Strawberry Pie
This post may contain affiliate links. Please read my disclosure policy.
My Fresh Strawberry Pie is lathered with shiny red glaze goodness, topped with swirls of whipped cream, and set in a homemade flaky pie crust — just WOW!
I’m guessing by now you’ve got a delicious image of sweet strawberry pie filling that has your tastebuds wanting a sweet and juicy slice!
Not only are these spectacular shiny red strawberries bright and beautiful, but the strawberry flavor is just as spectacular and beautiful as well.
The sweetness of berries added with this perfect glaze is a match made in heaven!
Since strawberries and lemons bring out one another’s flavor, this Strawberry Pie with Jello is the perfect dessert partner alongside my Lemon Bundt Cake. Take a small slice of each!
Key ingredients & substitutions for Easy Strawberry Pie
Homemade pie crust
- Flour — Look for medium- to low-protein flour to give you the best flakiness.
- Salt — Sea salts are suitable for baking to make sure you get that added flavor.
- Sugar — A pinch of Splenda or monk fruit can be used as well, but this is a dessert!
- Butter — You can use vegetable shortening, but it won’t have that same creamy flavor. Butter is better!
- Water — Make sure it’s ice-cold water that keeps the butter fats from melting with the blender’s friction or else your flour crust would get sticky — no good!
Strawberry pie filling
- Strawberries — Fresh berries are a must! Depending on the time of year, you may be able to get fresh local ones in your area.
- Sugar — Substitute ¾ cup honey, agave, or maple syrup for 1 cup sugar.
- Cornstarch — This is what makes the filling thicken for the pie. Agar-agar is an alternative if you need to switch this out.
- Water — Again, ensure it’s cold water so it won’t form lumps.
- Gelatin — Another part of the filling thickener, agar-agar, may also be used here and is a popular vegetarian substitute, or you can use tapioca starch.
How to make Flaky Pie Crust
If you own a food processor, making pie dough is super easy! The secret to flaky crust is using COLD ingredients — ice water and chilled butter.
STEP 1 | Blend dry ingredients
The food processor works best, but you can use a mixer the same way if you don’t have one. Using a food processor, add the flour, salt, and sugar to the bowl and pulse it for just a second to get it mixed well.
STEP 2 | Add butter and ice water
Now sprinkle the butter over the top and pulse just enough to break up the pieces of butter, about 2 to 3 seconds.
Add the ice water on top and process again until the flour is moistened and the dough starts to come together. Be careful not to overmix, or it will become tough instead of tender and flaky
STEP 3 | Flatten the dough
Grab a large zippered baggie and empty the dough into it. Seal and then press it nice and press flat like a disk — then you are part way to rolling it out.
Chill the dough for at least 30 minutes which will harden the fat and help maintain its structure as it bakes.
STEP 4 | Shape and bake
Lightly flour your working surface and roll the pie dough out to about ⅛ thickness. You can use the rolling pin to transfer the dough to a 9-inch pie dish. Gently press the dough to fit against the sides of your pie pan.
Take the bit of extra dough hanging over and fold it under and flute the edges. Place a piece of parchment paper on top of the dough and fill it with dry beans or rice to hold its shape while baking. How’s that for a little trick? 🙂
Bake for 18 to 20 minutes until the crust is lightly golden brown. Remove it from the oven and carefully lift out the parchment paper and throw away the beans or rice.
tips
- After the crust is done, brush the bottom with egg white and bake another 5 minutes to ensure the bottom crust doesn’t get soggy after adding the pie filling.
- Once you make your own pie dough you’ll be hooked, but if you’re in a hurry you may substitute 1/2 package of refrigerated pie dough instead.
How to make Strawberry Pie Jello Filling
STEP 1 | Cook the glaze
While the crust is cooling, pour the sugar, cornstarch, and water into a small pan and whisk them together. Bring it to a boil over medium heat. Slowly bringing it to a boil will ensure you do not burn the sugars.
Cook for about another 2 minutes until the mixture is thickened. Make sure to stir with a whisk constantly to keep from burning it.
STEP 2 | Add gelatin and refrigerate
Remove the mixture from the heat and stir in the gelatin until it’s dissolved. Then transfer it to another bowl and refrigerate for 15 minutes, just long enough to let it cool slightly.
STEP 3 | Prep the berries
Rinse the strawberries under cool running water and dry them on paper towels. Gently pat to absorb the excess water. You wouldn’t want to add water to the recipe from the berries!
