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.
- 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.
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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.