Strawberry Pie is the perfect springtime dessert! Fresh strawberries piled high, coated in strawberry jello, and placed in a buttery crust.
A Long-Time Favorite
If you are in need of a super easy yet really impressive dessert this is the one. I’m telling you…..you will return home with an empty pie plate….GUARANTEED!
I have been eating this strawberry pie since I was a little girl. I remember it at every family gathering and I remember when I would go back for a second piece, but it was always gone. To this day I don’t know why I didn’t just take 2 slices to begin with, lol!
You really can’t go through life without trying a slice of Strawberry Pie!! It’s so easy to make and full of strawberry flavor!
- Pie crust: You can make a homemade pie shell or use a store bought.
- Strawberries: Only fresh strawberries will work for this recipe. And for best flavor, use strawberries that are in season.
- Strawberry Jello
How to make Strawberry Pie
CRUST. Start by blind baking your crust. You will need to fully bake and cool your crust before starting the pie.
STRAWBERRIES. You need to wash and hull the strawberries. I like to cut the strawberries in half and place them in the shell cut side down for a prettier appearance. But if you are short on time you can leave them whole and place them with their points up.
FILLING. In a medium-sized sauce pan mix the sugar, cornstarch, and water. Cook over medium-low heat stirring constantly until thickened. Remove from the heat and stir in the jello until dissolved.
Let this cool in the refrigerator for 15ish minutes or until slightly cooled. This step is important because if you pour the strawberry filling over the strawberries when it’s really hot, it will just sink to the bottom of the pie instead of clinging to the strawberries.
REFRIGERATE. After it has cooled a little, pour over the strawberries making sure to coat each one. Refrigerate pie until fully set.
Making Ahead and Storing
Make-Ahead: The crust can be made ahead! Fully bake the crust and completely cool. Wrap in foil and freeze for up to 1 month. Thaw completely before using it.
Storing: Keep this pie in the refrigerator. It will only keep for up to 3 days and it’s best eaten on the day you make it. The longer it sits the juices from the strawberries start to weep and can make the crust soggy.
For more fruit pies, try:
Strawberry Pie Recipe
- 1 9" pie shell, fully baked and cooled
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 (3oz) box strawberry jello
- 2 pounds strawberries; washed, hulled, and cut in half
- Mix the sugar, cornstarch, and water in a medium-sized saucepan. Cook over medium-low heat stirring constantly until thickened. Remove from heat and stir in jello until completely dissolved. Refrigerate for 15 minutes or until slightly cooled.
- Place strawberries in baked pie shell and arrange as desired. Pour jello mixture over the top of the strawberries making sure to cover every strawberry. Refrigerate until set. If desired served with whipped cream.
- Use strawberries that are in season for the best flavor.
- Do NOT use frozen strawberries….they will not work.
- Store this pie in the refrigerator until ready to use.
- Eat this pie within 3 days. The longer it sits the juices from the strawberries will make the crust soggy.
- Be sure to let the jello filling cool for at least 15 minutes in the refrigerator before pouring over the strawberries.