Strawberry Pie

Strawberry pie is the ultimate spring and summer dessert that brings pure joy to every table! This stunning pie features juicy, fresh strawberries suspended in a sweet, shimmering strawberry glaze, all nestled in a flaky crust. It’s easier than you think, absolutely gorgeous, and tastes like sunshine in every bite.

Why You’ll Love This Recipe

Sweet, juicy, and bursting with fresh strawberry flavor in every slice. A glossy strawberry filling sits inside a flaky crust for the perfect balance of bright fruit and buttery pastry. Simple, classic, and always a favorite, it’s the perfect dessert for spring and summer gatherings

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Ingredient List

Pie Crust

• 1 unbaked deep-dish pie crust (homemade or store-bought)

Pie Filling

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 cup water
• 1 (3-ounce) package strawberry gelatin (I use Jell-O brand)
• 4–5 cups fresh strawberries, washed, hulled, and sliced
• 1 tablespoon lemon juice (optional, but it really brightens the flavor!)

Optional Topping

• Whipped cream (homemade or store-bought)
• Fresh whole strawberries for garnish

Friendly Notes: You can use a refrigerated pie crust from the store to save time – no judgment here! If you prefer homemade, any butter-based pie crust works beautifully. For the gelatin, feel free to experiment with raspberry or strawberry-banana for a fun twist!

Why These Ingredients Work

Let me tell you why each ingredient is so important in this recipe:

Cornstarch is the secret to that thick, glossy glaze that holds the berries in place. It creates structure without making things gummy.

Strawberry gelatin does double duty – it adds gorgeous color AND helps the filling set firmly so your slices don’t fall apart. Plus, it boosts that strawberry flavor!

Fresh strawberries are non-negotiable here. They stay juicy and bright, unlike canned or frozen which can get mushy. Use the ripest, reddest ones you can find.

Lemon juice might seem optional, but trust me on this – just a tablespoon brightens all the flavors and keeps the filling from tasting too one-dimensional.

Salt balances the sweetness and makes all the other flavors pop. Don’t skip it!

Essential Tools and Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• 9-inch deep-dish pie pan
• Sharp knife and cutting board (for hulling and slicing strawberries)
• Refrigerator space for a pie

How To Make Fresh Strawberry Pie

Step 1: Prepare the Filling Base

In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined. Gradually stir in the water, whisking constantly until the mixture is completely smooth with no lumps.

Step 2: Cook the Gelatin Base

Place your saucepan over medium heat and cook, stirring constantly with your whisk. The mixture will start to thicken – keep stirring! When it begins to bubble and boil, let it boil for exactly 1 minute (this activates the cornstarch fully), then remove from heat immediately.

Step 3: Add the Gelatin

Stir in the dry strawberry gelatin powder, whisking until it’s completely dissolved and the mixture is smooth and glossy. If you’re using it, add the lemon juice now.

Step 4: Cool the Mixture

Let the cooked gelatin mixture cool to room temperature. This is important! You want it cool enough that it won’t cook your fresh berries, but still pourable. It usually takes about 20-30 minutes. Don’t let it set completely or you won’t be able to pour it!

Step 5: Assemble the Pie

Place your sliced strawberries evenly in the unbaked pie crust. I like to arrange some of the prettier slices on top so they show through the glaze! Pour the cooled (but still liquid) strawberry glaze over the berries, making sure to cover them completely and evenly. Use a spoon to gently nudge any berries that aren’t coated.

Step 6: Chill Until Set

Transfer the pie carefully to the refrigerator. Chill for at least 4 hours or until the filling is completely firm and set. I know it’s tempting, but DON’T cut into it early – it needs that full chill time to set properly!

Step 7: Serve and Enjoy

Before serving, top with a generous dollop of whipped cream or garnish with fresh whole strawberries.

You Must Know

The glaze MUST cool before adding it to the berries. If you pour hot glaze over fresh strawberries, they’ll cook and get mushy. Let it cool to room temperature – test it by touching the side of the pan. It should feel just slightly warm or room temp.

Personal Secret: I always save my prettiest strawberry slices for the top layer so they peek through the glaze and make the pie look extra stunning. It’s the little details that make people think you’re a baking genius!

Pro Tips & Cooking Hacks

• Use a deep-dish crust – regular pie crusts are too shallow for all that gorgeous filling!
• Slice strawberries evenly – this ensures every bite has the same texture and the pie looks uniform
• If your glaze sets too quickly while you’re assembling, just place the saucepan in a bowl of warm water for a minute to loosen it back up
• Don’t overbake your crust if you’re pre-baking – you just want it lightly golden since the filling is cold
• Chill your pie on a flat surface so the glaze sets evenly
• Common mistake to avoid: Using underripe or pale strawberries. They won’t have enough flavor! Look for deep red berries with fresh green tops.

