A slice of Fresh Strawberry Pie has to be one of my favorite desserts! It’s a taste of spring. It’s when strawberries are starting to come into season. This pie recipe is quick and easy to make with only 6 ingredients. You can use a graham cracker crust or a baked pie shell. Whatever your choice, this Fresh Strawberry pie is still super delicious!
Pie Ingredients
You can use an already made crust, like a graham cracker crust or a pie shell that you need to blind bake. Whatever your choice is, this Fresh Strawberry pie is still super delicious! It’s strawberry pie!
Make sure your pie crust is a deep dish crust. I use a glass deep dish pie plate and the filling fits perfectly. Here is a link to a pie crust recipe that would need to be blind baked.
If you’re not familiar with blind backing a pie shell, there are some special technics that prevent it from large air bubbles and from sagging into the pie plate. Please be sure to read up on that before to just proceed. I don’t want you to have a blob of pie crust in the bottom of the pie plate that does not resemble a pie crust at all. Yeah, that was me once. Trust me, it’s sad when that happens. Your hopes and expectations for the pie have just crumbled.
Always use fresh strawberries. Frozen will not work, even if you drain them. They will be soggy red blobs and it is likely your filling will not set properly. I slice mine into quarters, sometimes smaller. I like lots of berries in my pie.
Making the Filling
It calls for water, sugar, and cornstarch. Mix them together in the saucepan and whisk them well until there are not cornstarch lumps. A general rule is corn starch gets added to cool or cold water. This will help prevent the lumps too. So, you whisk these 3 ingredients together until they start to thicken, and you’ll notice the color will get clear and the filling will lose the milky look to it. This will take about 4 minutes or so.
Then remove it from the heat and mix in the 3 oz box of a strawberry flavored gelatin. Once the filling has cooled, fold in the strawberries. Then put the filling into the pie crust and chill it until you are ready to serve it.
To serve it, top with whipped topping. You can just on the edges like I did or spread whipped topping over the entire top of the pie, or just put a dollop on each piece of pie.
I hope you give this Fresh Strawberry Pie a try and love it like we do!
Happy Baking!
Fresh Strawberry Pie
Equipment
- 1 Medium sauce pan
- 1 Rubber spatula
Ingredients
- 1 ½ cups Cold Water
- ¾ cup Sugar
- ¼ cup Cornstarch
- 3 oz Strawberry Flavored Gelatin
- 1 Deep Dish Pie Crust
- 1 lb Strawberries hulled
- 1 8 oz Whipped Topping
Instructions
- Pie crust should be room temperature or chilled. You can use a graham cracker crust or a prebaked pie crust. The pie crust needs to be deep dish.
- In a saucepan put room temperature or cold water, sugar, and cornstarch. Whisk together making sure the cornstarch is free of lumps.
- Turn the stove on to medium heat. Whisk continuously until the mixture thickens or the color becomes clear. It should no longer have a milky look to it. It will take about 4 minutes.
- Remove from the heat and mix in the gelatin until the gelatin is completely dissolved and mixed in.
- Cool the filling.
- While the filing is cooling, hull and slice the strawberries.
- Once the filling is cooled fold in the strawberries and mix well to coat the berries. Put into the pie crust.
- Chill the pie. Before serving top with whipped topping.
