Strawberry Pie

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 favorite desserts!

4.78 from 48 votes

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Prep Time: 30

Cooling Time: 4

Total Time: 30

Servings:

Calories: 371kcal

Author: Cathy Trochelman

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

A note about pie plates: Any 9, 9.5 inch, or 10 inch deep dish pie plate will work. If you are using a shallow pie plate, cut the filling recipe in half.

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.

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