Fresh Strawberry Pie - a mound of glazed, fresh strawberries nestled in a crispy tender crust & topped with whipped cream. As beautiful as it is delicious. Simply Sated
3.2 from 5 votes

Fresh Strawberry Pie

Fresh Strawberry Pie - a mound of glazed, fresh strawberries nestled in a crispy tender crust & topped with whipped cream. As beautiful as it is delicious. Please read *Notes before making this pie.
Course Dessert / Pie
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Susie Gall


  • For the Pie Crust:
  • 1 recipe Baked Pie Shell; store-bought or homemade cooked and cooled.
  • For the Pie Filling:
  • 4 pints 3 lbs fresh strawberries, rinsed, dried & stems removed.
  • ¾ cup 5.25 oz granulated sugar
  • 2 tablespoons + 1 teaspoon cornstarch
  • 2 teaspoons Low-Sugar Sure-Jell
  • ¼ teaspoon salt
  • 1 tablespoon juice from 1 lemon
  • For the Whipped Cream:
  • cups cold heavy cream whipping cream
  • 3 tablespoons powdered sugar confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Nonfat Instant Dry Milk or powdered milk


  1. For the Pie Filling:
  2. Choose 6 ounces (1½ cups) strawberries (larger ones halved). Add berries to a food processor and purée until berries are smooth (20-30 seconds). Scrape down the sides of the bowl as needed. There should be ¾ cup puréed strawberries.
  3. In medium saucepan, whisk sugar, cornstarch, Sure-Jell and salt. Stir in the puréed strawberries and cook over medium0high heat (stirring constantly) while bringing to a full boil. Boil 2 minutes (scrape the bottom and sides of pan frequently to prevent scorching. Transfer to a large bowl and stir in lemon juice. Allow to cool to room temperature.
  4. Choose 2 pounds of the best strawberries from the remaining berries and cut the extra-large ones in-half. Gently fold these berries into the cooled strawberry glaze until berries are evenly coated. Transfer the berries to the cooked pie shell, piling them into a mound. Turn any of the cut strawberries, cut-side down and arrange berries so holes are filled. Refrigerate 1 hour before serving. It is best served within 2 hours of chilling (The glaze becomes softer and wetter as it continues to chill. It will still taste great, though, if served later.) *See notes above.
  5. For the Stabilized Whipped Cream:
  6. Pour 1½ cups whipping cream (heavy cream) in a mixing bowl of an electric mixer. Beat the cream until it thickens slightly, then add the powdered sugar, vanilla extract and Nonfat Instant Milk. Whip the cream until it thickens enough to hold its shape. Do not beat the cream too long or it will have a stiff, butter-like consistency.
  7. When ready to serve the pie, top it with a huge dollop of whipped cream and a mint leaf, for garnish. Beautiful!
  8. Enjoy!

Recipe Notes

This pie is best eaten within 2 hours after putting it together. If making it more than 2 hours ahead, prepare the piecrust, strawberries, glaze and whipped cream but don’t put the pie together until ready to serve. (It is especially important not to combine the strawberries and glaze more than 1 hour ahead.) The separate parts of the pie can be prepared up to 24 hours ahead.