Flavor Variations / Suggestions

• Mixed Berry Pie: Use 2 cups strawberries, 1 cup blueberries, and 1 cup raspberries for a triple berry treat
• Strawberry-Rhubarb: Add ½ cup diced cooked rhubarb to the glaze mixture for a classic combination
• Citrus Twist: Replace the lemon juice with lime juice and add a teaspoon of lime zest to the glaze
• Chocolate Drizzle: After the pie sets, drizzle melted white chocolate or dark chocolate over the top
• Peach-Strawberry: Use half strawberries and half fresh sliced peaches for a summer mashup
• Use different gelatin flavors: Try raspberry, strawberry-banana, or even watermelon gelatin for fun variations!

Make-Ahead Options

This is actually a PERFECT make-ahead dessert! Here’s what you need to know:

• The day before: Make the entire pie and chill it overnight. It actually slices even better the next day!
• The crust: You can bake or prepare your crust up to 2 days ahead and keep it covered at room temperature
• The glaze: You can make the glaze mixture ahead, but you’ll need to reheat it gently before pouring (it will set as it cools)
• Freezing: I don’t recommend freezing this pie – the strawberries will release too much liquid when thawed and get mushy

The pie tastes best within 2-3 days of making it, so plan accordingly!

Recipe Notes & Baker’s Tips

• About the crust: If you’re using a store-bought unbaked crust, you can either bake it first (blind baking) until lightly golden, or use it unbaked – both work! I prefer a lightly pre-baked crust for extra crunch.
• Strawberry prep: Make sure to hull your strawberries completely and pat them dry with paper towels. Extra moisture can water down your glaze.
• Gelatin brands: Any brand of strawberry gelatin works here – Jell-O, store brand, whatever you have!
• If your filling doesn’t set: This usually means the glaze wasn’t cooked long enough. Make sure it reaches a full boil and boils for that full minute.
• Altitude adjustment: If you’re at high altitude, you may need to boil the mixture for an extra 30 seconds to ensure proper thickening.

Serving Suggestions

This pie is gorgeous all on its own, but here’s how I love to serve it:

• With homemade whipped cream – the cool, creamy contrast with the sweet berries is PERFECTION
• A scoop of vanilla bean ice cream melting into the pie on a warm summer evening
• Topped with fresh mint leaves for a fancy presentation at dinner parties
• Alongside iced tea or lemonade for the ultimate summer afternoon treat
• For breakfast (don’t judge me – pie for breakfast is a valid choice!)
• At picnics and potlucks – it travels well if you keep it cold!

How to Store Your Strawberry Pie

• Refrigerator: Cover the pie loosely with plastic wrap or aluminum foil and store in the fridge for up to 3 days. The pie must stay refrigerated because of the fresh fruit!
• Room temperature: This pie should NOT be left at room temperature for more than 2 hours – it needs to stay cold
• Freezing: I don’t recommend freezing this pie. The strawberries will release water when thawed and the texture won’t be the same
• Leftovers: Individual slices can be stored in airtight containers in the fridge for up to 3 days

Pro tip: If the glaze starts to weep after a day or two (releasing liquid), just dab it gently with a paper towel before serving. This sometimes happens with fresh fruit pies, and it’s totally normal!

Allergy Information

Common Allergens in This Recipe:

• Gluten (in the pie crust)
• Potential dairy (if using store-bought crust, check ingredients)

Substitution Suggestions:

• Gluten-free: Use a gluten-free pie crust (store-bought or homemade). The filling is naturally gluten-free!
• Dairy-free: Most simple pie crusts are dairy-free, but check labels. Use coconut whipped cream instead of regular whipped cream for topping
• Sugar-free: You can use sugar-free strawberry gelatin and a sugar substitute like Stevia or monk fruit in place of granulated sugar
• Vegan: Use a vegan pie crust and top with coconut whipped cream instead of dairy whipped cream

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

I really don’t recommend it for this recipe. Frozen strawberries release too much water as they thaw and will make your pie watery and mushy. Fresh is the way to go here! Save those frozen berries for smoothies.

My glaze is too thick and won’t pour – what do I do?

This happens if the glaze cools too much! Simply place the saucepan in a bowl of warm water and stir gently until it loosens up to a pourable consistency. Don’t reheat it on the stove or it might get too hot again.

Can I make this with a graham cracker crust instead?

Absolutely! A graham cracker crust works beautifully with this filling. Just make sure it’s fully set before adding the strawberries and glaze. The sweet, crunchy graham cracker pairs wonderfully with the fresh berries!

Do I have to use strawberry gelatin, or can I use something else?

You can definitely experiment! Raspberry gelatin gives a deeper color, strawberry-banana adds a tropical twist, and even cherry can work. Whatever flavor you choose, make sure it complements strawberries. I’ve even used lemon gelatin for a bright, citrusy version!

How do I know when the filling is fully set?

Give the pie a gentle shake – if the center still jiggles like jello, it needs more time. When it’s properly set, the surface should barely move, and when you touch it gently with your finger, it should feel firm, not liquidy. Usually 4-6 hours does the trick!

Why did my pie turn out runny?

This usually happens for one of three reasons: (1) the glaze mixture wasn’t boiled long enough to activate the cornstarch, (2) the pie wasn’t chilled long enough, or (3) the strawberries were too wet when added. Make sure to hit that full rolling boil for 1 minute and chill for at least 4 hours!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your strawberry pie turned out – and if you have any fun variations, share them with me!