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Strawberry Pie

This classic strawberry pie features fresh, whole strawberries arranged in a golden-brown crust, glazed with a sweet strawberry gelatin that perfectly showcases the natural beauty and flavor of the berries. Served chilled, it's a refreshing dessert perfect for spring and summer gatherings.  
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • Crust
  • 1 frozen pie crust 9-inch
  • Filling
  • 2-3 cups fresh strawberries washed with tops removed
  • Strawberry Glaze
  • 1 1/3 cups water
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1 box 6 ounces strawberry gelatin
  • For Serving Optional
  • Whipped cream or whipped topping
  • Fresh mint leaves for garnish

Method
 

  1. Prepare the Crust
  2. Bake the frozen pie crust according to the package instructions, typically around 10-12 minutes at 375°F or until golden brown. Remove from the oven and place on a wire rack to cool completely. The crust must be completely cooled before adding the strawberries.
  3. Prepare the Strawberries
  4. Rinse the fresh strawberries thoroughly under cool water. Remove the green tops and pat the berries dry with paper towels. If some berries are particularly large, you can cut them in half, but don't slice them too small. Keep most berries whole for the authentic look and texture of the pie.
  5. Arrange the Strawberries
  6. Place the prepared strawberries in the cooled pie crust, pointed sides up for an attractive presentation. Arrange them so they fit snugly together, filling the entire pie shell. You can place them in concentric circles starting from the outside and working your way in for the prettiest appearance.
  7. Make the Glaze Base
  8. In a small saucepan, combine the water, cornstarch, and sugar. Whisk together until the cornstarch is fully dissolved with no lumps. Place over medium heat and bring to a boil, stirring constantly. Once the mixture comes to a full boil and has thickened slightly (about 1-2 minutes of boiling), remove from heat.
  9. Finish the Glaze
  10. Immediately add the strawberry gelatin to the hot cornstarch mixture and whisk until completely dissolved, about 1-2 minutes. Set the glaze aside and allow it to cool to room temperature. This cooling step is crucial - if the glaze is too hot when poured over the berries, they will cook slightly and lose their fresh appearance and texture.
  11. Apply the Glaze
  12. Once the glaze has cooled to room temperature (but before it starts to set), carefully pour it over the strawberries in the pie crust. Use a spoon to drizzle the glaze over any berries that weren't covered, ensuring all strawberries have at least a light coating of glaze. The glaze should fill in all the spaces between the berries.
  13. Chill the Pie
  14. Carefully transfer the pie to the refrigerator. Chill for at least 4 hours, but preferably overnight, until the glaze is completely set and firm. The gelatin needs this time to fully set up for the perfect sliceable consistency.
  15. Serve
  16. When ready to serve, slice the pie into portions and top each slice with a dollop of whipped cream or whipped topping if desired. For the authentic experience, a generous amount of whipped cream is traditional. If using, add a small mint leaf for garnish.

Notes

  • For the best flavor, use ripe, in-season strawberries.
  • You can substitute the store-bought crust with a homemade graham cracker or traditional pie crust.
  • To prevent a soggy bottom, you can brush the baked and cooled crust with a thin layer of melted white chocolate before adding the strawberries.
  • For a less sweet version, use sugar-free gelatin and reduce the sugar in the glaze.
  • This pie is best consumed within 2-3 days as fresh strawberries will begin to release moisture over time.