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Fresh Strawberry Pie (America’s Test Kitchen)

Fresh Strawberry Pie (America’s Test Kitchen)

I can almost guarantee that you’ve never had a strawberry pie like this. Unless you’re just as obsessed with America’s Test Kitchen as I am. This is their recipe and let me tell you what, they did it right. I had to spread the word.

I got this recipe from their annual TV Show Cookbook. This book literally CHANGED MY LIFE and the way that I cook and eat. Pick up the newest version here: America’s Test Kitchen TV Show Cookbook.

How can you make strawberry pie even better? There’s only so much you can do with it right? 

There are a lot of things that make this pie AMAZING. 

strawberries for fresh strawberry pie

One of them being WHOLE STRAWBERRIES. Your filling is essentially whole strawberries tossed with a light coating that’s made from mashed strawberries cooked with a little pectin and sugar. Basically, homemade strawberry jam. Ok stop drooling…

strawberries to be pureed

I will say that you should try to make this pie for an occasion when you think it’ll all be eaten in one sitting. It’s not that it’s bad the second day, but the pie starts to ooze some liquid that seeps into the crust making it a little soggy. If you don’t think it’ll all get eaten at once, I recommend making your crust just a liiiiiitle thicker on the bottom.

pie crust for fresh strawberry pie

Don’t be off put by the amount of strawberries you need for this recipe.

You’ll be picking through them to find the better looking ones that stay whole in the pie. You’ll end up with some extras, so feel free to munch on a few while working. You just as well as I do that it’s hard not to throw fresh fruit or veggies into your mouth while cooking. Don’t be ashamed we all do it!

fresh strawberry pie

I will say that most of my recipes are quick and easy, however, this is not so quick and requires a little work. I believe that a good dessert should require a little extra love. Am I right?

Just be ready to hull some strawberries. If you use smaller ones, you’ll get more berries in your pie, but you’ll have to hull more. Bigger berries, less in the pie, but less to hull. You’ll just have to pick your poison. 

a slice of fresh strawberry pie

Regardless, this pie is a labor of love and you will FLIPPIN’ LOVE IT! I promise!

Link to the original recipe here: America’s Test Kitchen’s Fresh Strawberry Pie


  • 1 single pie crust pre baked with pie weights and cooled
  • 3 pounds of hulled strawberries, about 9 cups
  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1 1/2 teaspoons Sure-Jell for low sugar recipes
  • pinch of salt
  • juice from 1 lemon
  1. Pick through your strawberries and pick out about 1 and 1/2 cups of strawberries that are not the most attractive. Half any large ones.
  2. Process the berries until they are a smooth puree for 30 seconds. Ensure to have about 3/4 cup puree.
  3. Whisk together the sugar, cornstarch, Sure-Jell, and salt together in a medium saucepan.
  4. Add in the puree and stir well to combine, scraping the bottom and sides very well. Bring to a boil over medium high heat, stirring and scraping the bottom and sides constantly.
  5. Boil for 2 minutes while stirring then remove to a large mixing bowl and stir in the lemon juice. Set aside to cool to room temperature.
  6. Now, pick over your remaining strawberries to pull out 2 pounds of the best looking strawberries for your pie.
  7. Fold the berries into the now room temperature glaze with a rubber spatula until they are all coated evenly.
  8. Pour into pie shell and arrange the mound so it is attractive and holes are filled. Refrigerate for 2 hours before serving. Serve with whipped cream.