24 Delightful Easy Strawberry Pie Recipes for Sweet Indulgence

Few things say summer quite like a fresh strawberry pie—juicy berries, flaky crust, and that irresistible sweet-tart balance. Whether you’re a baking newbie or a seasoned pro, these 24 easy recipes promise minimal effort for maximum deliciousness. From no-bake wonders to classic lattice tops, get ready to wow your family and friends. Let’s dive into these delightful strawberry pie ideas that are perfect for any occasion!

Classic Strawberry Cream Pie

Golly, have you ever met a pie that could brighten even the gloomiest of days? This classic strawberry cream pie is basically summer in a crust—a sweet, creamy, and utterly irresistible dessert that’ll have everyone begging for seconds. Let’s dive into this berry bliss, shall we?

Ingredients

– 1 pre-baked 9-inch flaky pie crust
– 1 pound fresh, juicy strawberries, hulled and sliced
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– 1 cup cold whole milk
– 3 large farm-fresh egg yolks
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Place the pre-baked 9-inch flaky pie crust on a stable surface.
2. Arrange the hulled and sliced fresh, juicy strawberries evenly across the bottom of the crust.
3. In a medium saucepan, whisk together 1 cup granulated sugar and 3 tablespoons cornstarch until no lumps remain.
4. Gradually pour in 1 cup cold whole milk while whisking constantly to prevent clumping.
5. Cook the mixture over medium heat, stirring continuously, until it thickens and bubbles gently, about 5–7 minutes.
6. Remove the saucepan from the heat and quickly whisk in the 3 large farm-fresh egg yolks one at a time to avoid curdling.
7. Return the saucepan to low heat and cook for 2 more minutes, stirring constantly, until the custard is smooth and coats the back of a spoon.
8. Stir in 1 teaspoon pure vanilla extract until fully incorporated.
9. Immediately pour the hot custard over the arranged strawberries in the pie crust, spreading it evenly with a spatula.
10. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
11. Refrigerate the pie for at least 4 hours, or until the custard is completely set and chilled.
12. In a large mixing bowl, beat 1 cup heavy whipping cream and 2 tablespoons powdered sugar with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
13. Spread the whipped cream over the chilled custard layer, creating decorative swirls with a spatula.
14. Garnish with additional strawberry slices if desired.
15. Chill the assembled pie for another 30 minutes before serving to allow the flavors to meld.

Whoa, this pie is a textural dream—creamy custard, juicy berries, and fluffy whipped cream all nestled in a buttery crust. Serve it chilled with a drizzle of chocolate sauce or alongside a scoop of vanilla ice cream for an extra indulgent treat that’ll make any occasion feel special.

No-Bake Fresh Strawberry Pie

Oh my stars, if you think turning on your oven is the only way to pie perfection, prepare to have your mind (and taste buds) utterly blown. This no-bake marvel is basically summer’s gift to your dessert table—cool, creamy, and packed with so much fresh berry goodness it should probably come with a happiness warning. Let’s dive into this ridiculously easy treat that proves sometimes the best things in life don’t require preheating a thing.

Ingredients

– 1 ½ cups of finely crushed graham cracker crumbs
– ⅓ cup of rich, melted unsalted butter
– ¼ cup of fine, granulated white sugar
– 8 ounces of velvety smooth cream cheese, softened to room temperature
– 1 cup of fluffy, sweetened whipped cream
– ⅓ cup of powdery confectioners’ sugar
– 1 teaspoon of pure, aromatic vanilla extract
– 4 cups of juicy, hulled fresh strawberries, sliced
– ⅓ cup of glossy, vibrant red strawberry jam

Instructions

1. Combine the finely crushed graham cracker crumbs, rich melted unsalted butter, and fine granulated white sugar in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate to form an even crust.
3. Chill the crust in the refrigerator for exactly 30 minutes to set firmly—this prevents a crumbly disaster later!
4. In a large mixing bowl, beat the velvety smooth cream cheese and powdery confectioners’ sugar with an electric mixer on medium speed for 2 minutes until completely smooth and lump-free.
5. Gently fold in the fluffy sweetened whipped cream and pure aromatic vanilla extract until just combined, being careful not to deflate the airy texture.
6. Spread the cream cheese filling evenly into the chilled graham cracker crust using a spatula.
7. Arrange the juicy hulled fresh strawberry slices in a single, tight layer over the cream cheese filling.
8. Heat the glossy vibrant red strawberry jam in a small microwave-safe bowl for 20 seconds until warm and easily pourable.
9. Evenly brush or drizzle the warmed strawberry jam over the arranged strawberry slices to create a shiny, glazed finish that locks in freshness.
10. Refrigerate the completed pie for at least 4 hours, or ideally overnight, to allow the flavors to meld and the filling to set perfectly. Each bite delivers a dreamy contrast—the crisp, buttery crust gives way to a cloud-like creamy filling, while the glazed strawberries burst with juicy sweetness. Try serving slices with an extra dollop of whipped cream and a sprinkle of lemon zest for a zingy twist that makes this pie the undisputed star of any gathering.

