The Best No Bake Sweet Strawberry Pie
I love Strawberries! I eat them year round for sure, but nothing beats the amazing taste of fresh strawberries when they are in season. This year I took my kids strawberry picking for the first time and as soon as we had our hands on six pounds of field picked berries I knew what I wanted to do... make a homemade strawberry pie.
I have tried so many times to perfect this strawberry pie recipe. I started out using the same recipe as my Blueberry Pie, but it never turned out the same. My biggest problem was that the filling would never thicken properly. I began to try to adjust small things like adding more cornstarch and using less sugar, but neither really proved helpful. I even tried adding some jello mix to the filling, but it really ruined the taste of it and we did not like the consistency. I finally started doing some research and found out a couple of really important things. One, you have to add and cook the cornstarch just right or it will not thicken properly. Two, the pie should really only be refrigerated for 1-2 hours before enjoying. After a few hours the pie still tastes great, but the filling will not be as thick.
On my last attempt I finally perfected my Strawberry Pie! This recipe is not only incredibly easy, but it also is delicious! I am so excited to finally share it, and hope you enjoy this awesome dessert as much as we do!
How to make a Fresh Strawberry Pie...
Bake single pie crust...
You can use any type of single pie crust for this pie: homemade, refrigerated or frozen. I've made it with refrigerated and frozen, and I like the taste of homemade or refrigerated best. Follow the directions on your crust to bake it correctly.
Be sure to press the crust into the dish and flute or crimp the edge of the crust. I also highly recommend using pie weights when baking your crust. Pie weights will keep the crust pressed down and keep it from bubbling or breaking. I found these great pie weights on Amazon and they are pretty inexpensive. The only mistake I made with them is that I should have placed a piece of parchment paper between the crust and the weights. The weights were slightly stuck to the crust when I took it out of the oven but parchment paper would have prevented that.
Cook berries, sugar and water...
Cook 1 cup of strawberries, 3/4 cup sugar, 1/4 cup of water and 1/2 teaspoon lemon juice (optional) over medium heat. Bring to a slow boil and cook for about 5 minutes.
Whisk cornstarch in water then add to the strawberry mixture...
In small bowl whisk cornstarch into 1/2 cup of water. Then pour into the simmering strawberry mixture. Return to a boil over medium-high heat.
The cornstarch needs to be dissolved and then brought to its boiling point for it to thicken the mixture properly. Make sure you let it truly boil or it will not thicken properly.
Reduce heat and simmer...
Reduce heat to medium low and simmer until thickens. Be sure to stir frequently so that it does not stick to the bottom of the pan.
Fold in remaining strawberries...
Remove the strawberry mixture from the stove top. Fold the remaining 1.5 quarts of strawberries into the filling mixture. Let stand 10-15 minutes.
Put filling in pie crust and refrigerate 1-2 hours...
Put the filling into the baked pie crust. Spread evenly. Refrigerate for 1-2 hours and then serve. After all of my trial and error I have found that the longer you refrigerate this pie the more likely it is for the filling to become runny.
Serve with whipped cream or ice cream. This pie is so delicious and you will love the fresh strawberry flavor!
Enjoy this Sweet Strawberry Pie!
Strawberry Pie
An easy and delicious recipe for Strawberry Pie. Makes the perfect thick filling from scratch!
1.5 quarts Fresh Strawberries
1 cup Strawberries
3/4 cup water
1 cup sugar
3 tbsp corn starch
1/2 tsp lemon juice ((optional))
Cook 1 cup strawberries, sugar, 1/4 cup water, and lemon juice (optional).
Bring to low boil and cook about 5 minutes.
In small bowl whisk cornstarch and 1/2 cup water.
Stir cornstarch into simmering strawberry mixture.
Return to boil over medium-high heat.
Reduce heat to medium low and simmer until thickened. Stir frequently.
Remove from heat and fold in remaining strawberries.
Let stand 10-15 minutes.
Put filling in pie crust and refrigerate 1-2 hours. Serve cold with whipped cream or ice cream.
Dessert
