Our strawberry pie celebrates the harvest with a beautiful display of sliced fresh berries in a bouncy, sweet filling.
Here it is! Our super-popular, super-simple, super-delicious strawberry pie that’s perfect for warm-weather gatherings. This pie is for strawberry lovers who want to celebrate their bounty with the best strawberry desserts.
In this recipe, we keep things easy with a blind-baked crust that’s filled with sliced fresh strawberries and a gelled strawberry filling. If you want to get fancy with a braided crust, we’ll give you tips on how to do that, too. Serve a slice of this gorgeous strawberry pie alongside a scoop of vanilla or lavender ice cream for the ultimate spring and summer indulgence. Yum!
Ingredients for Strawberry Pie
Refrigerated pie crust: You’ll need one sheet of refrigerated pie crust for this pie. If you choose to make the braided crust, you’ll need a second sheet to make that, too. Check out our Test Kitchen’s picks for the best premade pie crust.
Strawberry gelatin: Strawberry gelatin adds more strawberry flavor and creates a gelled, springy filling.
Fresh strawberries: We’ve got three simple methods to make sure you clean your strawberries well.
Whipped cream: Top your pie with sweetened whipped cream or whipped topping if desired. It’s optional, but highly recommended!
Directions
Step 1: Prep the crust
Preheat the oven to 450°F. Unroll the crust into a 9-inch pie plate. Trim the edge. Line the unpricked crust with a double thickness of heavy-duty foil or parchment.
Editor’s Tip: If you’d like to make your pie crust extra-fancy, you can add this optional braided border before baking (hello, Princess Leia!). Check out the section below for details on how to do it. And, for extra insurance against the crust bubbling up while baking, you can add pie weights, dried beans or uncooked rice to the foil-lined pie crust before baking.
Step 2: Bake the crust
Bake the crust for eight minutes. Remove the foil, and bake five minutes longer. Cool to room temperature on a wire rack.
Step 3: Cook the sugar and cornstarch
In a small saucepan, whisk together the sugar, cornstarch and water until smooth. Bring the mixture to a boil. Cook and stir until thickened, about two minutes.
Step 4: Add the gelatin, and chill
Remove the saucepan from heat. Stir in the gelatin until it’s dissolved. Refrigerate the mixture until slightly cooled, 15 to 20 minutes.
Step 5: Assemble the berries
Meanwhile, spread and arrange the strawberries evenly in the prepared crust.
Step 6: Add the gelatin mixture
Pour the cooled gelatin mixture over the strawberries. Refrigerate the pie until the filling is set. If desired, serve with whipped cream.
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