Strawberry Pie

The BEST Strawberry Pie! Fresh strawberries mounded high in a rich, buttery crust. A little (or big) slice of delicious….perfect for summer!

The BEST Strawberry Pie recipe!

Every summer, since Ellia turned one, we have had a big birthday bash to celebrate our kids! First it was just for Ellia, then for Ellia & Greta, and for the past two years it’s been for all three girls. We’ve had seven different themes, ranging from polka dots to zoo animals to butterflies to bumblebees to princesses to a backyard picnic and, most recently, a  Red, White & Blue Garden Party. If we decide to do it again this year, it will be our eighth year in a row…..and…..we will have a brand new baby!

The BEST Strawberry Pie recipe!

Of course, it wouldn’t be the first year we had a new baby…..after all, ALL of our kids have summer birthdays. But there is something particularly daunting about trying to plan a birthday bash with four kids….one of whom is a newborn! I’ve gone back and forth in my mind, weighing the pros and cons of each decision. The pros, of course, are that we get to see everyone we love in one place, our kids get the fun of a special birthday party, and I get the fun of planning another party! (I really do find it fun…)

The BEST Strawberry Pie recipe!

The cons? Well….the stress of planning a party! Even though I love to do it, the truth is, it’s stressful. Not to mention the time it takes to get ready for it, the cost, and the amount of new STUFF that comes into our house…. I am really torn. On the one hand, I can’t imagine thinking it’s a good idea. And on the other hand, I can’t imagine not having a summer birthday bash. That means Nora only got two parties, instead of the 7 that Ellia got? I’ll never hear the end of it! Aggghhhh!!!

The BEST Strawberry Pie recipe!

Am I overthinking it?? Maybe I need to focus on something simpler…like all the delicious food I get to eat when we have a party! I am lucky to have awesome friends and family who bring things to help out….like appetizers and salads and, of course, DESSERTS! This Strawberry Pie is my mom’s signature dessert. She has been making it since we were kids, and it’s probably the most requested dessert at any family function! We love it!

The BEST Strawberry Pie recipe!

Looking at it, you can see why (am I right?) It’s packed to the brim with fresh, whole strawberries and a thick, gooey glaze. But what really makes the pie is the crust. I can’t believe I’m saying that, because I’m usually not a crust person…..but the crust on this strawberry pie is my favorite! It’s so rich and buttery….almost like shortbread….and so easy to make. Without it, the pie just wouldn’t be the same!

The BEST Strawberry Pie recipe!

So I guess what I’m saying is maybe there will be a party, after all. We need to celebrate our kids’ 8th, 6th, and 3rd birthdays….and at that point, there may still be some people who haven’t even met the baby. Why not celebrate with the people we love?? And……with the strawberry pie we love??

4.7 from 22 reviews
Strawberry Pie
  • ½ c. (1 stick) butter, softened
  • 3 Tbsp. sugar
  • 1 c. flour
  • 2 c. water
  • 2 c. sugar
  • 6 Tbsp. cornstarch
  • 1 (6 oz.) package strawberry jell-o
  • 3 quarts strawberries, cleaned and de-stemmed
  • *If you are using a shallow pie plate, cut filling recipe in half.
  1. Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
  1. Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
  2. Remove from heat; add strawberry jell-o.
  3. Mix well and cool.
  4. Fold in strawberries.
  5. Pour into pie shell.
  6. Store in refrigerator until set; serve with whipped cream.

The BEST Strawberry Pie recipe!

Looking for more delicious strawberry recipes?

Strawberry Shortcake Pops 1 - Copy

Strawberry Shortcones 1b - Copy

Strawberry-Basil Shortcake 1 - Copy


  1. Betty Daniels says

    If you do have a party, do you want me to bring the pie? I’ll even make one for you if you decide not to have a party.
    Great pictures as always. I LOVE THIS PIE!!!!!!!

  2. Meaghan Voigt says

    If you don’t have the party, will Betty make ME a pie, too? Seriously, I love you, your family, your parties and all of the food….but, your mom’s pie is TO. DIE. FOR. I dream about that pie.

    • Cathy Trochelman says

      Thanks, Chris? It’s that point in the year where you start to wonder if summer will EVER come…..(or is that just me?)

  3. says

    I just bought strawberries over the weekend and made triple berry jam. Love it when strawberry season approaches! All your strawberry recipes looks amazing!

    • Cathy Trochelman says

      Triple Berry Jam sounds delicious, Brooke! Thanks so much for your sweet comment….I am a strawberry lover and can’t wait till they are in season!

