This quick and easy recipe for Fresh Strawberry Pie with Jello comes together in 25 minutes using fresh strawberries, a refrigerated crust, and a Jello filling.
Delicious strawberry jello pie is the perfect ending for any summer meal. The whole family will love no-bake strawberry pie, from picky kids to grandma.
It doesn't take much longer to make two, and it makes a wonderful snack. Just bake a refrigerated pie crust or use a no-bake pie crust like a Graham cracker crust. Make an easy homemade fill and clean some strawberries. You can do this classic recipe.
We have used this recipe for over 40 years. It was a tightly guarded recipe in my wife's family—the "secret" Big Boy™ fresh strawberry pie recipe with Jello. But of course, it is not that secret.
Other summer recipes you may like are Fresh Spinach Salad, Microwave Corn on the Cob, Mango Salsa with Pineapple, and Simple Splenda Lemonade. And check out other quick and easy fruit pies like Blueberry Crumb Pie and Apple Crumb Pie.
This pie recipe is featured in Memorial Day Recipes, Independence Day Recipes, and Labor Day Recipes roundups.
- Pie Crust—usually a premade refrigerated or homemade crustı—baked.
- Strawberry Pie Filling—cornstarch, white sugar, water, strawberry Jello™
👨🍳How to Make Strawberry Pie
- Bake a crust according to package instructions—usually about 8 minutes or use a no-bake crust.
- While the crust is baking, clean and trim 2 cups (one pint) of fresh strawberries and dry.
- Over medium-high heat, mix water and sugar. Whisk in cornstarch. Bring to a light boil. It will go from cloudy to clearer and thickened.
- Remove from heat, add strawberry Jello®, and mix well. Allow to cool some, then mix in berries.
- Spread evenly into the prepared baked pie shell.
- Refrigerate for 2-3 hours before serving. Top with whipped cream if desired.
- Get your crust any way you want; homemade, Pillsbury refrigerated, or one of the frozen varieties. I suggest refrigerated type crust baked according to the producer's instructions to a golden brown. This baking of the crust without filling is sometimes called blind baking.
- You may also use a graham cracker crust if you wish.
- Use ripe berries. Wash and dry the fresh strawberries, then trim. You can leave them whole, but it is easier to enjoy your pie if cut into bite-size pieces.
- You can add the berries to the baked crust and then add the filling, but the glaze must coat the berries to preserve the pie, so it is easier to mix into the filling after cooling and then add to the crust.
- Frozen berries and not be used.
Strawberry Pie Filling
Make the glaze with cornstarch and sugar—flavored with strawberry Jell-O® to help thicken the glaze. This is easy; follow the instructions.
The strawberry glaze combined with fresh berries will make the strawberry pie filling.
You can buy packages of glaze. Please don't do that. It is almost tasteless. Do not use sugar-free gelatin; please use the Jell-O® brand gelatin for quality.
An old trick is to put pies on baking sheets preheated in the oven. It will melt the fat in the crust faster and create a shield to prevent the filling from penetrating the crust.
For this recipe, yes. Some recipes will use strawberry puree and cook them similarly to making jam. The pectin from this process can make the pie base when mixed with cornstarch and sugar.
The most likely cause is the cornstarch mixture was not cooked to a high enough temperature or long enough. Get it to a light boil and cook for a few minutes after the cloudy white appearance starts to clear. It will clear some and thicken before it is done.
Also, be sure to get the cornstarch to dissolve and not clump—this may take a bit of mixing. Add it slowly while you continuously mix.
Store in the refrigerator covered with plastic wrap. It will not freeze well.
This is great on the first day and second day. By the third day, the berries had deteriorated some.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Bake a refrigerated pie crust by following the instructions on the package in a 9-inch pie plate.
Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze sticks better to dryer berries.
In a larger saucepan, add 1 cup sugar to 1 ½ cups water over medium-high heat. Sprinkle in ¼ cup Cornstarch slowly while stirring.
The mixture will turn cloudy. Stir continuously over medium heat and bring to a light boil. In about 3-4 minutes, it will turn clearer and thicken. When the thickening is complete (about two minutes after it starts to clear), remove it from heat. Add a 3 oz package of Strawberry Jell-O® to the mixture and stir until completely dissolved.
Allow the mixture to cool, then stir in the berries.
Pour the berry mixture into the pie crust.
Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated and covered with plastic wrap between servings. This is great on the first day and second day. By the third day, the berries had deteriorated some.
Fresh Strawberry Pie with Jello
- 1 pie crust - refrigerated and baked
- 1 pound strawberries - or a bit more
- 3 oz strawberry Jell-O® - one small package
- ¼ cup corn starch
- 1 cup sugar
- 1 ½ cup water
- Bake a refrigerated pie crust by following the instructions on the package in a 9-inch pie plate.
- Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze sticks better to dryer berries.
- In a larger saucepan, add 1 cup sugar to 1 ½ cups water over medium-high heat. Sprinkle in ¼ cup Cornstarch slowly while stirring.
- The mixture will turn cloudy. Stir continuously over medium heat and bring to a light boil. In about 3-4 minutes, it will turn clearer and thicken. When the thickening is complete (about two minutes after it starts to clear), remove it from heat. Add a 3 oz package of Strawberry Jell-O® to the mixture and stir until completely dissolved.
- Allow the mixture to cool, then stir in the berries.
- Pour the berry mixture into the pie crust.
- Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated and covered with plastic wrap between servings. This is great on the first day and second day. By the third day, the berries had deteriorated some.
