Nothing says summer like a fresh Strawberry Pie. Bursting with the vibrant taste of ripe strawberries and resting atop a buttery shortbread crust, every slice is pure bliss. I’ve tested this recipe countless times—from perfecting the crust to tweaking the filling so that its sweetness is just right. You can also check out my Strawberry Shortcake recipe for another delicious treat!
About Strawberry Pie
This Strawberry Pie is a classic dessert that brings back fond memories of summertime family gatherings. I wanted to create a recipe that was not only easy but also refreshingly tart and sweet, using fresh strawberries without the need for Jell-O. Throughout my experiments, I found that the right balance between sweetness and tang from the strawberries creates an irresistible filling that’s great for any occasion.
- Quick preparation makes this pie a weeknight-friendly dessert.
- Budget-friendly, allowing you to indulge without breaking the bank.
- A family favorite, celebrating bright flavors that remind you of sunny days.
- Strawberries are in season during the summer, so this is the perfect time to enjoy fresh produce.
Key Ingredients & Their Roles
- Shortbread Cookies: Form the base of your crust—opt for plain or vanilla-flavored.
- Fresh Strawberries: The star ingredient; always choose ripe and fragrant berries for maximum flavor.
- Honey: Adds natural sweetness and depth to the filling without overpowering the strawberries.
- Heavy Whipping Cream: Essential for the light and airy whipped topping—don’t skip this part!
How to Make Strawberry Pie
- Start by preheating your oven to 400°F. In a food processor, pulse the shortbread cookies with sugar and nutmeg until they turn into fine crumbs.
- Transfer those crumbs into a mixing bowl, pour melted butter on top, and mix with a fork until moistened. Press the mixture into a standard 9-inch pie dish, covering the bottom and sides evenly.
- Bake the crust for about 8 to 10 minutes, or until it’s golden brown. Once done, take it out and let it cool completely on a wire rack.
- While the crust is cooling, prepare the filling. Mash 1 1/2 cups of strawberries in a saucepan, and combine with honey and water. Then, in a small bowl, mix sugar and cornstarch before adding it to the strawberry mixture.
Pro Tips & Troubleshooting
- When measuring your crushed cookies, be sure to pat them down gently to avoid overly compacting the crust.
- A common mistake is overcooking the strawberry filling. Keep an eye on it and stir frequently to avoid any burning.
- If you’re looking for a fun twist, try adding a splash of orange juice to the filling for a zesty contrast.
- This recipe can scale easily; double the ingredients if you’re making for a crowd or halve for a smaller dessert.
Storage & Make-Ahead Guide
You can store your Strawberry Pie in the refrigerator for up to 3 days. If you’d like to keep it longer, freeze for up to one month. For best results when reheating, allow it to sit at room temperature for a while—raw desserts like this are best enjoyed fresh. I once stored leftovers for a week, and the flavors melded beautifully, enhancing the pie.
What to Serve With Strawberry Pie
This Strawberry Pie pairs beautifully with a side of vanilla ice cream or a fresh green salad to complement the sweet flavors. For more delicious ideas, check out my Avocado Toast with Egg or Cucumber Salad with Bacon and Cheese.
Frequently Asked Questions
- How can I tell when the strawberries are ripe? Look for vibrant red color and a sweet aroma.
- Can I use frozen strawberries? Yes, but fresh strawberries will yield the best texture and flavor.
- What if my filling is too runny? You can thicken it by cooking a bit longer or adding a touch more cornstarch.
- Can I make this pie ahead of time? Absolutely! It sets beautifully in the fridge for several hours or even overnight.
- What should I do if my crust is too crumbly? Ensure that the butter is fully incorporated and consider adding a bit more melted butter.
Final Thoughts
Creating this Strawberry Pie always brings a smile to my face. It’s a delightful way to enjoy summer’s bounty, and I can’t resist a generous dollop of whipped cream on top. I encourage you to try it out and share your results; there’s nothing quite like the joy of homemade desserts!
More Recipes You’ll Love
- Strawberry Shortcake Recipe – a delightful companion for summer gatherings.
- Strawberry Cream Cake – a rich and indulgent treat that enhances strawberry flavors.
- No-Bake Cherry Cheesecake – another no-bake dessert that’s easy and refreshing.
Strawberry Pie
Ingredients
Crust Ingredients
- 2 packages shortbread cookies about 2 cups once pulsed into crumbs
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 1/3 cup unsalted butter melted
Filling Ingredients
- 2 pounds fresh strawberries stems removed and quartered, divided
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 6-10 drops red food coloring optional for vibrant color
Whipped Cream Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Crust
- Preheat oven to 400°F. Blend shortbread cookies, sugar, and nutmeg into fine crumbs. Add melted butter and mix. Press into a 9-inch pie dish and bake for 8-10 minutes until golden. Cool completely.2 packages shortbread cookies, 2 tablespoons granulated sugar, 1/8 teaspoon ground nutmeg, 1/3 cup unsalted butter
Prepare the Filling
- Mash 1.5 cups strawberries in a saucepan, combine with honey and water. Mix cornstarch and sugar, then add to strawberries. Boil and stir until thick.2 pounds fresh strawberries, 1/2 cup honey, 1/4 cup water, 1/4 cup granulated sugar
- Remove from heat, stir in vanilla and food coloring. Fold in remaining strawberries. Pour filling into cooled crust. Chill for at least 4 hours.3 tablespoons cornstarch, 1 teaspoon pure vanilla extract
Prepare Whipped Cream
- Beat heavy cream until it thickens. Add powdered sugar and vanilla, then beat until soft peaks form.6-10 drops red food coloring, 1 cup heavy whipping cream