Enjoy the freshness of this strawberry pie, where ripe strawberries meet a crisp, golden crust and a glossy, sweet gelatin topping. Easy to make, this pie highlights summer fruit and makes a delightful finish to backyard gatherings, family dinners, or a sunny afternoon treat.
Why This Recipe Works
- Fresh strawberries: Their natural sweetness and bright color are the focus of the pie, delivering great flavor and an appealing presentation.
- Simple ingredients: The recipe uses common pantry staples and fresh fruit, so it’s accessible for cooks of any skill level.
- Versatile dessert: Light enough for casual use but pretty enough for celebrations — this pie fits many occasions.
Ingredients Needed
- Pie crust: A ready-made crust speeds preparation, but a homemade crust works well too. Blind-bake it for a crisp base.
- Cornstarch: Thickens the gelatin mixture—mix it into the water thoroughly to prevent lumps.
- Sugar: Sweetens the gelatine layer; adjust to taste since the strawberries add natural sweetness.
- Gelatin: Use strawberry-flavored gelatin for a matching flavor and shine. Dissolve it completely for a smooth finish.
- Strawberries: Select ripe, firm berries and slice them for even coverage and texture.
- Whipping cream: Optional garnish; chilled cream whips up light and airy to contrast the glossy filling.
The full ingredients list with quantities and exact instructions is provided in the recipe card below.
How To Make a Fresh Strawberry Pie
- Preheat the oven to 400°F (205°C). If using homemade dough, roll it out and fit it into a 9-inch pie dish. Prepare the crust for blind baking by lining it with parchment or foil and filling with pie weights or dry beans. Bake for 8 minutes, remove the weights and liner, dock the bottom with a fork to stop puffing, and bake another 5 minutes until lightly golden.
- Meanwhile, in a saucepan whisk together the water, cornstarch, and sugar. Heat over medium, stirring constantly until the mixture begins to bubble and thickens, about 1–3 minutes.
- Remove the saucepan from the heat and whisk in the strawberry gelatin until fully dissolved. Let the mixture cool for 15–20 minutes so it’s warm but not hot.
- Arrange the sliced strawberries in the pre-baked crust. Pour the cooled gelatin mixture evenly over the fruit, covering the berries. Cover the pie with plastic wrap and refrigerate until the filling is set, at least 4 hours.
- Before serving, optionally top with freshly whipped cream for a creamy contrast. Slice and enjoy.
Recipe Tips
- Thaw store-bought crust fully: This prevents cracks or tearing when fitting it into the pan.
- Seal the crust for crispness: After blind baking, brushing the bottom with beaten egg white and briefly returning it to the oven creates a barrier against sogginess.
- Prevent lumps: Dissolve cornstarch completely in the water before heating to ensure a smooth gelatine layer.
- Pick the right berries: Ripe but firm strawberries give the best flavor and texture; overripe berries can release too much juice.
- Allow proper setting time: Wait until the filling is fully firm before slicing. If possible, let the pie chill overnight for best results.
Frequently Asked Questions
Frozen strawberries are not recommended because they release excess moisture when thawed. Fresh strawberries provide the best texture and flavor for this pie.
Store the pie covered in the refrigerator for up to 5 days. Keep it in an airtight container or wrapped with plastic to preserve freshness.
You can freeze the pie, but thawing may alter the texture of the strawberries and crust. For best quality, enjoy the pie fresh or refrigerated within the storage period above.
All-purpose flour can replace cornstarch, but you’ll need about twice the amount because flour has less thickening power.
This fresh strawberry pie combines a crunchy crust, juicy berry slices, and a glossy gelatin coating for a bright, balanced dessert. The textures — crisp base, tender fruit, and smooth glaze — make it memorable and crowd-pleasing.
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Fresh Strawberry Pie
Equipment
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9-inch pie dish
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Saucepan
Ingredients
- 1 single pie crust homemade or store-bought
- 1 cup water
- 2 tablespoons cornstarch
- ½ cup granulated sugar
- 1 3oz package strawberry flavored gelatin like JELL-O
- 4 cups fresh strawberries sliced
- Fresh whipping cream for topping
Instructions
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Preheat your oven to 400°F (205°C).
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If using homemade pie crust, roll it out and fit into a 9-inch pie dish. Line the crust with parchment or foil and fill with pie weights or beans. Blind bake for 8 minutes, remove the weights and liner, dock the bottom with a fork, then bake 5 more minutes until lightly golden.
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In a saucepan, combine water, cornstarch, and sugar. Heat, stirring constantly, until the mixture boils and thickens, about 1–3 minutes.
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Remove from heat and stir in the strawberry gelatin until dissolved. Allow the mixture to cool for 15–20 minutes.
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Fill the pre-baked crust with sliced strawberries and pour the cooled gelatin mixture over them. Cover and refrigerate until set, at least 4 hours.
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Top with whipped cream if desired before serving.
Notes
- Use a pre-made crust for speed or make your own for extra flavor.
- Use parchment or foil and pie weights for blind baking to keep the crust flat.
- Dissolve cornstarch fully in the liquid before heating to avoid lumps.
- Choose ripe but firm strawberries for the best texture and flavor.
- Chill the pie for at least 4 hours, or overnight, to ensure the filling sets properly.
Nutrition information, if shown, is approximate and provided for convenience only.
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