Fresh Strawberry Pie

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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. 🙂


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


  • 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.


  • 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


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



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  1. Christy,
    I love all of your wonderful recipes!! I’m a fourth generation southern girl and I grew up eating all these wonderful foods. My mom was the ultimate southern farm girl. Sadly, she passed away before I got married and had a need to learn the basics of preparing a good southern meal. I’m go glad I found your website!! This week I’ve made your delicious country fried steak and gravy (my husband’s new favorite meal), fresh strawberry pie (my personal favorite) and seasoned my cast iron skillet…all of which I learned from Southern Plate. I know my mom is smiling in heaven as she has watched me in the kitchen this week. 🙂
    Thanks again for all the wonderful recipes with photos. I can’t wait to see what’s next.
    Blessings to you,
    Susan from Georgia

  2. I saw this recipe and I love strawberries. I had some in the fridge, grabbed some jello mix, and well, that was the easiest pie I’ve ever made! And it is soooooooooo yummy!!! Thank you for sharing this recipe!!! I love it!!

  3. I was just wondering if anyone has tried this pie with a graham cracker crust? I really seem to prefer those over regular crust. Am currently in the midst of a crazy strawberry kick right now, so this is great!

  4. I made this pie for Easter at my in-laws house and it was fabulous! Everyone loved it. Thanks for the great recipe!

  5. I picked some fresh strawberries today from a nearby farm. It was the first day of their season and I had to make this pie. It is cooling in the frig now. Can’t wait to try it! Thanks for all the great recipes!!

  6. Well, I tried this again last night and it “worked”! I bought a new box of cornstarch b/c the other had been in my cabinet for a while. I think that was the issue! The pie is delicious with the fresh strawberries I brought back from vacation. Thanks for the great recipes!

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