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.
Recipe: $7.42 | Per Serving: $0.93 | Servings: 8
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 This Recipe Works
- It's easy to make. Just bake a crust and cook a berry mixture on the stove. This recipe is pretty simple to put together. The hardest part is waiting for it to chill and set. If you want a no cook pie that you don't have to wait so long for, try our No Bake Kool Aid Pie or No Bake Cool Whip Cheesecake.
- It tastes like real strawberries. The pie filling uses unflavored gelatin, which keeps this pie tasting like REAL strawberries and not the fake strawberry flavor you get from the strawberry jello mix as you see used in other pies. For those of us who enjoy real fruit, it's a nice change of pace.
- Perfect for any occasion. This berry pie is perfect for showing off at Easter, holidays, barbecues, and more. Or you can just make it whenever strawberries are in season and on sale. That's a pretty nice reason to enjoy it too!
🥘 Ingredients
Ingredient Notes:
Prepared pie crust- You can use a storebought crust or homemade pie crust, depending on what you'd like. Since they are sold in two packs and this recipe only needs one, use the other to make a delicious Applesauce Custard Pie.
Fresh strawberries- For this recipe, I do not recommend frozen strawberries as fresh will be best. If you still have strawberries to use up, try them in our Red White and Blueberry Muffins and Bakery Style Strawberry Muffins.
Granulated sugar- To make the pie nice and sweet (it helps to cut down on the tartness found in some strawberries).
Lemon juice- For freshness and nicer colors, you'll want to use lemon juice.
Unflavored clear gelatin- This is what allows us to see the fresh berries in the pie, giving a clear appearance without leaving any chance in taste.
For specific ingredients and measurements, please see the recipe card below.
🔪 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!
🍴 Recipe Tips
- Bake the crust fully. For this easy strawberry pie, the filling isn't baked, but the crust is. Ensure the crust is fully cooked before adding the filling, as it won't bake further.
- You may have extra filling. The strawberry filling is sized for a deep dish pie crust, but adjust by omitting some jello liquid if needed.
- Avoid the mess. To make filling easier, fill the crust while it's on a baking sheet for easier transportation to the fridge.
- More strawberries or less. Use 1-3 containers of strawberries (16 ounces each). One container yields a thinner pie, while 2 or 3 create a thicker slice. Adjust according to preference.
💭 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.
❤️ More Delicious Strawberry Recipes
If you tried this Fresh Strawberry Pie, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would 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
Prepare the Pie Crust:
- Roll out your crust and fit it into a 9-inch pie plate if you didn't buy a frozen crust with the pan attached.
- Poke the pie with fork tongs over and over again to create a lot of holes along the sides and bottoms. This will help to prevent the pie crust from bubbling up as it bakes.
- Bake in the oven at 400 degrees F for 10-15 minutes or until golden in color.
- Let cool as you assemble the pie filling and then use as directed.
Make the No-Bake Strawberry Pie Filling:
- Wash, hull, and slice all strawberries. Place larger sliced berries in a large bowl and set aside.
- Take 1 ½ cups of the smallest berries and chop them up even smaller and place in a saucepan over medium heat.
- Add sugar, lemon juice, water, butter, and vanilla.
- Stir and heat until dissolved and berries are mashed into a puree.
- Sprinkle your gelatin over the liquid and whisk it in until dissolved and slightly thickened.
- Remove from heat and let cool, whisking occasionally as it cools to prevent it from solidifying.
Assemble the Pie:
- Once cooled enough, pour the strawberry mixture over the berries in the bowl. Toss gently to coat.
- Pour some of the liquid into the bottom of the pie crust, and arrange the berries so that you can fit as many as possible in the crust too.
- Pour the remaining filling from the bowl on top until the pie crust is well-filled.
Chill and Serve:
- Place the pie in the fridge for 4 hours before slicing and serving.
- Serve with whipped cream and enjoy!
Notes
- This pie can be stored in the fridge for up to a week if kept in an airtight container or well wrapped in plastic wrap.
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