Name: Strawberry Pie with Fresh Fruit Filling Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 sheet refrigerated pie crust or homemade pie crust; 1 quart fresh strawberries, quartered; ¼ cup water; ¾ cup granulated sugar; ½ tsp vanilla extract; 3 tbsp cornstarch; ½ cup water; 1 tbsp unflavored powdered gelatin; Whipped chantilly cream as desired

There’s something magical about sinking your teeth into a perfect slice of pie, especially when it’s bursting with juicy berries and a fresh, homemade feel. This Strawberry Pie with Fresh Fruit Filling Recipe is one of my absolute favorites—it’s fresh, vibrant, and so satisfying, no heavy creams or jellies here, just pure strawberry goodness in every bite.

A white pie dish holds a strawberry pie with three visible layers: the bottom layer is a light beige crust with a crumbly texture, the middle layer is filled with chunks of fresh red strawberries, and the top layer is a thick, shiny, deep red strawberry glaze that covers the pie surface. Along the edge of the pie, dollops of white whipped cream are evenly spaced, each topped with half a fresh strawberry with green leaves. One slice is partially taken out, revealing the layers clearly, and the pie dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Pie with Fresh Fruit Filling Recipe
Top Tip
How to Serve Strawberry Pie with Fresh Fruit Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Pie with Fresh Fruit Filling Recipe

Why You'll Love This Recipe

Honestly, this pie brings me right back to summer afternoons in my grandmother’s kitchen. It’s bright, naturally sweet, and surprisingly simple to pull off! As soon as you taste it, you’ll see why it’s worth making again and again.

Freshness First: The filling uses fresh strawberries both mashed and whole, giving it an authentic, garden-picked flavor.
Easy Prep: Minimal ingredients and straightforward steps make it approachable, even for beginner bakers.
Perfect Texture: A luscious, thick fruit filling balanced with a crisp crust means every forkful has the ideal bite.
Flexible Finish: Whipped cream or even a dollop of vanilla ice cream take this pie up a notch, suiting any occasion.

The image shows two slices of bright red strawberry pie with a clear, shiny glaze on the top layer filled with whole and sliced strawberries. Each slice sits on a white plate with a light-colored crust base visible at the bottom. There are three dollops of white whipped cream on the edge of each slice, each topped with a halved fresh strawberry with green leaves. The whole pie is partially shown in a white pie dish on a white marbled surface, decorated with whipped cream and halved strawberries around the edge. A white cup filled with whipped cream is also present near the slices. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here has a purpose, combining to create a pie that's fresh, vibrant, and irresistibly delicious. Plus, nothing’s too complicated — no fancy spices, just good, honest Americana pie ingredients that play well together.

Flat lay of a single sheet of smooth, golden refrigerated pie crust laid flat, a heap of fresh, bright red quartered strawberries with green leaves, a small white ceramic bowl holding clear water, a small white ceramic bowl filled with fine white granulated sugar, a small white ceramic bowl containing pale vanilla extract, a small white ceramic bowl with pure white cornstarch powder, a small white ceramic bowl with unflavored powdered gelatin, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated Pie Crust: I like this for convenience and its buttery crispness, but feel free to roll your own for a more homemade touch.
Fresh Strawberries: The star of the show! Pick ripe, fragrant berries—they make all the difference in flavor and texture.
Granulated Sugar: Sweetens naturally and balances the tartness of the berries perfectly.
Vanilla Extract: Adds subtle warmth and depth to the fruit filling.
Cornstarch: Thickens the filling nicely without making it gummy.
Powdered Gelatin: Helps the filling set beautifully so it holds shape when sliced.
Water: Used in two parts—first to cook the fruit gently, then to activate the thickening agents.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This pie is a perfect base for your berry-loving creativity. I often tweak it depending on the season or what I have on hand—plus, it’s super fun to make it your own!

Variation: One summer, I swapped half the strawberries with fresh raspberries. It added a lovely tart contrast that was a huge hit.
Dietary Tip: Using a gluten-free pie crust works just fine, so you can tailor it to fit gluten sensitivities without losing any charm.
Seasonal Switch: You can use the same technique to make a blueberry or mixed berry pie—just adjust cooking time slightly if fruit is juicier.

Step-by-Step: How I Make Strawberry Pie with Fresh Fruit Filling Recipe

Step 1: Prepare and Bake the Pie Crust

First things first, lay your pie crust into a 9-inch pie plate or tin. Press the edges gently so it fits snugly. I like to use a fork to crimp the edges slightly for a nice rustic look. Pop it in the oven and bake it according to the package instructions if you're using refrigerated dough—usually about 10-12 minutes at 375°F (190°C) until golden. Make sure it cools completely before filling, or the crust might get soggy.

