The best strawberry pie recipe made with a flaky crust and a sweet filling of fresh strawberries and jello. It’s a perfect dessert to make during strawberry season!
There’s always room for pie! Next up try my easy no bake key lime pie, this amazing banana pudding pie, or a classic pecan pie.
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Fresh Strawberry Pie
This simple strawberry pie might just be one of my favorite ways to celebrate this sweet berry. Well, that and homemade strawberry ice cream. Ok, and maybe strawberry crumble and strawberry rhubarb pound cake. Who am I kidding? Give me all the strawberry desserts!
This easy pie made with a flaky pie crust and a simple pie filling made with fresh strawberries that is held together by strawberry Jello. It can only be made better with a dollop of whipped cream.
I love to make this pie for so many occasions when I’ve got an abundance of fresh berries on hand. There’s no dealing with a top crust or even trying to make it pretty with a lattice crust. The bright red filling is gorgeous enough!
It freezes well, so there’s always a reason to make more than one pie. It’s my favorite pie to make when I want to impress a crowd with a tasty yet simple dessert!
Ingredients/shopping list
Below is a list of the ingredients you’ll need to gather to make this delicious recipe. Scroll down to the full recipe card with amounts.
- Pie crust: For convenience’s sake, I use a store-bought refrigerated pie crust and then blind-bake it. You can use any favorite pie crust or also make this easy homemade butter pie crust recipe if you’d like.
- Fresh strawberries: Sliced into quarters. Look for juicy strawberries that are bright red, have no bruising, and are not mushy.
- Cornstarch: This will help thicken the strawberry mixture.
- Sugar: Adds sweetness to the filling. This can be helpful if your strawberries aren’t quite as ripe as you’d like.
- Water: Needed to dissolve the strawberry Jell-o, sugar, and cornstarch.
Variations/ Substitutions
1. Make a different fruit pie. Use this same recipe with a different kind of berry or fresh fruit. Or you can use a combination of a few in the strawberry filling, including raspberries and blueberries.
2. Use a graham cracker crust or an oreo pie crust if you’d like.
3. A squirt of lemon juice into the strawberry filling is a great way to brighten up the flavors with a bit of tartness.
4. Vanilla extract is another great flavor addition that will bring the flavors together with some warmth.
How to Make Strawberry Pie Recipe with Jello
You’ll love how this recipe comes together with minimal prep and a bit of chill time.
Blind Bake the Crust
Step 1 – Place the rolled out dough onto a 9-inch pie dish and fold the excess under the edges. Crimp the edges and prick the bottom of the crust with a fork. Bake in a preheated 450º F oven for 10-12 minutes until golden brown. Allow it to cool before adding the filling.
Assemble the pie
Step 2 – Fill the pie shell with the cut strawberries. Spread it into the bottom evenly to the edges of the baked crust.
Step 3 – Whisk corn starch, sugar, and water together in a small saucepan over medium heat, stirring constantly until it comes to a boil. cook for 2 minutes until thickened and then remove from heat.
Step 4 – Sprinkle in the Jello powder and whisk until it’s fully dissolved. Leave it to cool for 15 minutes.
Step 5 – Pour the Jello mixture over the strawberries and place the pie dish into the fridge to chill. Keep it in there for at least 3 hours.
Top with store-bought or homemade whipped cream just prior to serving if you’re planning to use it. Cool Whip is another option!
Tips
- I don’t recommend using frozen strawberries as once they’re thawed they aren’t as firm.
- For a deeper golden crust, brush the edges with egg wash before placing it in the oven.
- I have never needed pie weights on the bottom of the crust when blind baking it, but feel free to add a layer of aluminum foil on top filled with dry beans if desired. This can help prevent the flaky crust from rising. For me, piercing the pie dough is enough.
Storing Leftover Pie
Refrigerate: If you happen to have leftover pie, keep it in an airtight container in the refrigerator for up to 4 days.
Freeze: To freeze it, allow it to set for the full 3 hours first. Then, wrap it in plastic wrap and then a layer of aluminum foil. If I know ahead of time that I’ll be freezing it, I usually will use a disposable aluminum pie plate.
Freeze it for up to 2 months. Thaw it in the fridge before serving. It won’t be as firm as it once was but it will still be delicious!
FAQ’s
Unfortunately, for the kind of filling used in this easy strawberry pie recipe, you can’t. Once the gelatin has set, it’s set. Once it is assembled you want to enjoy a slice the day it’s made.
You can, however, make this filling more like a strawberry jam without the Jello and make that ahead. I prefer to use gelatin because I like the consistency of the pie, and how it has the appearance of a strawberry glaze. It’s so shiny. Plus, it’s Jello!
I use a traditional 9-inch pie pie dish, which, if you’re cutting medium-sized slices you’ll get about 8 pieces. Of course, it’ll be more or less depending on how generous you are 😉
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Strawberry Pie Recipe
Ingredients
- 9 inch pie crust pre-baked
- 4 cups fresh strawberries sliced into quarters
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- 1 cup water
- 3 ounces strawberry jello powder
- Whipping cream for optional topping
Instructions
- Preheat oven to 450º F.
- Place the pie crust in a pie plate and fold excess crust under and press together to form thick crust edge and crimp the edges. Then prick the bottom and sides a few times with a fork.9 inch pie crust
- Bake 10 to 12 minutes until light brown.
- Remove from the oven and cool completely before filling.
- Once the crust has cooled, add the cut strawberries into the crust and spread it evenly.
- In a small pan, add the whisk cornstarch, sugar and water and heat over medium heat, whisking continuously. Bring to a boil. Cook for about 2 minutes until it has thickened.2 tablespoons cornstarch, ¾ cup granulated sugar, 1 cup water
- Remove from the heat and add in the jello powder and whisk until dissolved.3 ounces strawberry jello powder
- Cool the jello mixture for 15 minutes.
- Once it has cooled, poured the jello mixture over the strawberries in the pie crust.4 cups fresh strawberries
- Place in the refrigerator and chill for at least 3 hours.
- Top with whipped cream prior to serving.Whipping cream for optional topping
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Betty Dodson
I made this delicious pie last Thursday. My family are the whole pie in one night. Today my grand daughter made 2 of these pies and bought one to me. It is better than mine. I am so proud of her.