Strawberry Rhubarb Pie

Craving something that screams summer but whispers “I’m fancy”? This strawberry rhubarb pie is your new best friend—a sweet-tart romance wrapped in a buttery crust that’ll have you swooning faster than you can say “second slice.” Get ready to impress your taste buds and maybe even your mother-in-law.

Ingredients

– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, chilled and cubed
– 1 tsp fine sea salt
– 6-8 tbsp ice-cold water
– 3 cups fresh strawberries, hulled and sliced
– 2 cups rhubarb, chopped into ½-inch pieces
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 tsp pure vanilla extract
– 1 large egg, beaten for egg wash
– 1 tbsp coarse sugar for sprinkling

Instructions

1. In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 tsp fine sea salt.
2. Add 1 cup chilled, cubed unsalted butter and use a pastry cutter to blend until pea-sized crumbs form.
3. Drizzle in 6-8 tbsp ice-cold water, 1 tbsp at a time, mixing with a fork until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour until firm.
5. Preheat oven to 375°F and place a baking sheet on the middle rack to heat.
6. In another bowl, toss 3 cups sliced strawberries, 2 cups chopped rhubarb, 1 cup granulated sugar, ¼ cup cornstarch, and 1 tsp pure vanilla extract until evenly coated.
7. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie dish.
8. Spoon the strawberry-rhubarb filling into the crust, mounding it slightly in the center.
9. Roll the second dough disc into a 12-inch circle and place it over the filling.
10. Trim excess dough, crimp edges to seal, and cut 4-5 slits in the top crust for steam to escape.
11. Brush the top crust with beaten egg and sprinkle with 1 tbsp coarse sugar.
12. Bake on the preheated baking sheet for 50-60 minutes until the crust is golden brown and filling is bubbly.
13. Cool completely on a wire rack for at least 3 hours before slicing.

Golden and glistening straight from the oven, this pie boasts a flaky, buttery crust that shatters with each bite, giving way to a jammy, sweet-tart filling. Serve it warm with a scoop of vanilla bean ice cream for that classic à la mode moment, or go rogue and pair it with a sharp cheddar cheese for a savory-sweet twist that’ll make your guests do a double-take.

Gluten-Free Strawberry Pie

Zesty, vibrant, and downright irresistible—this gluten-free strawberry pie is about to become your new summer obsession. Forget those sad, soggy crusts of yore; we’re talking a buttery, flaky masterpiece cradling jewel-bright berries that practically sing with flavor. Trust me, your taste buds will throw a party, and everyone’s invited!

Ingredients

• 2 cups finely ground almond flour
• 1/2 cup chilled unsalted butter, cubed
• 1/4 cup granulated sugar
• 1 large farm-fresh egg
• 4 cups ripe, juicy strawberries, hulled and sliced
• 1/2 cup natural cane sugar
• 3 tablespoons cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the finely ground almond flour, granulated sugar, and fine sea salt.
3. Add the chilled unsalted butter cubes and use a pastry cutter or your fingertips to work them in until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust—if it starts to soften, pop the bowl in the fridge for 10 minutes.
4. Beat the farm-fresh egg lightly and mix it into the dough until just combined.
5. Press the dough evenly into the bottom and up the sides of the prepared pie dish, then prick the base all over with a fork.
6. Bake the crust for 12–15 minutes, or until it’s lightly golden and firm to the touch.
7. While the crust bakes, toss the ripe, juicy strawberries with natural cane sugar, cornstarch, freshly squeezed lemon juice, and pure vanilla extract in a separate bowl.
8. Let the strawberry mixture sit for 10 minutes to allow the berries to release their natural juices. Tip: Don’t skip this step—it ensures your filling thickens beautifully without becoming watery.
9. Once the crust is baked, carefully pour the strawberry filling into the warm crust, spreading it evenly.
10. Return the pie to the oven and bake for 35–40 minutes, or until the filling is bubbly and the crust is deep golden brown. Tip: Place a baking sheet underneath to catch any drips and avoid a messy oven.
11. Let the pie cool completely on a wire rack for at least 2 hours before slicing.

