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; 1/4 cup water; 3/4 cup granulated sugar; 1/2 tsp vanilla extract; 3 tbsp cornstarch; 1/2 cup water; 1 tbsp unflavored powdered gelatin; Whipped chantilly cream

There’s something so magical about biting into a perfectly fresh, fruity dessert. This Strawberry Pie with Fresh Berries Recipe brings together juicy strawberries and a silky, gelled filling nestled in a crisp crust — it’s like summer on a plate and honestly, it’s worth making anytime you want a crowd-pleaser that looks impressive but is surprisingly easy to put together.

A white pie dish holds a strawberry pie with three visible layers: the bottom layer is a light beige crust with a crumbly texture, the middle layer is filled with chunks of fresh red strawberries, and the top layer is a thick, shiny, deep red strawberry glaze that covers the pie surface. Along the edge of the pie, dollops of white whipped cream are evenly spaced, each topped with half a fresh strawberry with green leaves. One slice is partially taken out, revealing the layers clearly, and the pie dish rests on a white marbled surface. 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 quite a few berry pies over the years, but this Strawberry Pie with Fresh Berries Recipe always stands out. The combination of the cooked-down berry mixture with whole fresh berries folded in keeps the texture delightful — not mushy, not dry, but just right. It’s a dessert that feels fancy without stress.

Freshness Front and Center: Using fresh strawberries both cooked and raw keeps the pie vibrant and full of natural flavor.
Simple but Stunning: The recipe is straightforward, so you don’t need to be an expert baker to impress your friends and family.
Perfect Texture: Gelatin and cornstarch work together to give the filling a beautiful, sliceable consistency that isn’t too runny.
Customizable Classic: You can easily tweak it with seasonal berries or add a splash of vanilla for that comforting warmth.

The image shows two slices of bright red strawberry pie with a clear, shiny glaze on the top layer filled with whole and sliced strawberries. Each slice sits on a white plate with a light-colored crust base visible at the bottom. There are three dollops of white whipped cream on the edge of each slice, each topped with a halved fresh strawberry with green leaves. The whole pie is partially shown in a white pie dish on a white marbled surface, decorated with whipped cream and halved strawberries around the edge. A white cup filled with whipped cream is also present near the slices. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role for flavor, texture, or structure. I always recommend choosing the freshest strawberries you can find — they truly make the difference. And whether you opt for a store-bought pie crust or your favorite homemade version, that buttery base is what ties the whole pie together.

Flat lay of a single sheet of smooth, golden refrigerated pie crust laid flat, a heap of fresh, bright red quartered strawberries with green leaves, a small white ceramic bowl holding clear water, a small white ceramic bowl filled with fine white granulated sugar, a small white ceramic bowl containing pale vanilla extract, a small white ceramic bowl with pure white cornstarch powder, a small white ceramic bowl with unflavored powdered gelatin, 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: Convenient and buttery; makes this recipe quick without sacrificing flavor.
Fresh Strawberries: The star of the show — sweet and juicy berries make the filling pop.
Water: Needed both to cook the berries down and to activate the cornstarch and gelatin.
Granulated Sugar: Balances the tartness and sweetens the pie naturally.
Vanilla Extract: Adds depth and a warm aroma that makes the filling extra cozy.
Cornstarch: Thickens the filling perfectly without a cloudy appearance.
Unflavored Powdered Gelatin: Creates that ideal jelly-like texture that holds the berries well.

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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 tweaking this pie depending on what berries are in season, or how sweet the strawberries are. You can swap vanilla for almond extract for a subtle nutty twist, or mix in blueberries for a colorful combo. It’s your canvas, and each variation makes it feel brand new.

Berry Mix-Up: One summer, I tossed in raspberries with the strawberries—it brought a nice tang that cut through the sweetness beautifully.
Sugar Swap: If you want to lighten it up, try honey or maple syrup, but keep an eye on the cooking temperature.
Crust Options: A graham cracker crust makes a great alternative if you're short on time or want a crunchier base.
Vegan Version: You can substitute agar-agar for gelatin to make it plant-based, just watch the setting times closely.

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

Step 1: Prepping and Baking the Crust

First things first, get your pie crust laid into the 9-inch pie plate. I usually press the edges gently to make a neat border. Prick it a few times if instructed or follow your crust’s package guidelines. Then pop it in the oven and bake according to the directions until it’s lightly golden. This will give you a sturdy base that won’t get soggy once the filling goes in.

Step 2: Cook Down Half the Strawberries

While the crust cools, mash half the strawberries with a fork in a small saucepan. Add ¼ cup water, sugar, and vanilla extract, then bring to a gentle boil over medium heat. Keep mashing and stirring for about 5 minutes until the berries soften and release their juices. This step builds a deep, natural strawberry flavor.

