Fresh Strawberry Pie

There is nothing like a sweet slice of my 4-ingredient homemade fresh strawberry pie recipe, made with juicy strawberries and strawberry jello in a perfectly textured pie crust.

Fresh Strawberry Pie

If any of you have ever had the strawberry pie at Shoney’s or Big Boy restaurants, this is likely looking pretty darn familiar. As well it should because it is very similar to that pie, only better. Using my quick and easy mix in the pan pie crust, you can throw together this gorgeous pie quick as a wink!

You only need 4 ingredients to make my fresh strawberry pie recipe: strawberries, strawberry jello, cornstarch, and sugar. All it takes is a little patience and a little mixin’, and in no time at all your fresh strawberry pie will be ready to enjoy. I just can’t get enough of the flaky pie crust texture when it’s combined with the sweet-as-pie strawberry pie filling. This would be a beautiful dessert on any table, especially at family gatherings such as reunions, Mother’s Day, or cookouts!

I’m a pretty big fan of strawberry pies, which is evident by the number of different recipes I have on Southern Plate! Don’t forget to check out my strawberry jello pie and strawberry cream pie too.

Fresh Strawberry Pie Ingredients

Recipe Ingredients

  • Fresh strawberries
  • Strawberry gelatin powder (I use Jell-O)
  • Cornstarch
  • Sugar
  • Pie crust (cooked and cooled)

How to Make Fresh Strawberry Pie

Slice strawberries in half.

Rinse your strawberries, cut the tops off, and remove any bottoms that are on the un-pretty side.

Slice each strawberry in half.

Mix together jello, sugar, and cornstarch in saucepot.

In a saucepot, place your sugar, strawberry gelatin mix, and three heaping tablespoonfuls of cornstarch.

Stir that up.

Stir ingredients in saucepot over heat.

Add water and place the saucepot over medium to medium-high heat, stirring constantly.

Yes, this means you’re going to have to stand there for a minute. I like to take this time to close my eyes and have a little mental recollection session as I go over all of the thoughts I haven’t been able to complete on that particular day because they were interrupted by family members.

Continue cooking and stirring this until it becomes clear and translucent as you’ll see in the next photo.

Remove saucepot from heat and bring to room temperature.

Remove this strawberry mixture from the heat and allow it to cool to room temperature.

If you want to do this quicker, you can always fill a bowl with ice water and dip the bottom of your saucepan down in it while you stir. You can also stick it in the fridge for a little bit.

Layer strawberries in Homemade Pie Crust

Layer your sliced strawberries in the baked pie shell. Again, this is my homemade mix in the pan homemade pie crust, and it’s easy as…well, easy as pie, of course.

Yes, I’m corny sometimes but in this day and age, corny can be refreshing. Don’t you think?

Pour glaze over strawberries in pie crust.

When your liquid has cooled (room temperature is fine), pour it over the strawberries, making sure to cover them all.

Fresh Strawberry Pie

I couldn’t leave out this photo, either. Isn’t this a beautiful pie?

Fresh Strawberry Pie

I cover this and refrigerate it for several hours before serving.

In fact, it works beautifully if you make it the day before. Right before serving, you can top with dollops of whipped cream (here’s my homemade whipped cream recipe), if you like. Nothing wrong with gilding the lily!

Slice Of Fresh Strawberry Pie

This is my piece. But if you really want…

Dig Into Fresh Strawberry Pie

I’ll share. 🙂

Storage

For best results, eat your fresh strawberry pie within 24 hours. However, you can store pie leftovers, covered, in the fridge for up to 2 days.

Recipe Notes

  • For added flavor, add 1 teaspoon of vanilla extract, 1/4 teaspoon of almond extract, and 1 tablespoon of lemon juice to the strawberry glaze.
  • For a decadent dessert, serve your pie slices with whipped cream and a drizzle of chocolate sauce.

Recipe FAQs

What pie crust do you use?

You can purchase a ready-made pie shell or make my mix in the pan pie crust, which is what I did. It works out wonderfully with this pie! I wanted a bit thicker crust so I made a double and then had room to play with it a bit at the top edges and make it prettier.

How do you thicken strawberry pie filling?

The cornstarch acts as a thickening agent for this strawberry glaze, to make sure the filling isn’t runny.

You may also like these recipes with strawberries:

How To Make Strawberry Jam; No Cooking, No Canning!

