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Strawberry Pie

Delicious strawberry pie without jello filling.
Prep Time 2 hrs
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 6 People


  • Food Processor or Blender
  • Hand Mixer


Pie Crust

  • 2 1/2 Cups All Purpose Flour
  • 1 tsp Salt
  • 2 tbsp Granulated Sugar
  • 1 Cup Butter

Strawberry Filling

  • 4 Cups Fresh Strawberries
  • 3/4 Cups Sugar
  • 3 tbsp Cornstarch
  • 1/2 Cup Water


For the crust

  • Put dry crust ingredients into blender
  • Add butter and ¼ cup ice cold water and mix until the dough just holds together when pinched. 
  • Turn the dough and gather into a ball.   Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour before using.
  • Place ½ of the dough on floured surface and roll into a 12” circle 
  • Transfer to pie plate and bake at 375 degrees for 15 minutes.
  • Use the rest of the dough to form the top of the pie

For the Filling

  • Puree 1 cup of the strawberries in a blender
  • In a medium saucepan, whisk together the sugar and cornstarch, then add the water and strawberry puree.
  • Boil the mixture and then cook 3 more minutes, until the strawberry mixture turns thick and translucent.
  • cut the rest of the strawberries in half and mix with the strawberry sauce mixture.
  • Once it’s all mixed, add the filling into the crust.

Top pie crust

  • Once the filling is in the pie crust, add the top of the pie.
  • Smear the top with egg wash
  • Add the foil or pie crust shield around the pie
  • Bake 375 degrees for 20 minutes
Keyword dessert