This easy fresh strawberry pie recipe is made with no jello,
a homemade flaky crust, and a perfectly set cornstarch filling —
the only strawberry pie recipe you will ever need.

This is the kind of strawberry pie that makes people pause mid-bite.
Juicy, jammy berries bubbling under a golden, flaky crust, with just enough sweetness and spice to make it seriously hard to stop at one slice.

I’ll be honest—I can be a bit picky about fruit pies.
Soggy crust? Runny filling? No thanks.

But this one delivers. The filling sets beautifully, the crust stays crisp, and the flavour is all about those fresh strawberries.

And yes… a scoop of vanilla ice cream on top is highly recommended.

Why You’ll Love This Fresh Strawberry Pie

No jello, no shortcuts — just real strawberry flavor from fresh berries and a simple cornstarch filling that sets beautifully every time.

It’s the kind of homemade strawberry pie recipe that looks impressive but is completely doable,
even if you have never made pie from scratch before.

The lattice top is easier than it looks, and the result is genuinely one of the best fresh strawberry desserts you can make this season.

Ingredients for the Best Strawberry Pie

Everything in this recipe is straightforward — fresh strawberries, pantry staples for the filling, and cold butter for the flakiest homemade pie crust.

The two things that make the biggest difference here are using fresh strawberries instead of frozen, and leaving the excess juice behind before filling the crust. Both are non-negotiable if you want a pie that actually slices cleanly.

For the Strawberry Pie Crust

All-Purpose Flour – forms the base of the dough and gives the crust its structure.
Sugar – adds a subtle touch of sweetness.
Salt – enhances flavor.
Unsalted Butter – creates a rich, flaky texture.
Shortening – makes the crust extra tender.
Ice Water – brings the dough together.

For the Strawberry Pie Filling

Fresh Strawberries – the star ingredient.
Cornstarch – thickens the filling.
White Sugar – adds sweetness.
Brown Sugar – adds depth and richness.
Ground Cinnamon – adds warmth.
Fresh Lemon Juice – balances sweetness.
Salt – enhances flavor.

For the Egg Wash

Egg – gives a golden finish.
Coarse Sugar – adds crunch and sparkle.

Easy Fresh Strawberry Pie Recipe — No Jello Homemade Crust

This easy fresh strawberry pie recipe is made with no jello, a homemade flaky crust, and a perfectly set cornstarch filling — the only strawberry pie recipe you will ever need.

Print Pin

Course: Dessert

Cuisine: American

Keyword: fresh strawberry dessert, homemade pie crust, spring/summer dessert, make-ahead

Prep Time: 30

Cook Time: 1

Chilling & Cooling Time: 6

Total Time: 7 30

Servings:

Notes

Ingredients

Pie Crust

2 1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup cold shortening
4–6 tablespoons ice water

Strawberry Filling

6 cups fresh strawberries, hulled & sliced
1/3 cup cornstarch
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Egg Wash

1 large egg
Coarse sugar, for sprinkling

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour, sugar, and salt with a whisk.
Cut the butter into the flour mixture using a pastry blender (or forks and your hands) until small pieces form. Repeat the process with the shortening until both fats resemble pea-sized bits. The mixture will still look crumbly at this stage.
Gradually add ice water, 1 tablespoon at a time, gently mixing with a spatula or spoon. Stop adding water once the dough begins to come together—avoid making it sticky.
Shape the dough into a ball, ensuring any loose flour is incorporated. Divide it into two equal portions, flatten each into a disk about 1/2 inch thick, wrap in plastic, and refrigerate for at least 3 hours.

Make the Filling

In a large bowl, combine the sliced strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice, and salt.

Mix gently until the strawberries are evenly coated.

Assemble the Pie

Preheat the oven to 400°F (200°C).

Take one chilled dough disk and roll it out on a floured surface into a 12-inch circle. Start rolling from the center outward. If the dough is too firm, let it sit for about 10 minutes.

Transfer the rolled dough into a glass or ceramic pie dish.

Add the strawberry mixture to the crust, leaving behind any excess liquid in the bowl to prevent a soggy pie. Place the pie in the refrigerator while preparing the top crust.

Roll out the second dough disk into another 12-inch circle. Slice it into strips about 1/2–3/4 inch wide.

Lay 4–5 strips across the pie in one direction, then weave another 4–5 strips across them to create a lattice pattern.

Trim any extra dough around the edges, fold the edges inward, and crimp with your fingers or a fork.

Finish and Bake

In a small bowl, whisk the egg and brush it over the top crust. Sprinkle with coarse sugar.

Bake at 400°F for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 40 minutes.

After the first 20 minutes, cover the crust edges with foil or pie guards if they begin to brown too quickly.

Cool Before Serving

Allow the pie to rest at room temperature for at least 3 hours so the filling can set properly.

Notes

Store-bought pie dough can be used instead of homemade (just make sure it’s for a double crust).
Dough can be refrigerated for up to 5 days.
This pie can be made a day ahead—once cooled, cover loosely with foil and refrigerate. Store leftovers in the fridge.

Nutrition

Save

Why is my strawberry pie runny?
Too much liquid, not enough thickener. Cornstarch is what gives you that perfectly set, sliceable filling—so don’t skip it. And whatever you do, don’t pour all that extra juice into the crust!
Do I really have to chill the dough?
Yes. Cold dough = flaky, buttery layers. Warm dough = sticky mess. Totally worth the wait.
Can I use frozen strawberries?
You can… but it’s not ideal. Frozen berries release more liquid, which can make the filling watery. Fresh is best.
Why leave the juice behind before baking?
Because soggy crust is a hard no. Less liquid = better texture.
Do I really need to let the pie cool?
Yes. The filling needs time to set. Cut too early and it’ll fall apart.
Can You Make This Strawberry Pie Ahead of Time?

Yes — and it actually works really well as a make-ahead spring or summer dessert. Once the pie has fully cooled and the filling has set, cover it loosely with foil and refrigerate. It keeps well for up to 2 days in the fridge and honestly tastes just as good the next day. If you are making it for a gathering, bake it the night before and you are done.

Tips for the Best Homemade Strawberry Pie Filling

The secret to a clean, sliceable strawberry pie filling is cornstarch — it thickens without the artificial flavor that jello adds. Two things to get right:

do not pour all the juice from the bowl into the crust, and do not cut the pie before it has rested for at least 3 hours.

Both of these make the difference between a filling that holds its shape and one that runs everywhere. Fresh lemon juice in the filling is small but it matters — it cuts through the sweetness and makes the strawberry flavor pop.