strawberry pie

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Joan Ohm’s Fresh Strawberry Pie

By , from the Culinate Kitchen collection

Culinate editor’s note: This recipe was passed on to us by Piper Davis, co-owner of Grand Central Baking Company and co-author of The Grand Central Baking Book.


This recipe comes from Joan Ohm, mother of Laura Ohm, Grand Central Bakery’s pastry commissary and kitchen manager. During the first or second week of summer vacation, Laura’s mom used to get her out of bed “way too early.” They would go to the U-pick strawberry fields where Laura would, predictably, eat more than she picked. Lucky for Laura, her industrious and efficient mother would get them out of the fields and headed home with a few flats of berries in no time.

This is the pie she always made when they got there. I’ve never known Laura to use the Cool Whip called for in the original recipe to finish this pie, but I do know it’s the recipe that comes to mind when she glimpses the first strawberries of the season.


1 single pie crust (Mark Bittman’s, for example), pre-baked (see Note)
3 pt. (6 to 7 cups) fresh strawberries
1 cup (7 ounces) granulated sugar
3 Tbsp. cornstarch
1 Tbsp. freshly squeezed lemon juice


  1. Prepare the filling: Combine 1½ pints strawberries with sugar in a medium saucepan over medium-low heat. Make a slurry with the cornstarch and lemon juice, and add it to the berries. Cook, stirring constantly, until sugar dissolves and mixture comes to a simmer. Reduce heat and mash berries with the back of a large spoon as they continue to simmer. When the mixture is thick and glossy, after about 3 minutes, remove from heat.
  2. Fill the pie shell: Arrange remaining hulled, uncooked strawberries decoratively in pie shell. Pour filling over berries and allow it to set, at least two hours. Serve with lightly sweetened whipped cream.


If you live in the Pacific Northwest, try one of Grand Central Bakery’s premade pie crusts; they’re much better than the typical supermarket pie crust.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
Add a comment
Average Rating 5
100% recommend this recipe
1. by meerastvargo on Jun 20, 2009 at 9:23 AM PDT

I did this is a 9 in tart shell (prebaked) and it was great! Next time I will cut the sugar to 3/4 cup since the local berries I used were sweet. I served it with unsweetened whipped cream. Perhaps because I used a crisp tart shell - the taste AND texture were still great the next day.

2. by Angela Pak on Jul 1, 2009 at 8:38 PM PDT
Rating: five

I made this pie for an anniversary party and it was EXCELLENT! We served huge pieces with whipped creme, and people were practically licking their plates clean. I used about 1/8 of a cup of sugar less than the recipe called for.
Thank you for an excellent recipe.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice