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Pie can feel intimidating to bake, but trust me, my grandma’s easy old-fashioned strawberry pie recipe is an absolute breeze! For years, I heard my dad rave about her famous strawberry pie – it was one of her most legendary desserts. Naturally, I was a bit nervous to try it myself, wanting to do it justice. Luckily for me (and now you!), her recipe is so simple it’s practically foolproof.
This amazing pie comes together in just about 15 minutes (not including crust time, but don’t worry, store-bought works perfectly!). Right now, it’s peak strawberry season here in the Pacific Northwest, and nothing beats a slice of strawberry pie made with sweet Hood strawberries.
What makes this recipe so special? It’s practically a “no-bake” pie because the delicious glaze filling is made entirely on the stovetop. The only baking required is for the pie crust itself, which, as I mentioned, can be store-bought to save you time! You’ll be amazed at how easy and delicious this is to make.
Why you’ll love this recipe:
- No Jell-O Required! That’s right – no artificial Jell-O needed for this perfectly set, flavorful strawberry glaze.
- Comes Together in a pinch: The glaze only takes about 10 minutes to whip up the glaze, meaning you can have this pie ready to chill in no time.
- The Ultimate Summer Treat: Imagine picking your own fresh strawberries, then turning them into this homemade masterpiece. It’s the taste of summer! or a perfect toddler activity!
- Perfect for Hot Days: If your house is like mine (without AC!), you’ll appreciate a dessert that doesn’t require preheating the oven. This stovetop-only glaze keeps your kitchen cool.
Ingredients you will need
- Strawberries
- Water
- Sugar
- Cornstarch
- Pie crusts – if you want to make a homemade pie crust, get my grandma’s recipe for her “no-fail pie crust” here.
Easy Strawberry Pie Recipe Tips!
How to speed up this already quick recipe:
This recipe is already speedy and easy to assemble, but if you want to make the process even quicker, use a store-bought crust! They are just as delicious, but will take even more time off the total recipe if you are in a crunch!
Proper timing is essential for the glaze!
The key to a perfectly thick, clear glaze is precise boiling time. After adding the cornstarch mixture, the filling only needs to boil just long enough to thicken and become clear – typically 1 to 2 minutes, no more. Over-boiling will cause the pie filling to lose its wonderful thick texture after chilling.
Here’s a revised and clearer version of your blog post, focusing on readability, engagement, and proper flow:
Grandma’s Easy Old-Fashioned Strawberry Pie: A Summer Delight!
Pie can feel intimidating to bake, but trust me, my grandma’s easy old-fashioned strawberry pie recipe is an absolute breeze! For years, I heard my dad rave about her famous strawberry pie – it was one of her most legendary desserts. Naturally, I was a bit nervous to try it myself, wanting to do it justice. Luckily for me (and now you!), her recipe is so simple it’s practically foolproof.
This amazing pie comes together in just about 15 minutes (not including crust time, but don’t worry, store-bought works perfectly!). Right now, it’s peak strawberry season here in the Pacific Northwest, and nothing beats a slice of strawberry pie made with sweet Hood strawberries.
What makes this recipe so special? It’s practically a “no-bake” pie because the delicious glaze filling is made entirely on the stovetop. The only baking required is for the pie crust itself, which, as I mentioned, can be store-bought to save you time! You’ll be amazed at how easy and delicious this is to make.
Why You’ll Love This Recipe
- No Jell-O Required! That’s right – no artificial Jell-O needed for this perfectly set, flavorful strawberry glaze.
- Comes Together in a Flash: The glaze only takes about 10 minutes to whip up, meaning you can have this pie ready to chill in no time.
- The Ultimate Summer Treat: Imagine picking your own fresh strawberries, then turning them into this homemade masterpiece. It’s the taste of summer!
- Perfect for Hot Days: If your house is like mine (without AC!), you’ll appreciate a dessert that doesn’t require preheating the oven. This stovetop-only glaze keeps your kitchen cool.
What You’ll Need
- Fresh Strawberries
- Water
- Sugar
- Cornstarch
- Pie Crusts (store-bought or homemade – find my grandma’s “No-Fail Pie Crust” recipe here)
Easy Strawberry Pie Recipe Tips!
