Servings
Font
Back
Strawberry Pie
5 from 3 votes

Strawberry Pie

This strawberry pie is the perfect pie for summer. A golden and flakey pie crust, sliced strawberries, and a gelatin base. A sliceable and delicious strawberry pie recipe that you will want to make over and over again.

Prep Time
15 mins
Cook Time
25 mins
Additional Time
6 hrs
Total Time
6 hrs 40 mins
Servings: 8 slices
Calories: 221 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 pie crust store-bought or homemade
  • 4 cups strawberries sliced
  • 1 1/2 cups water cold
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice fresh
  • 1/2 cup granulated sugar
  • 3 ounce strawberry gelatin boxed

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. Roll the pie crust out on a lightly floured surface into a 12 inch circle.
  3. Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
  4. Cut off any dough that hangs farther than ½ inch off the edge of the pie plate.
  5. Fold the ½ inch overhang underneath the crust and crimp the edges.
  6. Add vent holes in the bottom and sides of the crust with a fork, about 6 or 7 pricks with the fork should do.
  7. Place a piece of foil or parchment paper in the crust. Make sure it presses against the sides of the crust.
  8. Fill the foil/parchment paper with dried beans or pie weights. Gently press them up the sides of the crust so the crust doesn’t shrink and fall down into the pan while it’s baking.
  9. Place in the preheated oven and bake for 15 minutes.
  10. Remove from the oven and carefully remove the foil/parchment paper filled with the beans/weights.
  11. Place the crust back in the oven for 5 more minutes or until the bottom of the crust no longer looks raw.
  12. Remove from the oven and allow to cool.
  13. In a medium saucepan, add the cold water, cornstarch, and lemon juice. Whisk to combine before placing it over medium heat.
  14. Allow the mixture to come up to a boil and boil for 1 minute while whisking constantly. It will become thick.
  15. Once the minute is up, remove from the heat and whisk in the sugar and jello until the sugar is dissolved.
  16. Stir in the sliced strawberries.
  17. Pour the strawberry filling into the baked pie crust and evenly spread out.
  18. Loosely cover with plastic wrap and place in the fridge to set up. This will take about 4 to 6 hours, but I always let mine sit overnight.
  19. Slice and serve with a dollop of whipped cream.
  20. Cover and place in the fridge.

Notes

  • Pie Crust: You can use a graham cracker crust for this pie instead of baking a pie crust. 
  • Storage: Store covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
  • Freezing: Though the texture may be slightly different than when it’s fresh, it can be frozen. Wrap tightly in two layers of plastic wrap, a layer of heavy duty aluminum foil, and in a freezer bag. Place in the freezer for up to 2 months. 
  • Thaw: To thaw the pie, let it sit in the fridge overnight to slowly thaw out before serving. 

Nutrition Information

Calories 221kcal (11%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Sodium 140mg (6%) Potassium 134mg (3%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 9IU (0%) Vitamin C 43mg (48%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 140mg 6%
Potassium 134mg 3%
Fiber 2g 8%
Sugar 25g 50%
Vitamin A 9IU 0%
Vitamin C 43mg 48%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.