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My fresh strawberry pie is one of those desserts that looks gorgeous but is so easy to make. A premade pie crust, juicy, fresh strawberries, and a quick homemade glaze come together to make a glossy, beautiful pie!
A Summer Classic for a Reason
- Fresh Strawberry Flavor: This pie lets sweet, juicy strawberries be the star, which makes every bite taste bright and fresh.
- A Classic Summer Dessert: It’s perfect for BBQs, potlucks, holidays, or any time you have beautiful strawberries to use.
- So Pretty on the Table: The glossy strawberry filling looks gorgeous with almost no extra effort, especially with a little whipped cream on top.
Strawberry Pie Ingredients
- 9-Inch Pie Crust: You can use either a premade or homemade pie crust here.
- Strawberry Jello Mix: Adds extra berry flavor and also helps the filling set up properly. This way, it can be cut into uniform slices without making a mess.
- Strawberries: Fresh is the way to go!
- Fresh Whipping Cream: (Optional) The perfect creamy topping.
How to Make a Homemade Strawberry Pie
It only takes 3 simple steps to whip up this fresh strawberry pie recipe! It’s so flaky and buttery with juicy strawberries in every bite. You’re going to love it! Want a creamy version? Make my Strawberry Cream Cheese Pie.
- Blind Bake the Crust: Bake the store-bought crust according to package directions. To help the crust stay in place while baking, line it with aluminum foil, then bake for 8 minutes. Remove the foil and bake for an additional 5 minutes or until golden brown.
- Strawberry Sauce: 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.
- Add Gelatin and Cool: Remove from the heat and stir in the strawberry Jell-O until dissolved. Let the mixture cool for about 15 minutes.
- Strawberry Pie Filling: Place the strawberries in the crust, then pour the cooled glaze mixture over them.
- Chill: Refrigerate 3 hours or overnight until set. Serve strawberry pie with fresh whipping cream.
Can You Use a Homemade Crust?
Yes! I love using my Grandma’s Perfect Pie Crust for homemade pies. It doesn’t take long at all to make and adds a little more flavor and thickness to the pie.
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Fresh Strawberry Pie
Ingredients
- 1 (9-inch) pie crust
- 2 tbsp cornstarch
- 3/4 cup sugar
- 1 cup Water
- 1 (3-ounce) package strawberry Jell-O
- 4 cups fresh strawberries sliced
- Fresh whipping cream.
Instructions
- Bake the 1 (9-inch) pie crust according to package directions. To help the crust stay in place while baking, line it with aluminum foil, then bake for 8 minutes. Remove foil, and bake for an additional 5.
- In a small saucepan, combine 2 tbsp cornstarch, 3/4 cup sugar, and 1 cup 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 1 (3-ounce) package strawberry Jell-O until dissolved. Let the mixture cool for about 15 minutes.
- Place the 4 cups fresh 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
Notes
- Fridge: Properly stored in an airtight container or wrapped in plastic wrap, your strawberry pie will last for about 2 days at normal room temperature or 4 to 5 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Switch Up the Crust
The best pies start at the crust, so here are a few more recipes for you to try out! Whether you’re wanting something extra buttery, a graham cracker crust or gluten-free, these are all great options for your summer fruit pies.
Can you make ahead of a party and freeze it?
This pie is best served fresh, so I would suggest making it ahead and storing it in the fridge for 24 hours instead. But if you have to freeze it, wrap the pie in plastic wrap and then again in foil. It will last about 1-2 months in the freezer. Thaw it overnight in the fridge before serving.
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