Fresh Strawberry Pie

I had never heard of a pie with uncooked fruit until I met Mary Helen. Before I tried her fresh strawberry pie, I wasn’t much of a fruit pie fan. But then I fell hard. There is something so decadent about mounds of whole, sweet strawberries in a glaze of their own puree and then nestled in a flaky, salty crust. It’s heaven.

Fresh Strawberry Pie

I’ve mentioned Mary Helen before when I told you about her skillet cornbread. But I haven’t told you much about her. Imagine a woman with boundless energy, an eternal optimist, fiercely loyal to her family and friends, and oh so game to have a great time. That was Mary Helen. 

This is one of my favorite pictures of her with Keith’s dad, Bob. It was taken at Keith’s and my 30th birthday dinner (Keith and I are 2 days apart.)

Bob and MaryHelen

We lost Mary Helen 6 years ago after a long battle with breast cancer. As I write this, I realize that yes, it was a battle, but she won. Not cancer, not even her death could take from her the intense love and devotion of her husband of 43 years, of her sons, of her daughters-in-law, of her niece and nephew, of her grandchildren, of her friends.  She was the kind of woman who leaves a void that can’t be filled by anything or anyone but her. We all miss her. We always will.

But, believe me, she wouldn’t want us to spend much time focusing on loss and sadness. She’d much rather show you how to make a fabulous pie. So, here goes…

pie crust

This recipe is adapted from Cook’s Illustrated magazine, with a couple of minor changes: a bit less sugar and a different brand of pectin. Instead of Sure-Jell, I used Pomona’s Universal Pectin which requires no sugar and is derived from fruit skin.


To mother’s everywhere, today is your day! I wish I could serve you up a slice of this pie. Happy Mother’s Day!

Fresh Strawberry Pie
This is adapted from Cook's Illustrated magazine with a few modifications.
For the filling:
  • 4 pints ( 3 lbs.) fresh strawberries, rinsed, dried, and hulled
  • ⅓ cup natural cane sugar
  • 2 tbsp. cornstarch or arrowroot powder
  • ¼ tsp. each calcium powder and pectin powder from a box of Pomona's Universal Pectin
  • pinch table salt
  • 1 tbsp. freshly squeezed lemon juice
For the whipped cream:
  • 1 cup cold heavy cream
  • 1 tbsp. sugar
To make the filling:
  1. Choose 6 to 8 ounces of the least attractive berries and place them in a blender or food processor. Blend or process the berries to a smooth puree. You'll have about about ¾ cup of puree.
  2. In a medium saucepan, whisk together the sugar, cornstarch, calcium and pectin powders, and salt. Whisk in berry puree. Bring this mixture to a full boil over medium heat; cook and stir constantly for 2 minutes. Remove from heat and stir in lemon juice. Set aside to cool to room temperature.
  3. Meanwhile, place the remaining strawberries in a large bowl, cutting any very large strawberries in half.
  4. Pour room temperature glaze over berries in bowl, gently fold the berries until they are evenly coated with glaze. Scoop coated berries in to prepared pie shell. Arrange berries so that any cut sides are down.
  5. Refrigerate the pie until ready to serve: at least 2 hours and up to 5.
When you're ready to serve the pie, prepare the whipped cream:
  1. Whip chilled cream and sugar on medium-high speed until loose peaks form.
  2. Cut the pie into 8 wedges and serve topped with whipped cream.


WP Engine Hassle-Free Managed WordPress Hosting


  1. Colo says

    Oh, I wish I had seen this earlier. I would have made it for my sweetie today…
    Even better I saved it – You know Father’s Day is coming!

    Thank you for introducing us to Mary Helen. As I said I saved the recipe and simply called it Mary Helen’s Fresh Strawberries.

    Have a happy…

    • says

      You’re so thoughtful, Colo. Thank you.

      And yes, save it for Father’s Day when it’s your sweetie’s turn to cook for you! I think you planned it…:)

  2. says

    PIE. Oh man, this looks amazing. I don’t think I’ve ever had a pie with pectin in it before, so I’m definitely intrigued!

    • says

      Thank you, Paula. It’s so true. She was never concerned over how many mouths their were to feed, just “how many potatoes to put in the pot”.

    • says

      Hi Kathy. Yes, 2 tablespoons of cornstarch is correct. Are you using the low-sugar pectin (Pomona’s or Sure Jell)? It could be too much pectin? I used between 1/4 and 1/2 teaspoon of each packet of Pomona’s and I thought the glaze could stand to be a bit thicker, so I rounded up when writing the recipe instead of down. I would go with your instincts on this, perhaps thinning the glaze a bit before mixing it with the berries. Let me know how it goes.

  3. says

    Hi- I am going to make this with my kids today. I am so excited to have a recipe for strawberry pie without that fake Jello ickiness! You said in the above comment that you used between 1/4 tsp. and 1/2 tsp. of each powder, and you rounded up, but the recipe calls for 1/4 tsp. Did you adjust the recipe? Also, you don’t make the calcium powder into calcium water first? Just making sure because I read another recipe that called for 1/4 tsp. of calcium WATER. Thank you!

  4. says

    Hi Olivia,

    I didn’t make calcium water – just added powder from the packets to the fruit puree. I would go with a rounded 1/4 teaspoon of each packet. Let me know how it goes!

Your comments make my day...