The BEST Strawberry Pie (no Jell-o)
Fresh strawberry pie on my favorite flaky pie crust. With simple ingredients (and no jell-o!), it makes for an easy, classic, and delicious summer treat.
Fresh Strawberry Pie
Fresh strawberry pie has been a yearly tradition in my family. It’s my mom’s favorite go-to Mother’s Day dessert. I love this recipe MUCH more than Marie Callendar’s or recipes that use jell-o because it tastes more natural and brings out that existing sweet strawberry flavor, instead of just masking it with a strawberry syrup. It is SO easy to throw together and all that has to be baked is the crust, which makes it a perfect summer dessert to keep your kitchen cool!
SLICED OR WHOLE STRAWBERRIES?
We like to keep our strawberries whole, but you can slice them in half or smaller if you’d like, especially if some of your strawberries are extra large. Admittedly it’s not the easiest or cleanest pie to cut, but you top some fresh berries on that flaky pie crust, topped with a bit of fresh whipped cream and it is a slice of summer HEAVEN!
CAN I USE FROZEN BERRIES?
This is one pie that isn’t great with frozen berries as a substitute. The consistency changes as the strawberries defrost and will make it a mushy pie. One area that you CAN use frozen berries for is the puree. Defrost about 1 lb of berries, blend, and proceed as normal.
Fast and Easy Summer Pie
This pie is SO fast and easy to throw together. It’s a simple recipe as is, but even then there are a few ways to make it even easier. In a pinch, here are a few substitutes and tricks:
- Everything can be made in advance. You can make the crust and the sauce the day or two before. Just assemble the pie the same day as serving to prevent the crust from getting soggy.
- Use a store bought crust. I LOVE my flaky pie crust recipe, but you can of course use a store bought pie crust or graham cracker crust.
- I also love a fresh whipped cream, and it’s easy to make, but no judgment if you need to buy a can from the store!
The BEST Strawberry Pie (no Jell-o!)
- 1 blind baked pie crust (see notes below for recipe link)
- 3 lbs fresh strawberries, divided
- ¾ cup granulated sugar
- 3 tbsp corn starch
- ⅓ cup water
- 1 tbsp lemon juice
Fresh Whipped Cream
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- Whip It stabilizer (optional)
- Wash and hull about 1 lb fresh strawberries. Blend using a blender or food processor to yield 1 1/2 cups strawberry puree.
- In a medium pot on the stove at medium heat, combine the strawberry puree and sugar. In a separate cup combine the corn starch and water, then add to the puree. Add lemon juice. Mix and simmer together for about 8 minutes until the sauce thickens. Set it in the fridge to cool. It will thicken more as it cools.
- Wash, hull, then dry about 2 lbs of fresh strawberries. I like to leave the strawberries whole in my pie, but you can also cut the strawberries in half or smaller if you prefer.
- Toss the strawberries in the strawberry sauce, then pour into the prepared pie crust. Store in the fridge until ready to serve.
- To make fresh whipped cream, combine all ingredients in a large bowl, and beat together using a hand mixer until stiff peaks form. Add whipped cream stabilizer for longer lasting whipped cream (optional).