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Fresh Strawberry Pie with Whipped Cream

Total Time

Prep: 30 min. Cook: 5 min. + cooling


8 servings

Updated: Oct. 23, 2022
This attractive fruit pie from Judy Watson in Newmarket, Ontario is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.


  • Dough for single-crust pie
  • 1 cup plus 3 pints fresh strawberries, divided
  • 2/3 cup sugar
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 to 3 drops red food coloring, optional
  • 1/2 cup reduced-fat whipped topping


  1. Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. 
  2. With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell.
  3. In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired.
  4. Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.

Nutrition Facts

1 piece: 234 calories, 8g fat (4g saturated fat), 5mg cholesterol, 101mg sodium, 40g carbohydrate, 3g fiber), 2g protein.

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