This easy fresh strawberry pie starts with a store-bought pie or graham cracker crust! And no jello needed here. Simply uses mashed strawberries and cornstarch for an easy homemade strawberry glaze. Served with whipped cream topping.

strawberry glaze pie on rack with knife

This Fresh Strawberry Glaze Pie is what I make when strawberries are just perfect and I just want to enjoy them at their fresh best. This is such a simple, but so delicious pie. Fresh, whole strawberries are arranged in a cooked pie shell and then covered in a sweetened, no-jello-needed strawberry glaze. Refrigerate and serve with some whipped cream and enjoy.

Make it easy with a store-bought pie or graham cracker crust. This pie is best eaten on the day it’s made, though I doubt eating it all in the first day is ever really an issue :)

Cook’s Notes

This pie is best with fresh, perfectly ripe, in-season strawberries. It can be made with out-of-season berries, but it will be only as good as the berries.

Look for strawberries that are roughly the same size, so that your pie looks uniform.

You can cover the entire pie with a layer of whipped cream, as I have done here, or serve it plain and pass a bowl of whipped cream to top.

strawberry glaze pie on rack with knife

strawberry glaze pie on rack with knife

Get the Recipe: Fresh Strawberry Glaze Pie

A simple, but delicious way to enjoy fresh strawberries when they are at their best! With fresh strawberries, in a homemade glaze and topped with whipped cream.
5 stars from 1 rating
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings


  • 1 9-inch (1 9-inch) deep dish pie crust, pre-baked, or store-bought graham cracker crust
  • 1 quart (1 quart) Fresh whole strawberries, hulled and washed (about 1 quart, total. I reserve the smallest, less than perfect ones to use in the glaze below and leave the nicest ones whole for the pie.)


  • 1 cup (144 ml) crushed strawberries
  • 2/3 cup (100 g) white sugar
  • 3 Tbsp. (12 g) cornstarch
  • 3/4 cup (187.5 ml) cold water


  • Pre-cook your pie shell according to your recipe or instructions, if store-bought. Allow to cool completely.
  • Meanwhile, place the crushed strawberries and white sugar in a small saucepan. Dissolve the cornstarch in the cold water and stir in as well. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook 3 minutes more, stirring, then remove to a glass measuring cup to cool completely.
  • When pie crust and glaze is cooled, stir glaze and spoon a bit on to the bottom of the pie shell and spread evenly to a thin layer. Arrange the strawberries into the pie shell.
  • Slowly pour the rest of the glaze over the whole berries, taking care to coat every berry.  Refrigerate pie for at least an hour, but preferably 2 hours, then serve topped with a dollop of sweetened whipped cream. Alternately, you can cover the entire top of the pie with a layer of whipped cream.
  • This pie is best enjoyed on the day it is made.
Cuisine: American
Course: Dessert
Calories: 289kcal, Carbohydrates: 50g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Sodium: 138mg, Potassium: 310mg, Fiber: 4g, Sugar: 25g, Vitamin A: 20IU, Vitamin C: 106.8mg, Calcium: 35mg, Iron: 1.6mg
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