Easy Fresh Strawberry Pie

This pie is filled with juicy strawberries and baked between two flaky, golden pie crusts. No gelatin, no complicated filling, and no fancy ingredients needed. The filling comes together with just strawberries, sugar, and cornstarch, then the oven does the rest of the work!

Strawberry pie before baking

I love the little crunch that sanding sugar adds to the top crust, too. Serve a big slice on its own or add a scoop of vanilla ice cream for a delicious taste of summer!

Easy Fresh Strawberry Pie

Ingredients

1 (9-inch) double pie crust
6 cups fresh strawberries, sliced
1 cup granulated sugar
¼ cup cornstarch
1 egg, beaten with 1 tablespoon water, for egg wash
Sanding sugar, for topping

Directions

  1. Preheat oven to 425°F.
  2. Place one pie crust into a 9-inch pie plate.
  3. In a large bowl, gently toss the 6 cups sliced strawberries, 1 cup sugar, and ¼ cup cornstarch until the strawberries are evenly coated.
  4. Spoon the strawberry mixture into the prepared pie crust.
  5. Place the second pie crust over the filling. Trim and crimp the edges, then cut a few slits in the top to allow steam to escape.
  6. Brush the top crust with egg wash and sprinkle with sanding sugar.
  7. Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 40–50 minutes, or until the crust is golden brown and the strawberry filling is bubbling through the vents. If the crust edges brown too quickly, loosely cover them with foil.
  8. Remove the pie from the oven and allow it to cool completely for at least 3–4 hours before slicing. This gives the strawberry filling time to thicken and set.

How to Store Strawberry Pie🍓

  • Leftovers can be kept covered at room temperature for up to 1 day or stored in the refrigerator for up to 4 days.

Strawberry Pie

Useful Tools for Strawberry Pie 🥧

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