Fresh Strawberry Pie

4.50 from 2 votes

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.

Prep Time15

Cook Time5

Chill4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 196kcal

Author: Nicole Durham

Cost: Recipe $7.42 / Serving $0.93

Equipment

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)

US Customary - Metric

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.

Nutrition