This Strawberry Pie has fresh strawberries mounded high in a rich, buttery crust. A little (or big) slice of delicious. The perfect summer dessert and my favorite strawberry pie!
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!
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 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!!!
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 recipe 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!
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!
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??
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!
Ingredients
Crust
- 1/2 cup (1 stick) butter, softened
- 3 Tablespoons granulated sugar
- 1 cup all purpose flour
Filling
- 2 cups water
- 2 cups sugar
- 6 Tablespoons cornstarch
- 6 ounce package strawberry jell-o
- 3 pounds strawberries, cleaned and de-stemmed
- *If you are using a shallow pie plate, cut filling recipe in half.
Instructions
Crust
- Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375°F for 10-15 minutes, until lightly browned.
Filling
- Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
- Remove from heat; add strawberry jell-o.
- Mix well and cool.
- Fold in strawberries.
- Pour into pie shell.
- Store in refrigerator until set; serve with whipped cream.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 371Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 21mgCarbohydrates: 89gFiber: 4gSugar: 65gProtein: 3g
Marilyn Slagel 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!
Debra says
I will definitely be trying this out during strawberry season! Looks delish!!
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.
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!
Chris says
Make her crust… it is half the yum! This is a “shortbread” crust and no frozen or store-bought will give you the buttery deliciousness… trust me… you can do this! And will love what you get to eat.
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.
Mike 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.
Joyce says
Making this pie now. Is the crust supposed to be really soft when it comes out of the oven?
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?
Cathy Trochelman says
Hi Mary, you don’t need to add the water to the jello….just add the jello mix right into the other ingredients. Hope this helps!
Peggy says
Can I make this pie the day before?
Marie Dinelle says
Reader Debbie Wolfe (March 5/16 wrote that she used Splenda as her husband is diabetic. Would anyone know just how much splenda as I sometimes find it very sweet, more so than sugar. I have never baked with splenda but would love to make this pie, It looks soooooo good.
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!
Dale
mary says
i would like to know too if you can use frozen strawberries.
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!
Sheilla Mowery says
Excited to try if!
Judy says
The picture looks like it’s a small pie pan. What size pan should be used”
Cathy Trochelman says
Hi Judy, I used a 10 inch pie pan. Thanks!
Kathy says
If I wanted to use a 3 Quart deep pie dish what changes would I make to this recipe? This recipe looks so good. Thank you for sharing.
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!!
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!
Cathy Trochelman says
Great to hear, Beth! So glad you enjoyed it!
christina says
would this recipe work with blueberries or blackberries?
Cathy L says
You can use lemon jello with the blueberries.
David says
I made this filling and just dumped it in a premade pie crust. It turned out delicious!!!!!!!!!!!!!!!!!!!!!!
Cathy Trochelman says
Great time saver! Thanks, David!
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
Cathy Trochelman says
Thanks so much, Emily! Hope everyone enjoyed!!
Donna says
Made sugar free still awesome
Cathy Trochelman says
Thanks for sharing, Donna!
Lorna Simmons says
This was a great recipe. My crust stuck to the pan quite a bit, but we managed to get every last drop out. Any suggestions that might help this problem?
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.
Brenda Steger says
I can’t wait to try this! If I remember right, the recipe did say to use a greased pie pan. Maybe some are not doing that?
Sarah says
I agree with you. When I first made it I overlooked that detail. I just made it again and greased the pan thoroughly. No problems, pie popped right out.
Diane Williamson says
It was too thick . didn’t like that.
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!
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.
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.
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).
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.
Roseanne T. Sullivan says
Thanks for this alternative. I don’t want to use Jello, so I hoped this recipe didn’t have it. Watching the video, I was smiling when I saw the sugar, water, and cornstarch being cooked for a glaze, because I make a similar glaze with crushed strawberries (or crushed blueberrries). I blanched when I saw the Jello being poured in. I thought this simple gorgeous pie could be made using my crushed strawberry glaze instead of the Jello, with its artificial flavors and colors. I thought of maybe adding gelatin. But I’m happy to see yours works fine without the gelatin. I’m looking forward to trying the no-roll crust from the recipe, and i hope my pie turns out as gorgeous as the one in the picture.
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.
joanne says
instead of a crust can i layer the strawberries between broken up angel food cake?
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!
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.
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
gartenmöbel says
Great іnfo. Lսсky me I ran acrоss your website by chance (stumbleupon).
I have saved it fօr later!
Angela Marrs says
In our house it’s called grandma Kitch’s strawberry pie. My husband grew up with this exact same recipe. It is fabulous, and an old recipe as we are pushing 60 yr old now. I make it all the time. Never any left overs, lol.