Your Own Private Notes
- You can make your own pie crusts, but the frozen or refrigerated versions are fine for this pie. 9-inch is just right.
- Pick nice ripe strawberries.
- Will like to add a few more berries. "Crowd the pan" so to speak.
- You can buy glaze but please make your own. It is easy and tastes so much better.
- Some people like to do whole berries with the point up. All for looks. Cutting them into bite-size pieces is so much easier to eat.
- Be sure to dry the berries. The glaze does not stick well to wet berries.
- Good for 2 days in the refrigerator but not too good the third day. Will not freeze well.
- Make two at once; the work is about the same for double the reward. I love it for breakfast.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Publisher's note: This recipe was originally published on June 23, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Strawberry pie is my most favorite pie! If I may be so bold to make a suggestion: replace 1/2 cup of water with 7up Soda when making the glaze. It makes a huge difference! Several years ago I discovered this tip and made 4 pies for a family function. Two with the 7up added and two without. Everyone wanted to know why two of the pies were so much more flavorful. Have been using 7up ever sense. Enjoy!
My mom mad it like that too. Rip. She was a wonderful cook
I, too, have been making a very similar strawberry pie for decades. Mine is an old Air Force Women's Club recipe. Decided to try this one and was not disappointed and, in fact, will do this one in the future. Thank you, Dr. Dan for bringing back an old but very sweet (pun intended) memory. Enjoy your Memorial Day weekend.
Didn’t find any question about pie plate size. 9”? 10”? Makes a difference with amount of ingredients!
Dan Mikesell AKA DrDan
The standard 9 inch is fine. The frozen 8 inch is a bit small. I haven't seen a 10 inch one for years but it would be about 20% more volume. So you could increase ingredients by 20% or just make it a bit thinner.
I added some wording in the notes.
Excellent with two modifications. I used 3 T cornstarch and whisked that together with the sugar before adding to the water. I used cookingwithk homemade butter shortbread pie crust and this was superb combination.
I wish good intentioned people would make it before they comment.
Mixing the sugar and cornstarch together before adding the water lets you make sure there are no lumps in the cornstarch.
Well, this city has no strawberry jello! Maybe everyone is making your strawberry pie for Easter! I got jello brand strawberry-banana because that’s what they had! So what if it has a little banana flavor!! (Hmmm, guess I could stick a few banana slices in it!)
Happy Easter to Dr Dan & family.
Dan Mikesell AKA DrDan
I think the banana will be ok although I have never had to resort to that. We do love our strawberry pie.
Thanks for the note and rating. Have a good holiday.
I have this pie several times and it is always good. Also I have used it with peach jello and fresh peaches and it is awesome. My question is can you freeze jello based pie?
I love the peach idea. I will try that.
Freezing not recommended. The jello will loose it's texture and be somewhat disgusting and the fruit will also thaw with a frozen fruit texture.
This pie was so easy and delicious, everyone loved it. I really appreciate the detailed instructions and tips. Followed the recipe as written, using a store bought crust. It was a good tip to dry the berries a little...will be making this again. Thank you for posting.
I just buy the glaze! It’s all ready, no mess, no fuss and it tastes great! Yes, I do use Pillsbury Pie crusts, as shown in the picture! 😋 it all comes together in a blink of an eye, well almost...😉
I always used to buy the premade glaze too. Then one day, I ate a strawberry pie slice that was made with strawberry jello like this recipe. Oh my goodness! The homemade glaze had so much more strawberry flavor than the store bought glaze! I highly recommend trying it.
I so agree with you, I think this is so much better then the pre-made I have tried in the past. There may be some variation but this is always good.
Thanks for the note.
I've made this for years. I recall my mom making it at least 20 years ago. Where did you get the recipe?
Handed down through my wife's family. They "stole it" from a family friend probably 60 yrs ago. It's a long story. But there are similar ones on the internet.
I love this strawberry pie, great recipe I plan to use often!. I have not been receiving your new blog updates for about 4 weeks. Do I need to sign up again? Thank you Leslie
We do love our strawberry Pie... I need to do one soon. Go ahead and sign up again... if the signup widget shows up... I have a war between the ads and the widgets this weekend and tech support is not available until Monday. Yagou might want to wait until Tuesday. A major change in format of the site is coming soon and we will see if I can break even more things.
Oops, by teaspoons*, just a little cold water as necessary (for anybody else who could possibly have the strange troubles that I have in the kitchen. Bah!)
I got it to work!!! I'd never used cornstarch in a recipe before so I had to Google around a bit as well :) I used 1/4 cup cornstarch and then I added cold water to it by tablespoons until it wasn't oobleck anymore, then added THAT to the sugar water. Worked like a charm. Possibly I should have cut down on the content of water in the pan in the first place, as it was replaced, but that's okay - we'll see if it sets up correctly. Thanks for the recipe! :)
It hasn't been a problem for me. Corn starch needs to be powder and if it is in lumps, maybe it has got moisture in it in the past and you need new???? Otherwise, I just keep sturring while I slowly add the corn starch. If a glob goes in, smash it against the side and keep sturring. Another option I have seen in other recipes is to mix the corn starch with the sugar first. Give that a try...
I had an awful time making the cornstarch break apart in the water/sugar - first step!!! I tried just stirring, I whisked it, I tried breaking them apart....how did it get like this? It's so strange. It's just like gloppy water/sugar with corn starch chunks everywhere. Sad day :(
I always add the sugar and cornstarch together mix well and then slowly add the water while stirring. Works every time
This makes me want to get some Plant City strawberries, great pie.