Some people say pie is the new cupcake.  Personally I don’t think cupcakes are going anywhere in the near future, but that doesn’t mean we shouldn’t also embrace pie.  I haven’t always been a pie person but Ben’s love for it led me to try baking all sorts of pies, and along the way I’ve come to share his feelings on the subject.  Some of the best desserts I’ve made so far this summer have been pies, and I can’t wait to share them all with you…starting with this wonderful fresh strawberry pie.

Though many fruits do very well baked into a pie, strawberries are not one of them.  They contain too much water, making for a very soggy pie.  The solution is fairly simple – bake only the crust, not the filling itself.  A portion of the strawberries are pureed and cooked with pectin to make a quick jam.  This is then mixed with plenty of fresh berries, poured into the pre-baked pie crust and chilled until set.  This method is ideal for showcasing the flavor of the fresh, ripe strawberries and keeps the crust nice and flaky.  Normally I prefer pies a la mode, but I think a dollop of freshly whipped cream is the best accompaniment here.  If you have never bought Sure-Jell before, it is usually stocked in the canning section of your store rather than with gelatins and similar products.  I know this recipe will be one we turn to every year when strawberry season arrives.  Enjoy!


For the filling:
4 pints (about 3 lbs.) fresh strawberries, gently rinsed and dried, hulled*
¾ cup sugar
2 tbsp. cornstarch
1½ tsp. Sure-Jell for low-sugar recipes**
Generous pinch table salt
1 tbsp. freshly squeezed lemon juice
1 baked 9-inch pie shell***

For the whipped cream:
1 cup cold heavy cream
1 tbsp. sugar


  • 01

    To make the filling, select 6 oz. misshapen, underripe or otherwise unattractive berries, halving those that are large; you should have about 1½ cups.  In the food processor, process the berries to a smooth puree, about 30 seconds.  You should have about ¾ cup puree.  In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine.  Stir in the berry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes, scraping the bottom and sides of the pan constantly.  Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature.

  • 02

    Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries.  Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.  Scoop the berries into the pie shell, piling into a mound.  If any cut sides face up on the top, turn them face down.  Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling.

  • 03

    Make the whipped cream just before serving.  Whip the cream and sugar on medium speed until small bubbles form, about 30 seconds.  Increase the speed and continue beating until medium peaks form.  Cut the pie into wedges and serve with whipped cream.

  • 04

    *This is actually several more ounces of berries than will be used in the pie, to account for any imperfect strawberries.
    **Be sure to use Sure-Jell for low- or no-sugar recipes (pink box) and not regular Sure-Jell (yellow box), otherwise the glaze will not set properly.
    ***(Can’t believe I needed three different notations!)  To pre-bake the pie crust, roll the chilled pie dough into a 12-inch circle.  Line a 9-inch pie plate with the dough.  Crimp the edges.  Cover with plastic wrap and freeze for 30 minutes.  Preheat the oven to 375˚ F and adjust an oven rack to low-middle position.  Line the chilled pie shell with parchment paper or foil so that it lays over the edges of the dough.  Fill with pie weights and bake until the surface of the dough no longer looks wet, 20-25 minutes.  Remove the pie weights and parchment paper and return the pie crust to the oven.  Bake until the crust is golden brown, 10-12 minutes more.  Transfer to a wire rack and let cool.


  • I love pies ! And your look so yummy !
    I live in Belgium, in a place where strawberries are the speciality (Wepion is a well-known place for the strawberries), and we love so many of them during the season ! They are so sweet and full of sugar this is a wonderful taste.

    (I would like to tell you that I LOVE your blog, I unfortunetaly never comment but this is a long time I read you… I hope you’ll continue years and years !)

    Valerie, Belgium

  • I can practically taste the pie through the screen!

  • Cupcakes aren’t going anywhere if I have anything to do with it! But, this pie looks amazing!

  • My favorite summer pie!

  • I’ve had my eye on this since I got this Cook’s Illustrated issue in the mail, I just need to make it!

  • Looks fantastic! I’ve never heard of (or see) Sure-Jell before. I’ll definitely look for it next time I’m at at the market now.

  • Oh my goodness this looks amazing. What a beautiful (and delicious) way to take advantage of fresh strawberries.

  • Kristin

    Making this today. End of story!

  • Wow, that looks amazing! I love strawberries too.

