When you’re looking for easter recipes, you gotta try strawberry pie. Not only does it taste amazing, but it also looks stunning as well! It’ll stand out among all the other easter dessert recipes. I grew up eating this pie, and now, it has become a favorite with my family. Look no further for the ultimate among easter pie recipes!
Let’s head to the kitchen and get started making this fabulous pie!
This strawberry pie is perfect for making ahead of time for a weekend potluck. With just a few minutes of prep, the fridge does the rest of the work for you.
Here are some of the reasons we love this recipe:
- Bursting with berries
- Double berry flavor
- Fills a deep-dish pie plate
- Pretty as a picture
How To Make Strawberry Pie Recipe
Begin by mixing the gelatin, cornstarch, and sugar. Add them to boiling water and stir constantly. Bring the mixture to a rolling boil for one minute. Remove from heat and allow to cool. Stir in lemon juice, zest, and vanilla.
Prep the strawberries and pour 2/3 of the glaze over them. Mix well and pour them into a baked and cooled pie crust. Pour the rest of the glaze on top of the fruit and spread it evenly.
Refrigerate the pie for at least 4 hours or until it’s completely set.
Making this pie is very straightforward, but here are some ways to make it even better!
Prepping the berries- Try to be consistent when cutting the berries. You want them to be uniform in size for best results. Also, make sure you dry them. Pat them with a paper towel to remove any excess moisture. If you introduce a bunch of extra water with the berries, your glaze will be runny.
Tips For Making The Perfect Strawberry Pie
- 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.
- 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 and just love them.
- 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.
- 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.
- 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.
- 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.
- It’s important to whisk the glaze constantly while making it 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.
Easy Strawberry Pie Ingredient Notes
- Although I make my pie with fresh strawberries whenever possible, sometimes you just have to wing it and make strawberry pie with frozen strawberries. I mean, you gotta do what you gotta do when you get a hankering for strawberry pie!
- 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.
- 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.
- Whipped cream rosettes can be the “icing on the pie,” so to speak. I whip together 1 cup of heavy whipping cream, 1 ½ tablespoon 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.
Store the pie in the fridge in a well-sealed container for best results.
Can You Freeze This?
Sorry, freezing this pie is a no go!
Best Strawberry Pie Recipe Make Ahead Tips
This pie can be made a day or two ahead of time. I think it’s best if it sits overnight.
How Long Can You Keep This In The Fridge?
According to food handling suggestions, this pie will hold for up to a week in the fridge, but the texture will start to deteriorate after about 3-4 days.
Tools to Make
You’ll need a pot to boil water and a big bowl to mix the glaze and strawberries. You’ll also need a whisk, a large spatula or spoon, assorted measuring cups and spoons, and a deep-dish pie plate.
Pie and cake- sounds like heaven to me! I love strawberry cake of all kinds, especially strawberry pound cake and strawberry layer cake. For a fun twist, you’ve gotta try strawberry poke cake. It’s simple and full of strawberry flavor!
Here are some variation ideas for this delicious pie.
- Have a bonanza of blackberries to use? Try blackberry pie or blackberry cobbler for a fruit-filled dessert. You can also try blackberry pie bars. They’ve got all the yumminess of a pie in a hand-held treat!
- Peaches are a great addition to any dessert! Peaches and cream pie and peach crumb bars are two fantastic peachy options. For a fix it and forget it dessert, go for crock pot peach cobbler. It’s perfect with a scoop of ice cream!
- Looking to bring lemon to center stage? Try a simple lemon pie or the classic lemon meringue pie. They’ve got lusciously lemon flavor and stunning presentation. For a quick and easy lemon treat, go with lemon poppy seed muffins!
- A blend of berries is always delish! When they’re in season, I can’t resist making a raspberry pie. Other fruit pies that top my list are coconut cream pie and pineapple pie. They’re all super easy to make and taste great!
- 1 9-inch baked pie crust
- 6-7 cups sliced fresh strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 6 ounces 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.
Fans Also Made:
I have a long list of Easter dessert! These are at the top of my list!
- Fruit Cocktail Cake
- Cranberry Bliss Bars
- Eclair Cake
- Strawberry Heaven On Earth Cake
- Blueberry Heaven On Earth Cake
My strawberry pie is sure to be a hit wherever it’s served! It’s a lovely addition to any meal! I look forward to hearing how it works for you! Be sure to comment below.