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    Home » Diet

    Strawberry Pie

    Jun 10, 2019 · 11 Comments

    June 10, 2019 by Beth 11 Comments

    120 shares
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    strawberry pie decorated with mint on white counter surrounded by strawberries

    This fresh Strawberry Pie is the quintessential summer dessert. The strawberry pie filling is made with fresh strawberries and sweetened with only honey and apple juice. It’s perfect for a bbq or picnic.

    strawberry pie garnished with mint leaves and strawberries on white counter

    What can I do with fresh picked strawberries?

    We went strawberry picking with my family to get the berries for this recipe. I think my family ate just as many strawberries as we packed up to take home. Eating strawberries in the field that they grew is the best way to fresh strawberries. This Strawberry Pie or my Strawberry Rhubarb Panna Cotta are probably my next favorite strawberry desserts. If you’re looking for a more savory way to eat strawberries, try my Strawberry Salsa.

    bowl of strawberries on white counter surrounded by strawberries and other ingredients

    How to make a strawberry pie?

    This strawberry pie recipe is relatively easy to make. Just arrange the strawberries in the piecrust. Then make the rest of the filling. Pour the filling over the strawberries and place the pie in the fridge. Now this is the hardest part. Wait 4 hours for the pie to set. Then enjoy!

    Should strawberry pie be refrigerated?

    Fruit pies can stand at room temperature for two days but I always place them in the refrigerator. I think this is more necessary during the summer when temperatures can reach into the 100s.

    Fresh strawberries in piecrust on counter surrounded by strawberries

    Tips for making the best strawberry pie recipe

    • Have all the ingredients out so they are ready to go when you need them.
    • Use fresh strawberries that are in season. They will taste the best and provide the best flavor for the pie.
    • You can use your favorite crust recipe but I used the Nut Free, Egg Free Pie Crust from Elena's Pantry. It was super easy to make and goes really well with the Strawberry Pie recipe.
    • Read your labels. Make sure to use apple juice that is just apple juice and doesn’t contain any additional additives or sugar to keep it AIP.
    strawberry pie filling being poured into piecrust.
    strawberry pie decorated with mint on white counter surrounded by strawberries
    Print Recipe
    5 from 6 votes

    Strawberry Pie

    Strawberry Pie using fresh strawberries makes the BEST pie
    filling. It’s the perfect way to get a taste of summer. This recipe is AIP and
    Paleo.
    Prep Time20 mins
    Cook Time20 mins
    Resting Time4 hrs
    Total Time4 hrs 40 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 291kcal
    Author: Beth Chen

    Ingredients

    • 1 AIP Pie Crust, 9 inches (I used this one from Elenaspantry.com)
    • 3 cups Fresh Strawberries sliced in half or quarters, depending on size of berries + additional for serving
    • 3 tablespoons Gelatin
    • 3/4 cups Water
    • 3/4 cups Apple Juice
    • 1 cup Honey
    • Pinch of salt
    • 3 tablespoons Arrowroot Starch
    • Mint leaves, garnish (optional)

    Instructions

    • Prick bottom and sides of piecrust with fork, and bake according to the directions.
    • Let cool. Puree 1 cup of strawberries and then set aside.
    • Place the remaining strawberries in the pie crust.
    • Sprinkle the gelatin over the water.
    • Stir to combine then set aside.
    • Add the pureed strawberries, juice, honey and salt to a small saucepan then stir to combine.
    • Heat over medium heat until boiling, reduce heat a bit and simmer about 5 minutes, until thickened.
    • Remove from the heat and then sprinkle the arrowroot starch and gelatin mixture into the saucepan and whisk.
    • Pour strawberry gelatin mixture over strawberries.
    • Refrigerate at least 4 hours, or until the pie has set.
    • Serve with additional strawberries and fresh mint leaves.

    Notes

    Use a food processor or immersion blender to puree the strawberries. It’s a small amount so an immersion blender would be the easiest.
    I used the AIP piecrust from Elena’s Pantry but you can switch it out for your favorite AIP, Paleo or gluten free pie crust.
    Using in season strawberries will yield the best results for this pie. The fruit is just a little bit sweeter during the peak of the season.
    Read your labels. Make sure to use apple juice that is just apple juice and doesn’t contain any additional additives or sugar.