Speed Up This Already Quick Recipe
This recipe is already super speedy, but for an even faster process, grab a store-bought pie crust. They’re just as delicious and will shave even more time off your total prep!
Proper Timing is Essential for the Glaze
The key to a perfectly thick, clear glaze is precise boiling time. After adding the cornstarch mixture, the filling only needs to boil just long enough to thicken and become clear – typically 1 to 2 minutes, no more. Over-boiling will cause the pie filling to lose its wonderful thick texture after chilling.
Remember: Boil the filling just until it turns clear and thickens (1-2 minutes max), then be sure to chill the pie for a minimum of four hours.
An easy homemade pie crust recipe:
If you choose to make your own crust, check out my Easy Pastry Crust recipe! It is very simple to make, and foolproof! Make sure you add enough water so that the crust holds together!
How to blind bake your pie crust
If you’re using an uncooked pie crust (whether homemade or store-bought), you’ll need to blind bake it first. Here’s how:
Cool: Allow the pie crust to cool completely before adding the strawberries and glaze.
Prepare: Roll out your crust, place it in your pie dish, and crimp the edges.
Chill: Chill the crust to prevent shrinkage during baking.
Weight: Line the crust with parchment paper or foil, then add pie weights (or dried beans, rice, etc.).
Bake: Bake until the edges are golden brown.
How to make my grandma’s easy old-fashioned strawberry pie recipe
Prepare & Blind Bake Your Pie Crust: If you’re not using a store-bought, pre-cooked crust, follow the blind baking steps outlined above.
Fill the Crust: Cut up 3-4 cups of fresh strawberries and arrange them evenly in your prepared pie crust.
Make the Glaze: In a saucepan, combine 1 cup of strawberries and ¾ cup of water. Bring this mixture to a boil, then lightly crush the strawberries.
Thicken the Glaze: Boil the filling just until it turns clear and thickens, as little as 1 minute and no more than 2 minutes.
Assemble & Chill: Pour the hot glaze evenly over the fresh strawberries in the pie crust.
Chill Time: Chill the pie for a minimum of 2 hours (or preferably 4 hours for best setting) before serving.
Easy Old Fashioned Strawberry Pie
Whip up the ultimate summer treat with my super easy old-fashioned strawberry pie recipe! Get ready for juicy, sweet perfection that tastes just like grandma used to make. Seriously delicious – go bake it!
Ingredients
- 4-5 cups Strawberries (divided)
- ¾ cups Water
- 1 cup Sugar
- 3 Tbs Corn starch
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Instructions
- Prepare your Pie Crust: Ensure your 9-inch pie crust is fully baked and cooled. If using a frozen or unbaked crust, follow package directions or blind-bake until golden brown and cooled completely.
- Fill with Strawberries: Wash and hull (remove the green tops) 3-4 cups of fresh strawberries. If strawberries are very large, you can halve or quarter them. Arrange the prepared strawberries evenly in the bottom of your cooled pie crust.
- Make the Glaze: In a medium saucepan, combine the remaining 1 cup of strawberries (you can roughly chop these if they're very large), granulated sugar, cornstarch, and ¾ cup water.
- Cook the Glaze: Place the saucepan over medium heat, stirring constantly. Bring the mixture to a boil. Once boiling, continue to cook and stir for 1 to 2 minutes, until the mixture thickens and turns clear. Do not overcook, as this can prevent the pie from setting properly.
- Pour and Chill: Immediately pour the hot glaze evenly over the fresh strawberries in the pie crust.
- Set: Carefully transfer the pie to the refrigerator. Chill for a minimum of 2 hours, but for the best results and a firmer set, chill for 4 hours or longer before slicing and serving.
Notes
- Perfectly Set Glaze: The key is to boil the glaze just until it thickens and becomes clear (1-2 minutes). Over-boiling can cause it to thin out after chilling.
- Storage: Store leftover pie covered in the refrigerator for up to 3 days.
If you like Easy Strawberry Pie, check out pie recipes
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