    • Cathy Trochelman says

      I LOVE your thinking, Julie! You’re so right!! When Nora was a newborn we went super simple and had a lovely princess party without going overboard. I totally need to keep it low key!

    • Cathy Trochelman says

      Thanks, Tanya! My mom always piles them HIGH….and I wanted mine to be the same. Before I knew it I was at 3 quarts and wasn’t looking back!

    • Cathy Trochelman says

      Thanks, Jenny! ME TOO!! I’m really hoping to pick our own this year….they are so much better fresh from the vine!

      • Cindy says

        Please clear up the sugar thing. Is it two cups for the filling? I am definitely going to try this when I get my hands on some fresh strawberries. Thanks for sharing!!!!

        • Cathy Trochelman says

          Hi Cindy, Yes. I used 2 cups of sugar and LOTS of strawberries. I used a deep pie pan and the strawberries were mounded on top. If you have a “regular” pie pan, you could cut the filling (including the sugar) in half. You can also make a judgment call and add less sugar if you’d like it to be less sweet! Hope you enjoy! :)

  4. Lucinda says

    This is very similar to a strawberry pie recipe that I have been making for years! The glaze is so much better than that store bought stuff! My recipe however only calls for 1 cup of sugar and i’ve even cut it down to 3/4’s and it’s still plenty sweet!

  5. says

    Cathy, congratulations with the new baby coming this summer! I love your idea of throwing a party every year with different themes. Now, you’ve motivated me to start thinking about that… it’s never too late, right?! Loving this pie action, too! :)

  6. Rickie says

    Strawberries are plentiful here in sw florida….made the pie today, it looks amazing and can’t wait to serve it this evening for desert with the family!

  7. Louise says

    I would to make it, but I want to know if you put 2 cups of sugar in your filling. This is not too sweet with the jell-o.

    Thanks you for your answer.

    • Cathy Trochelman says

      Hi Louise,
      I did use 2 c. of sugar and did not find it excessively sweet, but you could definitely use less! Because I used such a deep pie plate, I ended up using 3 quarts of strawberries and doubling the amount of filling I would normally use. With fewer strawberries, you need less filling, which automatically would be less sugar. BUT….feel free to cut back on the sugar either way if you would like to. Hope this helps!

  8. elaine says

    wow. you could use blueberries or raspberries or blackberries in that pie if you wanted to. Just change the fruit and change the flavor of the jello. You could even pour in a layer of custard first then add the glazed fruit on top of it.

  9. Jessica says

    I’m so excited to make this! How far in advance do you usually make it? I don’t want the crust to get soggy but it’s nice to be prepped early if possible.

  10. Nancy says

    Hi Cathy,

    I just put the pie in the fridge to set. How many hours do you typically wait before cutting into it? (can you tell how excited I am to have a slice??? lol) :)


  11. Hilary says

    I tried this for mother’s day and it was delicious! Everyone loved it. I was afraid it would be too sweet or artificial tasting due to the strawberry jello, but it was fantastic. And so beautiful, too! A real showstopper. I added some grated lemon zest to the crust and it was a nice touch too. Thanks for a great recipe that will definitely be part of my permanent collection!

  12. Kimberly Patterson says

    I am new to pinterest. I was just browsing when I saw your pie I will be trying this weekend.

  13. Lakey says

    I just made this pie, next time I will scoop the berry filling mixture into my pie pan, I had filling over flowing EVERYWHERE!! Lucky I had done it over a towel and had lots of helping fingers to scoop it up (and eat it).

  14. Susan Pollard says

    I love this recipe SO much! The crust also a major hit. I made the strawberry in the spring and last week wanted to make it again but the strawberries were awful in the store so I substituted for raspberries. Wow… It was amazing. ThankYOU for sharing. I love to bake and cook and I must say this is my most perfect pie recipe ever!
    Pleas continue to share :-)

  15. says

    Love this pie! Made it today and can’t wait to make it for my friends. Next time I will use a bit less sugar as I did find it a touch too seet. The presentation is amazing!

  16. michelle beaty says

    I have a question about jell-o. Is that a .6 oz package of jell-o mix or 6 oz of prepared jell-o?

  17. says

    Hi Cathy –

    I am doing a review of this recipe (this is SO good!) and just wanted to get some clarification on something: when you say the recipe calls for 3 quarts, are you meaning 3 quarts (1.5 – 2.3 pounds each) or three 1-lb. containers? I used a deep pie dish and could barely fit 3 pounds in there, let alone fitting 4.5 – 6.9 pounds if I was to try and get 3 quarts in there.

    Kat :)

  18. Glenna says

    I love the Strawberry Pie. It turned out perfect and so easy to make for such a beautiful presentation. I’m making it again for the ladies at brunch on Wednesday.

