Fresh strawberry pie is a wonderful summer treat. A simple killer recipe everybody will love. Plus almost any fool including me can pull this off.
Publisher note: This is a republish of a June 23, 2012, recipe post. I have re-edited the photos and text for your spring enjoyment. Have a slice of pie on me. I still have some in the refrigerator now.
We have used this recipe for over 40 years. I have no inspiration recipe from the internet here but there are many variations out there. Some add the jello and then thicken, some mix the sugar and cornstarch first and add boiling water but it still needs to be cooked more to thicken… umm ok. The volume of glaze varies some from recipe to recipe. Ours is right. We have done this well over a hundred times.
My Rating
The easiest rating of the year. I can live on this and will try sometime soon.
Recipe notes for Strawberry Pie:
I have done pie crusts from scratch, and nothing beats a homemade pie crust, but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust. I used the refrigerated Pillsbury crust which I find quite acceptable. Get your crust any way you want homemade. Pillsbury refrigerated or one of those frozen jobs ( I have never had one of those).
Next, some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way, and some strawberries end up not covered. Cut them up a little to make bite size and mix into the glaze. It works better and is easier to eat.
Third, you may notice some variation in the pictures. This is two cookings so the crust and sauce pan may look difference from picture to picture.
Lastly, this is great the first day and second day. By the third day, the berries deteriorate some.
Simple ingredients. Get the best looking ripe strawberries you can.
Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.
Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. It seems to stick better to dryer berries.
In a larger saucepan, add 1 cup Sugar to 1 1/2 cups Water over medium heat. Sprinkle in 1/4 cup Cornstarch slowly while stirring.
The mixture will turn cloudy. Stir continuously over medium heat, and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat. Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved.
Allow the mixture to cool to room temperature (about 30 minutes). The stir in the berries.
Add the berry mixture to the pie crust.
Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
| Servings | Prep Time |
| 8 | 5 minutes |
| Cook Time | Passive Time |
| 20 minutes | 3 hours |
|
|
| Fresh strawberry pie is a wonderful summer treat. A simple killer recipe everybody will love. Plus almost any fool including me can pull this off.
|
- 1 pie crust I used Pillsbury
- 1 pound strawberries
- 3 oz strawberry jello one package
- 1/4 cup corn starch
- 1 cup sugar
- 1 1/2 cup water
- Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.
- Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze.
- In a larger sauce pan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup cornstarch slowly while stirring. The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.
- Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved. Allow the mixture to cool to room temperature (about 30 minutes).
- The stir in the berries. Add the berry mixture to the pie crust.
- Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Orginally Published
June 23, 2012
Last Updated
May 15, 2017
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Hi All, I’m DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier.
Chris
This makes me want to get some Plant City strawberries, great pie.
Krystal Shearer
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 :(
Dr Dan
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…
Krystal Shearer
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! :)
Krystal Shearer
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!)
Leslie
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
DrDan
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.
Dan
Robin McCown
I’ve made this for years. I recall my mom making it at least 20 years ago. Where did you get the recipe?
DrDan
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.