Old Fashioned Strawberry Pie is made completely from scratch with an almost creamy strawberry sauce smothering fresh strawberries. Top it all off with a cream cheese whipped topping for the perfect strawberry pie!
Strawberry pie is everything you’ve ever wanted out of a summer dessert. While this is an amazing dessert any time of year, we prefer to make it when local strawberries are ripe and plentiful. Pair those deliciously ripe strawberries with a homemade sauce and cream cheese whipped topping, and all manners and sense of sharing go out the window. Well, maybe not completely out the window. We do love our family and friends, and certainly want them to experience the joys of this dessert – perhaps we should all share the love and bring this to our next party. Or perhaps we should make two pies and save one for ourselves. Trust us, this really is that good.
What can be used to thicken pie filling?
There are a handful of common agents used to thicken pie fillings. Flour, cornstarch, tapioca, and gelatin are the most common ones. Each of them has their advantages and disadvantages and are used for different purposes.
Strawberry pie is now commonly made with a gelatin based filling to make things easier. While you certainly can add a package of strawberry jello in as your pie thickener, we like to use from scratch cooking and find that a cornstarch based filling produces a more enjoyable result. Rather than a pie filling that tastes like jello, instead we ended up with an almost creamy filling with whole, fresh strawberries inside.
Can you freeze a fresh strawberry pie?
Yes you can, but be warned that the juices may be a bit runnier once thawed again. Fresh strawberry pies are best enjoyed fresh, but can still be quite tasty after being frozen and thawed.
Can you make strawberry pie with a store bought pie crust?
Yes you can! Store bought pie crusts can be purchased in both the freezer section (near the other desserts) and the refrigerated section (near Pillsbury crescent type products). Frozen pie crusts will already be in their own tin and are ready to bake per package instructions. Refrigerated pie crusts need to be be rolled out and placed in a pie plate and baked.
Storage and Reheating Instructions:
Store your strawberry pie in an airtight container in the refrigerator for up to 5 days.
If you like this recipe, you may enjoy these other fantastic pie recipes:
- Perfect Peach Pie
- Blueberry Pie
- Easy Peasy Pumpkin Pie
- Peanut Butter Fudge Pie with Pretzel Crust
- Chocolate Glazed Pumpkin Pie
- S’mores Pie
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Let me start with this: I love strawberry shortcake, but have always thought that the ratio of strawberries to cake was way off.
I made this pie yesterday for our July 4 celebration, and can now say that I have found my perfect answer to my strawberry shortcake conundrum! This pie is amazing! As for the whipped cream/cream cheese mixture…I have no words…. I don’t think I will ever go back to regular strawberry shortcake. My strawberry-loving life has been changed forever!
Use arrowroot – also a thickening agent we use in Oz -rather than cornflour (Australian name). This will prevent the sauce looking milky in colour. Will be clear. I am a hospitality teacher and learnt this during training.
Flavor is really nice but I’ve made this twice now and both times its fallen apart on me. Is it because I’ve used homemade crust? If anyone has tips I’d appreciate it!
I made two of these Pies today for Family coming in. They look amazing. I am sure they will taste delicious! Thank you.
I just made this pie for my family’s Memorial Day celebration. I notice the whipped cream is much less sweet than one made with regular sugar. This will go well with the pie that is pretty sweet. I think there might be other desserts this whipped cream recipe will go well with.
My wife passed away over 5 years ago. I have loved learning to bake and cook. I have not done pies though as they seemed a bit difficult. After watching your video I tried this recipe. It was simple to do and turned out great (I did cheat though and used a pies crust found in my grocers freezer. Still not ready to attempt that!). I am following you now online. Thanks for the wonderful recipe and instructions!
Tried this recipe over the 4th and it was quite good the only problem that I had was the filling turned out to be a little on the runny side might need to try more corn starch next time and dissolve it in the water first and I had a clumping problem so it never thickened that much.
Put the cornstarch and the rest of the ingredients while cool before cooking. As it heats up, it will dissolve while stirring. No clumps that way.
i have made this pie 3 times now and it is sooooooo good. it will be my recipe from now on.
The flavor is great but mine turned out so so runny. It didn’t firm up at all. I think it might be because while the recipe calls for 6 cups of strawberries, 5 for the pie and 1 for the filling in fact it should be more for the filling. I put one cup of strawberries aside and mashed them. My guess is it didn’t make one mashed cup but I’m not sure. I did everything else exactly right. Oh well, we’ll be eating it with spoons.
I would like to put a chocolate layer in the bottom like I pie we used to get in Portland, Or at Perry’s on Fremont–it was only about 1/2″ thick and more like a soft ganache rather than pudding. Then they drizzled chocolate over the top of the berries. Can you recommend a recipe for the bottom layer that will stay semi soft? Thanks, Gramma Nancy