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Fresh Strawberry Pie

Niky @ The House on Silverado
A delicious way to use fresh summer strawberries!
Course Dessert
Servings 6 slices


  • 1 9-inch pie crust baked
  • 6 cups fresh strawberries add more for an extra thick pie
  • 1 cup white sugar
  • 3 tbsp corn starch
  • 3/4 cup water

For the Fresh Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp white sugar
  • 1 tsp vanilla


  • Arrange 4 cups of the strawberries in baked pastry shell. Mash remaining 2 cups berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
  • In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell.
  • Chill for several hours before serving with a dollop of fresh whipped cream.

For the Whipped Cream:

  • Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. This step is not mandatory, but helps your whip cream thicken up better, especially on a warm, summer day.
  • Place the sugar into the mixing bowl and add the whipping cream and vanilla. Whisk just until the cream reaches stiff peaks.
  • Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
Keyword pie, strawberries
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