Summer Strawberry Pie Recipe
I’m thankful to pie for being a year-round treat. While its outer layer can vary from a flaky and crispy crust to a buttery graham cracker one, the base is just the canvas for any filling imaginable, from fluffy ice cream to rich chocolate. But come summer, when farmers markets are overflowing with perfectly ripe, sweet, and tart fruit, I want nothing more than to fill my pie base with all the berries and stone fruit I can get my hands on.
Thanks to Stella, I’ve learned a thing or two about pie, from blind-baking a crust and combatting a soggy base to creating beautiful lattice and herringbone patterns. I’ve also come to know the flavors of pie in its various shapes and forms, like galettes, crisps, and cobblers. When it comes to baking fruit pies and their variations, ratios are crucial. Too much sugar and you’ll end up with runny fruit and a soggy crust; too much starch will leave you with a gloppy filling. So long as you measure out your ingredients accurately (we recommend utilizing a kitchen scale) and use the right pan, bright, fruity, and crispy summer pies, galettes, and more can be in your future—just be sure to serve with a scoop of vanilla ice cream for the ultimate pairing. From classics like blueberry pie and blackberry cobbler to a no-bake strawberry pie and an elegant cherry clafoutis, these are our favorite pie variations to show off the best of our summer fruit.
The secret to this no-bake, no-cook summer pie is gelatin, which thickens the filling without the use of a stovetop or oven. To ensure a fresh flavor, make sure to seek out the best strawberries you can find. Macerating the strawberries softens their texture and draws out their liquid, helping bind the pie filling once it’s mixed with strawberry purée. Everything is held together in a buttery graham cracker crust, further eliminating the need for an oven. Each slice delivers juicy, fresh-picked strawberry flavor.
This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.
Ingredients
For the Crust:
8 tablespoons (4 ounces) unsalted butter, melted, using more if needed
14 ounces graham crackers (about 24 crackers), crushed into fine crumbs in a food processor or blender
For the Strawberry Filling:
3 pounds fresh strawberries, hulled, divided
1 cup (7 ounces) granulated sugar
2 1/4 teaspoons powdered unflavored gelatin
Pinch kosher salt
1 teaspoon juice from 1 lemon (optional; see note)
Lightly sweetened whipped cream, for serving
Directions
- For the Crust: In a medium bowl, stir butter into graham cracker crumbs until evenly incorporated. Firmly press into an even layer lining the bottom and sides of a 9-inch deep-dish pie plate; it helps to use the bottom of a measuring cup to flatten bottom of crust evenly. Refrigerate until ready to fill.
- For the Strawberry Filling: Place 12 ounces of strawberries in a food processor or blender and blend to a smooth puree. You should have about 3/4 cup puree (it's okay to have up to a cup ).Transfer to a 2-cup liquid measuring cup and set aside.
- Cut remaining strawberries into 3/4-inch slices, transfer to a large bowl, and stir in the sugar. Let stand, stirring occasionally, until berries release about 3/4 cup liquid, about 1 hour. Measure out enough macerating liquid to combine with strawberry puree for 1 1/2 cups total. Drain macerated berries of any extra liquid; reserve extra liquid for another use or discard.
- Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle gelatin evenly on top and let stand 5 minutes. Microwave gelatin mixture in 10-second intervals until gelatin is melted and hot, about 10 seconds.
- Scrape melted gelatin into a large bowl, then gradually whisk in strawberry puree mixture until well combined. Whisk in salt.
- Add drained macerated strawberry chunks and stir to combine. Adjust taste with lemon juice, if desired, then immediately pour into the prepared pie crust. Turn the berries on top skin side up for best presentation. Refrigerate until set, 4 to 6 hours. Serve with whipped cream.
Special equipment
9 1/2-inch deep-dish pie plate, food processor or blender, 2-cup liquid measuring cup
Notes
It's okay to have slightly more or less strawberry puree than what's called for here. The macerating time for the strawberries will depend on how juicy your berries are. Lemon juice is optional—I like the pure flavor of strawberries without the lemon juice, but you may wish to add some, as it can help balance the flavor and make it pop more.