Luscious and bursting with berry goodness, this pie boasts a tender, nutty crust that shatters with each forkful. The filling strikes a perfect balance between sweet and tangy, with juicy strawberries that hold their shape yet melt in your mouth. Serve it slightly warm with a dollop of whipped coconut cream or alongside a scoop of vanilla bean ice cream for an unforgettable dessert that’s as stunning as it is delicious.

Strawberry Chantilly Pie

Oh, the glorious strawberry Chantilly pie—it’s the dessert equivalent of a sunny afternoon, where sweet, juicy strawberries and cloud-like cream unite in a buttery, flaky crust that’ll make you forget all your troubles (or at least the ones involving dessert envy). This no-bake beauty is a showstopper that’s surprisingly simple to whip up, so let’s dive in and create some magic!

Ingredients

– 1 ½ cups finely crushed graham cracker crumbs
– ½ cup melted unsalted butter
– ¼ cup granulated sugar
– 2 cups fresh, ripe strawberries, hulled and sliced
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted
– 1 teaspoon pure vanilla extract
– 1 cup heavy whipping cream, chilled
– Extra whole strawberries for garnish

Instructions

1. In a medium bowl, combine 1 ½ cups finely crushed graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar until the mixture resembles wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.
3. Chill the crust in the refrigerator for 30 minutes to set.
4. In a large mixing bowl, beat 8 ounces softened full-fat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
5. Gradually add 1 cup sifted powdered sugar to the cream cheese, beating until fully incorporated and no lumps remain.
6. Pour in 1 teaspoon pure vanilla extract and mix briefly to combine.
7. In a separate chilled bowl, whip 1 cup cold heavy whipping cream on high speed until stiff peaks form, about 3–4 minutes.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
9. Spread half of the Chantilly cream mixture evenly over the chilled crust.
10. Arrange 2 cups sliced fresh strawberries in a single layer over the cream layer.
11. Top with the remaining Chantilly cream, spreading it smoothly to cover the strawberries completely.
12. Garnish the top with extra whole strawberries.
13. Refrigerate the pie for at least 4 hours, or until firmly set.

Unbelievably creamy and light, this pie delivers a dreamy contrast between the lush Chantilly filling and the bright, tangy burst of strawberries. Serve it chilled with a drizzle of strawberry sauce or alongside a crisp glass of rosé for a summery twist that’ll have everyone asking for seconds.

Vegan Fresh Strawberry Pie

Swoon-worthy and bursting with berry goodness, this vegan strawberry pie is about to become your new summer obsession—no dairy, no eggs, just pure fruity magic that’ll make you forget it’s plant-based. Seriously, it’s so fresh and vibrant, even your non-vegan friends will be begging for the recipe (and maybe a slice or three). Get ready to dazzle your taste buds and impress your crew with this showstopper dessert that’s as easy as it is delicious.

Ingredients

– 1 ½ cups finely crushed vegan graham crackers
– ⅓ cup melted coconut oil
– ¼ cup granulated sugar
– 4 cups fresh, juicy strawberries, hulled and sliced
– ½ cup cold water
– 3 tablespoons cornstarch
– ½ cup pure maple syrup
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
– Pinch of fine sea salt

Instructions

1. Preheat your oven to 350°F and grab a 9-inch pie dish.
2. In a medium bowl, combine the finely crushed vegan graham crackers, melted coconut oil, and granulated sugar until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom and up the sides of the pie dish using the back of a measuring cup for an even layer.
4. Bake the crust for 8–10 minutes, until it’s lightly golden and fragrant, then let it cool completely on a wire rack. (Tip: Cooling the crust fully prevents it from getting soggy when you add the filling.)
5. In a saucepan, whisk together the cold water and cornstarch until no lumps remain.
6. Stir in the pure maple syrup, freshly squeezed lemon juice, and a pinch of fine sea salt.
7. Add 1 cup of the sliced strawberries to the saucepan and mash them lightly with a fork to release their juices.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5–7 minutes. (Tip: Keep stirring to avoid lumps and ensure a smooth, velvety filling.)
9. Remove the saucepan from heat and stir in the pure vanilla extract.
10. Gently fold in the remaining 3 cups of sliced strawberries until they’re evenly coated.
11. Pour the strawberry filling into the cooled crust and spread it out evenly.
12. Refrigerate the pie for at least 4 hours, or until the filling is firmly set. (Tip: For a faster set, pop it in the freezer for the first hour before transferring to the fridge.)
Mouthwatering and irresistibly creamy, this pie boasts a luscious, jammy filling that contrasts beautifully with the crisp, buttery crust. Serve it chilled with a dollop of coconut whipped cream or a sprinkle of toasted coconut flakes for an extra touch of decadence—it’s the ultimate sunny-day treat that’ll have everyone coming back for seconds.

