This Strawberry Pie is a springtime favorite dessert the whole family enjoys. Using fresh strawberries, this dessert is one of my most requested.
Picture and post updated 2020
Yes, I know. I’m going to guess, and correct me if I am wrong, you want to reach through the computer and take a piece of this strawberry pie. I do. And I had a piece yesterday. Maybe a little more than a piece. Ahem.
This recipe is our dear neighbor’s recipe. There is nothing but goodness that comes out of her kitchen. She gave us this strawberry pie recipe after making it for us several years ago. One bite and we were hooked. I have made this exceptionally easy and quick dessert so many times. Always a crowd pleaser and a crowd wowser. (Is that a word?)
How do you keep the crust from getting soggy
It is important to bake the crust before you fill it. With this shortbread type crust, it would be best to bake it anyway, so it would hold together. The baking will keep the jello from seeping into the crust and making a soggy crust bottom.
Should strawberry pie be kept refrigerated
Yes. After you make the pie, it needs to set up in the fridge for at least 3 hours. After that, you may serve the pie and the leftovers should be covered and kept in the fridge. I also suggest you eat the pie the day you make it or the next day. It tastes the best that way.
What type of strawberries should I choose
Always check the container of strawberries for ripe, red strawberries. The key is to find ones that do not have the white center. A white center, typically means the strawberries don’t have as much flavor as they didn’t get to ripen on the vine as long as they should have. Now, you are wondering how do you find strawberries without white centers if the strawberries aren’t cut. Good question.
You see these strawberries? They have a white center. Now, all hope isn’t lost. You can add sugar to them and sweeten them up. They also taste fine in a pie. Eaten plain, they just don’t have as much flavor. Try to wait for strawberry season to buy your strawberries. In the Mid-West, we can start to expect good strawberries mid-March as they come up from Florida. You may have to experiment when is the best time in your area to buy strawberries.
Enjoy this delicious homemade strawberry pie. It is full of flavor and guests love this sweet dessert!
- 1 1/2 cups flour
- 1 1/2 tsp sugar
- 1 tsp salt
- 1 cup water
- 1 cup sugar
- 3 T cornstarch
- 1 (3oz) box strawberry Jell-O
- 1 quart (or slightly more) sliced fresh strawberries
- Mix all together and add 1/2 cup oil and 2 T milk. Mix well. Press on the bottom and up the sides of a large pie plate. Bake at 425* for about 7 minutes or until starting to have a very light brown color. Set aside.
For The Strawberry Filling
- Put first three filling ingredients in a medium saucepan and cook on medium heat until mixture is clear (a slightly cloudy color) and thickened, stirring very often.
- Remove from heat and add (1) 3 oz box Strawberry Jello. Cool. Stir in 1 quart cut strawberries. Pour mixture in pie shell and refrigerate for at least 3 hours.
- *I have added the strawberries immediately (if I didn't have time to let it cool) to the warm jello mixture.
The nutrition facts you see here are estimates. Please see our nutrition page.
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