Step 2: Cook the Strawberry Filling

While the crust bakes, take half of your strawberries and mash them gently with a fork. Toss them in a small saucepot with ¼ cup water, sugar, and vanilla extract. Cook over medium heat, stirring and mashing as the mixture warms, bringing it to a gentle boil. This helps the berries release their juices and flavor up the filling—about 5 minutes.

Step 3: Thicken the Filling

In a separate bowl, whisk cornstarch with ½ cup cold water until smooth. Slowly pour this into your simmering berry mixture, stirring constantly to avoid lumps. Bring it back up to a boil over medium-high heat, then reduce to medium-low and cook until thickened—around 3 minutes should do it. Next, lower the heat and whisk in the powdered gelatin. Keep stirring until the gelatin dissolves completely, about 3 minutes more.

Step 4: Fold In the Rest of the Strawberries and Chill

Turn off the heat and gently fold in the remaining fresh strawberries—this keeps chunks intact and adds freshness. Pour the filling into your cooled pie crust and smooth it out with a spatula. Now, the hardest part: refrigerate the pie for at least 4 hours to let everything set perfectly.

Step 5: Serve with Whipped Chantilly Cream

Right before serving, I like to crown this pie with a generous swirl of homemade whipped Chantilly cream. The sweetness and light texture are the perfect contrast to the rich fruit filling.

Top Tip

After making this pie multiple times, I’ve learned a few tricks that really help nudge your Strawberry Pie with Fresh Fruit Filling Recipe into pie perfection territory. These tips will save you from common pitfalls and ensure a delicious outcome every time.

Don’t Skip the Gelatin: It might sound unusual, but it keeps the filling sliceable and neat instead of runny, especially with juicy strawberries.
Mash Half the Berries Only: Leaving half the berries whole adds amazing texture and visual appeal—your pie will look as good as it tastes.
Cool That Crust First: Pouring hot filling into a warm crust can make it soggy fast. Patience here makes a big difference!
Use Fresh, Ripe Strawberries: The flavor depends on quality fruit—choose berries that smell sweet and have some firmness.

How to Serve Strawberry Pie with Fresh Fruit Filling Recipe

Garnishes

I love keeping it simple with a topping of whipped Chantilly cream dusted lightly with a bit of powdered sugar. Sometimes I add a sprig of fresh mint for a pop of color and herbaceous freshness. It elevates the look and adds a pleasant aroma.

Side Dishes

Pair your slice with a scoop of vanilla bean ice cream or a chilled glass of lemonade for a refreshing summer combo. If it’s brunch time, I like serving it alongside a light green salad and some sparkling water with lemon.

Creative Ways to Present

For special occasions, try serving mini individual pies in ramekins using the same filling recipe. Or, add a drizzle of homemade strawberry sauce and some crushed pistachios on top for a fancy twist that guests love!

Make Ahead and Storage

Storing Leftovers

Once your pie is chilled and sliced, cover it tightly with plastic wrap or store in an airtight container in the fridge. It holds well for 3–4 days, perfect for enjoying a second slice (or third) the next day.

Freezing

I haven’t found freezing this pie works well because the fresh fruit’s texture changes, and the gelatin’s consistency can get a little off. I’d recommend making it fresh or enjoying leftovers cold from the fridge instead.

Reheating

This pie is best served chilled, so reheating isn’t necessary. If you prefer, you could bring slices to room temperature for 15–20 minutes before serving, but avoid microwaving as it can make the filling watery.

Frequently Asked Questions:

Can I use frozen strawberries for this pie?

While fresh strawberries give the best texture and flavor for this pie, you can use thawed frozen strawberries if necessary. Just be sure to drain excess liquid well and adjust cooking time to reduce extra moisture in the filling.

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust adds wonderful flakiness and flavor. Use your favorite pie dough recipe, just make sure to blind bake it first so it doesn’t get soggy when filled with the strawberry mixture.

Why is gelatin needed in this recipe?

Gelatin helps the filling set quickly and keeps the pie slices firm instead of watery or runny, especially with fresh, juicy berries. Skipping it can make the pie harder to cut neatly.

How long should I chill the pie before serving?

Refrigerate the pie for at least 4 hours to allow the filling to fully set and develop flavor. Overnight chilling is even better and makes slicing easier.

Final Thoughts

I’ve made this Strawberry Pie with Fresh Fruit Filling Recipe countless times during strawberry season, and every single time it’s a crowd-pleaser. It’s a wonderful way to showcase those sweet berries at their peak, plus earning compliments never gets old. Give it a try—you’ll be surprised how quickly it becomes a favorite in your recipe box.