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. 🙂


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. I’ve made this version of Southern strawberry pie and I must say, it is the easiest, most beautiful, and the most delicious one you can make, ( i really like the added strawberry flavor) It was a hit all around. This is by far the best recipe for strawberry pie there is out there,, 🙂 Thank you so much for sharing,

  2. This was fabulous. I just made it for a cookout at a friend’s house, and it was much enjoyed. I had no problems with the recipe in the slightest. As long as strawberries are in season, I will be making this. Thank you!

  3. I love this recipe! I’ve made a couple of changes, depending on what I have at the time: sometimes I will spread melted chocolate over the baked pie crust, let it cool in the fridge, then spread softened cream cheese over that before adding berries and glaze.
    On the rare occasion that the entire pie isn’t consumed when first served, either or both of these acts as barriers against the soggy bottom crust.

    Jennifer, I made the same mistake early in my cooking. I learned that ‘T’ ot ‘Tblsp’. is a universal abbreviation for Tablespoon ( large letter for larger quantity) and ‘t’ or ‘tsp.’ is for ‘teaspoon’ .
    You certainly can have disappointments if you mix these two very important measurements up!

  4. I made this recipe using only teaspoons of gellaton as tablespoon was spelled out for cornstarch so I wrongly assumed T was for teaspoon -needless to say, it did not work, so disappointing!

  5. I can’t believe places don’t sell Lemon-Lime Kool-Aid. I wouldn’t know it was summer if I didn’t have a bunch of it in my fridge from April – October. I thought it was a food group. Then again, I’ve been in Texas most of my life, and my food groups are Mexican food, BBQ, Whataburger, Blue Bell, tequila and Lime Kool-Aid.

    I was so broke once that I used Lemon-Lime Kool-Aid to make Margaritas. I combined the sugar and mix like usual, but used half lemon juice and half grapefruit juice instead of water (it’s what I had–this was Make Do Margaritas). Added tequila, and whatever cheap orange liqueur I had on hand. By the end of the pitcher, I didn’t care that it was made with Kool-Aid. Or about being broke. Or anything.

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