Easy fresh Strawberry Pie-Just like Grandma used to make. Thick, delicious, Jello glaze intensifies the yummy strawberry flavor and makes an easy to cut pie!
It doesn’t get much better than a classic fruit pie. Only free babysitting on the weekends could compete with the delicious nostalgia of warm, flaky pastry and sweet fruit. With summer just around the corner, the time is now to get in your kitchen and start baking.
Here’s my advice: start with this recipe for strawberry pie.
This is pie at its best—old-fashioned and sweet, just like Grandma used to make. (Seriously, my Grandma used to make fresh strawberry pie that tasted just like this.) Simple, easily accessible ingredients pair with luscious, juicy strawberries to make this pie your summer favorite.
Diners across the country have similar pies on their menu. Coffee shops (like Shoney’s and Frisch’s Big Boy) all have a classic strawberry glaze pie recipe. But whipping up this simple dessert gives you the ability to eat a better pie (no joke, this is a better recipe) without having to leave home! And sure, strawberry pie can be delicious. But if you’re looking a dessert that really highlights the strawberries, this is the one.
The reason this strawberry pie stands out is the filling. A good filling is the difference, the crucial difference, between classic homemade pie and the other, store-bought stuff. And this pie filling is top-notch awesome. Lots of fresh, sliced strawberries are the core. That is key. Lots of recipes use pureed strawberries in the filling. But this gives the pie a jammy consistency—not the texture you want from your summer pastries.
Many other recipes call for whole strawberries. And while a pie made with whole strawberries is certainly an impressive presentation, you get more bite-for-bite strawberry flavor with thick-sliced strawberries. They tend to stack up and fill out the pie better. Plus, the luscious glaze gets in between all of those slices, enrobing them in deliciousness. I generally cut small strawberries in half and large ones into quarter slices or pieces, depending on their shape.
You’ll also notice that the recipe calls for gelatin as part of the filling. The Jell-O here is doing double duty: it fortifies and supplements the wonderful strawberry flavor while also holding the strawberries together and making the whole pie more cohesive. Each bite of this strawberry pie with Jell-O will show off just how valuable that cohesiveness is.
The balance of sugar, too, is a reason this easy strawberry pie recipe stands out. Listen, this pie is sweet, really sweet to be precise. But some pies that are similar to this one seem to be drowning in sugar. Pies like that (often store-bought) are sickly sweet, and you can hardly taste the pie crust or the fruit for the overpowering taste of the sugary glaze. A lot of other recipes call for adding at least another ½ cup of sugar to the ratios in this recipe, but it’s so unnecessary. The great thing about fruit is that it has natural sugars, so you don’t need to add a ton of extra artificial sugars. This recipe has a great balance that really highlights and showcases the flavor of the strawberries.
And if you want a pie that’s less sweet—or if your baking late in the strawberry seasons and your strawberries have extra natural sweetness—you can reduce the granulated sugar amount to ¾ of a cup. If you have dietary restrictions and need to reduce the overall sugar in the pie, just use sugar-free gelatin and ¾ a cup of sugar.
Though it’s true that strawberry pie doesn’t often make the short list of popular fruit pies—apple, peach, and cherry usually take the top places—it’s seriously one of the best pies out there. My summer guests can’t get enough!
Some people prefer a strawberry cream cheese pie, but my preference has always been for this straight up, no-nonsense, absolutely scrumptious strawberry pie.
- This pie requires some planning ahead to do right. The glaze needs some time in the fridge a good 4 hours) to thicken and set before the pie is ready to eat, otherwise, the glaze will be too runny and won’t hold together when you cut the pie.
- Baking pie crust in the heat of the day can really warm up the house. I recommend doing the crust in the morning—you can fill it up anytime. I use these pie weights for the blind baking an just love them.
- Do not use a shallow pie plate for this recipe. It won’t accommodate the really generous volume of fresh strawberries. I recommend a plate that’s 9-9.5 inch diameter and is about a 2-inch deep dish as well. This is the pie plate I’ve been using and really loving.
