Fresh Strawberry Pie
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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.
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 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 . 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 ), 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.
You may also like these recipes with strawberries:
How To Make Strawberry Jam; No Cooking, No Canning!
Strawberry Cobbler Recipe by Mama
Cream Cheese Strawberry Cobbler
Ingredients
- 1 cup sugar
- 1 cup water
- 3 tbsp strawberry gelatin mix
- 1 pint fresh strawberries
- 3 tbsp cornstarch
- 1 pie crust, cooked and cooled The recipe for my crust may be found here. I made a double recipe for a thicker, fluted crust.
Instructions
- Combine the sugar, cornstarch, and dry gelatin mix in a saucepot and stir together. Add the water and cook over medium-high heat until thick and clear, stirring constantly to prevent scorching.1 cup sugar, 3 tbsp strawberry gelatin mix, 3 tbsp cornstarch, 1 cup water
- Set this pie filling aside and let it cool.
- Wash and hull strawberries, cut them in half, and then arrange them in the pie crust. When the filling is cool, pour it over the strawberries. Cover and chill the pie in the fridge until ready to serve. Serve with whipped cream. Think of me when you eat a piece :).1 pie crust, cooked and cooled, 1 pint fresh strawberries
Nutrition
Do you think there is a way to do this without the cornstarch? My son loves strawberries, but has a severe allergy to anything CORN! He is also allergic to turkey and oats, so that makes it very hard for him at Thanksgiving! Before we found out about his allergies, his favorite cookie was Oatmeal Raisin.
I love your recipes because it is so easy to change out the vegetables since you use corn in many of them. Please keep the reipes coming, you are truly a gift from God!
Recipe for sugar-free fruit pies (strawberry, peach, blueberry, whatever)
Baked pie crust, 4 C. fruit, 2 C. water, 1 sm box sugar-free COOK AND SERVE (not instant) vanilla pudding, 1 sm box sugar-free strawberry (or peach or blueberry) Jello…. Cook pudding mix and water in microwave for 3 minutes or until boiling. Stir with wisk. Cook again 3 more min. Add box of Jello. Stir until Jello dissolves. Set aside to cool. Put strawberries in pie crust. Pour cooled mixture over strawberries & refrigerate for 2 hrs. Serve with fat-free Cool Whip. Delicious and NEVER FAIL. Love the strawberry, but I had already made about 5 peach pies this summer!
YUMMY!!!! I’m going to experiment with your pie crust and then try the glaze with sugar free jello since I’m diabetic. The strawberries I’ve bought so far this year have been so good, as have other fruits – dark sweet cherries, especially. I have a tough time rationing them to the amount I can have – I LOVE fresh fruit!! Lots of ideas for experimenting with this recipe!! Love ya, Christie!!!!
Oh my goodness that pie was amazing! It was our turn to make treats for Bible Study last night and wouldn’t you know that pie was gone before the last three people even showed up! All they got to see was a very empty pie pan. Thank you for the recipe 🙂
OMG I had a light bulb moment!! I am gona make your strawberrys and put it on top of cheesecake!!!
I just made this pie last night for my husband as a surprise. He loved it!!! I used the easy pie crust in the pan that you have as well. This will be my new staple no more store bought crust for us. He liked the whole meal so much that he cleaned the kitchen. I made the Chicken and Dumplings also. Thank you so much for giving me the boost that made me want to try new recipes again.
Have you ever tried putting a custard in the pastry bottom before the strawberries – absolutely scrummy!
I followed the links and have joined the other “foodie-website” as well. I hope that this is OK? and not thought of as deserting (or should I say dessert -ing )my post as ambassador…lol