Lemon Glaze Strawberry Pie

Dazzlingly delicious and dangerously addictive, this lemon glaze strawberry pie is the dessert that’ll make you the star of every potluck. Imagine sweet summer berries dancing with zesty citrus in a buttery crust that shatters with every forkful. It’s basically sunshine in pie form, guaranteed to disappear faster than your resolve to “just have one slice.”

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ cup ice-cold water
• 4 cups fresh ripe strawberries, hulled and sliced
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 cup powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. Combine 1 ½ cups all-purpose flour and ¼ teaspoon salt in a large mixing bowl.
3. Cut in ½ cup cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Gradually add ¼ cup ice-cold water, mixing just until the dough comes together. Tip: Handle the dough as little as possible to keep the crust flaky.
5. Roll the dough into a 12-inch circle on a floured surface.
6. Carefully transfer the dough to your prepared pie dish, pressing it gently into the bottom and sides.
7. Trim any excess dough and crimp the edges decoratively with your fingers or a fork.
8. Prick the bottom of the crust all over with a fork to prevent bubbling.
9. Bake the empty crust for 15 minutes at 375°F until lightly golden.
10. While the crust bakes, combine 4 cups sliced strawberries, ¾ cup granulated sugar, and 3 tablespoons cornstarch in a saucepan.
11. Cook the strawberry mixture over medium heat for 8-10 minutes, stirring constantly until thickened and glossy. Tip: Don’t walk away—this mixture can burn quickly!
12. Remove from heat and stir in 2 tablespoons lemon juice and 1 teaspoon lemon zest.
13. Pour the hot strawberry filling into your pre-baked crust, spreading it evenly.
14. Bake the filled pie for 25 minutes at 375°F until the filling is bubbly.
15. While the pie bakes, whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and ½ teaspoon vanilla extract until smooth.
16. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. Tip: Patience is key—the filling needs time to set properly.
17. Drizzle the lemon glaze over the cooled pie in a zigzag pattern.

Zesty and vibrant, this pie delivers a perfect textural symphony—the crisp, buttery crust gives way to a jammy strawberry center that’s balanced by the bright lemon glaze. Serve it slightly chilled with a dollop of whipped cream, or get fancy by garnishing with fresh mint and edible flowers for your next garden party.

Chocolate-Dipped Strawberry Pie

A dessert so decadent it should probably come with a warning label—this chocolate-dipped strawberry pie is basically summer’s answer to edible glitter. Imagine a buttery, crumbly crust cradling a luscious, ruby-red strawberry filling, all crowned with a glossy, dark chocolate ganache that’s just begging to be cracked into. It’s the kind of pie that turns an ordinary Tuesday into a spontaneous celebration, no fancy occasion required.

Ingredients

• 1 ½ cups finely crushed graham cracker crumbs
• 6 tablespoons melted unsalted butter
• ¼ cup granulated sugar
• 4 cups fresh, juicy strawberries, hulled and sliced
• ⅓ cup cornstarch
• ½ cup cold water
• 1 cup heavy cream
• 8 ounces high-quality dark chocolate, finely chopped
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
2. In a medium bowl, combine the finely crushed graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of the prepared pie dish to form an even crust.
4. Bake the crust for 10 minutes, or until it’s lightly golden and fragrant, then let it cool completely on a wire rack.
5. In a saucepan, toss the fresh, juicy strawberries with cornstarch until evenly coated.
6. Stir in the cold water and cook over medium heat, stirring constantly, for 5–7 minutes until the mixture thickens and turns glossy.
7. Remove the strawberry filling from the heat and stir in the pure vanilla extract, then let it cool to room temperature.
8. Pour the cooled strawberry filling into the baked crust and spread it evenly with a spatula.
9. Chill the pie in the refrigerator for at least 2 hours, or until the filling is firm to the touch.
10. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then immediately remove it from the heat.
11. Add the finely chopped high-quality dark chocolate to the hot cream and let it sit for 2 minutes without stirring to allow the chocolate to melt smoothly.
12. Whisk the chocolate and cream together until the ganache is silky and fully combined.
13. Pour the chocolate ganache over the chilled strawberry filling, tilting the pie dish to coat the surface evenly.
14. Return the pie to the refrigerator and chill for another 30 minutes, or until the chocolate layer is set and firm.

