Q: What makes this strawberry pie different from a traditional strawberry pie?

A: Instead of using boxed Jello, this pie uses a simple homemade glaze made from real strawberries, sugar, and cornstarch. You get a much fresher, more natural strawberry flavor and a beautiful, glossy finish.

Q: Why is my strawberry pie runny?

A: The most common reason is that the glaze was not cooked long enough. Make sure it thickens and turns clear before you remove it from the heat. Also, allow the full 2 hours of refrigeration before slicing.

Q: How far in advance can I make this pie?

A: You can make it the morning of and refrigerateit until ready to serve. It is best eaten the same day or the next day. After day two, the crust softens significantly, and the glaze starts to weep.

Q: What pie crust works best for a fresh strawberry pie?

A: A buttery homemade crust is wonderful, but a store-bought refrigerated crust works just as well and saves time. Either way, make sure it is fully baked and cooled before filling.

Q: How do I store leftover strawberry pie?

A: Cover and refrigerate for up to 3 days. The crust will soften slightly after day one, but still tastes great. This pie does not freeze well; the berries release too much water when thawed, and the texture suffers.

Simple Fresh Strawberry Pie Without Jello

Fresh Strawberry Pie in June

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5 from 2 reviews

Fresh strawberry pie made without Jello is bursting with sweet, juicy berries set in a buttery pie crust with a simple homemade glaze. A stunning summer dessert that comes together in minutes.

Total Time: 40 minutes
Yield: 6 servings 1x

Ingredients

Units Scale

1 Pie Crust Homemade or store bought
Pie weights
5-6 cups Whole Fresh Strawberries
3/4 cup Sugar
3 TLB Corn Starch
1/4 cup Water

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Instructions

Pre-Heat Oven to 450 degrees
Make sure your pie crust covers the edge completely so it does not shrink.
Put parchment in the bottom of the pie crust and fill it with pie weights.
Bake the pie crust in a 9-inch pie pan at 450°F for 9 to 11 minutes until golden brown, remove from the oven, and allow to cool 30 minutes.
Select your largest, most uniform strawberries and cut a thin, flat slice off the bottom so they can stand upright. Set those aside for the top layer.
Crush 2 cups of strawberries in a saucepan.
Add Sugar, Cornstarch, and Water.
Cook over low heat, stirring until dissolved and the liquid is clear.
On medium heat, bring to a boil until clear & thickened.
Cool the sauce completely.
Place the large Strawberries in the cooled crust and tip-up like little mountains to fill the pie crust.
Pour the strawberry mixture over the Strawberries. Pour the warm glaze slowly over the berries from the center outward, letting it settle into the spaces so every berry gets fully coated.
Refrigerate for 3 hours. Cover loosely with plastic wrap and refrigerate for at least 2 hours before slicing.
Top with whipped cream

Notes

Serve with Whip Topping of course!

Author: Crafting a Family
Prep Time: 40
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 171
Sugar: 31.2 g
Sodium: 21.6 mg
Fat: 1.6 g
Carbohydrates: 40.1 g
Fiber: 2.7 g
Protein: 1.1 g
Cholesterol: 0 mg