Stem the berries first and then slice them into halves. If you have larger berries, cut those into quarters — you will want them bite-size.
STEP 4 | Finishing touch
The crust should be cool by now, so pour the strawberries into the crust. Take the cooled gelatin out of the fridge and spoon it on top of the berries.
Make sure every single one of those sweet delights is covered — oh boy!
Refrigerate the strawberry pie for 2 hours or until it’s set nicely. Slice and serve with a dollop of fluffy whipped cream and garnish with mint sprigs, if desired, and you have a stunning fruit pie.
Frequently asked questions
Use a small knife and slide it under the stem and cut it off or you can use a strawberry huller and just place it over the stem and “pluck” it off.
Egg whites provide a seal over the crust to keep the strawberry gel from making the crust soggy.
Serving it right away is always the best, but you can store it refrigerated for two days. Since whipped cream does not hold up well in the fridge, always wait to add until it’s ready to serve.
Serving suggestions
Pour a tall cold glass of lemonade to balance those sweet and savory flavors.
Since berries and chocolate are always favorites, match them with my Chocolate Drop Cookies as a light and tasty complement.
Take the rest of the berries you didn’t use and dip away these beauties to make White Chocolate Strawberries.
Other topping ideas
Why not add a scoop or two (or three!) of creamy vanilla ice cream on top. Or if you love all things strawberry, crown it with my Homemade Strawberry Ice Cream.
Cream cheese is lovely with berries as well, so add a little cream cheese on the side as a dip. And you can’t go wrong with a simple piece of chocolate on the side.
Behind the recipe: Fresh Strawberry Pie
Here are a few fun facts about strawberries I bet you didn’t know:
- Strawberries are the only fruit with seeds on the outside — about 200 of them, actually.
- Strawberries pack a ton of nutrients and antioxidants like fiber, Vitamin C, potassium, and ellagic acid.
- About 50,000 pounds of berries can be grown on one acre of land.
- California is #1 in producing this fresh fruit and Florida is #2. Still, the small town of Plant City, Florida, is recognized worldwide as the Winter Strawberry Capital of the World.
- And, of course, strawberries are America’s favorite fruit!
Strawberry Pie
Ingredients
Flaky Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon granulated sugar
- 7 tablespoons cold unsalted butter cut into cubes
- 5 tablespoons ice water
Strawberry Pie
- 6 cups strawberries
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 3-oz. pkg. strawberry gelatin
Instructions
Flaky Pie Crust
- Add the flour, salt, and sugar to the bowl of a food processor. Pulse for just a second to combine.
- Sprinkle the butter over the top and pulse for 2 to 3 seconds to to break up the pieces of butter.
- Sprinkle the ice water on top and process just until the flour is moistened and the dough starts to come together — do not over mix.
- Empty the dough into a large lock-top plastic bag, seal, then press into a flat disk. Chill the dough for at least 30 minutes.
- Preheat the oven to 375 degrees. On a lightly floured surface, roll the pie dough to 1/8 inch thickness. Use the rolling pin to transfer the dough to a 9-inch pie dish and gently press to fit against the sides.
- Fold under the dough and flute the edges. Lay a piece of parchment paper on top of the dough and fill with dry beans or rice. Bake for 18 – 20 minutes until the crust is lightly golden brown.
- Remove from the oven and carefully remove the parchment paper and discard the beans or rice. Brush the bottom of the crust with egg white, then return to the oven to bake another 5 minutes. Cool completely on a wire rack before filling.
Strawberry Pie
- White the crust is cooling, whisk together the sugar, cornstarch, and water in a small pan. Bring to a boil over medium high heat. Continue cooking, stirring constantly with a whisk, until the mixture is thickened, about 2 minutes.
- Remove from the heat and stir in the gelatin until dissolved. Transfer the mixture to another bowl, then refrigerate for 15 minutes until slightly cooled.
- Rinse the strawberries under cool running water and dry on paper towels. Trim off the caps and slice in half. Cut larger berries into quarters.
- Pour the strawberries into the cool crust. Spoon the cooled gelatin on top of the berries, being sure to coat every one.
- Refrigerate the pie for 2 hours, or until set. Slice and serve with a dollop of whipped cream and garnish with mint sprigs, if desired.
Notes
- Brushing the crust with egg white at the end of baking ensures the bottom crust doesn’t get soggy from the pie filling.
- Once you make your own pie dough you’ll be hooked, but if you’re in a hurry you may substitute 1/2 package of refrigerated pie dough instead.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
