Famous Strawberry Pie

This Famous Strawberry Pie is a timeless dessert that showcases fresh strawberries at their finest. With a crisp, buttery pie crust, juicy berries, and a glossy strawberry glaze, it’s a visually stunning and delightfully simple treat.

Finished with whipped topping and a fresh berry garnish, it’s perfect for spring and summer celebrations or anytime you crave something fruity and refreshing.

Why You’ll Love This Recipe

Fresh and fruity: Highlights the natural sweetness and beauty of ripe strawberries.

Simple ingredients: Made with pantry staples and just a few fresh items.

No complicated techniques: The glaze comes together easily, no gelatin required!

Make-ahead friendly: Ideal for prepping before guests arrive or to enjoy chilled.

Light and crowd-pleasing: Not overly rich, perfect for all ages.

Key Ingredients

Fresh Strawberries: The star of the pie—use sweet, ripe berries for best flavor.

Pie Crust: Use a pre-baked homemade or store-bought crust as your base.

Sugar, Cornstarch & Water: Create a clear glaze that’s lightly sweet and glossy.

Strawberry Jelly: Boosts flavor and color in the glaze.

Whipped Topping: A creamy contrast that adds a beautiful finishing touch.

Kitchen Tools & Timing

Pie plate

Medium saucepan

Whisk

Knife & cutting board

Mixing spoon or spatula

Famous Strawberry Pie

Ingredients

1 Pie Crust, premade or fresh made

1 ¼ cup sugar

3 tbsp cornstarch

1 ¼ cup water

3 tbsp strawberry jelly

2 cups sliced fresh strawberries

Instructions

Prepare the Pie Crust:

Preheat your oven to the temperature listed on the package (or recipe) for your pie crust.
Bake according to the directions, then set aside to cool completely, at least 30 minutes.

Make the Strawberry Glaze:

In a medium saucepan over medium heat, combine the sugar, cornstarch, and water. Whisk well until smooth.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes, or until the glaze thickens.

Add the Jelly:

Remove the pan from heat and stir in the strawberry jelly until fully melted and smooth. Set the glaze aside to cool slightly.

Assemble the Pie:

Once the crust is completely cooled, arrange the sliced fresh strawberries evenly inside the shell.

Add the Glaze:

Pour the cooled glaze over the strawberries, ensuring they’re fully coated.

Chill and Garnish:

Refrigerate the pie for 2–3 hours, or until the glaze is set.

Before serving, garnish with whipped topping and a fresh strawberry slice on each dollop for a picture-perfect finish.

Enjoy every fresh, fruity bite!

Recipe Notes – Famous Strawberry Pie

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Use ripe, firm strawberries:

Fresh, bright red strawberries give the best texture and flavor. Avoid overripe berries—they may release too much liquid and turn mushy.

Cool the crust completely:

Whether homemade or store-bought, the crust must be fully cooled before filling to avoid melting the glaze or making the bottom soggy.

Whisk the glaze constantly:

While cooking the sugar, water, and cornstarch, whisk continuously to avoid lumps and to help the mixture thicken evenly.

Strawberry jelly adds shine and flavor:

Stirring in jelly not only enhances the strawberry flavor but gives the glaze a glossy, professional-looking finish.

Let the glaze cool slightly before pouring:

Don’t pour hot glaze directly over the strawberries—let it cool for a few minutes to avoid cooking or wilting the fresh berries.

Refrigerate before serving:

The pie needs 2–3 hours in the fridge for the glaze to fully set. This makes it easier to slice and helps the flavors meld.

Garnish right before serving:

Add whipped topping and strawberry slices just before serving to keep them looking fresh and fluffy.

Serve chilled:

This pie is best served cold for a refreshing, fruity dessert—perfect for warm-weather occasions.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Timing:

Prep Time: 15 minutes
Cook Time: 10 minutes (for glaze)
Cooling Time: 30 minutes (crust)
Chill Time: 2–3 hours (pie)
Total Time: ~3.5 hours (including chilling)

Recipe Swaps & Variations

Fruit swap: Try with blueberries, raspberries, or mixed berries.

Glaze twist: Use raspberry or apricot jelly instead of strawberry.

Crust options: Use a graham cracker or cookie crust for a different texture.

Dairy-free: Omit whipped topping or use coconut whipped cream.

Add-ins: Layer sliced bananas or a cream cheese layer under the strawberries.

How to Store Leftovers

Refrigerator: Store covered in the fridge for up to 3 days.

Freezing not recommended: The texture of fresh strawberries and glaze will change when frozen.

To refresh: Add fresh whipped cream just before serving leftover slices.

Food & Drink Pairings

Beverages: Lemonade, iced tea, rosé wine, or sparkling water with mint.

Main courses: Great after a light salad, grilled chicken, or a picnic spread.

Dessert add-ons: Serve with vanilla ice cream or drizzle with melted white chocolate.

Frequently Asked Questions:

Can I use frozen strawberries?

Fresh is best for this recipe—frozen strawberries release too much water and can make the pie soggy.

Do I need to blind bake the crust?
Yes, bake the pie crust completely before filling since this is a no-bake pie filling.

Can I make this pie the day before?
Yes! Chill it overnight and garnish with whipped cream before serving for best presentation.

Can I reduce the sugar?
You can reduce by a few tablespoons, but the glaze relies on sugar to set and shine properly.

What if I don’t have strawberry jelly?
Use strawberry jam (strained if chunky) or substitute with another fruit jelly like raspberry or apricot.

How do I know when the glaze is thick enough?
It should coat the back of a spoon and have a glossy, syrupy texture—usually after 5–6 minutes of simmering.

Can I use a homemade pie crust?
Absolutely! A buttery, flaky homemade crust elevates the dish. Just ensure it’s baked and cooled before filling.

How do I keep the crust from getting soggy?
Cool it fully before adding berries, and make sure your glaze isn’t too hot when pouring it over.

How thin should I slice the strawberries?
About 1/4 inch is perfect—thick enough to hold up, thin enough to layer nicely.

Can I use a store-bought glaze instead?
Yes, but making your own ensures fresher flavor and fewer preservatives.