Fresh Strawberry Pie

A buttery crust filled with fresh strawberries and strawberry jello. It’s a really easy dessert that’s both impressive and delicious!

I love Fresh Strawberry Pie and this recipe is from my grandma. She has been making it since I was a little girl and it always reminds me of spring and summer. A few other spring desserts we love are Lemon Blueberry Poke Cake, Easy Fruit Pizza, and Lime Cheesecake Fluff.

I love the vibrant red color of this pie, it’s so pretty! It’s sure to put a smile on anyone’s face.

And not to mention strawberries………how can anything with strawberries not make someone happy? Unless you’re allergic to them and then I am sorry!

Everyone in my house loves strawberries so this pie doesn’t last long!

What is the best crust for Strawberry Pie?

In my honest opinion, it is with a traditional pastry crust and I use my All Butter Pie Crust for this pie. I grew up eating it that way and my family loves it too. I love the crisp buttery flavor with the sweet strawberries. However, I have seen people make it with a graham cracker crust so I guess it’s up to you.

If you do make a traditional pastry crust you will need to blind bake the crust first. Just don’t go super crazy with poking the holes so the liquid doesn’t seep through.

And if you don’t want to make a homemade crust you can always buy one from the store!

Make your pie extra pretty!

I like to make sure the cut side of the strawberries are facing down to make the pie look prettier. You could also leave the strawberries whole and place them point up.

Before serving, decorate the pie with whipped cream and fresh mint. There are so many options here…..make a nice big swirl in the center or use a bag with a piping tip and pipe whipped cream around the edge of the pie or mark each piece. Add some fresh mint and you have a show stopping dessert!

Tips and suggestions:

• 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. I didn’t let mine cool long enough (I was in a hurry to take pictures!) and you can see from the pictures it didn’t stay on the strawberries but sank to the bottom instead. If it’s too thin it will also run through the holes poked in the crust.

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