Step 3: Thicken the Filling

In a small bowl, whisk cornstarch and ½ cup cold water together until smooth. Slowly pour this mixture into the warm berry pot, stirring constantly. Bring back to a boil, then reduce heat to medium-low and cook for about 3 minutes. You’ll notice the filling fast thickens to a glossy consistency—this means it’s ready for the gelatin.

Step 4: Add Gelatin and Combine Fresh Berries

Turn down the heat to low and sprinkle the powdered gelatin over the filling. Whisk continuously for about 3 minutes until it melts completely. Then, remove from heat and gently fold in the remaining fresh strawberries—this keeps some fruit whole and adds a lovely texture contrast.

Step 5: Fill, Chill, and Serve

Pour the filling evenly into your cooled pie crust, smoothing the top with a spatula. Cover it and refrigerate for at least 4 hours to let it set firmly. When it’s ready, I like to add a generous dollop of whipped chantilly cream on top—it’s the perfect finishing touch!

Top Tip

Over the years, the one thing I’ve learned about making the perfect strawberry pie filling is to trust the balance between cooking down some berries and folding in fresh ones. It keeps the filling vibrant without turning everything into a jammy mess.

Don’t Overcook: Cook berries until just softened before thickening; too much heat can dull the bright color and flavor.
Whisk Constantly: During thickening and gelatin incorporation, constant stirring prevents lumps and ensures smooth texture.
Chill Fully: Patience here is key—don’t rush the chilling process or you’ll end up with a runny pie.
Use a Sharp Knife: When slicing into the pie, a sharp knife prevents smashing the soft berries and keeps neat slices.

How to Serve Strawberry Pie with Fresh Berries Recipe

Garnishes

I often top the pie with a dusting of powdered sugar or a generous swirl of homemade chantilly cream that’s lightly sweetened and whipped to soft peaks. Fresh mint leaves look gorgeous too, adding a pop of color and a subtle fresh note that complements the berries.

Side Dishes

Pair this pie with a scoop of vanilla bean ice cream or a simple bowl of whipped cream for that extra indulgence. If you're serving a summer brunch, it goes wonderfully with light salads or grilled chicken for a sweet finish after savory courses.

Creative Ways to Present

For special occasions, I like to layer this pie filling in clear glass serving dishes to create a deconstructed strawberry trifle look. You can also drizzle with melted chocolate or sprinkle slivered almonds on top to add texture and a little crunch to the presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover pie tightly covered in the fridge — it holds up well for 2 to 3 days. The berries stay juicy but don’t get soggy, especially if you make sure that initial chilling step was thorough. Always keep it chilled until just before serving again.

Freezing

I haven’t personally frozen this pie because the fresh berries tend to get watery after thawing, but you can freeze just the baked crust ahead of time. Then prepare and add the filling fresh when you’re ready for a vibrant dessert that tastes like day one.

Reheating

This pie is best served chilled, so reheating isn’t recommended. If you want to soften it slightly, just let it sit at room temperature for 15–20 minutes before slicing, but definitely avoid microwaving or warming it up—it will break down the fresh berries and gelatin texture.

Frequently Asked Questions:

Can I use frozen strawberries for this pie?

While fresh strawberries are ideal for this recipe to maintain the best texture and flavor, you can use frozen strawberries if fresh aren’t available. Just thaw them completely and drain excess liquid before cooking to avoid a soggy filling.

How do I prevent the pie crust from getting soggy?

To keep your crust crisp, be sure to bake it fully before adding the filling, and allow it to cool completely. You can also brush the crust with a thin layer of melted chocolate or egg white before baking for an extra moisture barrier.

Can I make this pie vegan?

Yes! Substitute the gelatin with agar-agar powder, following the package instructions for the amount and preparation. Keep in mind that agar sets differently, so chilling times and texture might vary slightly, but it’s a great plant-based alternative.

What’s the best way to slice and serve the pie?

Use a sharp, thin-bladed knife warmed in hot water and wiped dry before slicing to get clean cuts without squashing the berries. Serving chilled is best, and offering a side of whipped cream or vanilla ice cream complements it beautifully.

Final Thoughts

I have to say, this Strawberry Pie with Fresh Berries Recipe is one of those desserts that always feels like a little celebration. Whether you’re making it for a family dinner, a picnic, or just because you want to savor fresh strawberries in a new way, it never disappoints. I hope you enjoy every juicy, sweet slice as much as I do — it’s truly one of my favorite summer indulgences that I’m excited to share with you.