    Nutrition

    Serving: 1g | Calories: 291kcal | Carbohydrates: 56g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 112mg | Potassium: 152mg | Fiber: 2g | Sugar: 40g | Vitamin A: 5IU | Vitamin C: 32.2mg | Calcium: 19mg | Iron: 1.1mg
    slice of strawberry pie on plate in front of whole pie

    What is your favorite kind of pie? Let me know in the comments below.

    « Honey Simple Syrup
    Blueberry Banana Smoothie »

    Reader Interactions

    Comments

    1. Lynda says

      March 28, 2023 at 12:16 am

      5 stars
      I have made this recipe twice and both times I have way too much liquid. I am boiling 1 cup of pureed strawberries along with the 3/4 c water and 3/4 apple juice and 1 c honey. That's 3 1/2 c liquid, as such. It never thickens as I am boiling and then simmering...up to 8 minutes simmer time..so when I add the gelatin (which has congealed) and the arrowroot flour, my 9" pie plate can't hold that much liquid/gel.
      Am I the only one that is having problems with this?

      I am making two pies out of it this time.

      Reply
      • Beth says

        March 29, 2023 at 6:01 pm

        5 stars
        It's enough liquid for a very large pie but you're right. It's too much for a smaller pie plate. I always end up using the remaining liquid just as a jello in a bowl. My son loves the jello and doesn't need the crust so it works out. However, I can see your frustration with the recipe. I'm going to update the recipe soon so that this will no longer be an issue.

        Reply
    2. Lynda says

      June 25, 2022 at 11:54 pm

      I did not see an amount for the salt in the recipe but the directions say to add ...honey and salt to a small saucepan then stir to combine.

      How much salt?

      Thanks!

      Reply
      • Beth says

        June 28, 2022 at 6:54 pm

        5 stars
        Just a pinch! Thanks for bringing this to my attention. The recipe has been updated.

        Reply
    3. Alannah says

      August 28, 2021 at 2:31 am

      5 stars
      I would suggest using organic strawberries. All the health literature talks about strawberries being one of the worst crops known for pesticide contamination. Sadly, strawberries are always at the top of the "Dirty Dozen list" of fruits and veggies to avoid from the standard grocery stores and produce stands and always buy organic. You can Google it.

      Reply
      • Beth says

        September 30, 2021 at 5:35 pm

        Sounds good.

        Reply
    4. Mary says

      August 30, 2020 at 8:41 pm

      Hi, a question: can you please clarify at what step the gelatin mixture is added to the puréed strawberry mixture? Thanks!

      Reply
      • Beth says

        August 30, 2020 at 8:47 pm

        Hey. You add it along with the arrowroot starch before pouring over the fresh strawberries.

        Reply
    5. Deborah says

      September 08, 2019 at 1:41 am

      5 stars
      This is a delicious, yet simple recipe. I love strawberries in the summer. They are so refreshing. The filling was thick and tasty, not overly sweet. I also liked that it was not runny like some other AIP recipes I’ve come across. Looking forward to making this one again.

      Reply
    6. Marcie M says

      May 28, 2018 at 11:31 pm

      5 stars
      Very good recipe! I had 3 pints of strawberries left over from having company and needed to use them up. I used a store bought graham crust and added a couple tablespoons lime juice to the cooked berry mixture. I only had blueberry jam on hand but DH agreed it tastes great despite a dark tinge from the jam. Really good, thanks for a keeper recipe.

      I found you by searching for strawberry recipes rather than aip recipes, which I was unfamiliar with.

      Reply
      • Beth says

        June 02, 2018 at 10:21 pm

        I'm glad you liked the recipe!
        AIP is autoimmune protocol. This recipe does not fit within that diet. This recipe is leftover from when my blog before I went AIP.

        Reply

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    Beth Chen from Bon Aippetit

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    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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