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The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert!
Bring on summertime and sunshine with this hot red, Strawberry Pie! No-Bake Lemon Pie, Mini Cherry Pies or Blueberries and Cream Hand Pies are a few more summertime fruit pies that are delicious to try!
Easiest Fresh Strawberry Pie
Strawberries are my favorite! I love sinking my teeth into a juicy strawberry and having the juice run all over. That is the only sticky mess I like, haha. This Easy No-Bake Strawberry Pie is a must this summer!
It is strawberry season and you know I have to create a recipe that has all the goods in it. I wanted something sweet but also comforting. Every bite is filled with strawberries and a light, flakey crust that melts in your mouth when combined all together.
This Strawberry Pie is irroestiable. Just warning, it won’t last long! This is a great dessert for holidays, Fourth of July coming up and any family gatherings or potlucks that need a special dessert.
How do you make Fresh Strawberry Pie?
- Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum fo8l and bake for 8 minutes, remove foil, and bake for an additional 5.
- In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
- Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.
Can you use a homemade crust?
Yes! I love using my Grandma’s Perfect Pie Crust for this recipes. It still does not take long and adds a little more flavor and thickness to the pie.
How do you thicken the pie crust for a thicker crust?
Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid. Stability: While moderately stable, cornstarch can lose thickening power if heated too long or overwhisked once thickened
How do you store a Fresh Strawberry Pie?
You will want to cover with plastic wrap before refrigerating for up to two days. Be sure to refrigerate cream, custard, pumpkin, mousse, chiffon, or any other pies containing eggs or dairy as soon as they’ve cooled; they’ll keep for up to two days
How long does a Fresh Strawberry Pie last?
Properly stored, freshly baked strawberry pie will last for about 2 days at normal room temperature. How long does strawberry pie last in the fridge? Freshly baked strawberry pie will keep well for about 4 to 5 days in the refrigerator; cover loosely with foil or plastic wrap.
How do you make my bottom pie crust crispy?
- Bake it Blind.
- Choose a Rack.
- Brush the Bottom.
- Use a Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Fill it While it’s Hot.
Looking for more pies to love?! Try these!
- No Bake Snickers Bar Pie
- No Bake Chocolate Strawberries and Cream Pie
- Strawberry Frozen Yogurt Pie
- No Bake Banana Caramel Pecan Pie
- The Best Pumpkin Pie
The Easiest Fresh Strawberry Pie.
Ingredients
- 1 9 inch pie crust
- 2 tbsp cornstarch
- 3/4 cup sugar
- 1 cup. Water
- 1 3 ounce package strawberry jello
- 4 cups fresh strawberries sliced
- Fresh whipping cream.
Instructions
- Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
- In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
- Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.
Video
Nutrition
Serves: 12
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
If I ever make this again will be in a 9 inch deep. Was to much sauce. But favor was good
Can you make it with a grahmcracker crust instead?
Sure! Let me know how it turns out!
This recipe is great! I love strawberry pie and this recipe is perfect.
Thank You
Can you use unsweetened gelatin to avoid the food coloring and extra sugar and let the natural color of the strawberries work?
You could but it would definitely change the taste!
I’m making your grandma’s pie crust recipe and I can’t figure out what temp to cook the crust and for how long?
There is no temperature on the recipe card because baking times vary depending on the filling that you are using! Baking a pie crust without a filling is called blind baking and usually requires pie weights (or uncooked beans or rice) to keep the bottom of the crust from bubbling up. Bakers vary on what temp (between 350°-425°) but I personally prefer 400°. Line the bottom of the chilled pie crust with parchment paper or nonstick foil and add the pie weights (or uncooked beans or rice) and bake for 15 minutes. Carefully remove the parchment and pie weights and bake for an additional 8-10 minutes, until the crust is golden brown. Let cool completely before filling!
This pie is so easy and delicious! Oh, I left out BEAUTIFUL! Made me feel like a pro at baking. Those gorgeous ruby red strawberries are so pretty they hardly look real. It’s the shiny glaze. So glad I found this recipe. I followed the recipe to the letter.
I used sugar free jello and 1/2 cup Splenda and 1/4 cup sugar. It was great
Made this yesterday. I’m not a baker!! But was so easy and so good!
I just made the cornstarch-jello sauce and have to agree that ¾ cup sugar seems to be overkill!
I used sugar-free Jello because it’s all I had, seems to have set up as original Jello would..
Next time I’m considering ½ c sugar, maybe some lemon juice to cut the sweet..but my sweet-tooth hubs will love the oversweet version 😉
I have been looking for this pie since ex wife and I were at an Amish farmers market in Pennsylvania. They sold them as individual pies with whole berries. I enjoy this better. I grow my own berries in north Carolina and I will eat one of these a week. I like this one better. I choked on my coffee laughing at the sticky comment. Lol tell hubby…birthday
I have been looking for this since my ex wife and I were at a Amish farmers market in Pennsylvania. They sold them as small individual pies. I grow my own berries in North Carolina and this is a fantastic treat! I don’t bake much, but I will eat one of these a week. It sets up nicely and is better than the Amish. I did choke on my coffee with the sticky comment…still makes me laugh..To husband, birthday….lol
This truly is the easiest, freshest strawberry pie recipe and it’s delicious and pretty! I’ve had this recipe since 2001 and have taken it to different functions over the years. It never fails to impress.
Just curious as to whether one can reduce the amount of sugar in the recipe. Seems like much with the sugar and then jello – which we know is nothing but sugar.
I reduced the sugar to 1/2 cup and it turned out really yummy. The berries I had were really sweet so I didn’t want to overpower them. I don’t typically eat sugar so me tasting it may not be a true representation but if the family disagrees I’ll let you know.
I wanted a strawberry recipe looks easy I hope it set firm .
I’ll be the first to say it’s really good I didn’t know what to expect cuz it’s made with jello but wow was very good and refreshing on a hot summer night!!! I would 100% make this again