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Strawberry Pie II


"This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms."
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servings 265 cals
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
  2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 820
  1. 1049 Ratings

Most helpful positive review

This stuff is the bomb! I cheated, however, and modified it a little according to others opinions. Instead of leaving half of the berries unmashed and mashing the other half, I did 3/4 unmashed ...

Most helpful critical review

This pie had a really good flavor but I could not get it to thicken. My pie was nothing but strawberries swimming in pink liquid. I followed the directions, adding the right amount of cornstar...

Most helpful
Most positive
Least positive

This stuff is the bomb! I cheated, however, and modified it a little according to others opinions. Instead of leaving half of the berries unmashed and mashing the other half, I did 3/4 unmashed ...

We loved this pie for Easter. I used more strawberries in the sauce than it called for. The clencher that took it over the top was after the shell was baked I melted about 2 oz. of semi-sweet ch...

I use a very similar recipe to this from a Farm Journals Pie Book (from 1965). Mine just calls for more berries (1 1/2 qts.) and less water (only 1/2 cup). You crush 1 cup worth of berries and...

For a great taste, use gingerale instead of water. What it does for the flavor is unbelievable.

I've made a silimar version of this pie for several years and the priamry differences are: I use fewer mashed strawberries and incorporated them into the simple syrup I made. For the simple syru...

I was rushing when I made this recipe the first time, and accidently dumped the 1/2 cup of whipping cream in with the mashed (or in my case, blended) strawberries, sugar, water, and cornstarch. ...

8/8/06: A marvelous pie to take advantage of red, ripe strawberry season! Although it is definitely a plan-ahead pie, as mine needed a full 24 hours in the fridge to completely set. I sliced i...

Without hesitation, this pie deserves more than a 5 star rating. It is delicious. If you really want to impress your guests, this is the way to do it. Look forward to making this pie with fres...

This was one of two pies I made for my dad’s b-day; it disappeared so quickly that he didn’t even get a piece! I used ¾ c. sugar and mashed ¼ of the strawberries, but next time I may mash the re...