Hands down the BEST Strawberry Pie! This pie is loaded with fresh, juicy strawberries mounded high on a rich, buttery crust. Perfect for summer and special occasions… it’s one of our family’s all time favorites!
When I say this pie is the best, I mean THE BEST. It’s a pie that always gets rave reviews, and it’s undoubtedly the most requested dessert at any family function. I would go so far as to say it’s my mom’s signature dessert – a dessert she’s been making since we were kids, and a dessert we all know and love.
Just looking at it, I’m sure you can see why! It’s packed to the brim with fresh, juicy 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 absolute favorite. It’s so rich and buttery… almost like shortbread… and it pairs perfectly with the sweet strawberry filling.
One of my favorite things about this pie (aside from everything I’ve mentioned) is how insanely easy it is to make. It has fewer than 10 ingredients and requires no rolling, crimping, or fancy lattice work. Yet, it’s an absolute show stopper – every single time!
what you’ll need for this recipe
For the crust: 1 cup all purpose flour, 1/2 cup salted butter and 3 Tablespoons granulated sugar. This is a simple shortbread crust that doesn’t require any rolling. Simply mix the ingredients together and press them into a deep dish pie plate.
For the filling: For the gelatin filling, you’ll need 2 cups water, 2 cups sugar, 6 Tablespoons cornstarch, and one 6-ounce box of strawberry jello. You’ll also need 3 pounds of fresh strawberries.
how to make strawberry pie
Prep the crust. In a medium bowl, combine the flour, butter and granulated sugar. Mix until incorporated, then press into a buttered 10-inch deep dish pie plate. Bake at 375° for 10-15 minutes, until crust is set and just beginning to brown. Remove from oven and set aside to cool.
Make the filling. In a large saucepan, combine the water, sugar, and cornstarch. Bring to a boil; boil until thick and clear. Remove from heat and stir in strawberry jello packet. Set aside to cool slightly, about 10-15 minutes, then gently fold in the strawberries.
Assemble & refrigerate. Pour the coated strawberries into the baked, cooled crust, spreading evenly. Transfer the pie to the refrigerator and refrigerate at least 4 hours or until completely set.
Pro Tips
Cool the crust. After baking the crust, set it aside to cool before adding the filling. The amount of time it takes to make the filling should be enough cooling time for the crust.
Cool the jello filling. Allow at least 10 minutes for the jello filling to cool before adding the strawberries. If the filling is too hot the strawberries will not stay as firm.
Use fresh strawberries. Fresh, firm strawberries work best for this pie. I would definitely NOT recommend using frozen strawberries.
Refrigerate at least 4 hours. Allow at least 4 hours for the filling to set in the refrigerator before enjoying. A filling that’s not completely set will be more difficult to cut and serve, and will result in a different texture than intended.
storing & freezing
Leftover strawberry pie can be stored, covered, in the refrigerator for up to 2 days. Since this pie has a high water content, it’s best when eaten sooner than later. I would NOT recommend freezing this pie, as the gelatin won’t hold up in the freezer and you’ll be left with a watery mess of a dessert.
More Strawberry Desserts You’ll Love!
You can’t go wrong with strawberry desserts! Be sure to check out some more of our favorites:
Strawberry Pie
Ingredients
Crust
- 1 cup all purpose flour
- 1/2 cup salted butter softened
- 3 Tablespoons granulated sugar
Filling
- 2 cups water
- 2 cups sugar
- 6 Tablespoons cornstarch
- 6 ounce package strawberry jell-o
- 3 pounds strawberries cleaned and de-stemmed
Instructions
Crust
- In a medium bowl, combine flour, butter, and sugar. Mix well, then press into a buttered 10-inch deep dish pie plate. (See recipe notes below about using different size pie plates.) Bake at 375°F for 10-15 minutes, until lightly browned.
- Remove from oven and set aside to cool.
Filling
- In a large saucepan, combine water, sugar, and cornstarch. Bring to a boil, stirring, until thick and clear.
- Remove from heat; add strawberry jell-o.
- Mix well and cool at room temperature for 10-15 minutes.
- Fold in strawberries and gently stir to coat.
- Pour coated strawberries into baked pie crust.
- Refrigerate until completely set. Serve with whipped cream as desired.
Notes
Pro Tips:
Cool the crust. After baking the crust, set it aside to cool before adding the filling. The amount of time it takes to make the filling should be enough cooling time for the crust. Cool the jello filling. Allow at least 10 minutes for the jello filling to cool before adding the strawberries. If the filling is too hot the strawberries will not stay as firm. Use fresh strawberries. Fresh, firm strawberries work best for this pie. I would definitely NOT recommend using frozen strawberries. Refrigerate at least 4 hours. Allow at least 4 hours for the filling to set in the refrigerator before enjoying. A filling that’s not completely set will be more difficult to cut and serve, and will result in a different texture than intended.Storing & Freezing:
Leftover strawberry pie can be stored, covered, in the refrigerator for up to 2 days. Since this pie has a high water content, it’s best when eaten sooner than later. I would NOT recommend freezing this pie, as the gelatin won’t hold up in the freezer and you’ll be left with a watery mess of a dessert.Nutrition
Rec’d this recipe from my husband’s aunt. 3/4 c sugar, 1 1/2 c water, 2 T cornstarch. I use graham cracker crust. I also slice strawberries. I have made with many fresh fruits … i.e. …
peaches/peach jello, raspberries/rasb jello, etc.
