1 All Butter Pie Crust pre-baked and cooled

2 pounds fresh strawberries

1 cup (200g) granulated sugar

1/3 cup (79 ml) water

3 tablespoons cornstarch

Whipped cream for garnish


Blind Bake your crust according to package or recipe directions.

Measure out two cups of berries, wash and hull them, then crush them with a potato masher.

Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)

To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving. .

This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.


Feel free to use a refrigerated or frozen pie crust instead of my recipe.

Learn how to blind bake your crust here.

Want a completely no bake pie? Use a graham cracker crust instead.

Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *