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
Jess says
I have no doubt whatever you do will be amazing! I can’t wait to try this recipe after strawberry picking this Summer!
Cathy Trochelman says
Thanks, Jess! It is definitely best with fresh, hand picked strawberries! I need to make strawberry picking happen this summer!!
michelle says
what does it mean when you say c is that cups
Cathy Trochelman says
Yes. c means cups. 🙂
Betty says
It didn’t say self rizen flour.Or plain flour so witch do we use,thanks
preacherlady50@aol.com
Cathy Trochelman says
Hi Betty, I used plain. Hope this helps!
Rhonda says
I am going to try this for Easter. I am going to make it gluten free. I’ll let you know how it comes out.
Rosemary Clarke says
What does c mean please in recipe.
Donna Pippin says
i MADE THIS FOR MY GRANDDAUGHTER BEGGING ME TOO, SHE IS 22, IT WAS VERY GOOD BUT SEEMED TO THICK, I USED THE ABOUT OF CORN STARCH IT CALLED FOR BUT WAS REALLY TOO THICK, WHAT DID I DO WRONG, COOK TOO LONG/ LESS CORN STARCH???
Cathy Trochelman says
Hi Donna, here are a few things to check: Did you measure the cornstarch carefully to make sure you didn’t add more than 6 level Tbsp? Once you brought the cornstarch mixture to a boil, did you remove it from the heat? I’m so sorry it ended up too thick for you!
Joan Ault says
Did yo use a deep dish pie plate as called for?
Katie says
The same thing happened to me. The filling had a rubbery texture. I will try a different filling next time, but I’m keeping the crust, it was fabulous!
Sandy says
A 3 Oz pkg of jello, is what I’ve used for years. Too much jello would make it rubbery
Colleen says
I have a recipe similar to this one that calls for 1.5 cups sugar, 1.5 cups water, 1/4 cup cornstarch and a smaller 3 oz. strawberry Jello. When measuring out dry ingredients make sure you are using dry measure not liquid measure cups and make sure the measure is level. Have to say, I don’t measure out the strawberries, just use enough to fill the pie plate and get coated with the glaze. I just use a Pillsbury pie crust baked as directed, but will definitely try this recipe crust.
Debbie says
You say 3 quarts strawberry D. How much is that in ounces?
Susie says
1 quart = 1-1/2 lb. = 4 cups sliced (1/2 inch thick or quartered)
1 pint = 3/4 lb. = 2 cups sliced (1/2 inch thick or quartered)
1 lb. is 16 ounces so 1 quart would be about 24 oz. or 680grams.
Judy Gee says
The recipe says 3 lbs. ( that’s pounds) read your recipe carefully.
Janette thompson says
Most all recipes are do dim (as is the post I am typing ) it can hardly bee seen . By the time it is copied and pasted I CANNOT READ. HOD TO MAKE THIS DARKER. P L E A S E i AM AN AVID RECIPE COLLECTOR
Nancy says
I tried your recipe today instead of my go to Joy of. cooking recipe. When I looked at it I thought it was a lot of sugar plus the jello. I cut down the sugar to 1.5 cups and still it was way too sweet. Had to add juice of a lemon but still sweet. Sorry, but will go back to the tried and true Joy of Cooking.
Tammie says
Except her recipe calls for 3 Tbls. Not 3 cups.
Lesley says
Actually, as I read it…….the filling has 3c and the crust 3 Tbls. Agree 3c of sugar in the filling is far too much……. is this an error ?
Sandi says
The recipe says 3 Tbsp. sugar in the crust and 2 cups of sugar in the filling.
mary says
The recipe calls for 2cups not 3 cups. You need to reread the recipe. Maa
Judy Gee says
The filling has 2 cups of sugar.
marilynn cooper says
maybe sub splenda instead of sugar, sugar free jello and lite coolwhip 0r whipped cream. I’ve had it this way an it’s delicious.
Jencendiary says
At that point, what’s the point? This is a dessert. It’s not a protein bar or a health food. It’s about pleasure.
Kim D. says
Well…that explains that lol
Sharon says
Actually it calls for 2 cups in the filling and 3 tablespoons in the crust. It is a good recipe.
joann says
could you use frozen berrys
Marilyn says
I have Celiac disease, could I use gluten free flour?
Cathy Trochelman says
Yes, absolutely!
Tana Bishop says
It calls for 3T in crust. But does call for 2 cups in filling. Does sound like a bit much in the filling.
George says
3tbsp for the crust and 2 cups for the glaze
Teresa says
Calls for 2 cups of sugar for the filling, 3 Tablespoons sugar for the crust. Personally I would probably use 1 cup of sugar for the filling
Olivia Guerrero says
Try the recipe first and then decide. Also, when you change the quantity of sugar, you need to change the water quantity as well. you may end up with less glaze for the berries.
Jewel R says
What kind of flour do you use?? Self rising or All-Purpose?
