Marie Callender’s Strawberry Pie Recipe

Marie Callender’s Strawberry Pie Recipe is known for one clear reason: it comes out just right every single time. This pie has earned loyal fans because nothing feels off.

The crust stays crisp, the filling looks bright, and the flavor feels balanced from the first bite to the last.

Growing up near Southern California strawberry fields meant seeing fresh berries piled high every spring. Those berries were sweet, juicy, and full of color.

Marie Callender’s knew how to show them off without covering them in heavy glaze or extra sugar. The clear topping stays light, the strawberries stay fresh, and the crust never turns soggy.

After years of ordering this pie, I wanted the same result at home. I worked on this recipe more than twelve times to get it right.

Now I can pick farm-fresh strawberries, control the sweetness, and serve this iconic dessert straight from my own kitchen.

What is Marie Callender’s Strawberry Pie

Marie Callender’s began in the 1940s and spent over seventy years perfecting pie recipes. Strawberry pie existed long before the first full-service location opened in 1964, yet it became the top customer favorite over time.

This pie turned into a California icon because it focused on peak-season fruit. The fresh strawberry pie appears during strawberry season, usually from March through November, and gets prepared to order for maximum freshness.

While a strawberry rhubarb streusel version remains available year-round, the fresh strawberry pie remains the core offering and the most requested slice on the menu.

What Makes This Copycat Strawberry Pie So Close to Marie Callender’s

This homemade version captures the authentic taste through careful technique. Here’s what makes this recipe so accurate:

1. Fresh Berry Selection: Using perfectly ripe strawberries at peak season creates the same quality Marie Callender’s uses for its signature dessert.

2. Clear Glazing Method: Straining the berry mixture removes pulp and seeds, giving the pie that crystal-clear glaze without any cloudiness.

3. Pre-Baked Crust: Baking the crust ahead of time keeps the bottom firm and crispy, just like the restaurant version.

4. Controlled Sweetness: The precise sugar amount balances tart and sweet flavors without hiding the natural strawberry taste.

Pie Crust & Strawberry Filling Ingredients

• Single Pie Crust : One 9-inch pie crust forms the base. Use homemade or store-bought. Homemade crusts taste better, but pre-made shells save time. Look for all-butter varieties for richer flavor.
• 2 lbs Fresh Ripe Strawberries (900g) : Two pounds of perfectly ripe berries create the filling. Choose bright red strawberries that smell sweet. Avoid pale or white-shouldered berries. Frozen berries won’t work because they release too much water.
• 3/4 Cup Sugar (150g) : Standard white granulated sugar sweetens the glaze. Reduce to 2/3 cup for tart berries. Cane sugar works as a substitute. Avoid artificial sweeteners because they don’t create the right gel texture.
• 3/4 Cup Water (180ml) : Water helps extract berry flavor. Use cold tap water. Filtered water improves taste in areas with mineral-heavy water.
• 1 tsp Lemon Juice : Fresh lemon juice brightens flavor and prevents crystallization. Bottled lemon juice works in a pinch. Lime juice can substitute but slightly changes the flavor.
• 3 Tbsp Cornstarch : Cornstarch thickens the glaze to the perfect consistency. Arrowroot powder, tapioca starch, or potato starch work equally well. Don’t use flour because it causes cloudiness.
• 3 Tbsp Water : Additional water creates the cornstarch slurry. Use cold water for best results. The mixture should be smooth with no lumps.

Topping Ingredient

• Whipped Cream: Heavy whipping cream whipped to firm peaks tops each slice. Use store-bought whipped topping as a shortcut. Add a teaspoon of vanilla and two tablespoons of powdered sugar when whipping.

Kitchen Equipment Needed

1. 9-inch pie pan – Deep dish style preferred
2. Medium saucepan – For cooking the glaze
3. Fork – For docking the crust
4. Fine mesh strainer – Removes berry pulp completely
5. Measuring cups – Accuracy is essential here
6. Measuring spoons – For small ingredient amounts
7. Whisk – Mixes cornstarch slurry smooth
8. Rubber spatula – Gentle folding of berries
9. Sharp knife – For cutting strawberries
10. Melon baller or small spoon – Cores berries easily

How to Make Marie Callender’s Strawberry Pie at Home

Step 1 | Bake the Pie Crust

Heat your oven to 450°F (230°C). Fit the pie crust into a 9-inch pie plate and press it gently into the bottom and sides. Fold the edges under and crimp with your fingers or a fork. Use a fork to poke holes all over the bottom of the crust. Bake for 10–12 minutes until it is just lightly brown, not dark. Remove from the oven and let it cool completely on a wire rack.

Step 2 | Prepare the Strawberries

Wash 2 pounds of strawberries under cold water and drain well. Remove the green tops and any white centers. Cut the strawberries into quarters, cutting larger ones into smaller pieces so they are all about the same size. Place them in a large bowl and set aside.

Step 3 | Cook the Strawberry Base

Take about three-quarters of a pound of the strawberries and place them in a medium saucepan. Add the sugar, water, and lemon juice. Bring the mixture to a full boil over medium-high heat. Once boiling, cook for exactly 3 minutes, stirring constantly and mashing the berries to release their juice and color.

Step 4 | Strain the Strawberry Juice

Remove the saucepan from the heat. Pour the mixture through a fine mesh strainer into a measuring cup. Press the solids firmly to extract as much liquid as possible. Discard the pulp. Measure the liquid and add water if needed to reach exactly 12 ounces (1½ cups).

