Strawberries are abundant in this delicious Fresh Strawberry Pie. Made with gelatin, a prepared crust, and fresh cut strawberries, this pie is easy to make and so much fun to enjoy.
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I've been holding on to this homemade strawberry pie recipe for quite some time now waiting for strawberries to come back in season before sharing. While I've made this recipe a few times now, I'm still certain it's the best strawberry pie recipe I've ever tried or eaten.
The flavors in this strawberry gelatin pie are sweet and refreshing. The bites of strawberries are juicy, sweet and a little tangy, making you feel like you're eating berries straight from the container rather than in a pie, but then the buttery crust helps to remind you that you're enjoying a dessert instead.
For more strawberry recipes, make sure to check out my Pink Chocolate Covered Strawberries, Rustic Strawberry Galette, and Strawberry Peach Cobbler.
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💛 Why You'll Love This Recipe
- Easy to make. Bake the crust and cook a simple berry filling on the stove. The hardest part is waiting for it to chill and set. If you want a faster no cook option, try our No Bake Kool Aid Pie or No Bake Cool Whip Cheesecake.
- Real strawberry flavor. Using unflavored gelatin keeps the filling tasting like real strawberries, not the artificial flavor you get from strawberry gelatin mixes.
- Perfect for any occasion. This Fresh Strawberry Pie is great for Easter, holidays, barbecues, or anytime strawberries are in season and on sale.
🛒 Ingredients
Prepared pie crust. Use store bought or homemade pie crust, whichever you prefer. Since crusts are usually sold in two packs, use the extra to make an Applesauce Custard Pie.
Fresh strawberries. Fresh is best for this recipe. Frozen strawberries aren't recommended. If you have extras, try them in our Red White and Blueberry Muffins or Bakery Style Strawberry Muffins.
Lemon juice. Brightens the flavor and helps maintain a vibrant color.
Unflavored clear gelatin. Keeps the filling clear so the fresh berries shine without adding artificial flavor.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Buy strawberries in season: Fresh berries are cheapest (and sweetest) in peak season, or grab marked-down ripe berries to use right away.
Use a store-brand crust: Generic pie crusts cost less and bake up just as well.
Control thickness: Using fewer strawberries creates a thinner pie and stretches your budget further.
🥄 Instructions for Fresh Strawberry Pie
Step 1: Clean, trim, and hull out your fresh strawberries.
Step 2: Place larger berries aside in a large bowl.
Step 3: Take 1 ½ cups of the smaller berries and chop them up into even smaller pieces. Place in a saucepan over medium heat.
Step 4: Add sugar, lemon juice, water, butter, and vanilla.
Step 5: Stir the mixture and heat until the sugar is dissolved and the berries are mashed into a puree.
Step 6: Sprinkle the gelatin over the berries in the pot and whisk to combine. Continue stirring until slightly thickened.
Step 7: Remove from heat to cool. Continue whisking to avoid the mixture solidifying. Once cooled enough, pour over the berries in the bowl, tossing gently to coat.
Step 8: Pour some of the liquid into the bottom of the pie crust, and arrange berries on top, trying to get as many sliced strawberries as you can into the pie. Pour some remaining liquid over the top until the pie looks well-filled.
Step 9: Place pie in the fridge to chill for at least 4 hours before slicing and serving.
Serve with whipped cream on top and enjoy!
👩🏻🍳 Expert Tips
- Fully bake the crust. The filling isn't baked, so make sure the crust is completely cooked before adding it.
- Adjust filling if needed. The Fresh Strawberry Pie recipe is sized for a deep dish crust. If using a standard crust, reduce the gelatin liquid slightly.
- Prevent spills. Place the crust on a baking sheet before filling to make transferring it to the fridge easier.
- Control thickness. Use 1 to 3 containers of strawberries. One makes a thinner pie, while two or three give thicker slices. Adjust to your preference.
❄️ Storage and Make Ahead
Storage: Store the Fresh Strawberry Pie covered or in an airtight container in the refrigerator for up to 5-7 days.
Make Ahead: Prepare the pie up to 24 hours in advance and keep chilled until ready to serve. The crust can be baked a day ahead and stored at room temperature.
🥗 Side Dishes or Pairing Ideas
Serve Fresh Strawberry Pie with whipped cream or vanilla ice cream for a classic pairing. Fresh mint or a light fruit salad complements the strawberries without overpowering the pie.
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❓ Recipe FAQs
This pie can last up to a week if stored in the fridge in an airtight container or well wrapped in plastic wrap.
You will want to remove the green tops and hull the berries out at the very least, but if desired you can leave the berries in their natural cone shapes and have them pointed upwards in the pie crust. I prefer sliced berries though as it gives you more berry to pie ratio.
Begin by positioning a strawberry on a cutting board with the pointed, or top, end facing downwards. Using a paring knife, make a straight, lengthwise cut from the base of the strawberry through to the tip. Slice the strawberries into thin pieces that can be employed as decorative elements for desserts like cakes or pies.
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🐝 If you tried this Fresh Strawberry Pie, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Fresh Strawberry Pie
Ingredients
- 1 (9-inch) pie crust - ($0.88)
- 2-4 pounds fresh strawberries, hulled and sliced - ($4.24)
- ¾ cup granulated sugar - ($0.27)
- 2 tablespoons lemon juice - ($0.11)
- ½ cup water - ($0.00)
- 2 tablespoons unsalted butter - ($0.25)
- 1 teaspoon vanilla extract - ($0.03)
- 3 tablespoons unflavored gelatin - ($1.64)
Instructions
- Bake the crust. Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate if needed, then prick the bottom and sides repeatedly with a fork. Bake for 10 to 15 minutes, until golden. Let cool completely.
- Prep the strawberries. Wash, hull, and slice all strawberries. Place the larger slices in a large bowl. Finely chop about 1 ½ cups of the smallest berries and set aside separately.
- Cook the filling base. Add the chopped strawberries to a saucepan over medium heat along with the sugar, lemon juice, water, butter, and vanilla extract. Stir and cook until the sugar dissolves and the berries break down into a puree.
- Add the gelatin. Sprinkle the gelatin over the hot mixture and whisk until fully dissolved and slightly thickened.
- Cool the mixture. Remove from the heat and let cool, whisking occasionally to prevent it from setting too quickly.
- Combine berries and filling. Pour the cooled strawberry mixture over the sliced strawberries and gently toss to coat.
- Assemble the pie. Pour a small amount of the filling into the cooled crust. Arrange strawberries to fit snugly, then pour the remaining filling over the top until evenly filled.
- Chill and serve. Refrigerate for at least 4 hours before slicing. Serve with whipped cream if desired.
Notes
- Berry quantity. Use 1 to 3 (16-ounce) containers depending on how thick you want the pie. Fewer berries create a thinner, tart-style pie.
- Easier transport. Assemble the pie on a baking sheet for easier transfer to the refrigerator.
- Appearance option. Straining the gelatin mixture through a fine mesh sieve is optional and mainly affects visual clarity.
- Storage. Store covered in the refrigerator for up to 1 week.
Nutritional Information
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