11 Quick and Easy Strawberry Pie Recipes You’ll Make Again and Again

Written by Clara Bennett in Dessert

Think you don’t have time for homemade pie? You can pull together bright, saucy strawberry pies in under an hour with simple ingredients and minimal fuss. You’ll smell warm crusts, taste sun-ripened berries and feel proud serving something that looks as good as it tastes. I’ll guide you through classics, no-bake options, handheld treats and a few surprising twists—so you’ll want to try more than one.

Classic No-Bake Strawberry Pie

Classic No-Bake Strawberry Pie — cool, sweet, and summer-ready!

Ingredients:

  • 1 pre-made 9-inch graham cracker crust (or homemade equivalent)
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1 cup water
  • 1/2 cup strawberry jam or preserves
  • 1 tablespoon lemon juice
  • 2 cups fresh strawberries, hulled and halved (reserve a few for topping)
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

How to Make:

  1. In a small saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the water until smooth.
  3. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and becomes clear, about 3–5 minutes.
  4. Remove from heat and stir in the strawberry jam and lemon juice until well combined.
  5. Let the strawberry filling cool for 10–15 minutes, then fold in the chopped strawberries.
  6. Pour the filling into the graham cracker crust and smooth the top.
  7. Chill the pie in the refrigerator for at least 3 hours, or until fully set.
  8. Meanwhile, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Spread or pipe the whipped cream over the chilled pie and top with reserved strawberry halves.
  10. Keep the pie refrigerated until serving.

Enjoy a slice of sweet, no-bake strawberry sunshine!

Strawberry Rhubarb Easy Hand Pie

Strawberry Rhubarb Easy Hand Pie — sweet, tangy pockets of summer you can eat with your hands.

Ingredients:

  • 1 cup chopped fresh strawberries
  • 1 cup chopped rhubarb
  • 1/3 cup granulated sugar (adjust to taste)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 1 package (about 2 sheets) refrigerated pie crust or puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling (optional)
  • Flour for dusting surface

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, gently toss strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until evenly coated.
  3. Lightly flour your work surface and roll out the pie crust or puff pastry sheet to smooth seams; cut into 4–6 equal squares or circles.
  4. Spoon about 2–3 tablespoons of the fruit filling onto the center of each pastry piece, leaving a border around the edges.
  5. Brush the edges with a little beaten egg, then fold the pastry over to form a pocket and press the edges with a fork to seal.
  6. Transfer the hand pies to the prepared baking sheet, brush the tops with egg wash, and sprinkle with coarse sugar if using.
  7. Cut a small slit in the top of each pie to vent steam.
  8. Bake for 18–22 minutes, or until golden brown and bubbly; rotate the sheet halfway through for even browning.
  9. Let the hand pies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool a bit more before eating.

Serve warm or at room temperature — flaky, fruity hand pies perfect for picnics and snack attacks!

Whipped Cream Strawberry Glazed Pie

Whipped Cream Strawberry Glazed Pie — light, fluffy, and glossy with strawberry-sweet charm.

Ingredients:

  • 1 prepared 9-inch pie crust (baked and cooled) — store-bought or homemade
  • 1 pint (about 2 cups) fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: fresh mint leaves or extra strawberry slices for garnish

How to Make:

  1. Toss sliced strawberries with 1/4 cup granulated sugar and lemon juice; let rest 10–15 minutes to macerate.
  2. In a small saucepan, whisk cornstarch with 2 tablespoons water until smooth.
  3. Add remaining 1/4 cup granulated sugar to the saucepan and heat over medium, stirring until it just begins to simmer.
  4. Stir in the cornstarch mixture and cook 1–2 minutes until thickened and glossy, then remove from heat and let cool slightly.
  5. Fold half of the macerated strawberries (with their juices) into the cooled glaze to distribute fruit pieces.
  6. Arrange the glazed strawberries evenly in the baked pie crust.
  7. Chill the pie in the refrigerator for at least 30 minutes to set the glaze.
  8. Meanwhile, beat the chilled heavy cream, powdered sugar, and vanilla with a mixer until soft peaks form.
  9. Spread or pipe the whipped cream over the chilled strawberry layer in an even layer or decorative swirls.
  10. Garnish with remaining fresh strawberries and optional mint, then refrigerate briefly before serving.