Melissa says
This looks amazing! I love strawberry pie and can’t wait to make this!
Quick question – do you recommend using salted or unsalted butter for the crust?
Thanks!
Marcy says
Thank You for sharing this with all of us. I’m forever keeping this as a favorite. What a nice home made gift for someone. Thank You
Roxanne says
This is a great recipe! The crust is perfect, I make mine in a deep dish corning casserole ( lasagne size 9×13) and I double the strawberry filling part, 3 cups of sugar instead of 4, add T of lemon juice. One pie just didn’t go far enough, so I use the casserole, fork pick the crust before baking, butter the dish before presting the mix into it.
Linda says
Can’t u just use short bread cookies crumbled with butter as the crust
Lois Kasner R says
I will definitely try it. Our fresh picked strawberries are so sweet naturally I can’t see using more than 1/4 c of sugar. Especially using jello which is so sweet. Will watch the cornstarch. Will cutting down on sugar be a problem?
Marie says
Once the pie has set in the fridge, does it need to be kept refrigerated if being served the same day?? I prefer serving at room temperature, but wonder if the jello base will unset and get watery.
Pamila Gioppo says
The strawberry pie recipes looks great. How do I get the recipe?
Mary Phillips says
I made this today but I added a little extra layer. In my family we have this raspberry dessert that is almost identical but on top of the crust we add an
8 oz cream cheese with 8oz whip cream Blended with 1 cup powered sugar layer. Then we put the raspberries mixed with jello on top and cool. Its delicious I can’t wait to try it with the strawberries. I hope it cools fast. Thanks so much for the recipe
Shyann says
Mine did not set up. I have been eating more of a strawberry soup. Still tasty, nonetheless, but not ideal lol. Any idea what happened?
Michelle Cunninghame says
What does the c represent in UK measurements please.
grace patterson says
can you change the ingredints to a paleo desert . like almons flour,coconut palm sugar, sugar free jello
Debbie says
I made this pie for years except I use 7up instead of water and cup of sugar…..
Lulu Witt says
Your pie looked everso pretty. I followed your recipe properly and it says to keep mixing the cornstarch until it goes thick and clear. Well I cooked it and cooked it and had to add more water in order to keep waiting for it to lose the misty look about it. It never went properly clear. I took it off the heat, then added a pack of Aeroplane Strawberry Jello and it went completely cloudy and a dull pink. It tasted wonderful but it was not particularly pretty at all. Can you give any advice please? I would like the pie to look as pretty as yours.
Sarah says
Lulu- I did the same thing the first time although I didn’t cook it as long as you did. The trick is you take the filling off the heat the minute it goes into a boil. It really won’t go completely clear per say, there’s always a little misty. Once you take it off the heat it seems to get a bit clearer and once you add in the jello it looks how it should. Also I tried the New Pomegranate Blueberry Jello flavor. Super tasty with strawberries and blueberries.
Sarah says
I made this using the new Pomegranate Blueberry Jello flavor and mixed in strawberries and blueberries and it was awesome! In fact I think I like the Pomegranate Blueberry flavor better than the regular strawberry flavor. I’ll use that from now on.
Kaitlyn says
Hello,
If I only wanted to use 1cup sugar for the filling, how much water would you recommend so that I still have enough filling?
Thank you!
claire says
what is corn starch is it cornflour or something else
Cathy Trochelman says
I believe corn starch and cornflour are the same thing.
Wendy says
I loved your strawberry pie it turned out very well but I cannot get the crust out of the pie pan and I buttered it very well Any suggestions
floriental says
Excited to try if!
Gary says
My mother-n-law spoiled me with her variation of this recipe;
She placed two layers of sliced ripe bananas on the bottom,
finished off as per this recipe.
Over night the bananas pick up some of the strawberry flavor.
Coconut Cream was my favorite until I met her.
Linda Colley says
My husband has 2 beautiful strawberry boxes, producing big, juicy strawberries, so when I seen this recipe I had to make it for him.
The only thing I did different was cut the cornstarch (cornflour in Australia) to 4 tablespoons.
It turned out fantastic, best strawberry pie ever.
This was about 6 weeks ago……..now I’m making it again.
marianne says
Can sugar free jello be used?
Ruth Anne says
yes
Ellen Lyons says
Have made the strawberry pie several times. A big hit with everyone. The only change I made was I substituted dairy free butter (Earths BalanceJ because of a dairy allergy.
Excellent recipe!