Fresh strawberry pie is my favorite spring and summer pie recipe. My grandma gave me this strawberry pie recipe many years ago. Unsurprisingly, because Grandmas rock, it is my go-to whenever I have lots of fresh strawberries or blueberries. Yep, the recipe works great with blueberries too.
I love this strawberry pie recipe because it’s very quick and easy to make. Better yet, strawberry pie doesn’t require heating up the oven the oven, so no heating up the kitchen on those hot summer days — use that saved electricity to crank up the air conditioning! This strawberry pie tastes even more amazing when combined with my homemade graham cracker crust. The graham cracker crust is also my grandma’s recipe, so a big shout-out to Grandma Ima. This crust is especially delicious when combined with fresh berries.
This recipe is a family favorite. My son asks for this strawberry pie every year on his birthday instead of a cake, so if that isn’t a testimonial, I don’t know what is. I hope you and your family enjoy the strawberry pie recipe and the amazing results as much as we do. They will think you spent hours laboring over it in the kitchen, but only you will know how easy it truly was. Just take the credit and enjoy!
Fresh Strawberry Pie
Ingredients
- 1 9-inch Graham Cracker Pie Crust (see recipe above)
- 2 Pints Fresh Strawberries
- 1 Cup Sugar
- 3 Tbls Corn Starch
- ¼ Cup Water
- 1 tub Cool Whip or Whipped Cream
Instructions
- Clean and slice all the strawberries.
- Take half of the strawberries and puree them in a blender
- Add sugar, cornstarch and water to the blender and blend thoroughly.
- Pour mixture into sauce pan. Stir constantly over medium heat while the mixture boils and thickens. (about 4-5 minutes)
- Once it is thick, take it off the heat and stir in the remaining strawberries.
- Let it cool for a few minutes then pour the strawberry mixture into your graham cracker crust.
- Let it completely cool in refrigerator for 2-3 hours until it sets.
- Top with cool whip or whipped cream before serving. Enjoy
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