Old-fashioned in the best way, this Fresh Strawberry Pie sets sweet fresh berries in a glossy strawberry Jell-o filling inside a flaky, buttery crust. Prep takes just 10 minutes, then it chills until firm. Use berries that hold their shape, not frozen. Top slices with whipped cream for a lovely end to Sunday dinner.
Fresh berries are some of my favorite fruits, and strawberries are at the top of my berry list. We’re fortunate to live so close to Florida, where the fresh strawberry season runs from December through April, so we have them available for a very long time.
One of my favorite strawberry recipes is this familiar Fresh Strawberry Pie made with sweet, sweet strawberries and everyone’s favorite – Jell-o. It may be old-fashioned, but oh my goodness, is it tasty! I like to serve this one as a delicious ending to Sunday dinner. I hope you’ll enjoy it, too.
Recipe Snapshot: Fresh Strawberry Pie
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Cuisine: American
Cooking Method: Stovetop/Oven
Primary Ingredients: Pie shell, strawberries, sugar, cornstarch, jello, whipped cream
Skill Level: Easy
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Ingredient Notes
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- Baked and cooled pie shell — Make your favorite pie shell or use a refrigerated or frozen crust. They all work fine!
- Fresh strawberries — Choose berries with a bright red color. Avoid any with a white or green area at the stem.
- Strawberry Jell-o — I’ve written this recipe for the .3-ounce (that’s 3-tenths of an ounce) strawberry jello which is the version with no sugar. You can definitely use the 3-ounce (that’s 3 ounces) version if you like, but you should omit the sugar called for in the recipe.
- Whipped cream (optional) – What’s strawberry pie without a dollop of whipped cream? Seriously, add it if you like or omit it. But I think it’s definitely best with some lovely sweetened cream on top!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see Fresh Strawberry Pie on page 295 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Fresh Strawberry Pie with Jello
STEP 1. Prepare a pie shell by baking it until lightly browned. Allow it to cool completely before using it in the recipe.
STEP 2. Wash and hull the strawberries, then halve any larger berries.
STEP 3. In a saucepan, whisk together sugar and cornstarch, then gradually add the water.
STEP 3 (cont’d.) Cook the mixture until thickened and clear, then remove from heat.
STEP 4. Stir in strawberry Jell-o until dissolved,
STEP 4 (cont’d.) then gently fold in the strawberries.
STEP 5. Pour the strawberry filling into the cooled pie shell and refrigerate until set.
STEP 6. Serve chilled, optionally garnished with whipped cream.
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Recipe Tips
- Allowing the sugar mixture to reach a full boil before adding the Jello will ensure the filling sets properly.
- If the strawberries are very sweet, you might consider reducing the amount of sugar by a few tablespoons.
- Experiment with different crusts, such as plain or chocolate graham cracker, or shortbread. Or make your favorite homemade pie crust recipe.
- For a bit of brightness, add a squeeze of lemon juice to the filling.
How to Serve Fresh Strawberry Pie
I like to serve individual slices with a generous topping of whipped cream. Whole mint leaves make a pretty garnish. This pie is a wonderful ending to a spring or summer dinner and is exceptional as an after-school treat!
When we want something just a bit more tart than berries, I’ll often make a classic lemon meringue pie instead.
How to Store the Pie
Store the leftovers in the refrigerator, covered with plastic wrap, or in a covered pie container. Enjoy it within about 4 days for maximum freshness.
Questions and Answers: Fresh Strawberry Pie
- Can I use other fruits for the pie filling?
You can certainly experiment with other fruits such as blueberries, raspberries, or fresh, sliced peaches. Use the appropriate flavor of gelatin for the fruit you choose. - How can I stop a pie crust from being soggy?
The best way I’ve found to prevent a soggy bottom crust is once you’ve pre-baked and cooled the crust according to the package instructions, brush the bottom and sides of the crust with egg wash (1 egg whisked together with 1 tablespoon water or milk) and then bake again for 4 minutes to set the egg wash. This forms a seal that helps isolate the crust from the filling. - Can I make a gluten-free fresh strawberry pie?
Yes, you can. Choose a gluten-free pie crust recipe or purchase a gluten-free crust and check to make sure the cornstarch you use is gluten-free. Jello states that their gelatin products are naturally gluten-free though they’re not “certified” gluten-free. - Can I use frozen strawberries for this recipe?
In my opinion, frozen strawberries would not work out well. When thawed, they have a very mushy texture. For this pie, you want nice, firm, fresh strawberries that hold their shape well.
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Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
Fresh Strawberry Pie
Ingredients
- 1 pie shell 9-inch, baked and cooled
- 4 cups fresh strawberries
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 ½ cups water
- .3 ounce strawberry Jello (for clarity, that is 3-tenths of an ounce)
- Whipped cream optional
Instructions
- Bake the pie crust according to the package instructions. Set it aside until cooled completely.1 pie shell
- Prep the strawberries: Wash in cool water, remove the stems, and cut larger berries in half. Set aside.4 cups fresh strawberries
- In a heavy-bottomed medium saucepan over medium-high heat, whisk together the sugar and cornstarch. Slowly whisk in the water. Whisk continually until the mixture is boiling. Cook until thick and clear, stirring constantly. Remove from the heat.¾ cup sugar, 2 tablespoons cornstarch, 1 ½ cups water
- Add the jello, stirring until dissolved. Add the strawberries and stir very gently to coat each berry..3 ounce strawberry Jello
- Pour the strawberry mixture into the cooled pie shell.
- Chill for 4 hours or until firm. Serve with whipped cream if desired.Whipped cream
Notes
- Serve individual slices with a generous amount of whipped cream.
- Store the leftovers in the refrigerator, covered with plastic wrap, or in a covered pie container. Enjoy within 3 to 4 days for maximum freshness.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This is the recipe I’ve used since the ’70’s when I discovered it – best you will ever taste and so easy!
I love to make it when fresh strawberries are available! Soooo good!
This sound delicious!
Prepared your recipe and spread the Jelloed strawberries in a graham cracker crust. So simple and so delicious! Thanks for sharing.
I think my Grandkids will love this pie! II looks yummy,can’t wait to try it, I will be my one taster!
That just looks like Spring on a plate!
Miss P
Thanks! It does, doesn’t it?