Let’s be real: the contrast between the crisp graham cracker crust, the jammy strawberry center, and that snappy chocolate top is pure magic. Serve each slice slightly chilled to highlight the refreshing berry burst against the rich, dark chocolate—it’s a texture party in every bite. For an extra flourish, garnish with a few whole strawberries dipped in leftover ganache, because why stop at just one layer of deliciousness?

Strawberry Mascarpone Pie

Kick that boring dessert routine to the curb, because we’re diving fork-first into a pie that’s basically a cloud wearing a strawberry crown. This isn’t just a pie—it’s a creamy, dreamy escape from reality, and your taste buds are invited to the party.

Ingredients

– 1 pre-made graham cracker crust
– 8 ounces velvety smooth mascarpone cheese
– 1 cup heavy whipping cream
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 2 cups fresh, juicy strawberries, hulled and sliced
– 1/4 cup vibrant red strawberry jam

Instructions

1. Place the velvety smooth mascarpone cheese, heavy whipping cream, granulated sugar, and pure vanilla extract in a large mixing bowl.
2. Use an electric mixer on medium-high speed to whip the mixture until stiff peaks form, about 3–4 minutes. (Tip: Chill your bowl and beaters first for fluffier results!)
3. Spoon the whipped mascarpone filling into the pre-made graham cracker crust, spreading it evenly with a spatula.
4. Arrange the fresh, juicy strawberry slices in a single layer over the filling, covering it completely.
5. Heat the vibrant red strawberry jam in a small saucepan over low heat for 2–3 minutes, stirring constantly until it becomes thin and glossy.
6. Gently brush the warmed jam over the strawberry layer to create a shiny glaze. (Tip: Work quickly before the jam cools and thickens.)
7. Refrigerate the pie for at least 4 hours, or until the filling is firm and set. (Tip: For clean slices, dip your knife in hot water before cutting.)
8. Remove the pie from the refrigerator and slice into portions. Ready to rock your world, this pie delivers a silky-smooth mascarpone base that melts against the bright, tangy strawberries. Serve it chilled with a drizzle of dark chocolate or a sprinkle of toasted almonds for extra crunch—because why should your dessert play by the rules?

Frozen Strawberry Meringue Pie

Mmm, have you ever wanted to eat a cloud that tastes like strawberries and cream? This frozen strawberry meringue pie is the dessert equivalent of a happy little daydream—no baking required, just pure, chilly bliss that’ll make your taste buds do a happy dance.

Ingredients

• 1 ½ cups finely crushed vanilla wafer cookies
• 6 tablespoons melted unsalted butter
• 2 cups fresh, ripe strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 cups heavy whipping cream
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Instructions

1. Combine 1 ½ cups finely crushed vanilla wafer cookies with 6 tablespoons melted unsalted butter in a medium bowl until the mixture resembles wet sand.
2. Press the cookie mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
3. Place the crust in the freezer for 15 minutes to set while you prepare the filling.
4. In a blender, puree 2 cups fresh, ripe strawberries with 1 cup granulated sugar until completely smooth.
5. Strain the strawberry puree through a fine-mesh sieve into a clean bowl to remove seeds, pressing with a spatula to extract all the liquid.
6. In a large chilled bowl, whip 2 cups heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes.
7. Gently fold the strained strawberry puree and 1 teaspoon pure vanilla extract into the whipped cream until fully incorporated and no white streaks remain.
8. In another clean, grease-free bowl, whip 4 large egg whites with ¼ teaspoon cream of tartar on medium speed until foamy, about 1 minute.
9. Increase mixer speed to high and continue whipping the egg whites until glossy, stiff peaks form, about 3-4 minutes.
10. Carefully fold the whipped egg whites into the strawberry cream mixture in three additions, being gentle to maintain as much air as possible.
11. Pour the filling into the prepared crust and smooth the top with an offset spatula.
12. Freeze the pie for at least 6 hours, or until completely firm and sliceable.

