There is nothing like a sweet slice of my 4-ingredient homemade fresh strawberry pie recipe, made with juicy strawberries and strawberry jello in a perfectly textured pie crust.

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If any of you have ever had the strawberry pie at Shoney’s or Big Boy restaurants, this is likely looking pretty darn familiar. As well it should because it is very similar to that pie, only better. Using my quick and easy mix in the pan pie crust, you can throw together this gorgeous pie quick as a wink!

You only need 4 ingredients to make my fresh strawberry pie recipe: strawberries, strawberry jello, cornstarch, and sugar. All it takes is a little patience and a little mixin’, and in no time at all your fresh strawberry pie will be ready to enjoy. I just can’t get enough of the flaky pie crust texture when it’s combined with the sweet-as-pie strawberry pie filling. This would be a beautiful dessert on any table, especially at family gatherings such as reunions, Mother’s Day, or cookouts!

I’m a pretty big fan of strawberry pies, which is evident by the number of different recipes I have on Southern Plate! Don’t forget to check out my strawberry jello pie and strawberry cream pie too.

Recipe Ingredients

Fresh strawberries
Strawberry gelatin powder (I use Jell-O)
Cornstarch
Sugar
Pie crust (cooked and cooled)

How to Make Fresh Strawberry Pie

Rinse your strawberries, cut the tops off, and remove any bottoms that are on the un-pretty side.

Slice each strawberry in half.

In a saucepot, place your sugar, strawberry gelatin mix, and three heaping tablespoonfuls of cornstarch.

Stir that up.

Add water and place the saucepot over medium to medium-high heat, stirring constantly.

Yes, this means you’re going to have to stand there for a minute. I like to take this time to close my eyes and have a little mental recollection session as I go over all of the thoughts I haven’t been able to complete on that particular day because they were interrupted by family members.

Continue cooking and stirring this until it becomes clear and translucent as you’ll see in the next photo.

Remove this strawberry mixture from the heat and allow it to cool to room temperature.

If you want to do this quicker, you can always fill a bowl with ice water and dip the bottom of your saucepan down in it while you stir. You can also stick it in the fridge for a little bit.

Layer your sliced strawberries in the baked pie shell. Again, this is my homemade mix in the pan homemade pie crust, and it’s easy as…well, easy as pie, of course.

Yes, I’m corny sometimes but in this day and age, corny can be refreshing. Don’t you think?

When your liquid has cooled (room temperature is fine), pour it over the strawberries, making sure to cover them all.

I couldn’t leave out this photo, either. Isn’t this a beautiful pie?

I cover this and refrigerate it for several hours before serving.

In fact, it works beautifully if you make it the day before. Right before serving, you can top with dollops of whipped cream (here’s my homemade whipped cream recipe), if you like. Nothing wrong with gilding the lily!

This is my piece. But if you really want…

I’ll share. 🙂

Storage

For best results, eat your fresh strawberry pie within 24 hours. However, you can store pie leftovers, covered, in the fridge for up to 2 days.

Recipe Notes

For added flavor, add 1 teaspoon of vanilla extract, 1/4 teaspoon of almond extract, and 1 tablespoon of lemon juice to the strawberry glaze.
For a decadent dessert, serve your pie slices with whipped cream and a drizzle of chocolate sauce.

Recipe FAQs

What pie crust do you use?

You can purchase a ready-made pie shell or make my mix in the pan pie crust, which is what I did. It works out wonderfully with this pie! I wanted a bit thicker crust so I made a double and then had room to play with it a bit at the top edges and make it prettier.

How do you thicken strawberry pie filling?

The cornstarch acts as a thickening agent for this strawberry glaze, to make sure the filling isn’t runny.