Fresh strawberry pie is perfect for the season’s gorgeous berries. It’s the perfect pie for spring or summer, with a creamy, not-to-sweet, filling, mounds of fresh berries and a homemade glaze.
(This post was originally published on July 30th, 2012 and has been updated to contain nutritional information. As an Amazon Affiliate, I earn commission on qualifying purchases.)
Just a few simple ingredients
For this recipe, you’ll need a pre-baked pie crust. Either homemade or store-bought. I use this recipe here for one minute pie dough. I used half 1/2 of the recipe, and added one teaspoon sugar.
If you’re planning on baking more, you could make a full recipe and use the leftover dough for these mini Jam Tarts. Since this is a recipe from the 50s, I decided to decorate my edges with circles, which have kind of a vintage flair. You can use pretty pie cutters like these, or just the bottom of a piping tip like I did.
Next you’ll need 2 full pounds of fresh strawberries. Frozen won’t do! Some will be used for the glaze, some for the top, and some will be sliced.
The filling is cream cheese and sour cream which is a delicious counterpoint to the sweet berries and glaze. The filling is not sweetened, which means it’s not overly sweet.
Unlike store-bought strawberry glazes, this glaze does not contain artificial coloring, flavoring or HFC. It’s simple berries, sugar and water. (You can even substitute the sugar for swerve if you’re watching your sugar intake). It’ll be a little bit chunky, when it’s done.
I’ve adapted the recipe slightly for modern measurements. The original recipe called the filling, “Bavarian Cream“, which it is not.
A vintage recipe from the 50s
The recipe comes from a book called, Thoughts for Buffets, which was published in 1958, as a companion to Thoughts for Food which was published in 1946. These books were intended for the “woman who is both home-maker and hostess.” Both were given to my mom, who was a young wife, “home-maker” and hostess, in the early 60’s by my aunt, and signified a time when America was changing both culturally and gastronomically.
That the ‘authors” would write an introduction aimed exclusively towards women seems preposterous today, in an age where men are just as likely to whip up something in the kitchen as their wives, and in many cases, enjoy it more! I just checked to see if the book is still available…you can get the original first edition for just $900! Yikes! I wish mine were in better shape!
The book is dog-earred where mom has turned down pages, and the pages are grease spattered and stained.
This fresh strawberry pie recipe has withstood the test of time and seems just as fresh and current today, as it must have 50 years ago.
How to make strawberry pie
Make the glaze. It’s just a few chopped berries, sugar and water.
When the glaze is done, it will be thick, glossy and red.
Let the glaze cool about 10 minutes before pouring it over the pie. While the glaze is cooling, finish hulling the berries.
Spread the cream cheese mixture over the bottom of a pre-baked pie crust. I use a glass pie dish.
Then slice some of the berries, (about 1 cup), and place over the filling.
Next, top pie with remaining hulled strawberries.
Finally, pour, brush or spoon the glaze over the berries. These are the pastry brushes I use.
Chill for at least one hour. You’ll get prettier looking slices the longer it chills.
Should strawberry pie be refrigerated?
Yes! This pie contains cream cheese and sour cream, so it should be chilled before serving and kept in the fridge after serving.
I hope you enjoy this vintage recipe for strawberry pie!
Cream Cheese Filling
- 8 ounces cream cheese softened
- 5 Tablespoons sour cream
Finishing the strawberry pie
- 1 pre-baked 9" pie crust either homemade or store-bought
- 2 pounds fresh strawberries washed, hulled and divided
- Pre-bake a pie shell until golden brown. Cool.
- Meanwhile Beat together the cream cheese and sour cream together in a mixer.
- Spread over the baked pie shell.
- Wash and hull strawberries. Reserve one pound for the top, 1 cup for the glaze and 1 cup sliced to put on top of the filling.
- Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes.
- Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes.
- Remove from heat. Add lemon juice and cool about 10 minutes.
- Spread cream cheese mixture over cooled pie shell.
- Arrange 1 cup sliced berries on the cream cheese mixture.
- Arrange remaining whole berries over the top of the sliced berries.
- Spoon cooked strawberry syrup over fresh berries.
- Chill 1 hour or longer.
Looking for more strawberry recipes?