You’ll love how the ethereal meringue melts on your tongue while the sweet-tart strawberry cream provides the perfect counterpoint. Try serving slices with extra fresh strawberries and a drizzle of chocolate sauce for a dessert that’s basically summer in pie form.

Almond Strawberry Crumble Pie

Oh, the sheer audacity of combining two dessert legends into one glorious creation! This almond strawberry crumble pie is basically the superhero team-up of the baking world, where buttery crust meets jammy fruit and crunchy topping in a flavor explosion that’ll make you forget all other pies exist.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3 tablespoons ice water
– 4 cups fresh strawberries, hulled and sliced
– ½ cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– ¾ cup old-fashioned rolled oats
– ½ cup sliced almonds
– ¼ cup packed brown sugar
– ¼ teaspoon ground cinnamon
– 3 tablespoons melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie plate.
2. Combine 1 ½ cups all-purpose flour and ½ cup cold cubed unsalted butter in a large bowl.
3. Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
4. Add 3 tablespoons ice water and mix just until the dough comes together.
5. Press the dough evenly into the prepared pie plate and chill for 15 minutes.
6. While the crust chills, toss 4 cups sliced strawberries with ½ cup granulated sugar and 2 tablespoons cornstarch in a separate bowl.
7. Stir in 1 teaspoon pure vanilla extract until the strawberries are evenly coated.
8. In another bowl, combine ¾ cup rolled oats, ½ cup sliced almonds, ¼ cup brown sugar, and ¼ teaspoon ground cinnamon.
9. Pour 3 tablespoons melted butter over the oat mixture and stir until everything is well coated.
10. Remove the chilled crust from the refrigerator and spread the strawberry filling evenly across the bottom.
11. Sprinkle the oat-almond crumble topping evenly over the strawberry layer.
12. Bake at 375°F for 35-40 minutes until the crust is golden brown and the filling is bubbling vigorously around the edges.
13. Cool the pie on a wire rack for at least 1 hour before slicing.

Heavenly doesn’t even begin to cover it—you get that crisp almond-oat crunch giving way to jammy, vanilla-kissed strawberries, all cradled in a flaky, buttery crust. Serve it warm with a scoop of vanilla ice cream melting into all the nooks and crannies, or enjoy it cold straight from the fridge when nobody’s looking.

Strawberry Pie with Graham Cracker Crust

Unbelievably delicious and dangerously easy, this strawberry pie is the dessert that will make you the hero of every potluck and family gathering. Forget complicated pastry dough—we’re embracing the glorious simplicity of a graham cracker crust that requires zero rolling pin skills. Just sweet, juicy strawberries suspended in a luscious filling that’ll have everyone begging for your secret recipe.

Ingredients

• 1 ½ cups finely crushed graham cracker crumbs
• 6 tablespoons melted salted butter
• ¼ cup granulated sugar
• 2 pounds fresh, ripe strawberries, hulled and sliced
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ½ cup cold water
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Preheat your oven to 350°F and grab a 9-inch pie plate.
2. Combine the finely crushed graham cracker crumbs, ¼ cup granulated sugar, and melted salted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of your pie plate using the bottom of a measuring cup for an even crust.
4. Bake the crust for 8-10 minutes until lightly golden and fragrant, then cool completely on a wire rack.
5. While the crust cools, slice 1 pound of your fresh strawberries and mash them roughly with a potato masher in a saucepan.
6. Add ¾ cup granulated sugar, cornstarch, and cold water to the mashed strawberries, whisking until no cornstarch lumps remain.
7. Cook the strawberry mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and becomes translucent, about 5-7 minutes.
8. Remove the thickened filling from heat and stir in pure vanilla extract and freshly squeezed lemon juice.
9. Arrange the remaining 1 pound of sliced strawberries in your cooled graham cracker crust, creating an attractive pattern.
10. Pour the warm strawberry filling evenly over the arranged berries, making sure it seeps into all the gaps.
11. Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.

Perfectly balanced between sweet and tart, this pie delivers a satisfying crunch from the buttery crust against the juicy burst of fresh berries. The glossy filling holds everything together without being overly gelatinous, creating slices that stand tall and proud. Serve it slightly chilled with a dollop of whipped cream or get fancy by torching some meringue on top for a showstopping presentation that’ll have your guests snapping photos before taking their first bite.

