Easy Strawberry Pie Recipe is the main attraction at summer get-togethers! It’s easy to make and sweetly refreshing, a crowd-pleasing treat!
Fresh berry season is the perfect time to make unforgettable and delicious desserts like this Easy Strawberry Pie Recipe! Juicy strawberries and strawberry jello in a flakey pie crust is a sweet, mouthwatering dessert the whole family loves, and no summer is complete without it!
Sweet Summer
Summers were made for strawberries and pie. Oh, and jello! Combining these three ingredients was someone’s genius idea, but I will gladly take all the credit as my family and I scarf down this Easy Strawberry Pie Recipe! The kids love to help make this sweet dessert- it’s so simple and they have a blast doing it. This recipe is so versatile that it’s easy to change things up so when the family requests different berries, like raspberries, it’s still a snap to make! Sweet and refreshing, this strawberry pie is our summer jam.
There’s no shortage of strawberry fun in the summer with more easy recipes like Strawberries and Cream Poke Cake and super fun and portable Strawberry Shortcake Kabobs!
Other Recipes to Serve with Easy Strawberry Pie Recipe
- Keep everyone cool for tons of backyard games with delicious Strawberry Sweet Tea!
- Need something even more refreshing for the grown-ups? Don’t worry, Spiked Strawberry Lemonade Cocktail has you covered!
Ingredients
Crust: To make this pie, you have two options: You can purchase a frozen pie crust and follow the directions for blind baking it, or you can make a homemade pie crust. You can use a family favorite pie crust recipe or check out this flakey, buttery Homemade Pie Crust!
Dry Ingredients: To make the filling, you will need a packet of strawberry-flavored jello, granulated sugar, and cornstarch.
Wet Ingredients: For this recipe, you will also need water.
Strawberries: Grab fresh, sweet strawberries and slice them to make this amazing pie!
Topping: Pick up whipped cream to top the pie once it has set.
How to Make Easy Strawberry Pie Recipe
STEP ONE: In a medium saucepan, combine the water, sugar, and cornstarch and bring to a boil, stirring constantly. After boiling the mixture for a minute, remove the pot from the heat and stir in the jello. Refrigerate the jello for 15-20 minutes, until thick but not set.
STEP TWO: After thickening the jello mixture, fold in the sliced strawberries until well combined.
STEP THREE: Pour the strawberry filling into the prepared pie crust. Refrigerate the pie for at least 2 hours.
STEP FOUR: When you are ready to serve, top the pie with whipped cream and enjoy!
Tips for Success
- The fresher the berries, the better the pie will be, so if strawberries aren’t in season, try a different fresh berry! You’ll need an equal amount of raspberries or blueberries—they’re all delicious and worth choosing seasonal fruits!
- There are an incredible amount of jello flavors available, so feel free to experiment with combining different flavors of jello with strawberries or other berries! This recipe is very versatile and fun, so make something new!
- Frozen strawberries won’t work in this recipe, unfortunately. The frozen berries will not hold their shape once thawed so it’s best to use fresh berries in this pie.
- Keep the pie covered and in the refrigerator for up to five days.
How do I keep my pie from getting soggy or runny?
There are a few things you can do for the most perfect pie results. First, when bringing the cornstarch, sugar, and water to a boil, be sure that you start by stirring these ingredients into cold water. The cold water activates the cornstarch and heat thickens it. Also, be sure you blind-bake your pie crust. Blind baking is just a fancy way of saying pre-cook it. Follow the directions on the package or in the recipe for blind baking and between a sturdy crust and a thick filling, your pie should have no runny or soggy issues!
How many strawberries will I need for this strawberry pie?
The sizes of strawberries sold in containers vary quite a bit, from small to giant berries! Generally, a pint of strawberries is about 3/4 pounds or 2 cups; for this recipe, you need 4 cups. You can pick up two pints of strawberries, but buying three is a pretty good idea to ensure you have plenty. Besides, who doesn’t want to keep eating fresh strawberries? If your local store carries quart-sized containers of strawberries, you can pick one up.
Sweet Strawberry Treats for Every Summer Occasion!
- Strawberry Jello Cake
- Strawberry Cheesecake Bars
- Strawberry Cheesecake Fluff
- Strawberry Rhubarb Pie
- Strawberry Pretzel Salad
*This post originally posted on 05/12/2016.
Ingredients
- 1 9-inch pie crust blind baked and cooled completely
- 1 cup water
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons strawberry gelatin mix (about 1/2 of a 3-ounce box)
- 4 cups strawberries hulled and sliced
- Whipped cream for topping (optional)
Instructions
- Mix the water, 1/2 cup sugar, and cornstarch in a medium saucepan. Place over medium-high heat and bring to a boil, stirring constantly. Once boiling, cook for 1 minute then remove from heat. Transfer to a heat-proof bowl.
- Stir in the strawberry gelatin until it is dissolved. Refrigerate the mixture for about 15-20 minutes, stirring occasionally, until the gelatin thickens, but isn't set.
- Fold the sliced strawberries gently into the gelatin mixture. Pour the filling into the crust and refrigerate for at least 2 hours or until set.
- Cut the pie into slices and serve with whipped cream, if desired. Cover any leftovers and store in the refrigerator.
Notes
- Nutritional information includes 2 tablespoons of whipped cream per slice.
- You can blind bake to pie crust up to 1 day in advance of making the pie. Just cover it securely with plastic wrap and store it in a cool, dry place.
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