Sweet, glossy strawberry filling tucked into a flaky crust — this Irresistible Homemade Strawberry Pie Bliss is a simple way to make summer shine. Bright strawberries and a kiss of lemon create a fresh, tangy flavor. The crust bakes golden and crisp while the filling becomes thick and jammy. Serve a warm slice with a dollop of whipped cream for a soft, creamy contrast. For a cozy pairing, try it alongside a warm cup of homemade champurrado for a comforting match.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 230 kcal
- Protein: 2 g
- Carbohydrates: 41 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 28 g
- Sodium: 200 mg
Why Make This Irresistible Homemade Strawberry Pie Bliss
This pie balances sweet and tart with fresh strawberry flavor that tastes like summer in every bite. It’s fast to assemble, uses pantry staples, and the pre-made crust keeps the recipe beginner-friendly. The filling becomes glossy and slightly jammy, giving a pleasant syrupy texture that pairs perfectly with cool whipped cream. The aroma of baked strawberries and warm pastry fills the kitchen, making it ideal for family dinners, potlucks, or a simple weekend treat.
How to Make Irresistible Homemade Strawberry Pie Bliss
Follow a few clear steps: prepare your fruit, toss with thickener and sugar, fill the crust, and bake until bubbly. Little touches — like halving berries evenly and letting the pie cool before slicing — improve texture and presentation. You’ll get a vibrant red filling and a crisp crust every time.
Ingredients:
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- Whipped cream for serving
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Clean and hull the strawberries, then halve them so they release juice evenly while maintaining some texture. Lay the pre-made pie crust into a 9-inch pie dish if not already fitted.
Step 2: Mixing
In a medium bowl, combine the halved strawberries, granulated sugar, cornstarch, and lemon juice. Toss gently so the berries are fully coated and the cornstarch begins to absorb excess juice. Let the mixture sit 5 minutes to allow the sugar to dissolve slightly.
Step 3: Cooking
Pour the strawberry mixture into the prepared pie crust, spreading it evenly. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 25–30 minutes, or until the filling bubbles thickly and the crust turns golden brown.
Step 4: Finishing
Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour. Cooling helps the filling set so slices hold their shape. Serve slices topped with whipped cream for a creamy contrast.
How to Serve Irresistible Homemade Strawberry Pie Bliss
Serve slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes the filling feel richer and smoother. Garnish with a few fresh halved strawberries or a light dusting of powdered sugar for a pretty finish. This pie suits casual family dinners, outdoor picnics, or as a bright dessert at summer gatherings.
How to Store Irresistible Homemade Strawberry Pie Bliss
- At room temperature: Cover loosely and keep up to 1 day (best when eaten within the first day).
- In the refrigerator: Store covered for 3–4 days. Chill to keep the filling firm and safe.
- Freezing: Freeze slices wrapped tightly for up to 1 month. Thaw overnight in the refrigerator and reheat gently if desired.
Tip: If the crust softens after refrigeration, warm individual slices in a 350°F oven for 8–10 minutes to re-crisp the base.
Expert Tips for Perfect Irresistible Homemade Strawberry Pie Bliss
- Use ripe but firm strawberries so they hold shape and release bright flavor.
- Cut berries uniformly for even cooking.
- Don’t skip the cornstarch — it prevents a runny filling and gives that glossy, jam-like texture.
- Let the pie cool before slicing to avoid soupy slices.
- If your crust browns too quickly, tent it with foil for the last 10 minutes of baking.
- For a deeper flavor, add 1/2 teaspoon vanilla or a pinch of cinnamon to the filling.
- If you prefer less sweetness, reduce sugar by 2 tablespoons and taste the filling before baking.
Delicious Variations
- Mixed Berry Pie: Replace half the strawberries with blueberries or raspberries for more complex flavor.
- Rhubarb-Strawberry Pie: Add 1 cup chopped rhubarb for a tart counterpoint.
- Lemon-Glazed Strawberry Pie: Brush the cooled filling with a quick lemon glaze (powdered sugar + lemon juice) for extra shine and tang.
- Gluten-Free: Use a gluten-free pre-made crust and cornstarch (naturally gluten-free) to make the pie gluten-free.
- Mini Hand Pies: Use small rounds of crust to make individual hand pies; bake 12–15 minutes at 400°F.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then toss with cornstarch and sugar. Frozen berries release more liquid, so you may need an extra 1 tablespoon cornstarch to thicken the filling.
Q: How can I prevent a soggy bottom crust?
A: Blind-bake the crust for 8–10 minutes at 375°F before adding the filling, or place the pie on a preheated baking sheet. Let the pie cool fully so the filling firms up.
Q: Is cornstarch the only thickener I can use?
A: No. You can use 3 tablespoons tapioca starch or 3 tablespoons all-purpose flour as substitutes. Tapioca gives a clear, glossy finish; flour yields a slightly cloudier filling.
Q: Can I make the filling ahead of time?
A: You can prepare the filling and store it in the fridge for up to 24 hours. Add it to the crust and bake when ready. Avoid making it too far ahead, or the fruit may break down.
Q: Why did my filling become runny after cooling?
A: Possible causes: undercooked filling (not bubbly long enough), too little thickener, or juices released from very ripe fruit. Reheat and stir in 1 teaspoon cornstarch dissolved in a little water, simmer until thick, then let cool and re-fill the crust if needed.
Q: Can I reduce sugar without losing texture?
A: Yes. You can reduce the sugar by 10–20% if you prefer less sweet. Because sugar affects the liquid level, check sweetness and thickness before baking; you may need a touch more cornstarch if berries are very juicy.
Conclusion
This Irresistible Homemade Strawberry Pie Bliss is a quick, joyful way to showcase fresh fruit. It bakes up glossy, fragrant, and ready to share. For more berry-based ideas and gluten-free twists, check out Berry Bliss: Irresistible Gluten-Free Blueberry Recipes – A Girl …. Give this pie a try — the sweet aroma and bright, tangy flavor will have everyone asking for seconds.
Print
Irresistible Homemade Strawberry Pie Bliss
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A simple and delightful strawberry pie filled with fresh strawberries and a hint of lemon, tucked into a flaky crust for a perfect summer dessert.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- Whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Clean and hull the strawberries, then halve them. Lay the pre-made pie crust into a 9-inch pie dish.
- In a medium bowl, combine the halved strawberries, granulated sugar, cornstarch, and lemon juice. Toss gently and let the mixture sit for 5 minutes.
- Pour the strawberry mixture into the prepared pie crust. Bake at 425°F (220°C) for 25–30 minutes until bubbly and golden brown.
- Allow the pie to cool on a wire rack for at least 1 hour before serving topped with whipped cream.
Notes
For a richer taste, serve with ice cream or additional whipped cream. You can also refrigerate and store for several days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 28g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
