A crisp graham cracker crust holds a mountain of fresh, juicy strawberries glazed in a glossy, sweet-tart sauce. Topped with whipped cream, it’s the taste of summer in every slice.
When strawberries are at their peak of sweetness, there’s no better way to showcase them than in this glorious Fresh Strawberry Pie. A buttery, press-in graham cracker crust provides the perfect crunchy base for a towering pile of whole, glistening berries.
A simple cooked glaze, made from a portion of the strawberries, binds the fruit together with a shiny, sweet-tart coating that amplifies their natural flavor. Chilled until set and crowned with billowy whipped cream, this pie is refreshing, vibrant, and requires no oven for the filling—making it the ideal dessert for hot summer days and effortless entertaining.
The Science of the Glaze & The Stable Crust
The structural integrity of this pie relies on the pectin in the strawberries and the stabilizing power of cornstarch. To make the glaze, a portion of the berries is cooked down with sugar and mashed.
The heat breaks down the fruit’s cell walls, releasing natural pectin—a soluble fiber that acts as a gelling agent. Cornstarch is added to further thicken the liquid by forming a gel network as it heats. When this hot glaze is poured over the remaining fresh, uncooked berries, it cools and sets, creating a glossy matrix that holds the berries firmly in place without making them mushy.
The graham cracker crust is pre-baked to toast the crumbs and melt the butter, which then re-solidifies upon cooling into a sturdy, crisp shell that can support the weight of the juicy filling without getting soggy.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups (150g) graham cracker crumbs (about 12 full sheets)
- ⅓ cup (66g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- Pinch of salt
For the Strawberry Filling:
- 2 quarts (about 2 lbs / 900g) fresh strawberries, hulled
- ¾ cup (150g) granulated sugar
- 3 tablespoons cornstarch
- ⅓ cup (80ml) water
- 1 tablespoon lemon juice
- 1-2 drops red food coloring (optional, for vibrancy)
For the Topping:
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
1. The Pressed Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake at 375°F (190°C) for 8 minutes, then cool completely.
2. The Prepared Fresh Strawberries: Hull all strawberries. Set aside the most beautiful, similar-sized berries (about 1 quart) for arranging. Halve or quarter any larger ones so they are all roughly bite-sized.
3. The Cooking Berries for Glaze: Take the remaining 1 quart of strawberries and slice or mash them. In a medium saucepan, combine these mashed berries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until thickened, clear, and bubbly.
4. The Strawberry Glaze with Food Coloring (Optional): If a deeper red color is desired, stir in 1-2 drops of red food coloring into the hot glaze until uniform. Let the glaze cool for 10-15 minutes, stirring occasionally.
5. The Combined Berries & Glaze: In a large bowl, gently fold the prepared fresh strawberries (the ones set aside for arranging) into the slightly cooled glaze until every berry is evenly coated.
6. The Filled Pie Shell: Pour the glazed strawberry mixture into the cooled graham cracker crust. Spread into an even layer, mounding the berries slightly higher in the center. Arrange a few perfect berries on top if desired.
7. The Chilled & Set Pie: Refrigerate the pie for at least 4 hours, or until the filling is completely set and no longer jiggles when the pan is nudged.
8. The Whipped Cream Topping: Just before serving, in a chilled bowl, whip the heavy cream, powdered sugar, and vanilla to stiff peaks.
9. The Finished & Served Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with a few fresh strawberry halves or mint leaves. Slice with a sharp knife and serve cold.
Pro-Tips for Pie Perfection
- Use the Best Strawberries: Flavor is paramount. Seek out ripe, in-season, fragrant berries for the best results.
- Press the Crust Firmly: A well-compacted crust holds together when sliced. Use the bottom of a measuring cup to press it evenly.
- Cool the Glaze Slightly: Pouring boiling hot glaze over fresh berries will cook them and make them soft. Let it cool until warm but still fluid.
- Don’t Skip the Lemon Juice: The acidity brightens the flavor and balances the sweetness.
- Chill Thoroughly: This step is non-negotiable for clean slices. Overnight chilling is ideal.
- Whip Cream Just Before Serving: For the best texture and to prevent weeping, top the pie with whipped cream right before you serve it.
- Make Ahead: The crust can be baked a day ahead. The filled, un-topped pie can be refrigerated for up to 24 hours.
- Variations: Use a traditional pastry crust if preferred. Add a layer of sweetened cream cheese under the berries for a strawberry cheesecake pie effect.
- Slicing: Use a sharp, thin-bladed knife dipped in hot water for the cleanest cuts through the glaze and crust.
- Storage: Store any leftovers covered in the refrigerator for up to 2 days (the crust will soften over time).
This Fresh Strawberry Pie is a celebration of simplicity and seasonal fruit at its finest.