- Okay, time for a confession. I generally don’t make pie crust from scratch. (Who has time for that?) The old shortcut—a premade, roll-out pastry crust—will work just fine with this recipe. But, if you want to go all out and make a crust from scratch (you’re a saint), just use your favorite pie crust recipe instead.
- Also, remember to let the glaze cool completely to room temperature before tossing in the sliced strawberries. If you don’t, the heat of the glaze will cause the strawberries to wilt and get mushy.
- Don’t skip out on the lemon juice. It adds a really nice bit of acidity that helps to balance out the sweetness of the pie. Using lemon zest as well helps to add a lot of fantastic lemon flavor that you just can’t get from lemon juice alone.
- I always start the glaze with boiling water. This helps to jump-start the dissolving of the gelatin and cornstarch, which is important so you don’t accidentally overwork the cornstarch.
- It’s important to whisk the glaze constantly while making it to prevent the sugars from sticking and/or the cornstarch from clumping.
- Be sure the gelatin is completely dissolved during the cooking process. But also be careful that you don’t cook it past that point. The glaze will continue to thicken as it cools. In fact, it’s not altogether that thick until it’s set for a few hours in the fridge. This recipe calls for adding cornstarch to the glaze. Cornstarch is a wonderful thickening agent and very stable. It’s counterintuitive, but cornstarch will actually lose its thickening ability if it’s cooked too long or whisked too much. Both under-dissolved gelatin and over-cooked cornstarch can make the glaze too soupy and give it a cloudy appearance.
- Whipped cream rosettes can be the “icing on the pie,” so to speak. I whip together 1 cup of heavy whipping cream, 1 ½ tablespoons powdered sugar, and 1 teaspoon vanilla. This pie is delicious with or without whipped cream, and I grew up eating it without any at all. But these days my family likes it served with double the whipped cream layered over the top like frosting on a cake. It’s not the prettiest of presentations, but WOW is it yummy.
Looking for more delicious Strawberry recipes? How about these?
If you’ve arrived at this page because you like strawberry pie, but want something more like a strawberry cream pie, check out this recipe for Strawberry White Chocolate Mousse Tart. It has an amazingly rich, creamy white chocolate mousse with just the right amount of sweetness, inside a thick buttery shortbread cookie crust, then it’s all topped with juicy sliced strawberries and a lovely strawberry glaze!
Fresh Strawberry Cobbler is unique and delicious cobbler made with fresh strawberries crowned with a cakey topping that has a lovely hint of lemon flavor. Easy and quick to put together.
Amazing Triple Decker Strawberry Cake. Super Moist, Rich and Really Sweet!
- 1 9 Inch Baked Pie Crust
- 6-7 Cups Sliced Strawberries Fresh Strawberries
- 1 1/2 Cups Granulated Sugar
- 1/4 Cup Cornstarch
- 6 Ounce Box Strawberry Flavored Gelatin
- 2 Cups Boiling Water
- 1 Teaspoon Fresh Lemon Zest
- 1 Teaspoon Fresh Lemon Juice
- 1 Teaspoon Vanilla Extract
- In a saucepan, over medium heat, whisk together sugar, cornstarch, gelatin, and boiling water. Whisk constantly as the mixture heats up to prevent clumping. Bring to a boil. Continue to boil mixture, stirring constantly for 1 minute. Remove from heat and cool to room temperature. Stir in lemon juice, zest and vanilla
- Rinse the strawberries and lay them out on paper towels to remove all excess water. Remove the stems, hull and cut the strawberries into 3/8 inch thick slices. Place cut berries into a large mixing bowl.
- Pour 2/3's of the glaze over the sliced strawberries and toss to evenly distribute the glaze. Pour the glazed berries into the baked and cooled pie shell. Drizzle the remaining glaze evenly over the top of the pie. Place the pie in the fridge for 4 hours before cutting.
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