Strawberry and Basil Pie

Aren’t you tired of the same old fruit pies that taste like they were made by your great-great-grandma’s ghost? This strawberry and basil pie is the rebellious cousin that shows up to the family reunion with purple hair and a motorcycle—unexpected, utterly delightful, and guaranteed to make your taste buds do a happy dance.

Ingredients

– 2 cups juicy, ripe strawberries, hulled and sliced
– 1/4 cup fragrant fresh basil leaves, finely chopped
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 package store-bought pie crusts (or your favorite homemade recipe)
– 1 large egg, beaten
– 1 tablespoon coarse sugar for sprinkling

Instructions

1. Preheat your oven to 375°F and place a baking sheet on the middle rack to preheat.
2. In a large mixing bowl, gently toss the sliced strawberries with chopped basil, granulated sugar, cornstarch, lemon juice, vanilla extract, and sea salt until evenly coated.
3. Let the strawberry mixture sit for 15 minutes to allow the berries to release their natural juices.
4. Roll out one pie crust and carefully press it into a 9-inch pie plate.
5. Pour the strawberry-basil filling into the prepared crust, spreading it evenly.
6. Roll out the second pie crust and place it over the filling, crimping the edges firmly to seal.
7. Brush the top crust evenly with the beaten egg using a pastry brush.
8. Sprinkle the coarse sugar generously over the egg-washed crust.
9. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
10. Place the pie on the preheated baking sheet and bake for 45-50 minutes until the crust is golden brown and filling is bubbly.
11. Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing.

Get ready for a pie that’s both familiar and wonderfully strange—the juicy strawberries burst with sweetness while the basil adds an herbal sophistication that’ll make you question every fruit dessert you’ve ever had. Serve it slightly warm with a scoop of vanilla bean ice cream melting over the flaky crust, or enjoy it cold for breakfast (we won’t judge) when the flavors have mingled into something truly magical.

Strawberry Pie with Honey Whip

Unbelievably, there exists a dessert that somehow manages to capture sunshine, childhood nostalgia, and pure berry bliss in one glorious, flaky crust—and it’s staring you right in the face. This strawberry pie with honey whip isn’t just a recipe; it’s a mood, a celebration, and frankly, the hero your dessert table desperately needs. Get ready to make magic happen with some seriously simple ingredients.

Ingredients

• 1 9-inch store-bought refrigerated pie crust, thawed
• 4 cups fresh, ripe strawberries, hulled and halved
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 cup heavy whipping cream
• 2 tablespoons golden honey
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F.
2. Press the thawed pie crust firmly into a 9-inch pie plate and crimp the edges decoratively.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake the weighted crust for 15 minutes at 375°F.
5. Carefully remove the parchment and weights from the hot crust.
6. Return the empty crust to the oven and bake for another 8-10 minutes, until golden brown.
7. Transfer the baked crust to a wire rack and let it cool completely. Tip: A fully cooled crust prevents a soggy bottom—patience is a virtue here!
8. In a medium saucepan, combine the halved strawberries, granulated sugar, cornstarch, and fresh lemon juice.
9. Cook the strawberry mixture over medium heat, stirring constantly, for 5-7 minutes until thickened and glossy.
10. Remove the saucepan from the heat and let the filling cool for 15 minutes. Tip: Stirring constantly prevents lumps and ensures a smooth, luxurious filling.
11. Pour the slightly cooled strawberry filling into the completely cooled pie crust.
12. Refrigerate the filled pie for at least 3 hours until fully set.
13. In a chilled mixing bowl, combine the heavy whipping cream, golden honey, and pure vanilla extract.
14. Whip the cream mixture on high speed with an electric mixer until soft peaks form. Tip: Chill your bowl and beaters beforehand for faster, fluffier whipped cream.
15. Spread or pipe the honey whip over the chilled strawberry pie.

That first bite delivers a symphony of textures—the crisp, buttery crust gives way to the lush, jammy strawberries, all topped with clouds of honey-kissed cream. Try serving slices with extra fresh berries scattered on the plate for a pop of color, or crumble some shortbread cookies over the top for added crunch. Trust me, this pie disappears faster than you can say “seconds, please!”

Conclusion

Kickstart your sweet tooth with these 24 delightful strawberry pie recipes! Whether you’re a baking novice or pro, there’s something here for every occasion and skill level. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this sweet inspiration on Pinterest for others to enjoy!