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.

    Top down view of a fresh strawberry pie.

    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!

    A close up of fresh strawberries.
    Top down view of prepped ingredients for strawberry pie.

    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!

    Pouring strawberry jello filling over the pie.
    Top down view of strawberry pie topped with freshly whipped cream and mint.

    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!

    A piece of pie being served.
    A piece of strawberry pie on a white plate topped with whipped cream and mint.

    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.

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

    5 from 5 votes
    Fresh Strawberry Pie
    Prep Time
    20 mins
    Total Time
    20 mins
     

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

    Course: Dessert
    Cuisine: American
    Keyword: strawberry pie
    Servings: 8
    Calories: 260 kcal
    Author: Malinda Linnebur
    Ingredients
    • 1 9" pie shell, fully baked and cooled completely
    • 1 cup (220g) sugar
    • 3 tablespoons cornstarch
    • 1 teaspoon salt (just trust me!)
    • 1 cup (235ml) water
    • 1 (3oz)(85g) box strawberry jello
    • 2 pounds (910g) fresh strawberries; washed, hulled, and cut in half
    Instructions
    1. Mix the sugar, cornstarch, salt, 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.

    2. 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 serve with whipped cream.

    Recipe Notes
    1. Use strawberries that are in season for the best flavor.
    2. Do NOT use frozen strawberries….they will not work.
    3. Store this pie in the refrigerator until ready to use.
    4. Eat this pie within 3 days. The longer it sits the juices from the strawberries will make the crust soggy.
    5. 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.
    6. To make a deep dish pie:
      • Use 3 lbs strawberries
      • cups sugar
      • cups water
      • 4 tablespoons cornstarch
      • 1 (6oz) box strawberry jello
    7. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
    Nutrition Facts
    Fresh Strawberry Pie
    Amount Per Serving (1 slice)
    Calories 260 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Sodium 381mg17%
    Potassium 194mg6%
    Carbohydrates 51g17%
    Fiber 3g13%
    Sugar 35g39%
    Protein 2g4%
    Vitamin A 14IU0%
    Vitamin C 67mg81%
    Calcium 22mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
  • Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Grandma wrote:
    • Malinda Linnebur wrote:
  • Megan wrote:
    • Malinda Linnebur wrote:
  • Julie wrote:
    • Malinda Linnebur wrote:
  • Alison LaFortune wrote:
    • Malinda Linnebur wrote:
  • Danielle wrote:
    • Malinda Linnebur wrote: