This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling.

As far as favorite desserts go, this strawberry pie is up there for me. The last time I made it, it was gone in 2 or 3 days. Which, doesn’t seem so bad until you realize that there’s only two of us in my household. I’ll rat myself out…I was the primary pie eating offender.
But what can I say?! I can’t help myself! All berry pie is good to me, this black raspberry pie is certainly a winner, but there’s something about classic strawberry pie with piles and piles of whipped cream that really gets me excited.
I think it’s because strawberries and cream is one of my favorite flavors. I still DREAM about the cake my mom ordered for my 16th birthday. There’s a tea room near where I grew up that sold fresh strawberry cake. It was a light and fluffy vanilla cake with whipped cream and fresh straberry filling, and the icing was a cross between buttercream and whipped cream. Oh, and it was topped with more fresh strawberries. HEAVENLY.
This pie totally reminds me of that. The best part is, it’s so easy to make. All you need is a pie crust – this is my never-fail recipe – and a few ingredients.

What’s in the strawberry pie filling?
I love the simplicity of this strawberry pie. It’s one of those things that you can make right away when you get home from the berry patch because I bet you have all of the ingredients on hand.

The filling is a combo of:
- fresh strawberries (duh) – you’ll need 6-7 cups of sliced, de-stemmed berries (more on this below)
- sugar
- tapioca starch (or arrowroot powder or cornstarch)
- lemon juice
That’s it!

I always top my strawberry pie with PLENTY of homemade whipped cream. You can top the whole pie if you’re serving to a group or just individual pieces. Either works.
How to make a perfect fresh berry pie
There are a few rules I follow when making berry pies. For more information and tips for pie baking, make sure to grab a free copy of my ultimate pie baking guide.

If you follow the ratio in the recipe below for berries to sugar to starch and lemon juice, you can use any berry. But, a few things to be mindful of:
- You’re going to need a lot of berries – My berry pie recipes call for about 6 cups of berries. This strawberry pie calls for 6 cups of sliced strawberries, not whole strawberries. This is because berries MAJORLY cook down in the oven, and you want to make sure you have a thick filling. An older gentleman at my church taught me this when I was a teenager.
- Let your pie cool completely before serving – You want to make sure your pie cools so that the juices and starch have a chance to gel and thicken. If your pie is too warm, it will be runny. It still tastes great, but cooling fully helps with this.
I know you’re going to fall in LOVE with this easy and classic strawberry pie recipe. I can’t wait to see your creation!

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Fresh Strawberry Pie
This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 15 minutes +/-
- Total Time: 1 hour and 35 minutes +/-
- Yield: 8–12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 unbaked pie crust – here’s my recipe! My recipe makes 2 crust so you can either halve the recipe or make the full thing and save the other half for another pie.
- 6 heaping cups sliced and de-stemmed strawberries
- 1 cup granulated sugar (or 1/2 cup granulated sugar and 1/2 cup honey for less sugar)
- 1/4 cup tapioca starch (or arrowroot powder or cornstarch)
- 1 lemon, juiced
- fresh whipped cream (or vanilla ice cream) for serving
Instructions
- Start by making your crust if you’re using homemade. Once the crust has been made and has had time to rest in the fridge, roll it out and place it in a 9-inch pie plate*. Trim and press the edges as desired.
- Preheat the oven to 425F.
- Add the sliced strawberries, sugar, tapioca starch, and lemon juice to a bowl and mix well.
- Pour the strawberry filling into the pie plate and set the plate on a rimmed baking sheet. The filling will bubble over during baking and you don’t want it all over the oven. The baking sheet will catch the excess.
- Slide the pie in the oven on the middle rack and bake for 25 minutes at 425F.
- Turn the oven down to 350F and bake for an additional 45-60 minutes (this greatly depends on your oven and pie plate), or until the filling is bubbling and the crust is golden brown*.
- Remove the pie from the oven on the baking sheet and allow it to cool completely to room temperature before serving. This makes sure the filling sets.
- Before serving, cover the pie with fresh whipped cream and serve!
Notes
- a deep-dish pie plate will work, as will an 8 or 10-inch pie plate if you don’t have a standard 9. You just may have a little less or leftover filling and will need to adjust the cook time accordingly. However, I always use a 9-inch.
- If your crust starts to brown too much on the edges, cover the edges with foil or use a pie crust protector shield.
Nutrition
- Serving Size: 1 small slice with whipped cream (1/12 of the pie)
- Calories: 234
- Sugar: 23 g
- Sodium: 107 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 10 mg
Keywords: pie, strawberry, baking, pastry