Made this today! Yummy!
Made the strawberry pie yesterday. I couldn’t wait for berry picking and bought them at the store. Crust is delicious. I cut the sugar to 1 1/2 cups. Made whole jello recipe but should have made half since I used only 2 lbs of berries and had shallow pie pan. Very good pie and will be our summer favorite! Thanks
This is the first time posting comment of recipes I try but, this deserves it. Absolutely fabulous my family has informed me it will be a regular request, thank you
For the strawberry pie, I like to use raspberry gelatin….like the deeper red with the strawberries. Now that peaches are in, I use the same recipe and use apricot gelatin. The apricot is a deeper color that the peach gelatin. Sometimes with both pie, add a few fresh blueberries to the top of the pie for garnish.
Delicious!!! My jello mixture turned out very thick and “jam like”. Would less cornstarch make it a little less sticky?
Thank you! You could try using less cornstarch!
How do I get just the receipe so that I can print it out?. I don’t want everything else, just the receipe.
This is delicious, and will make it, it is so easy.
To Randy – just had to respond to your msg. written 7/17/18. When I want to get a recipe found on-line, I copy and paste the part I want. I have a MAC and the Pages app works for me. When I copied this recipe into my Pages app, it picked up the “entire” article (which I didn’t copy), but I just edited with “cut” and created a new page then pasted the actual recipe onto a new “page”. The recipe I wanted came out perfectly. Maybe you have something similar on your computer. Hope this helps.
I made this with 2 lbs. strawberries, & 1 lb. rasberry. This is taste real good especially if you like rasberries.
Love this variation!
OMG, DEfinitely a keeper! We loved it! Only thing I did different, used sugar free jello and 1 1/2 c sugar so my husband would eat it. He loved it and said it was best dessert he’s ever had! Thank you so much!
Is there not a kinder
Way to get your point across? How unfortunate an adult
Chooses to speak like this!
WHAT PIE DISH DID YOU USE AND IS IT A 9 OR 9 1/2 DEEP DISH PIE PAN
I used a 10 inch deep dish pie plate.
I had a graham cracker crust, so I halved the recipe. Only had the small 1.4 oz box of strawberry jello, but it was enough. I cut each large strawberry in half also.
Worked great! Delicious!
Great to hear! Thanks for the feedback, Janet!
This pie was perfect! I shared the recipe with my sister-in-law two years ago and she replied that it was similar to her own. She died two days ago, and today is her birthday, so I made it in her honor. Thank you!
Thank you for sharing. I’m so happy you enjoyed it.
Can’t wait to make it !!
I made this pie yesterday, and it’s absolutely delicious! Next time, I’m going to try either a graham cracker or chocolate cookie crust – just because.
This recipe was soooo good! I have not made a strawberry pie in years because the last one was soup! Thank you for the recipe!
Your website is not a nightmare. Every site or video/vlog has tons of ads + affiliate links. You can simply copy & paste for printing. Awesome recipe:; very Summery & dreamy: The only change I made was using less sugar. Thank you for sharing!❤️
It is possible to provide constructive criticism in a gentler way that doesn’t attack others. Try it sometime.
Is the stick of butter salted or unsalted?
Can you use frozen thawed berries for this recipe?
Unfortunately no. Frozen thawed berries are too watery for this recipe and the pie won’t set.
Do you always leave strawberries whole? In pictures, I’m seeing sliced and whole. Just wondering which one to do. I’m making pie for tomorrow
I leave them whole, but you could cut them if you prefer!
Definately gonna try this today…
Thank you
I use a Graham cracker pre made crust and use Splenda instead of the sugar and sugar free jello just to make it a little healthier if that makes sense 😆 but it comes out great
Just made it today. Quick and easy! Very good. Makes a beautiful presentation.
Just made it today. Quick and easy! Very good. Makes a beautiful presentation. I used the 3# of strawberries and a regular pie pan. I had some filling left over so put it in a dish for my grandson who really doesn’t care for pie crust. It’s a keeper for sure.
This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!
Excellent recipe! I just made it and my husband is very happy about that. I wonder if it can be frozen? Since it’s just the two of us eating it.
Unfortunately, strawberry pie doesn’t freeze well. Between the jello and the fresh strawberries, it gets really watery in the thawing process.
Delicious
Sweet thank you I love how you made it live