Fresh Strawberry Pie

Fresh Strawberry Pie

This fresh strawberry pie has four components:

1. All Butter Pie Crust
2. Fresh Strawberries
3. Glaze/Filling
4. Fresh Whipped Cream

While I’m sharing recipes for each component, you can keep it simple and use a store-bought crust and a tub or can of whipped cream. The strawberry filling is quite easy to make.

Strawberry Pie With or Without Jello

When it comes to fresh (uncooked) fruit pies, you can use gelatin (aka Jello) as a glaze, which creates a firm-set filling. Like in my strawberry delight recipe.

Or you can make a fruit sauce as a glaze with some pureed fruit, sugar, and cornstarch for a soft-set filling. I’ve done this in my fresh peach pie recipe.

Old Fashioned Strawberry Pie

This old fashioned strawberry pie uses strawberry jello, so it’s easy to slice and keeps its shape.

The flavored gelatin enhances the fruit taste and doesn’t make the crust soggy, like a sauce would. This means it can be made ahead of time, and lasts longer after being made.

If you’d like the strawberry glaze (sauce) recipe without jello, check out my strawberry cream pie recipe.

How to Make Fresh Strawberry Pie

This recipe is pretty simple to make, but yields impressive results. All you have to do is:

• Blind bake the pie crust.
• Cook the gelatin glaze.
• Place fresh strawberries inside of the cooked crust and pour the glaze over the top.
• Refrigerate until set. Then cut and serve with fresh whipped cream.

BONUS: You can make this pie with peaches or raspberries and matching gelatin too.

Step-by-Step Instructions

I’ll show you how to make this fresh strawberry pie with the photo steps below.

*NOTE: The full recipe and instructions are in the recipe card at the end of this post.

1. For the Crust: Blind bake a single pie crust. Once baked, allow the crust to cool completely.
   • TIP: Line the crust with parchment paper or foil and fill with dry beans or pie weights to help the crust stay in place. Remove the lining and weights after 1/2 to 2/3 of the baking time. Then finish baking the empty crust. *This works for both homemade or store-bought crusts.
2. For the Filling: Whisk the sugar and cornstarch together in a medium-sized saucepan.
3. Add water and whisk until smooth.
4. Bring mixture to a boil over medium heat, whisking constantly, until it’s thickened and somewhat clear.
5. Remove pan from heat and add the strawberry gelatin powder.
6. Stir to combine. Let jello mixture cool until lukewarm to touch. Stir occasionally so the gelatin doesn’t set up. 

Assembling the Pie

• Rinse and drain the strawberries. Remove the stems, and cut the strawberries in half, quarter pieces, or thick slices.
• Place the sliced fruit inside of the baked pie crust.
• Pour the lukewarm glaze evenly over the fruit.
• Refrigerate the pie for 1-3 hours, or until set. Serve with fresh whipped cream.

How many strawberries do you need for a pie?

For this fresh strawberry pie, you’ll need 4 cups of sliced strawberries. Which is about 1.5 pounds. Just buy the 2 pound package of strawberries to be safe. You want enough to fill the pie shell, but be somewhat level inside the crust so that the glaze covers everything.

How long does fresh strawberry pie last?

Because this strawberry pie recipe is made with jello, it will last up to 4-5 days in the fridge. Be sure to gently cover the pie with plastic wrap or foil.

More Pie Recipes You’ll Love

• Sugar Cream Pie Recipe
• Jello Chocolate Cream Pie
• Blueberry Cream Cheese Pie
• Cherry Crumb Pie
• Jello Coconut Cream Pie Recipe
• Frozen Berry Pie

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Fresh Strawberry Pie

Prep: 45 minutes mins

Cook: 15 minutes mins

Additional Time: 1 hour hr

Total: 2 hours hrs

Yield: 8 servings

This Fresh Strawberry Pie has an easy no-bake filling that uses fresh strawberries and a simple gelatin glaze nestled inside of a flaky pie crust.

5 from 2 ratings

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Ingredients

• ▢ 1 single 9-inch pie crust

Strawberry Filling:

• ▢ ¾ cup (150 g) granulated sugar
• ▢ 2 Tbsp cornstarch
• ▢ 1 cup (237 ml) water
• ▢ 3 ounces (85 g) strawberry gelatin, 1 small box Jell-O brand
• ▢ 1½ pounds (680 g) strawberries, about 3 cups

Whipped Cream:

• ▢ 1 cup (237 ml) heavy cream
• ▢ ¼ cup (30 g) powdered sugar

Equipment

• ▢
  Pie Weights
• ▢
  Parchment Paper
• ▢
  9-Inch Pie Pan USA Pan Bakeware

Instructions

 

• FOR THE CRUST: Blind bake the pie crust according to recipe or package directions. Allow fully baked crust to cool completely. TIP: Line the crust with parchment paper or foil and fill with dry beans or pie weights to help the crust stay in place. Remove the lining and weights after 1/2 to 2/3 of the baking time. Then finish baking the empty crust.
• FOR THE FILLING: Whisk the sugar and cornstarch together in a medium-sized saucepan. Add water and whisk until smooth. Bring mixture to a boil over medium heat, whisking constantly, until it’s thickened and somewhat clear.
• Remove pan from heat and add the strawberry gelatin powder. Stir to combine. Let jello mixture cool until lukewarm to touch. Stir occasionally so the gelatin doesn’t set up. 
• Rinse and drain the strawberries. Remove the stems, and cut the strawberries in half, quarter pieces, or thick slices.
• ASSEMBLY: Place the sliced fruit inside of the baked pie crust. Pour the lukewarm glaze evenly over the fruit. Refrigerate the pie for 1-3 hours, or until set.
• FOR THE WHIPPED CREAM: Whip the heavy cream and powdered sugar together with an electric mixer on high until stiff peaks form. Pipe or dollop whipped cream over pie to serve.

Notes

• Gently cover the pie with plastic wrap or foil and store in the refrigerator for up to 4-5 days.
• No Jello Variation: Make the glaze from this Strawberry Cream Pie. You will need 5 cups of strawberries total. 1 cup for the glaze and 4 cups for the filling. NOTE: If making this glaze without gelatin, the strawberry pie will need to be eaten the same day it’s made, or the crust may go soggy.

Serving: 1 slice, Calories: 263kcal, Carbohydrates: 37g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 44mg, Fiber: 2g, Sugar: 30g

Author: Amber Brady

Course: Pies, Cheesecake, and Other Desserts

Cuisine: American