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Strawberry Pie Recipe

This delicious Strawberry Pie recipe is packed with fresh picked strawberries and sweet flavor. A flaky pie crust, berries, gelatin, and whipped cream combine to create the ultimate summer dessert.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
5 hrs
Total Time
5 hrs 22 mins
Servings: 8 servings
Calories: 186 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 9- inch pie crust
  • ½ cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 cup water
  • 1 package strawberry gelatin 3 ounce
  • 4 cups fresh sliced strawberries
  • Whipped Cream optional for topping

Instructions

    Cup of Yum
  1. Preheat oven to 400℉. Unroll refrigerated pie crust (or use homemade pie crust) and place in a 9-inch pie plate.
  2. Cover with a piece of parchment paper and place pie weights or dried beans on top to prevent the crust from bubbling up and shrinking during blind baking. Bake for 12-15 minutes, until the crust is just starting to brown.
  3. While the crust is baking, make the glaze. In a medium saucepan, combine the sugar, cornstarch, and water, whisking continuously until the mixture is boiling. Cook over medium-low heat for about 2 minutes, until thickened and the cornstarch is dissolved.
  4. Remove from heat and whisk in the strawberry gelatin powder until dissolved. Set aside to cool or refrigerate for about 20 minutes.
  5. Take the crust out of the oven and remove the parchment and weights. Set the crust aside to cool.
  6. Place sliced berries in the baked pie crust. Pour or spoon the cooled jello mixture over the berries. 
  7. Refrigerate for 5 hours or overnight for best results. 
  8. Cut and serve topped with whipping cream.

Notes

  • A refrigerated pie crust (just need one) can be used, or homemade pie crust works great too.
  • A fresh strawberry pie will keep in in the refrigerator, covered with plastic wrap or foil, for 3 days. After that, the filling starts to release juices and this can make the crust soggy.
  • It is important to use pie weights or beans to blind bake the crust.
  • While cooling the glaze, it is important to keep an eye on it. If you leave it in the refrigerator too long, it can start to set up to the point that it won’t spread on the pie and sink down into the filling to fill all the spaces between the strawberries.
  • If the gelatin mixture is not transparent after cooling, don’t use it! This can be another sign that the mixture wasn’t boiled long enough and the cornstarch didn’t get dissolved. This will lead to a runny pie filling and a soggy crust.
  • Graham cracker crust. While our graham cracker crust recipe is delicious, I wouldn't use one for this strawberry pie. In testing it, the mixture seeped into the pie crust before setting, causing the crust to be very soggy.
  • Plan ahead! We love making this pie in the evening and allowing it to set overnight in the refrigerator. Or make first thing in the morning to enjoy at dessert.

Nutrition Information

Serving 1slice Calories 186kcal (9%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 1mg (0%) Sodium 94mg (4%) Fiber 2g (8%) Sugar 18g (36%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 186

% Daily Value*

Serving 1slice
Calories 186kcal 9%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Cholesterol 1mg 0%
Sodium 94mg 4%
Fiber 2g 8%
Sugar 18g 36%

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