Fresh Strawberry Pie
This fresh strawberry pie has juicy berries in a pre-baked crust, and uses a shiny strawberry Jell-O glaze. It’s an easy, make-ahead dessert!
If you grew up on those glossy, fresh strawberry pies from diners, this pie is super similar.
Packed with fresh berries, it has a shiny, sliceable glaze, and starts with a simple pre-baked crust.
The filling cooks on the stove with strawberry Jell-O, sugar, and cornstarch. Then fold in fresh strawberries and chill until firm.
Top each slice with whipped topping or homemade whipped cream. You’ll have an easy make-ahead dessert for holidays, potlucks, or Sunday dinner.
If you have extra strawberries in the fridge, this is the recipe you need!
Love berry recipes? Don’t forget to try my strawberry soda, triple berry crisp, and strawberry cake mix cookies.
What you’ll need
Here’s a quick overview of what’s in this pie. The full recipe with ingredient amounts is further down the page.
- Strawberry jello: Gives the pie that classic color and flavor plus helps the filling set.
- Granulated sugar: Sweetens the filling and balances tart strawberries. If your berries are exceptionally sweet, you can slightly reduce the sugar.
- Cornstarch: Thickens the glaze so the pie slices cleanly instead of running everywhere.
- Fresh strawberries: Use halved for a rounded “piled high” look or sliced for a neater, flatter top that cuts beautifully. Choose firm, ripe berries with good flavor.
- Water.
- Pre-baked 9-inch crust: A regular pie crust works great. Use homemade or store-bought. A graham cracker crust is another option for a softer, crumbly base.
- Whipped topping or whipped cream (optional): You can’t have a slice of pie without a dollop of whipped topping.
How to make fresh strawberry pie
Tips for the best strawberry jello pie
- Cook the filling long enough to thicken. If you don’t cook the jello mixture until it turns thick and glossy, the pie may turn out runny and won’t slice well. It should coat a spoon and leave a visible line when you run your finger through it (be careful, it’s hot).
- Let the pie set. Patience is key with this pie. It has to set up in the fridge for a few hours so it sets properly. Resist the temptation to sneak a slice early.
Note from Kim
I’ve intentionally used halved strawberries so they’re nicely round and stand tall in the pie shell. Many recipes use sliced berries which can make slicing the pie a little cleaner.
This recipe gives you chunky pieces of strawberries in every bite. My pie looks gorgeous in its crust just like those you’d find in a diner dessert case.
Can I use frozen strawberries?
Fresh strawberries work best. I don’t recommend using frozen berries in this pie.
Storage
- Refrigerator: Cover the strawberry pie loosely with plastic wrap or foil and store it in the refrigerator for up to 2–3 days.
Ingredients
- 3 ounces strawberry jello, 1 package
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 cups water
- 6 cups fresh strawberries, halved or sliced
- 1 pie crust, 9-inch; baked (homemade or store bought)
💌 Don't forget to save this recipe!
Instructions
- Whisk the strawberry gelatin, sugar, and cornstarch together in a medium saucepan.3 ounces strawberry jello1 cup granulated sugar¼ cup cornstarch
- Bring 2 cups of water to a boil, then slowly pour it into the gelatin mixture, whisking until everything is dissolved and smooth.2 cups water
- Place the pan over medium heat and bring the mixture to a boil. Cook, stirring constantly, until it becomes thick and glossy and coats the back of a spoon but still drips off.
- Remove from the heat and let the mixture cool until it’s warm but no longer steaming, stirring every few minutes so a skin doesn’t form.
- Gently fold in the strawberries, then pour the filling into the baked pie crust.6 cups fresh strawberries1 pie crust
- Refrigerate for 4-5 hours or overnight until the filling is fully set and chilled.
- Slice and serve with whipped topping, if desired.