Fresh Strawberry Pie Is the Easiest Dessert You'll Make All Summer

My whole life, I’ve never had my fill of strawberries. When berry season rolls around, all I want is perfectly ripe, sweet strawberries day and night. As a kid, my mom would have to cut me off, knowing I’d eat the freshly picked berries from the farm down the road until my stomach ached. And my cravings don’t stop at plain berries, either—strawberry desserts, like strawberry cake and strawberry pie are equally welcome.

Fresh strawberry pie frequently appeared on our dining room table during the summer. My mom made an easy version using strawberry gelatin, loaded with big pieces of berries and topped with Cool Whip. It required minimal baking and was served nice and chilled, perfect for summer.

I set out to make my own Jell-O-free version that’s as simple as possible. The result is a fresh strawberry pie that requires zero baking and is bursting with strawberry flavor. Instead of gelatin, a simple cornstarch mixture, along with the berries themselves, thickens the filling. A pastry crust is more traditional, but I prefer a crispy cookie crust here.

Piled high with whipped cream, it’s a summertime dream.

Tips for Make It Ahead

This pie will set up the best if you chill it overnight, making it ideal for making ahead. Make the pie (sans whipped cream) up to two days before serving. If you have any smelly things in your fridge, you’ll want to cover the pie tightly with plastic wrap. Add the fresh whipped cream and fresh strawberry garnish just before serving.

Strawberry Delights

• Strawberry Cake
• Strawberry Cheesecake Cookies
• Strawberry Pretzel Pie
• Frozen Strawberry Margarita

Prepare the crust, if needed:

If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.

Prep the strawberries:

Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside.

Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.

Cook the pie filling:

Turn on the heat to medium and stir occasionally until the sugar dissolves.

Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.

Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.

Fill the pie:

Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.

Serve:

When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice.

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