Fresh Strawberry Pie

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1 all butter pie crust pre-baked and cooled

5-6 cups fresh strawberries about 2 pounds

1 cup granulated sugar

1/3 cup water

3 tablespoons cornstarch

whipped cream for garnish


1. Measure out two cups of berries, wash and hull them, then crush them with a potato masher.

2. Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)

3. To assemble the pie, hull and slice the remaining strawberries and place them in the pie crust. Pour the cooled strawberry filling over the top. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.

4. This pie is best eaten the same day it’s made. It will get weepy if refrigerated overnight.

Bon Appetit!

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