Strawberry pie is full of fresh, flavorful strawberries combined with strawberry Jell-o and topped with whipped cream, all in a buttery pie crust. It’s the perfect spring or summer pie that’s so beautiful as it tastes!
Your guests will rave at it’s beauty with the bright red color shining throughout the entire pie.
If you like strawberries, you’ll love our strawberry poke cake too.
Table of Contents
You will love this Strawberry Pie Recipe with Jello
When I was a kid, one time my mom got a special strawberry gelatin and some fresh strawberries from the grocery store. She made a pie with the ingredients and I was absolutely amazed.
You see, I didn’t realize you could put strawberries in a pie. It was the most glorious dessert I’d ever seen.
Jello Strawberry Pie ingredients
- Frozen pie crust – we used a 9-inch frozen pie crust. You can also use a premade one from the refrigerator section, or make the crust from scratch.
- Water – to help the glaze solidify
- Granulated sugar – just regular white sugar
- Cornstarch – this helps thicken the pie filling
- Strawberry gelatin powder – AKA Jell-O
- Fresh strawberries – hull and slice the berries
How to make Strawberry Pie with Jello
- Prebake pie crust according to directions on package. While it’s cooking, start on the strawberry glaze.
- Once pie crust is done, remove from oven and set aside to cool.
- Wash and hull strawberries and slice
- In a sauce pan, over medium-high heat, add water, sugar, cornstarch, and strawberry gelatin.
- Whisk together until thoroughly combined.
- Whisk mixture continuously until it comes to a boil.
- Remove pan from the heat and allow glaze to cool.
- To speed up the cooling process. you can place the pan in an extra large bowl filled with ice water.
- Whisk it occasionally as it cools. It will thicken slightly.
- Layer the sliced berries in the cooled pie crust.
- Pour strawberry glaze over berries.
- Chill the pie in the refrigerator at 2-3 hours to set.
- Slice and serve with whipped cream.
How to cut strawberries for Strawberry Pie
Cutting strawberries for this pie recipe is an easy decision because there’s no wrong answer. Some people like to quarter the strawberries so there are big chunks. I like to slice the strawberries and layer them in the pie shell.
Either way you cut the strawberries, the baking instructions are the same. You’ll get firmer berries if you leave them larger.
Storing Strawberry Pie
To store your strawberry pie, first allow it to cool completely at room temperature. Once cooled, cover the pie loosely with plastic wrap or aluminum foil and store it in the refrigerator. Consume the pie within 2-3 days for the best taste and texture. If desired, you can also freeze the pie for longer-term storage by wrapping it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw the frozen pie in the refrigerator overnight before serving.
Want More Strawberry Desserts?
- Strawberry Poke Cake
- Strawberry Pie
- Whipped Strawberry Milk
- Strawberry Pretzel Salad
- Chocolate Covered Strawberries
- Strawberry Lemon Lasagna
Easy Strawberry Pie FAQs
You can blind bake the pie crust before baking with the strawberry pie filling, but we haven’t found it necessary with this recipe.
I do recommend eating it within 2 days so the crust doesn’t get soggy from sitting in the refrigerator.
A Jello pie may become runny due to several factors. One common reason is insufficient chilling time; ensure the pie has been allowed to set in the refrigerator for the recommended duration. Another possibility is using too much liquid or not enough gelatin, which can result in a weaker gel structure. Additionally, if the Jello mixture was not fully dissolved or if fresh pineapple or certain fruits high in enzymes were added, it could hinder the gelatin’s ability to set properly. Adjusting these factors should help prevent your Jello pie from being runny in the future.
Recipe for Strawberry Pie
Ingredients
- 1 9-inch frozen pie crust
- 1 cup water
- 1 cup white granulated sugar
- 3 tbsp cornstarch
- 1/4 cup strawberry gelatin powder
- 1 pint of fresh strawberries hulled and sliced
Instructions
- Prebake pie crust according to directions on package. While it’s cooking, start the strawberry glaze.
- Once pie crust is done, remove from oven and set aside to cool.
- Wash and hull strawberries and slice. Set aside.
- In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin powder.
- Whisk together until thoroughly combined.
- Whisk mixture constantly until it comes to a boil.
- Remove pan from the heat and allow glaze to cool.
- To speed the cooling process, place the pan in an extra large bowl filled with ice water.
- As the glaze cools it will become translucent in color and will thicken. Continue to stir as it cools.
- Layer the sliced strawberries berries in the baked and cooled pie crust.
- Pour strawberry glaze over strawberries.
- Chill pie in the refrigerator 2-3 hours.
- Slice and serve with whipped cream.
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
Comments & Reviews
Anna says
This pie looks so pretty! Will try and make this! The kids will love the smell of the strawberries coming out of the oven. Thanks for sharing!
Tammy bishop says
This pie is delicious and easy I love it