I dare say this is the most perfect Strawberry Pie recipe. It is beautiful, delicious, and fit for the season!
I've created some delicious pies that you to need to try. Check these out: The Best Pecan Pie Recipe, Fresh Apple Pie and Homemade Coconut Cream Pie.
Fresh Strawberry Pie
This simple strawberry pie requires no Jell-O or fake strawberry flavor. It’s all natural and tastes amazing. Plus, you can use fresh berries or a mix of fresh and frozen! It is the most delightful dessert to enjoy during the spring and summer months.
How to Make Strawberry Pie
- Start by getting your pie crust ready. You can buy a premade cooked pie shell or you can blind bake a homemade pie crust.
- You're going to make a strawberry pie filling by cooking part of the strawberries with sugar and adding gelatin. You'll add addition fresh berries to the cooked (makes the texture perfect!) to make your pie filling.
- Add the cooked and cooled pie filling to your cooked pie crust and let everything chill.
- Whipped cream on top completes the pie.
Should I use fresh or frozen berries?
Using frozen berries is very cost effective but if you have lots of fresh strawberries, it is excellent too. To make with all fresh berries: substitute the 2 pounds of frozen berries for 2 pounds of fresh berries (that have been hulled and sliced in half). I love using fresh whiles strawberry season and my freezer stash when it isn't.
How many strawberries do you need for a strawberry pie?
For this recipe you'll need to pounds of fresh strawberries.
How long does it take for strawberry pie to set up?
The pie should be set after about 4 hours in the fridge. Filled pie can be refrigerated for 24 hours.
Can I leave strawberry pie out overnight?
No. You want to keep your pie refrigerated for optimal freshness. Just before serving, bring the pie to room temperature.
What is the best way to cut strawberries?
I like to use a paring knife to cut strawberries. First, grab the stem and pull it out. Then, insert the paring knife and rotate in a circle to remove the hull. This way you can preserve most of the strawberry.
More pies you seriously need to try:
- The Best Pecan Pie Recipe
- Dutch Apple Pie Recipe
- Homemade Chocolate Cream Pie
- Homemade Coconut Cream Pie
- North Carolina Lemon Pie
- Basic Apple Pie Recipe (Using Fresh Apples)
- Healthy Pumpkin Pie Recipe
- Old Fashioned Buttermilk Pie
- Simple Pie Crust (made with shortening and butter)
If you’ve tried this homemade strawberry pie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!
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America's Test Kitchen's Fresh Strawberry Pie
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch pie 1x
Description
This Fresh Strawberry Pie is perfect! No Jell-O or fake strawberry flavor required, and you can use fresh berries or a mix of fresh and frozen!
Ingredients
For the Filling
- 2 pounds fresh or frozen strawberries
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup sugar
- 1 pound fresh strawberries, hulled and sliced thin
- pinch salt
- 1(9-inch) pie shell, baked and cooled - my favorite pie crust recipe
For the Topping
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Cook the frozen berries in large pan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam like, about 25 minutes, you should have about 2 cups of liquid in the end.
- Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
- Fold the fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
- With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes.
- Serve pie with whipped cream topping.
- To make with all fresh berries: substitute the 2 pounds of frozen berries for 2 pounds of fresh berries (that have been hulled and sliced in half). Place the fresh berries in the pan, add the sugar at this point (and not later when you add the gelatin), and crush the berries lightly with a potato masher to help release the juices before cooking them for the 25 minutes.
Notes
- Using frozen berries is very cost effective but if you have lots of fresh, it is excellent too.
- I didn't slice the second (1 pound) of berries and instead I just cut them in half. This looked nice but they pieces were too big to eat in one bite. It won't look quiet the same, but I recommend slicing the fresh berries more than I did for a more pleasant eating experience.
- This recipe is from America's Test Kitchen's Family Baking book, it's one of my favorites!
- Prep Time: 5 min
- Cook Time: 1 hour
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Calories: 395
- Sugar: 46.3g
- Sodium: 89.7mg
- Fat: 19.3g
- Carbohydrates: 55.6g
- Protein: 4g
- Cholesterol: 54.8mg
Keywords: strawberry pie, how to make strawberry pie, strawberry pie recipe, pie with fresh strawberries, pie with frozen strawberries, homemade strawberry pie
No time to make a pie? Try this strawberry shortcake recipe today and the pie another day!
I’m so excited for you try this strawberry pie recipe. You'll love the mashed strawberries mixed with the sliced strawberries for one perfect pie filling. Take this to your next party because it’s a show stopper.
Susan
Dear Melissa,
I have tried many of your recipes, always been a hit, flavorful, hearty and full of great goodies. My question is: you are great on your own and I feel that you are honest, but why do you take a recipe from the test kitchen and post it. Do they not have their own website. I want your expertise and not be disappointed it is not yours, but you are promoting the test kitchen and other sources. Please be true to yourself. You seem genuine, but you are piggybacking other sources for your website. Please explain. Thank you.
America's Test Kitchen
Melissa
Hey Susan, I worked with America's Test Kitchen for year and years (not in a paid context, but they would send me their new books and I would highlight a recipe from the book). I promoted a lot of their recipes (and still do) because they are solid really really good recipes, I've been a huge fan of their work for 2 decades now. It's a way to support them and in turn they would put my reviews of their recipes on their website which is also good for my site. I do a lot of recipe development on my own but I've never had a problem sharing someone else's recipe if it's awesome. The recipe instructions will always be rewritten in my own words and the tips and tricks will be based on my own cooking experience, so it's not like I don't add to the value of what they have put together. I don't think there is a recipe out there that hasn't been based on something that already exists, even if there are tweaks and adjustments, that just the nature of cooking.
katie w
I've been out in Missouri visiting family for a couple of weeks, my mom has the best strawberry patch so I made this pie for everyone (several of them actually, I have a big family). IT WAS SO GOOD! Not overly sweet but a little tangy. Oh my goodness, heaven. Not even a crumb left! Thanks!
Ashley Kate
Yummy! A delicious shortbread crust that's so perfect you could just eat it like a cookie on it's own is: 1.5 cups all purpose flour, 3/4 cup butter, and 3 tablespoons powdered sugar. Mix together, form into ball and refrigerate 30 min. Bake at 425 for 10 min. Let cool completely and then fill with desired toppings. Perfect for strawberry pies!
Diana
Has anyone ever pre cooked and froze this pie before and if so, how long can it last in the freezer?
Bobi
Yum, yum, yum!
Lissa
That Strawberry Pie looks delicious. I think I will have to try this recipe. It would be great to plant all kinds of berries in a garden -- as long as the prairie dogs and sparrows don't eat them first. That happened to my grandpa one year, and he was mad.
http://askmelissaanything.blogspot.com/
Mary K Valdez
thank you so much
Ana @ Lessons From Yesterday
This looks awesome--America's Test Kitchen is the best, and you did a gorgeous job making the pie! I personally don't love pie crust, and usually give the very outer crust to my husband. But, I use lard from our own hogs, and I think it makes a huge difference in baking. Surely you can fit a piglet into your farm somewhere? 🙂 I've contemplated the U pick berry patch for our own farm, but for now, we're just enjoying our own berries--we should have strawberries, blackberries, raspberries, and I bought a goji berry plant last year, so I'm anxious to see what that does! If I was doing it all over again, I would plant only a few blackberries, and LOTS of raspberries, instead of the other way around, but that's my preference.