Have you ever had Strawberry Pie? If not, it’s truly a treat and you’re missing out! This classic pie recipe uses jello, which was my grandma’s favorite way to make it. It makes the strawberry pie filling super easy to slice and oh so delicious.
This recipe is at the top of our favorites list – right up there with our Strawberry Icebox Cake!
Fresh Strawberry Pie
This easy berry pie is perfect for spring and early summer. Plump, sweet strawberries are in season right now and I can’t get enough of them!
Aside from the crust, this is a no bake pie that’s great for potlucks and gatherings. I was surprised to hear that this recipe is considered an old fashioned pie these days. It’s funny, because when I was a kid this wasn’t old fashioned yet!
Related Recipe – How to Make Pie Crust
Ingredients you will need
- Frozen or refrigerator pie crust
- Granulated sugar
- Cornstarch
- Water
- Strawberry gelatin
- Fresh strawberries, stems removed and quartered
- Canned whipped cream
Helpful Kitchen Tools
- Pie plate
- Pie server
- Cooling rack
- Small saucepan
- Whisk
- Measuring cups: dry measure and liquid measure
How to Make this Gorgeous Pie
You’re going to love this easy recipe. Sure, there’s a little cooking on the stove involved, and you do have to pre bake the crust. But the rest of the work is done in the fridge.
- Follow baking instructions on pie crust package. Cool completely on a wire rack.
- In a saucepan whisk together the sugar and cornstarch. Slowly add the water and whisk until smooth.
- Bring mixture to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in jello until dissolved.
- Refrigerate until slightly cooled, 15-20 minutes.
- Arrange sliced strawberries in the baked and cooled crust.
- Pour the gelatin mixture over the berries and chill it in the refrigerate until set.
- Garnish top outer edges of pie with dollops of whipped cream.
If you are planning an early summer party and want to take advantage of the glorious in-season strawberries, be sure you check out our Strawberry Jello Pretzel Salad, Strawberry Shortcake, Strawberry Shortcake Trifle, and this amazing Strawberry Salsa!
If it’s more strawberry pie recipes you’re after, be sure to check these out:
- Fresh rhubarb growing like crazy? Try this Strawberry Rhubarb Pie.
- If you prefer a cream pie this Strawberry Cream Pie fits the bill.
- I’m a cream cheese fan, so I’m trying this Strawberry Cream Cheese Pie next!
- And of course, you can’t go without trying my fresh Blueberry Pie!
Lastly, it’s not a pie, but my Strawberry Dream is a twist on my famous Pineapple Dream. Don’t miss it!
Strawberry Pie
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 1 frozen or refrigerator pie crust
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 ounce box strawberry jello
- 4 cups fresh strawberries stems removed and quartered
- 1 can whipped cream
Instructions
- Follow baking instructions on pie crust package. Cool on a wire rack.
- In a saucepan whisk together the sugar and cornstarch. Slowly add the water and whisk until smooth. Bring mixture to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in jello until dissolved.
- Refrigerate until slightly cooled, 15-20 minutes.
- Arrange strawberries in the baked and cooled crust.
- Pour gelatin mixture over berries. Refrigerate until set.
- Garnish top outer edges of pie with dollops of whipped cream.
Video
Nutrition
Recipe adapted from Taste of Home
Amanda Formaro
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Rose says
can you use fresh peaches
Heather M Lynch says
Can this be made with sure gel instead of jello?
Amanda Formaro says
We have not tested that.
Ruth Birge says
My favorite pie to make when the fresh strawberries are coming in! When the cornstarch& sugar mixture is cooled I stir in the prepared berries and stir gently. That way the berries are covered well with the mixture. Then a pour it into the cooled baked pie shell. A winner for sure!! Ruth
Sheryl says
Can this be made into slab pie?
Amanda Formaro says
We have not tested this recipe as a slab pie. It would definitely not be enough ingredients as is, but if doubled I’m not sure if it would be too much either. Thanks for the suggestion, we will add it to our testing list!
gail says
This is the best pie I have ever made. Thank you for making it so easy.
Amanda Formaro says
Awesome, so glad to hear that!
Troy Davidson says
Yep…this is the one.
Linda Hansell says
What about using frozen strawberries?
Amanda Formaro says
I would not recommend using frozen strawberries for this recipe. The liquid that will come from them as they thaw will make the pie runny. You could try thawing the berries on paper towels and then using them, but I can’t guarantee the results as I’ve only made this with fresh strawberries.
Joyce Richmond says
I just made this pie for the first time. I am impressed. It is excellent. I won’t have to wait for the restaurants to have it Thanks for the recipe
Amanda Formaro says
So glad you loved it!
Liz says
What a gorgeous pie! It’s bakery perfect, though it tastes better than any bakery version I’ve tried!!!
Amanda Formaro says
Thank you so much Liz!
Sue Charlton McEndree says
I always add the jello with the sugar & water & cornstarch & cook til thickened. I’ve made this pie for at least 50 years & it always turns out perfect!! You just made me hungry for Strawberry Pie!!
Amanda Formaro says
I agree, it’s sooooo good!!
Liz says
This strawberry pie looks incredible! I can hardly wait to pick fresh strawberries.
Amanda Formaro says
Thanks so much Liz, and I’m with you, love picking strawberries!
Sue Charlton McEndree says
I got this recipe from a girl that used to work at the Big Boy restaurant back about 1965 The Big Boy franchise has several different names now, but it started out as Elby’s Big Boy started by the Elias brothers in Wheeling W.Va.