Enjoy a slice — light, creamy, and gloriously glossy!

Shortbread Crust Strawberry Tart

Buttery Shortbread Strawberry Tart — crisp, melt-in-your-mouth crust with bright fresh strawberries.

Ingredients:

  • 1½ cups (185 g) all-purpose flour
  • ¼ cup (30 g) cornstarch (optional — makes crust extra tender)
  • ⅓ cup (67 g) granulated sugar
  • ½ teaspoon fine salt
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons cold water (only if needed)
  • 1½–2 cups fresh strawberries, hulled and halved or sliced
  • 2 tablespoons apricot jam or strawberry jam (optional, for glazing)
  • 1 tablespoon water (if glazing)

How to Make:

  1. Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom.
  2. In a bowl, whisk together the flour, cornstarch, sugar, and salt.
  3. Add the cold cubed butter and rub it into the dry ingredients with your fingertips or use a pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits.
  4. Stir in the egg yolk and vanilla. If the dough seems too dry, add cold water 1 tablespoon at a time until it just comes together.
  5. Press the dough evenly into the bottom and up the sides of the prepared tart pan. Patch any cracks and smooth the top.
  6. Prick the crust all over with a fork (docking) to prevent bubbles. Chill in the fridge for 15 minutes.
  7. Line the crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and parchment and bake 8–12 more minutes until golden at the edges.
  8. Let the crust cool completely on a rack before filling.
  9. Arrange the sliced strawberries attractively in the cooled shortbread shell, packing them close but not overcrowded.
  10. If you want a shiny finish, gently warm the jam with 1 tablespoon water until smooth and brush lightly over the berries.
  11. Chill the tart 15–30 minutes to set the glaze and make slicing easier.

Enjoy a slice — the buttery shortbread and juicy strawberries are a perfect match!

Honeyed Balsamic Strawberry Pie

A bright, sweet-tart pie where honey and balsamic make strawberries sing.

Ingredients:

  • 1 (9-inch) pie crust, homemade or store-bought (unbaked)
  • 5 cups fresh strawberries, hulled and halved
  • 1/3 cup granulated sugar
  • 2 tbsp honey (plus extra for drizzling)
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg beaten with 1 tbsp water (egg wash)
  • Optional: whipped cream or vanilla ice cream for serving

How to Make:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the strawberries with sugar, honey, balsamic, cornstarch, lemon juice, and salt until well coated.
  3. Fit the pie crust into a 9-inch pie pan and trim or crimp the edges.
  4. Spoon the strawberry filling into the crust, piling it evenly.
  5. Dot the filling with the small pieces of butter.
  6. Brush the crust edge with egg wash and, if desired, add a lattice or top crust; brush top with egg wash too.
  7. Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake 25–30 more minutes until filling bubbles and crust is golden.
  8. If the edges brown too quickly, cover them with foil for the remaining bake time.
  9. Remove the pie and let it cool at least 2 hours so the filling sets.
  10. Drizzle a little extra honey over the cooled pie before serving and add whipped cream or ice cream if you like.

Slice, serve, and enjoy the honeyed balsamic magic in every bite!

Lemon-Strawberry Cheesecake Pie

Bright, zesty lemon meets sweet strawberries in a creamy, no-bake cheesecake pie that’s perfect for spring and summer.

Ingredients:

  • 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 1/3 cup lemon curd (store-bought or homemade), plus extra for drizzling
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup diced fresh strawberries (reserve a few slices for garnish)
  • Whole strawberries for garnish (optional)
  • Mint leaves for garnish (optional)

How to Make:

  1. In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until evenly moistened.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust; refrigerate while you make the filling.
  3. Beat the softened cream cheese in a large bowl until smooth and creamy.
  4. Add the lemon curd, lemon zest, lemon juice, powdered sugar, and vanilla; beat until well combined and bright.
  5. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks.
  6. Gently fold the whipped cream into the lemon-cream cheese mixture until light and uniform.
  7. Fold in the diced strawberries, leaving some pieces larger if you like a chunkier texture.
  8. Spoon the filling into the chilled crust and smooth the top with a spatula.
  9. Refrigerate the pie for at least 4 hours, or overnight, to set fully.
  10. Before serving, drizzle a little extra lemon curd over the top, arrange reserved strawberry slices and whole strawberries, and add mint leaves if desired.

