heat and stir in the lemon juice, butter, and food coloring if using. Allow the glaze to cool to room temperature, about 20 to 30 minutes.
5. Arrange the whole or halved fresh strawberries in the cooled pie shell, pointed ends up, packing them in snugly.
6. Pour the cooled glaze evenly over the berries, making sure all the fruit is well coated.
7. Refrigerate the pie for at least 2 to 3 hours until the glaze is fully set.
8. Just before serving, beat the heavy cream, powdered sugar, and vanilla together until soft peaks form.
9. Serve each slice topped with a generous dollop of whipped cream.

Tips and variations

• Use the ripest, most fragrant strawberries you can find. Farmers market berries in June are ideal given your Minnesota growing season.
• For a cream cheese base, spread an 8-ounce block of softened cream cheese mixed with 1/4 cup powdered sugar and 1 teaspoon vanilla across the bottom of the crust before adding the berries. It adds a rich, tangy layer.
• Swap half the strawberries for fresh rhubarb in the glaze for a strawberry rhubarb variation with a lovely tartness.
• A graham cracker crust or a chocolate cookie crust works beautifully as an alternative to a traditional pastry shell.
• Do not assemble the pie more than a few hours ahead or the crust may become soggy. Store leftovers loosely covered in the refrigerator for up to two days.
• For a more intense color and flavor in the glaze, use strawberry gelatin (one 3-ounce package) in place of the cornstarch and reduce the sugar slightly.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design