Cathy Trochelman says
All purpose 🙂
Elaine Gage says
I sure will try and make one when the strawberries are in season
Arlene says
Sounds and looks wonderful but way too much sugar 2 cups!!!!!!!
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!!!!!!!
Cathy Trochelman says
Yes, PLEASE! I could eat this pie every day!! 🙂
Louise Johnson says
My Mother always put a layer of softened cream cheese on the cooled crust….same recipe otherwise…. except she used a box of wild strawberry jello. Best strawberry pie ever!
nding
linda feezor says
I sometimes do that but I mix pwd sugar and sour cream in the cream cheese layer
Ruth Ann Weis says
Exactly right a out the wild strawberry jello–if you can still find it. If not, you can add Citrix acid which makes it taste like wild strawberry! I don’t remember exactly how much, but those of you who have never tried it, would be amazed how much better it is than regular strawberry. Somebody mentioned cream cheese filling in pre-baked crust before adding strawberry filling.
Instead, mix cream cheese and vanilla instant pudding (already prepared) till well blended. Add sliced bananas (not too ripe) and put as first layer on baked crust. Pour strawberry filling on top, and then too with whipped cream and a few strawberry halves for appearance.
I used to serve this at my restaurant. It was a favorite out of the thirty varieties that I served.
Sallie P says
How much cream cheese do you use?
Erin @ The Spiffy Cookie says
I’ve always thought that strawberry pie was one of the prettiest pies, and yours is no exception!
Cathy Trochelman says
Thanks so much, Erin! I totally agree….strawberries are gorgeous!
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
Ha! I’m sure she would….she’s a sucker for flattery 😉 But you know me. There will be a party!
Laura O says
This is GORGEOUS! I can’t wait for summer and I will have to try this soon!
Cathy Trochelman says
I totally agree, Laura! Can’t WAIT for summer and all the delicious fruits and veggies!!
Chris @ Shared Appetite says
What a beautiful-looking pie! Can’t wait for summer in NY so I can get in on this strawberry goodness!
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?)
ang says
What a beautiful pie! I’m craving it, along with the warmer weather!!
ang
Cathy Trochelman says
Thanks, Ang! I TOTALLY hear you!
Brooke 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!
Julie @ Julie's Eats & Treats says
Oh my goodness. This screams summer. I want summer so now I want this Strawberry Pie! Go simple on the party 🙂 They won’t care! It’s still a party!
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!
Tanya Schroeder says
I love how piled high those strawberries are! Cathy, your photos are gorgeous!
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!
Tonia says
That looks so refreshing and it makes me long for summer!
Cathy Trochelman says
This is THE summer pie for me, Tonia….so I totally hear you!
Emily says
This looks DIVINE!
Cathy Trochelman says
Thanks, Emily! It is definitely a little slice of heaven! 😉
Jenny Layton says
Ooh, this makes me so excited for strawberry season! Thanks for the recipe!
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! 🙂
Karen says
I followed the recipe, with one exception. For the Filing, I used 1 1/2 cups of sugar, and then 1/2 cup of a sugar substitute. The pie was great. One of my guest said best strawberry pie. I loved the crust.
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!
Crystelle says
You say strawberry and I’m there! Thank you so much for these gorgeous recipe’s!!
🙂
xx Crystelle
Crystelle Boutique
Jelli says
This looks fantastic, Cathy! I grew up with fresh strawberry pie every summer but have never made it. Yum!
Gloria @ Simply Gloria 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! 🙂
Ali says
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Marti says
This looks so pretty and delicious! Thank you for sharing it! I pinned it to the party board. 🙂
Marti
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!
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!
Cathy
Tirana Bertrand says
Do you have a sugar free version with Splenda?
Susie says
You answered the question I had. Looking forward to trying this when season arrives.
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.
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.
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) 🙂
Thanks!
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!
Kimberly Patterson says
I am new to pinterest. I was just browsing when I saw your pie I will be trying this weekend.
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).
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 🙂
Evmay@hotmail.com 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!
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?
Kat 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.
Thanks!
Kat 🙂
Jen says
How long do u let the glaze cool before folding in strawberries?
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.
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!
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
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
Cakespy says
I simply must chime in to say what a fine looking strawberry pie this baby is!!
Leia @ Eat It & Say Yum says
Such a beautiful pie! Pinned and sharing on FB!
Lauren Gaskill | Making Life Sweet says
All I want is for it to be summer and to be sitting by the pool with a slice of this pie. Is that too much to ask for?! LOL. Beautiful pie dear!
Christie says
Beautiful! Can’t wait to try this!
Serena | Serena Bakes Simply From Scratch says
What a gorgeous slice of pie! It looks amazing!
Megan @ MegUnProcessed says
This looks so delicious!
Alice @ Hip Foodie Mom says
this pie is gorgeous!!! can’t wait to try it!!!
Joanie @ Zagleft says
This is the most beautiful strawberry pie I’ve ever seen!
Courtney O'Dell says
Whoa baby! This is gorgeous and looks so good!
jenny says
It looks amazing.
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!
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!
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.
linda feezor 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 !!!