  19. Rachel says

    I’m doing an adult version of this pie by letting the strawberries sit with sugar for 2 hours and then collecting the juice and combining it with Rosé wine to about get about a cup and half of liquid and then taking a quarter cup of it and mixing it with a quarter cup of corn starch. I bring the remaining liquid to a boil and let it simmer a bit before adding the starch mixture. It makes an instant jelly that once cooled down and mixed with the strawberries makes for a killer pie filling. I found the recipe in an old LCBO magazine here in Canada a few years back. Add a touch a grounded white pepper and it’s heaven!

  20. Miggi says

    Made this pie minus 2 cups sugar for the filling. Since the jello mix already has sugar my first batch turned out too sweet. No sugar made the pie great. Love it

  21. Morgan says

    I made this for a Christmas gathering today and it was a big hit!! I’m in Australia and it’s 40 degrees (104F for you American’s!) so it was a nice refreshing dessert. I didn’t put in enough strawberries so it was a little flat. But now I know for next time!! mmmm so good

  22. amber price says

    I read the reviews on the pie and cut back the sugar to 1/2 cup. It was still too sweet. The crust totally stuck to the pie plate. Didn’t care for it at all. Will not make again. This is the first one of your recipes that I’ve mad that I didn’t like.

    • Cathy Trochelman says

      I’m very sorry to hear that, Amber! This pie is always a hit wherever it goes….I’m sorry that it wasn’t a hit for you!

  23. Jan says

    Two questions: Is it ok to substitute Almond flour or Domata Gluten Free Recipe Ready Flour? I am not sure if the almond flour is recipe ready.
    Also if I decrease the amount of sugar do I adjust any of the other ingredients?
    Thanks so much!

    • Cathy Trochelman says

      Hi Jan,
      I’ve never used either of those flours, but I would imagine they would work just fine. If you’d like to decrease the sugar, there’s no need to adjust the other ingredients. Hope you enjoy!

  24. Stephhy says

    We tried this last year. It is indeed WONDERFUL!!!

    Now I have to try it with different sweeteners and crust because Himself has been diagnosed as a Type 2 diabetic.

    I have no doubt it will still be wonderful.

    I couldn’t find it anywhere on Pinterest, so I pinned it from here.

  25. says

    I have a very similar recipe with 6 oz. cook & serve vanilla pudding mix instead of the sugar and cornstarch. To save a little time I use Ritz frozen pie crust. It is the best tasting of the frozen. Fresh strawberry pie instead of cooked is so juicy and quick. LOVE IT !!!

  26. says

    Help! I have read all the comments and am now totally confused. Three quarts berries and TWO CUPS sugar for the filling? I plan to make this in May for an event. It looks absolutely delicious, and I want it to be perfect. Thanks!

  27. Elizabeth says

    Tried the recipe today and it was a big hit with my husband. He said if he had three thumbs it would get it. He loves strawberries and Jello normally. For me it was too sweet. Also he doesn’t like crust and I do. Mine stuck to the pie plate and we didn’t have any. I will make it again in a deeper pie dish. I don’t know how to fix the crust.

  28. Tracy says

    This pie looks great and I’m definitely trying it! I’m scared to make the crust though (I’m not much of a cook, and have never actually made a crust… Don’t laugh). Do you think it would be just as good if I used a store bought crust, and if so, what kind would you recommend? A graham cracker crust or the pre made crust that you roll out into a pie plate? Sorry if this is a stupid question. I’m really inexperienced in the kitchen, especially with baking. I love all of your recipes!

  29. Joanne says

    This looks good, but i am a bit confused about the crust. It says press in a deep pie plate. Do I just press it on the bottom or up the sides also. I cannot tell by the picture.

  30. says

    Here’s another idea for this recipe (i love playing with recipes)…instead of using 2c. water…try 2c. apple juice. I havent tried this yet BUT any time i make jello, instead of using hot and cold water, I use hot and cold apple juice.

    • Debbie Wolfe says

      Hi. I have been making this pie for years! It was a recipe from a favorite aunt. No, the crust should not be soft out of the oven, but just lightly browned. And don’t expect to have a pretty fluted edge pie; the butter crust just won’t do that. But the combination of butter crust and the strawberry filling is to die for!! I have also used Splenda and sugar-free Strawberry Jello, and make it more diabetic friendly.

      • mary says

        do you make the jello with the regular water it calls forand then add to the filling mix or do you just put the jello in the filling with out dissoling it first in boiling water?

