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.
Total Time: 2 hours hours
Author: Lori Vaughn
- 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)
Prepare and bake one pie crust. You can also use a graham cracker crust if you prefer. 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).
Crust options:
You can buy a crust from the store for an extra speedy assembly. Or try out my favorite tried and true flaky pie crust or graham cracker crust.
Preparing in advance:
I don't like to prepare mine more than 12 hours in advance to prevent the crust from getting soggy. You can however prepare the sauce and toss the strawberries in advance. You can make the crust and sauce the day before, then assemble the day of.