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 easy Strawberry Pie since I was a little girl. I remember it at every family gathering and I remember I would go back for a second piece, but it was always gone.
You really can’t go through life without trying a slice of Strawberry Pie!! We love it as is, or served it with homemade whipped cream. SO YUMMY!
What You Need:
Here is what you’ll need to make this pie:
Strawberry Pie Ingredients:
- 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 in the oven. 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, corn starch, and water. Cook over medium-low heat stirring constantly until thickened. Remove from the heat and stir in the strawberry jell-o 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.
Perfectly Prepped Strawberries
Making fresh strawberry pie means you you’ll want to plan enough time to prepare the berries before you start making the pie. You’ll need several minutes to rise, dry and cut the strawberries.
- Rinse: Hull the berries by first removing the green leaves. In a large bowl add 3 cups water and 1 cup of white vinegar. Soak the berries for about 5 minutes. Drain the bowl, and thoroughly rinse them with water. Arrange them in a single layer on a kitchen towel to drain. You can also use a kitchen or paper towel to pat them dry.
- Cut: Smaller berries can be cut in half while larger berries can be cut in thirds or quarters. Simply use a pairing knife and cutting board. If you have any remaining strawberries you can save those to add to the top of the pie along with a dollop of whipped cream.
recipe TIPS + FAQ
No soggy crust: To help avoid a soggy crust be sure that it is fully baked before adding the strawberry mixture. Another way to keep the crust from getting soggy is to chill the pie until you want to serve it. If the filling gets too warm, it becomes liquidy which will then soak into the crust.
Why is my strawberry pie runny? Both the gelatin and cornstarch will act as a thickening agent for this pie. Be sure that they are completely dissolved. You should also notice the mixture thickening as it heats in the sauce pan.
Also, I do not recommend using frozen strawberries. When they thaw, they create a lot of extra liquid and the berries themselves become mushy. Both may cause the filling to be too runny to set properly.
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.
How to store? Store 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.
Can you freeze? Once the pie has been assembled and the strawberry pie filling has completely set you can freeze it for later. Simply wrap the entire pie with plastic wrap then again with foil. It will keep in the freezer for up to 2 months. Thaw before eating.
Note: Neither Jell-O nor strawberries thaw well after being frozen. As such you can freeze this pie, just note that it won’t be quite the same as a freshly made pie.
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.