Fresh Strawberry Muffins

Strawberry Bread With Pecans

Strawberry Cobbler Recipe by Mama

Cream Cheese Strawberry Cobbler

fresh strawberry pie

Fresh Strawberry Pie

There is nothing like a sweet slice of my 4-ingredient homemade fresh strawberry pie recipe, made with juicy strawberries and strawberry jello in a perfectly textured pie crust.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: pie, strawberry
Servings: 4
Calories: 40kcal

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 3 tbsp strawberry gelatin mix
  • 1 pint fresh strawberries
  • 3 tbsp cornstarch
  • 1 pie crust, cooked and cooled The recipe for my crust may be found here. I made a double recipe for a thicker, fluted crust.

Instructions

  • Combine the sugar, cornstarch, and dry gelatin mix in a saucepot and stir together. Add the water and cook over medium-high heat until thick and clear, stirring constantly to prevent scorching.
    1 cup sugar, 3 tbsp strawberry gelatin mix, 3 tbsp cornstarch, 1 cup water
  • Set this pie filling aside and let it cool.
  • Wash and hull strawberries, cut them in half, and then arrange them in the pie crust. When the filling is cool, pour it over the strawberries. Cover and chill the pie in the fridge until ready to serve. Serve with whipped cream. Think of me when you eat a piece :).
    1 pie crust, cooked and cooled, 1 pint fresh strawberries

Nutrition

Calories: 40kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

 

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127 Comments

  1. Hi Christy! Thank you for this recipe! I made it for Easter and it was delicious! It will now be an Easter tradition at our house! And we loved the crust!

  2. I made this last week and followed the directions exactly. My problem is that it never thickened. The strawberry soup was great…but I’d love to have the real thing. Any suggestions you can give?

  3. Christy,

    The thing I love about your site is that it is REAL southern food… the stuff I grew up with, anyway, in the rural south. You stay true to it, right down to the bowl you serve your banana pudding in… yes, you can see the layers in a trifle dish, but real southerners always put it in a bowl or even Tupperware!

    Paula Dean is great… but anyone who wants to sample the most authentic rural southeastern food you can get, I would direct to your site.

    Love your sense of humor and positive attitude too.

    PS tried the cold coffee, awesome, THANKS for this recipe!

    -Helen

  4. omgosh I made this today, everyone LOVED it, I used my own pie crust recipe but everything else was the same. YUMMY!! I had to blog about it 😀 I left a link to your blog too, thanks SO much for all your fab recipes, Carm

  5. Christy, I made the fresh strawberry pie for Easter and it was a big hit! I have to tell you my “kitchen mishap” story (I intend to write a book one day on MY kitchen mishaps!). I bought two Mrs. Smith’s deep dish pie shells and baked them as instructed. When I was removing them from the oven, one of those little boogers slipped off my slick cookie sheet and plopped upside down on the kitchen floor! And while juggling the cookie sheet to try and save it, almost lost the second one! Well, I live about 10 miles round trip from a grocery store and wasn’t going back to town, so I made your “make in a pie pan” shell. I served my Mrs. Smith pie shell first cause I wasn’t sure how my pie crust turned out… I’m not the greatest at pie shells… that’s why me and Mrs. Smith are real close! The entire pie was eaten and I was secretly glad that I didn’t have to serve the other one cause I have company coming in a couple of days and hope I can serve the pie to them! Also, made a key lime cake and it was a big hit! Love your recipes and commentaries! Wish you the very best in LA and with Kraft… who knows, we may see you in TV one day!

  6. I made this today for Easter dinner. It turned out really good. I didn’t read where you did a crust and a half, so I will definitely do that next time. Crust was a little on the thin side but still great. Thanks so much for the wonderful recipe!

    1. I had the opposite problem! I did increase the crust recipe by half and it came out too thick in some spots! Maybe I should have tried to push it up higher on the sides and make a fluted edge, but that was too much trouble! My pie pan is also glass so maybe that affected the outcome. The crust was kind of mealy rather than flakey. Not bad, just not what I was expecting. The filling was very good.

  7. Oh, this looks so yummy. Our strawberry plants are starting to get flowers on them, which means I’ll have lots of yummy strawberries very soon!

    The sad thing is that my five year old can’t have it due to the artificial coloring in the Jello. Any ideas of something I could substitute for the Jello? Would strawberry preserves work? I just hate to make things that he can’t have. Makes me feel like a bad momma.

    Ooh, I wonder…
    A blackberry pie made in a similar way to this pie? Yummy!

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