  31. Dale Karisny says

    Can you use frozen strawberries or other frozen fruits? I have a lot of fruit I put up and am looking for different uses for them. Thank you in advance!

      • Cathy Trochelman says

        Hi Mary, I believe the pie will be too watery with frozen strawberries. I’ve never tried it to know for sure, but it would definitely change the texture and I’m not sure the pie would set. Hope this helps!

  32. Regina says

    I made this pie yesterday. I will have to agree with one of the previous replies……I was not impressed with the crust at all. Based on other comments that I read prior to making the pie, I reduced the amount of sugar in the filling to one cup. I wish I had used 1 1/2 to 2 cups as it was not quite sweet enough with just one cup. Other than the crust, however, the pie is delicious!!

  33. Beth says

    This was the first strawberry pie I had ever attempted and it turned out GREAT! I was using only a shallow pie plate, so I cut the filling ingredients in half, as the recipe recommended. I have to agree with others: the crust was not that special. I will probably use store-bought crust from now on; it never seems to come out right when I try to make crust from scratch anyway. I used over a quart of strawberries, de-stemmed and cut into quarters, and it was a good amount. I cut down the sugar a bit, and it tasted great. I let it set up in the fridge for about 7 hours and the presentation was wonderful (my pies usually fall apart when you cut them!). This was a great recipe that I am definitely going to make for pitch-ins and parties. Love it!

  34. Emily says

    What a wonderful, fresh, delicious looking recipe. Just made it and the instructions are straight forward and simple (my kind of recipe). I’m from Canada and our strawberries are labelled in lbs and our jello in ounces (go figure!) so with the help of google and luck I used 4 lbs of strawberries and 12 oz of Jello and it turned out beautifully. When you said “deep dish pie plate” I found one that I usually use and I’m sure I could have made it in a spring form cake pan! So many strawberries pilled so high! I’ve also been sampling and it’s great! Can’t wait to serve it to guests tonight! Thanks

  35. Jen says

    Do you leave the strawberries whole or cut them? What size of pie dish did you use? I know you said deep dish pie pan but what were the dimensions? And how long does the whole pie usually take to set in the fridge? I’m going to attempt to make this in the morning for Easter tomorrow!

  36. Cheryl says

    Made this recipe for Strawberry Pie. I will definitely be making it again. My guest’s words were its a “Keeper” recipe. My sister saw the sauce as I poured it over the strawberries and thought it was too runny. I told her it would set up in the fridge because it had the jello in it. Before she left (a couple hours later), I cut into it and it sliced beautifully. She couldn’t wait to take some home.

  37. Mary-Ellen says

    Cathy I can hardly wait to try this recipe. My husband absolutely loves strawberry pie, but I have never made it as I could not find a recipe that made it simple to do. I will definitely let you know how I made out.

  38. e. white says

    Hi – lovely dessert! Our neighbor made a “cookie pie crust” which is the same as yours except she used powdered sugar instead of regular sugar and added 1/4 c. of pecans. SO good. And she made a similar strawberry filling, except used half the quantity per pie and used 2 T. less corn starch. (Her recipe also called for wild strawberry jello, but I don’t think they make that anymore).

  39. Liz MacKie says

    I’ve been making strawberry pie for years and never use jello. To my pre-made pie shell, I place about 1 quart of whole strawberries (choose the nicest and most uniform ones-no huge ones) I cut up about a pint of strawberrries (exact amount not necessary. I just use whatever is leftover from the packages of strawberries) and put them in a saucepan. Then add 1 cup sugar and a pinch of salt. Mix 3T cornstarch and 1/4 cup water and add to the cut-up strawberries. Cook slowly until the sauce is clear. Allow it to cool and then pour over the berries in the pie plate. I sometimes add blueberries between the whole straberries.

  40. Lou says

    I made this pie today. Followed instructions exactly and it turned out perfect. Beautiful and delicious. My family loved it.
    Thank you for sharing this recipe.

    • Cathy Trochelman says

      Hi Joanne, This sounds delicious, although I worry that the cake would become soggy from the strawberries and glaze. If you decide to try it, I’d love to know how it turns out. Thanks!

  41. Deidra says

    This recipe was simple to make but I thought the artificial strawberry flavoring in the Jello overpowered the taste of the fresh berries. I will look for another to use as my favorite.

  42. Heather Carroll says

    I made this last night and tasted it this morning… the filing is amazing but my crust was very grainy. Didn’t end up good at all… any ideas

  43. Linda says

    I’m making this pie for Easter. I am going to grease and flour the pie pan before I put the crust in. Also I will not press the crust in firmly. I believe this will fix the sticking crust problem. Very excited to make this pie.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: