Strawberry Pie
This fresh strawberry pie is the perfect pie for summer. It's served cold, has a golden, flakey pie crust, sliced strawberries, and a gelatin filling. It's a delicious, sliceable strawberry pie recipe that you will want to make over and over again.
Summer is hot, but one thing I love our cookouts! If you are hosting a gathering or head out to one whip up this strawberry pie to serve up. Anyone who loves strawberries won't be able to resist this decadent dessert.
Why You'll Love This Recipe
Few Ingredients - This strawberry jello pie only uses 6 ingredients plus water.
Perfect for Summer - This pie is served up cold and is incredibly refreshing on a hot summer day.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
- Pie Crust - Store-bought or homemade pie crust will work for this recipe.
- Strawberries - Fresh strawberries picked during strawberry season make the best pie, but store-bought will work too.
- Strawberry Gelatin - Any brand will work as long as it's the 3 ounce box.
- Cornstarch - This will give the gelatin an extra boost thickening up the filling.
- Lemon Juice - Fresh lemon juice tastes the best but bottled will work.
FREE EMAIL BONUS: Treat yourself with these delicious recipes
Substitutions and Variations
- Pie Crust - You can substitute the flaky pie crust with a graham cracker crust for a no-bake option.
- Strawberries - Use other berries or fruits to make different flavor pies. Orange gelatin with mandarin oranges would taste amazing and remind me of my creamsicle cups.
- Strawberry Gelatin - This can be swapped out for other flavors of gelatin that would pair will with the strawberries.
- Lemon Juice - This adds a bright freshness to the strawberry pie, but it can be substituted with water or bottled lemon juice.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Strawberry Pie with Jello
Preheat the oven and prep your pie crust, and bake as directed in the recipe card. You can buy store-bought pie crust, or if you have a favorite homemade pie crust, go for that.
Then in a saucepan add your cornstarch, water, and lemon juice and cook on the stove as directed. It will begin to thicken.
Once it boils for a minute, whisk in the Jello, sugar, and strawberries. Mix until combined, then pour into the baked pie dish.
Cover and refrigerate until the pie is fully set up. Then slice and serve!
Fresh Strawberry Pie Tips
- Use ripe strawberries for the optimal flavor of the pie.
- I find that using roll out style pie crust gives you a close flavor to homemade without all the fuss.
- Use the beans/weights to make sure the pie crust doesn't rise up as it bakes.
- Make sure your cornstarch mixture boils for a full minute before you pour in the other ingredients. Otherwise, you run the risk of it not setting up properly.
Recipe FAQs
Strawberry pie can be frozen if you would like. You will find the texture is a bit different than fresh. Just wrap tightly in tin foil and then freeze for 1-2 months. Slice and remove and allow to thaw in the fridge overnight.
If you don't eat the pie right away, place it in a proper container and then store it in the fridge for up to 5 days. Slice and serve and enjoy. After a few days, the texture of the pie will change a bit. The crust can become soggier and the fruit will not be as firm.
You are welcome to use frozen strawberries in replace of fresh ones. I find fresh berries offer a whole different texture that is a slight chew vs softer in texture.
But, if you want to be frozen go right ahead. Just toss in the mixture frozen, no need to thaw the berries before you mix them in.
If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!
Strawberry Pie
Ingredients
- 1 pie crust store-bought or homemade
- 4 cups sliced strawberries
- 1 ½ cups cold water
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar
- 3 ounce box strawberrly gelatin
Instructions
- Preheat the oven to 425 degrees F.
- Roll the pie crust out on a lightly floured surface into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- Cut off any dough that hangs farther than ½ inch off the edge of the pie plate.
- Fold the ½ inch overhang underneath the crust and crimp the edges.
- Add vent holes in the bottom and sides of the crust with a fork, about 6 or 7 pricks with the fork should do.
- Place a piece of foil or parchment paper in the crust. Make sure it presses against the sides of the crust.
- Fill the foil/parchment paper with dried beans or pie weights. Gently press them up the sides of the crust so the crust doesn't shrink and fall down into the pan while it's baking.
- Place in the preheated oven and bake for 15 minutes.
- Remove from the oven and carefully remove the foil/parchment paper filled with the beans/weights.
- Place the crust back in the oven for 5 more minutes or until the bottom of the crust no longer looks raw.
- Remove from the oven and allow to cool.
- In a medium saucepan, add the cold water, cornstarch, and lemon juice. Whisk to combine before placing it over medium heat.
- Allow the mixture to come up to a boil and boil for 1 minute while whisking constantly. It will become thick.
- Once the minute is up, remove from the heat and whisk in the sugar and jello until the sugar is dissolved.
- Stir in the sliced strawberries.
- Pour the strawberry filling into the baked pie crust and evenly spread out.
- Loosely cover with plastic wrap and place in the fridge to set up. This will take about 4 to 6 hours, but I always let mine sit overnight.
- Slice and serve with a dollop of whipped cream.
- Cover and place in the fridge.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
