Strawberry pie is one of those desserts that always feels a little special, especially when strawberries are at their sweetest.
It’s the kind of treat that brings back memories of warm days, family gatherings,
and simple homemade desserts.
What I love most about this recipe is how incredibly easy it is to make, with just a few ingredients and no complicated steps.
The filling is smooth, glossy, and packed with bright strawberry flavor that pairs perfectly with a flaky crust and a dollop of whipped cream.
For Strawberry Pie
- Pie Crust – a baked 9-inch crust serves as the base; use frozen, refrigerated, or homemade depending on your preference.
- Strawberries – fresh, sliced strawberries are the star of the pie and give it that bright, juicy flavor.
- Strawberry Jello – adds sweetness, color, and helps create that classic glossy filling.
- Cornstarch – thickens the filling so it sets properly and slices cleanly.
- Sugar – enhances the natural sweetness of the strawberries and balances the flavors.
- Water – combines with the sugar and cornstarch to form the base of the filling.
- Whipped Cream – optional, but perfect for serving and adds a light, creamy finish.
Simple Classic Strawberry Pie
A simple, classic dessert packed with fresh strawberries flavor and a smooth, glossy filling. This pie comes together easily and is perfect for any occasion when you want something sweet and refreshing.
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Servings: 12
Notes
Ingredients
- 1 9" frozen pie crust, baked
- 1 cup sugar
- 1 1/2 cup water
- 1/4 cup cornstarch
- 1 lb strawberries, sliced
- 1 3 oz pkg strawberry jello
Instructions
- Prepare the pie crust according to the package directions. Once baked, remove it from the oven and allow it to cool completely.
- In a large saucepan, combine the sugar and water over medium heat. Gradually whisk in the cornstarch, making sure it blends smoothly without forming lumps.
- Continue stirring constantly for about 4–5 minutes, until the mixture thickens and becomes slightly translucent. Remove the pan from the heat, then whisk in the strawberry jello until it is fully dissolved. Let the mixture cool to room temperature.
- After cooling, add the sliced strawberries and gently mix until they are evenly coated. Transfer the filling into the prepared pie crust.
- Refrigerate the pie for 2–3 hours, or until it is fully set. Serve with whipped cream if desired.
- Why didn’t my pie set properly?
This usually happens if the filling didn’t cook long enough or didn’t fully thicken on the stove. Make sure to stir continuously and cook until the mixture turns slightly clear and thick before removing it from the heat. - Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe. Frozen berries tend to release extra liquid as they thaw, which can make the pie watery and prevent it from setting properly. - How long should I refrigerate the pie before serving?
You’ll want to refrigerate the pie for at least 2 to 3 hours. Giving it enough time to chill helps the filling firm up so you get clean, easy slices. - Can I make this pie ahead of time?
This is a great make-ahead dessert. You can prepare the pie a day in advance and keep it covered in the refrigerator until you’re ready to serve. - Why is my filling too runny?
If your filling turns out too runny, it’s usually because there was too much liquid or the cornstarch didn’t fully activate. Be sure the mixture reaches a thick consistency on the stove before cooling and assembling.