Enjoy a bright, creamy slice that balances tart lemon and sweet strawberries — perfect with a cold glass of iced tea!

Strawberry Almond Galette

A rustic, buttery galette bursting with sweet strawberries and toasted almonds.

Ingredients:

  • 1 refrigerated pie crust (or homemade single pie crust), chilled
  • 2 cups fresh strawberries, hulled and halved
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sliced or slivered almonds, toasted
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)
  • Pinch of salt
  • Optional: vanilla ice cream or whipped cream for serving

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. In a bowl, toss strawberries with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until evenly coated.
  3. Roll out the chilled pie crust on the parchment into a roughly 12-inch circle.
  4. Pile the strawberry mixture into the center of the crust, leaving a 2-inch border around the edges.
  5. Sprinkle the toasted almonds evenly over the strawberries.
  6. Fold the edges of the crust up and over the fruit, pleating as you go to make a rustic edge and leaving the center exposed.
  7. Brush the crust with beaten egg and sprinkle coarse sugar over the crust if using.
  8. Transfer the galette (on the parchment) to the baking sheet and bake for 25–30 minutes, until crust is golden and filling is bubbling.
  9. Let the galette cool on the sheet for 10–15 minutes to set before slicing.
  10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Enjoy this simple, summery galette — flaky crust, sweet strawberries, and a nutty crunch in every bite!

Strawberry Pretzel Salad Pie

A sweet-and-salty no-bake delight that wows with crunchy pretzel, creamy filling, and bright strawberry topping.

Ingredients:

  • 2 cups crushed pretzels (about 3 cups whole pretzels)
  • 3/4 cup granulated sugar, divided
  • 6 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz whipped topping (Cool Whip) or equivalent, thawed
  • 1 (3 oz) package strawberry flavored gelatin (Jell-O)
  • 2 cups boiling water
  • 3 cups fresh strawberries, hulled and sliced (or 2 cups frozen sliced strawberries, thawed and drained)

How to Make:

  1. Preheat oven to 350°F (175°C). (You can skip baking if you prefer a no-bake crust—see note.)
  2. Mix crushed pretzels, 1/2 cup granulated sugar, and melted butter until evenly moistened.
  3. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
  4. Bake crust 8–10 minutes until set and slightly darker, then cool completely.
  5. Beat softened cream cheese with remaining 1/4 cup granulated sugar until smooth.
  6. Fold in the whipped topping until no streaks remain and the mixture is light and fluffy.
  7. Spread cream cheese mixture evenly into the cooled pretzel crust.
  8. Dissolve strawberry gelatin in 2 cups boiling water, stirring until fully dissolved. Let cool to room temperature but not set.
  9. Fold sliced strawberries into the cooled gelatin, then gently pour the mixture over the cream cheese layer.
  10. Refrigerate pie at least 4 hours or until gelatin is completely set.
  11. Slice and serve chilled.

Enjoy that perfect sweet-salty crunch and bright strawberry finish—every bite is a party!

Strawberry Banana Cream Pie

Bright, creamy layers of banana and strawberries make this pie a sunny, crowd-pleasing dessert.

Ingredients:

  • 1 (9-inch) graham cracker or cookie crumb crust (store-bought or homemade)
  • 3 ripe bananas, sliced
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar (confectioners’ sugar)
  • Optional: fresh mint leaves or extra strawberry slices for garnish

How to Make:

  1. If using homemade crust, bake and cool it; otherwise have your prepared 9-inch crust ready.
  2. Arrange a layer of banana slices evenly on the bottom of the crust.
  3. Spoon about half of the sliced strawberries over the bananas.
  4. In a small saucepan, combine 1/4 cup granulated sugar, cornstarch, and water; whisk until smooth.
  5. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes translucent, about 3–4 minutes.
  6. Remove from heat and stir in lemon juice and vanilla; let cool slightly.
  7. Pour the warm glaze evenly over the banana and strawberry layers to set the fruit in place; refrigerate for 10–15 minutes.
  8. In a chilled mixing bowl, whip the heavy cream with the remaining 1/4 cup granulated sugar or powdered sugar until soft peaks form.
  9. Spread or pipe the whipped cream over the cooled fruit layer, covering the pie completely.
  10. Top with the remaining sliced strawberries and a few extra banana slices if desired; chill the pie for at least 2 hours to set.
  11. Before serving, garnish with mint leaves if you like, slice, and enjoy!