  • I grew up eating strawberry pie at summer gatherings so it is a total comfort food for me.

  • I am in love with this pie! My aunt makes a similar sounding one and I’ve always wanted the recipe. Great photos too!

  • Amy

    Hi Annie,
    We have been picking strawberries this week and I cannot wait to try this pie. Last year I used the Sure Jell for Low or No Sugar Recipes for all of my jam, but this summer I noticed the yellow box says “all natural” while the other does not. The ingredient list has names that are not familiar, and a quick internet search was not all that helpful. I understand this specific recipe needs the pink box (and have no problem with that), but am curious if you might have any insight into these ingredients and their “safety” for cooking for young kids and a pregnant mom. Thanks!

  • Annie

    I would have to know what the ingredients are to be able to give any info, but I would assume that they are fine for kids and pregnant women, otherwise that would be noted.

  • Looks like a perfect summery pie! Beautiful and delicious!

  • My aunt makes this. It is perfect!

  • i don’t go crazy over pie like some people do, but this one looks absolutely to die for! it’s going to be the perfect 4th of july dessert!

  • Well I am drooling! ;) This is exactly what I have been craving and wanting to make since strawberry season, but have not gotten around to it. Peaches are in season in Charleston right now, so I might end up with a peach pie instead.

  • I loove your pie!! And especially with that sauce falling down on the plate… It looks soo juicy!

  • I just wanted to tell you that I LOVE your blog! There are only a few blogs that I trust the recipes from and yours is #1. And your pictures are always beautiful! I have a food blog of my own and your blog is a big inspiration :). Thank you for sharing such wonderful food and pictures!

  • Annie

    That is very sweet of you to say, thank you so much!

  • Sarah

    My mom and I picked over 32 quarts of Michigan strawberries over 3 days (Michigan strawberries are in season right now – for about a week). Let’s just say that lots of jam, shortcake and pies were made/consumed in the past few days! Our family pie recipe is very similar to yours and is FANTASTIC. :) I love this time of year! Keep the strawberry recipes coming!

  • Wow! I am drooling right now.

  • I tried making a strawberry pie this year and treated them just like apples. I didn’t know they’d get so watery!!! This technique sounds MUCH better. Thanks for sharing.

  • I’ve been making fresh strawberry pies for years! My mom loves to go strawberry picking during the summer, so we always have lots of berries to use for jam and pies. I love my standard strawberry pie recipes, but I’ve never tried a recipe from your blog that wasn’t outstanding, so I’ll definitely give this one a shot!

  • This pie looks amazing!!The color is beautiful, and I am getting my rolling pin out right now. Thanks!

  • I’ll take a pie over a cupcake any day, especially a strawberry one like this. Beautiful.

  • Now this is what I think a strawberry pie is, oh my goodness, I love strawberries, but I equally love the crust just the same. Beautiful photos.

  • True

    Hey Annie! Thanks for the great recipe this pie was so fresh and tasted like summer, exactly what I needed to kick start summa time :)

  • This looks so fresh and delightful! Good idea baking without the filling. I’ll have to give this a try!

  • Thank you for posting this! I love how easy the recipe is and it’s absolutely just perfect for summer :) I will definitely be making this for 4th of July.

  • This looks amazing. I think I’m going to make this for the 4th, but with a handful of blueberries thrown in the glaze just to incorporate some blue. (Or maybe I’ll plop some in the whipped cream when it goes on top? DECISIONS.)

  • Ashley

    My grandmother has used the sure jell recipe for Strawberry jam my entire life, and it is hands down the best jam I have ever had. So sweet!

  • Brianne

    I just made this pie and it was a hit! It was so fresh tasting and had the perfect balance of tart and sweet! Thanks for the idea!

  • Bridget

    I made this over the weekend for Easter. I couldn’t find Sure-Jel and so I substituted unflavored gelatin. It was a big hit with my family.

  • Gina Landis

    I’ve been following your blog for a while and love your recipes, pictures, and stories! I’m a novice in the kitchen but I made this for dinner with a couple friends and it was delicious! I can’t wait to make it again and just wanted to thank you for the inspiration and easy to follow recipe. Yumm!!! Thank you!!

  • Helena

    I’d been looking forward to this ever since I made it last summer and we finally had it this weekend to herald the start of strawberry season – such a fresh, delicious pie.