This fresh strawberry pie is chock full of juicy, plump berries in a sweet glaze. Quick and easy recipe because there’s no need to bake! This is an old recipe so there’s no Jello involved – just sweet strawberries! It’s best if made early in the day or the day before so that the filling has plenty of time to firm up.
For this recipe you’ll need: fresh strawberries, sugar, salt, cornstarch, corn syrup, strawberry jam, 1 9-inch baked pie crust or graham cracker crust
If you remember Shoney’s or Big Boy’s strawberry pies you’ll love this one! The main difference is that my recipe doesn’t call for strawberry jello. The strawberries are macerated in sugar for a bit then put in the pie crust and covered with a sweet glaze. I like to brush the top of the pie with melted strawberry jelly just before serving to add some shine to it. I think it makes it pretty.
So here’s the deal. I don’t personally like the kind of fresh strawberry pie that’s made with jello. I think it gives it a jiggly sort of texture that just feels wrong. This pie is going to be softer than that and the filling will spread a little when you slice into it. Don’t worry about it… it just makes it easier to get some one your fingers so you can lick ’em.
You’ll also notice I don’t add crushed berries to the filling or glaze. I don’t like how that looks and I’m not fond of the texture. This pie seriously has only three steps: (1) add the strawberries to a baked crust (2) make the glaze (3) pour the glaze over the berries and chill.
This pie came about because my 16 year old loves strawberry pie. He’d been asking for one and the other day I walked into the grocery store and was immediately smacked with the smell of fresh strawberries. I mean smacked… it was like I hit a wall of strawberry smell right there in the front of the store. It was the kind of aroma that makes your mouth start watering in anticipation.
Anyway, I came home with a couple of pounds of strawberries and I wanted to make a two crust strawberry pie. The thing is, I don’t have a good sense of time and my energy so when I finally got to the berries I was out of steam. Thank you hypothyroidism.
I plan on making a baked pie the next time my grocer has strawberries that smell as good as these but I think you’ll like this one just as much. Because the berries aren’t cooked, not even a little bit, they hang on to all of that bright flavor and crimson color. There wasn’t a drop of food coloring used in this recipe – isn’t the color gorgeous?
The glaze has a little corn syrup in it. The corn syrup keeps it shiny even after it’s been on there a few days. I melt a little strawberry jam and brush it over the top just for some extra color and flavor. You can leave that step off if you want. Also, if you want to keep this super easy go ahead and use a graham cracker or vanilla wafer crust. That’s handy to do in the summer when it’s 114F in the kitchen and you don’t want to wash dishes in hot water let alone turn on the oven.
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You know me. I like glass baking dishes and it’s no different with pies. I love glass pie pans and I think the crust is better, too. Mine have been around for at least 10 years and they are still in perfect condition.
No Bake Fresh Strawberry Pie Recipe
Fresh Strawberry PiePrint Add to Collection Go to Collections
- 2 pounds strawberries,, washed, hulled, and cut in half lengthwise
- 1 cup sugar,, divided use
- 1 cup water,, (may use strawberry juice) divided use
- Pinch kosher salt
- 1/4 cup cornstarch,, sifted
- 2 tablespoons corn syrup
- 1/4 cup strawberry jam,, optional
- 1 9-inch pie crust,, baked
- Cover the strawberries with 1/3 to 1/2 cup sugar, depending on the sweetness of the berries.
- Let stand 30 minutes.
- Place berries in the pie crust, rounded sides up (this keeps the pie pretty).
- Heat 1/2 cup of the water and the sugar, stirring until the sugar dissolves.
- Bring to a boil.
- Dissolve the cornstarch in the remaining water and stir into boiling sugar mixture.
- Cook until thick.
- Remove from heat and stir in the corn syrup.
- Pour carefully over the berries in the pie crust - you may not need all of the cornstarch mixture.
- Refrigerate pie at least 3 hours or overnight.
- Before serving heat the strawberry jam until it is a liquid and carefully brush over the top of the pie.
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