This pie is best served chilled—dig in and let the creamy, fruity flavors brighten your day!

Chocolate-Dipped Strawberry Pie

Chocolate-Dipped Strawberry Pie — a dreamy mash-up of tart berries and rich chocolate in every slice.

Ingredients:

  • 1 prebaked 9-inch graham cracker or cookie pie crust
  • 1 1/2 cups fresh strawberries, hulled and halved
  • 8 oz (about 1 cup) semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup or honey (optional, for shine)
  • 1 cup whipped cream or whipped topping, for filling
  • 2 tablespoons powdered sugar (if making whipped cream from scratch)
  • Extra whole strawberries for garnish

How to Make:

  1. Arrange the halved strawberries evenly in the prebaked pie crust, cut side down for a neat look.
  2. If making whipped cream, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form; spread or dollop it over the strawberries to fill gaps.
  3. Place the chopped chocolate in a heatproof bowl.
  4. Heat the 1/2 cup heavy cream in a small saucepan until just simmering, then pour it over the chocolate.
  5. Let the mixture sit 1 minute, then stir until smooth. Stir in butter and corn syrup or honey until glossy.
  6. Let the chocolate ganache cool 3–5 minutes so it’s pourable but not too hot, then pour it over the pie to coat the strawberries and cream evenly.
  7. Smooth the top with a spatula and chill the pie at least 1 hour to set the ganache.
  8. Before serving, garnish with extra whole strawberries and a dollop of whipped cream if desired.

Enjoy a slice — sweet, silky and irresistibly chocolate-dipped!

Mini Strawberry Meringue Pies

Mini Strawberry Meringue Pies — bright, bite-sized tarts with jammy strawberry filling and fluffy toasted meringue.

Ingredients:

  • 12 mini tart shells (store-bought or homemade, about 2.5–3 inch)
  • 2 cups fresh strawberries, hulled and diced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon vanilla extract (optional)
  • 3 large egg whites, room temperature
  • 1/3 cup granulated sugar (for meringue)
  • Pinch of salt
  • 1/4 teaspoon cream of tartar (optional, helps stabilize meringue)

How to Make:

  1. Preheat the oven to 350°F (175°C) if you plan to toast the meringue in the oven; otherwise a kitchen torch works for browning.
  2. In a small saucepan, combine diced strawberries, 1/3 cup sugar, and lemon juice.
  3. Cook over medium heat, stirring occasionally, until berries release juices and soften, about 6–8 minutes.
  4. Mix cornstarch with 2 tablespoons water to make a slurry and stir it into the strawberry mixture.
  5. Cook another 1–2 minutes until mixture thickens to a jammy consistency; remove from heat and stir in vanilla if using. Let cool slightly.
  6. Spoon the warm or cooled strawberry filling evenly into the mini tart shells.
  7. In a clean, dry bowl, beat egg whites with a pinch of salt and cream of tartar on medium speed until foamy.
  8. Gradually add 1/3 cup sugar while beating, then increase speed to high and beat until stiff, glossy peaks form.
  9. Pipe or spoon the meringue over each filled tart, making sure to seal meringue to the edges of the crust to prevent weeping.
  10. Brown the meringue: either bake the pies at 350°F (175°C) for 6–8 minutes until lightly golden, or carefully toast the meringue with a kitchen torch until evenly browned.
  11. Let the mini pies cool at room temperature for 15–20 minutes, then chill for 30 minutes if you prefer a firmer filling.
  12. Serve chilled or at room temperature and enjoy bite-sized clouds of strawberry and meringue!

Enjoy the sweet contrast of jammy strawberries and airy, toasted meringue — perfect for parties or a sunny snack!

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