Fresh strawberries are abundant in this delicious pie recipe. Made with gelatin, a prepared crust, and fresh cut strawberries, this pie is easy to make and so much fun to enjoy.
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
It's easier to fill the pie crust while it's on a baking sheet for easy transportation to the fridge for chilling.You can use 1-3 containers of strawberries (16-ounce each) to determine the thickness of your pie. One container makes a thin tart-like pie, while 2 or 3 containers add thickness to each slice.Straining the gelatin mixture through a fine mesh sieve is optional and mainly affects the pie's final appearance.Storage:
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.