Step 5 | Thicken the Glaze

Pour the strawberry liquid back into the saucepan and bring it to a boil over medium heat. In a small bowl, whisk the cornstarch with cold water until smooth. Slowly pour the slurry into the boiling liquid while whisking constantly. Cook for 15–30 seconds until thickened, then remove from heat immediately.

Step 6 | Coat the Strawberries

Pour the hot glaze over the remaining fresh strawberries. Gently fold until all the berries are evenly coated without crushing them.

Step 7 | Fill the Pie

Spoon the glazed strawberries into the cooled pie crust. Spread them evenly and gently press down to remove air pockets. Slightly mound the center and give the pie plate a gentle shake to settle the filling.

Step 8 | Chill the Pie

Refrigerate the pie for 4–6 hours, or until fully set. Do not chill longer than 24 hours to prevent excess liquid from forming.

Step 9 | Add Whipped Cream and Serve

Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spoon or pipe the whipped cream around the edge of the pie. Slice and serve the homemade Marie Callender’s Strawberry Pie Recipe right away.

Recipe Perfection Tips

• Choose Fragrant Strawberries: The strongest strawberry flavor comes from berries that smell sweet and fruity. If they have little to no aroma, the pie will taste flat no matter how well it’s made.
• Remove All White Centers: White flesh inside strawberries has no flavor and stands out visually in the finished pie. Taking extra time to remove it improves both taste and appearance.
• Time the Boil Carefully: The 3-minute boil extracts the perfect balance of color and flavor. Shorter boiling gives weak flavor, while longer boiling reduces liquid and affects the final texture.
• Strain Until Completely Dry: Press firmly on the cooked berries when straining. Fully extracting the juice gives the glaze a deeper red color and a stronger strawberry taste.
• Measure the Liquid Exactly: The glaze depends on precision. Too much liquid causes a loose, runny pie, while too little makes the filling stiff and gummy.
• Do Not Overcook the Cornstarch: Cornstarch thickens quickly and breaks down if cooked too long. Removing it immediately after boiling ensures a smooth, stable filling.
• Chill Fully Before Serving: The pie must be completely cold to slice cleanly. Cutting too early causes the filling to spill and lose its shape.

5 Ways to Serve Marie Callender’s Strawberry Pie

Present this stunning dessert with creative touches that highlight the gorgeous ruby-red filling and golden crust. Here are my favorite serving ideas:

1. Classic Whipped Cream Border: Pipe fresh whipped cream around the outer edge of the pie. This frames the beautiful strawberries without hiding them. The white cream creates a lovely contrast against the red berries. Each slice looks bakery-perfect when you cut through both layers.

2. Individual Plated Slices: Cut clean slices and place each one on a white dessert plate. Add a dollop of whipped cream on the side, then garnish with a fresh mint leaf and a whole strawberry. I like to drizzle a little extra glaze from the pie tin around the plate for a polished look.

3. Ice Cream Pairing: Serve slices slightly warm with vanilla ice cream melting on top. The cold ice cream and soft pie work perfectly together. Strawberry or lemon ice cream also adds a fun twist and boosts the fruity flavor.

4. Breakfast Presentation: Cut smaller wedges and serve them as a morning treat. Pair the pie with deviled eggs and bacon for a sweet-savory brunch plate. A cup of coffee or tea goes great with the bright strawberry taste.

5. Party Buffet Style: Place the whole pie on a decorative cake stand and set out a pie server with small plates. Let guests help themselves. The pie doubles as a beautiful centerpiece and always draws attention on the table.

Make-Ahead & Storage Guide

1. MAKE-AHEAD GUIDE: Prepare the pie up to 24 hours ahead. Keep refrigerated until serving.

2. Storage Instructions: Store leftovers in the refrigerator for up to 2 days. The crust may soften slightly.

Freezing is not recommended; fresh strawberries become mushy when thawed.

Marie Callender’s Strawberry Pie Recipe FAQs

1. Why dock the crust before baking?

Holes let steam escape. Stops bubbles, shrinks. Fork every inch. Even bake, crisp hold. Skip and crust puffs wild. Pro move for flat base.

2. Why is my glaze not clear?

Cloudiness can occur if you overcook the cornstarch or don’t strain the strawberry mixture properly. Strain well and cook the glaze just until thickened for clarity.

3. How can I make the pie less sweet?

Reduce sugar to 1/2 cup if preferred. The lemon juice helps balance flavor. Taste the glaze before adding to strawberries to adjust sweetness.

4. Can I use a pre-made pie crust?

Yes, a store-bought crust works fine. Follow package instructions for pre-baking, or use the same baking time and temperature as in the recipe.

5. What can I use instead of whipped cream?

Options include cool whip, vanilla yogurt, or a dusting of powdered sugar. For dairy-free, coconut whipped cream is a good substitute that adds a similar creaminess.

6. Can I add other fruits to the pie?

You can add berries like raspberries or blueberries. Keep total fruit weight at 2 lbs and adjust sugar based on fruit sweetness. The recipe is designed for strawberries.

7. What if my glaze is too thick or too thin?

Too thick means overcooking add a splash of water next time. Too thin? Cook the slurry a few seconds longer or add extra cornstarch slurry. Test by cooling a bit on a spoon.

8. What’s the best way to core strawberries for this recipe?

A melon baller is the easiest tool for coring strawberries just twist it at the top to remove the stem and white core. A small paring knife or even a teaspoon also works well. Be sure to remove the white parts since they add no flavor and can affect the look of the finished pie.

Marie Callender’s Strawberry Pie Recipe is loved for its balance, clarity, and fresh fruit focus. Recreating it at home brings control over ingredients and quality.

Share this recipe with friends who appreciate a classic strawberry pie done right.