The Best Strawberry Pie (+Video)
This easy and fresh Strawberry Pie is a favorite summer dessert recipe! Made with frozen pie crust, jello, fresh strawberries and whipped cream!
COPYCAT STRAWBERRY PIE RECIPE
This Strawberry Pie tastes like summer. Full of fresh, sweet strawberries in a yummy gelatin. It’s really so simple and comes out perfectly every time! This strawberry pie recipe is copycat recipe for one of my favorite strawberry pies that you can no longer get – the famous Shoney’s Strawberry Pie. It was always such a treat to get a slice of that pie. Now, you can re-create that tasty goodness at home!
FREQUENTLY ASKED QUESTIONS:
Usually its because you didn’t give your thickener (in this case corn starch and gelatin) time to set up. The mixture needs to come to a full boil and then it needs time to cool. It should become thicker as it cools. Most times the pie just needs time to cool and set up.
I have a super simple pie crust you can use to make this Fresh Strawberry Pie. I call it my Wham Bam Pie Crust. You can make it right in the pie pan you are making this pie in! Prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool.
I think two sets of thickeners are necessary. Using gelatin with a combination of cornstarch gives you nice thickening with good texture that works perfectly for strawberry pie.
This pie does need to be kept refrigerated. It will stay good (when covered) in the refrigerator for up to 5 days. It can also be frozen. I would wrap it well in plastic wrap then in aluminum foil to help prevent freezer burn. It will keep in the freezer for up to 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen pie crust
- water
- sugar
- cornstarch
- strawberry jell-o
- fresh strawberries
HOW TO MAKE STRAWBERRY PIE:
Pre-bake pie crust according to directions on package. Cool to room temperature. Wash strawberries then cut off the tops and slice into quarters. If your berries are large, you may want to cut them into more manageable bite-sized pieces.
In a sauce pan, over medium-high heat, add water, sugar, cornstarch, and strawberry gelatin. Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from the heat and allow the glaze to cool.
Tip: I like to put the sauce pan into my sink where I’ve made some ice water. As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk it occasionally as it cools. It should be thickened but still pourable.
Add sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks and crannies of the berries as best you can.
Chill pie in the refrigerator for at least 2-3 hours before serving.
When ready to serve, dollop each slice with some whipped cream.
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Originally published: April 2012
Updated and republished: April 2019
The Best Strawberry Pie (+Video)
Ingredients
- 1 (9-inch) frozen pie crust (or make your own)
- 1 cup water
- 1 cup white granulated sugar
- 3 Tablespoons cornstarch
- 1/4 cup strawberry gelatin powder (Jell-O)
- 1 pint fresh strawberries (tops removed and sliced into quarters)
Instructions
- Prebake 1 (9-inch) frozen pie crust according to directions on package (making sure to prick the crust with a fork so it doesn't puff up too much while baking). Cool to room temperature
- In a sauce pan, over medium-high heat, add 1 cup water, 1 cup white granulated sugar, 3 Tablespoons cornstarch and 1/4 cup strawberry gelatin powder. Whisk together until thoroughly combined.
- Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
- Remove pan from the heat and allow the glaze to cool. Tip: I like to put the sauce pan into my sink where I've made some ice water.
- As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk it occasionally as it cools. It should be thickened but still pourable.
- Add 1 pint fresh strawberries (tops removed and sliced into quarters) to the baked and cooled pie crust.
- Pour strawberry glaze over berries. Making sure to get it in between the nooks and crannies of the berries as best you can.
- Chill pie in the refrigerator at least 2-3 hours before slicing and serving. Top with a dollop of whipped cream.
Video
Notes
- If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.
- Depending on how large your strawberries are, you may need to cut them smaller to make them more bite-sized.
- Don’t forget to rinse your strawberries well and wipe clean with a paper towel before slicing.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can I use frozen berries with this recipe?
I’ve never tried it with frozen berries to be honest. It might work but the only thing you’d have to be concerned about is too much moisture from the frozen berries. I’m sure there are specific recipes on the internet that use frozen berries – that way you can make sure the recipe has been created just for that purpose. 🙂
This is an amazing recipe.
Thanks so much JD!
I have made this pie countless times and it is a family favorite at get togethers. You can’t go wrong with this strawberry delight.
Thanks so much Kathy! I am always so happy when folks take the time to come back and let me know what they thought about a recipe because I just never know if anyone else is loving the recipe like I do so it really helps – thank you!!
3 weeks ago, I made 2 of these pies and they were phenomenal yesterday I made one and it wouldn’t set up. I threw it away and this morning I started over. I bought fresh cornstarch just in case that was the problem yesterday. I followed the recipe perfectly and the strawberry glaze seemed perfect when I poured it on top of the strawberries. After a few hours in the fridge, I checked it and it seemed solid and perfect. Few hours later I sliced into it and the center of the pie is still pretty gooey. I just don’t understand why. The only thing (s) I would guess was maybe I didn’t let the sauce cool enough (it was cool to the touch though) or i didn’t let my crust cool enough (it was about an hour and a half out of the oven) Help! Any advice??
Made for my brother’s birthday and was a hit with the whole family. Made pie the night before and added fresh whipped cream when serving it. So easy to make for big reward!
Delicious and so summer cookout worthy.
This pie is amazing!!! I tried it with regular strawberry jello but having been sugar free for a while because sugar makes me instantly tired, my taste buds aren’t the same but it was soooo good! I just made it again this time using diet strawberry jello but didn’t have enough for a 1/4 of a cup even though I used two packets of SF jello. I add a bit of regular jello. By doing this the sauce thicken up so nicely within 3 minutes on the stove. The last time to get it thicker up nicely I put it in a mason jar overnight in the fridge. Love this pie! Thank you!
Yay! I love hearing that Nicole and seeing how you have experimented to make it work for you. Thank you so much for taking the time to come back and leave such a great comment!
I have sugar free jello – is the 1/4c called for in the recipe equal to 1 small box? Or do I literally use 1/4 c of jello no matter how many boxes?
Can sugar free jello be used?
I don’t see why not
I make it often and get rave reviews..I have been making this for over 45 years
Love hearing that from such an experienced baker!
Do I use a regular or deep dish pie crust for this?
I used to go to Shoney’s just for the strawberry pie! This recipe is a keeper. I was wondering though, my filling really thickened up quickly – it went from thinnish to beyond pourable before I realized it. I used it anyway because I didn’t have an extra box of jell-o. Do you think I let the glaze cool too long? I hope it congeals ok, since it was rather thick and I’m not sure it filled in between the berries. I’ll let you know. Thanks again.
Sure to please Great eye candy! I use to work at Shoneys. FOND Rememberence. Can’t wait to make one. YUM.
This is the one!
That looks like a bit of heaven! I can’t wait for our local strawberries to come into season!
Delicious – thank you!
Wow! This is literally just a giant truffle! A slice of that is like eating an entire bag of truffles, and a strawberry. I’m not mad about it. Lol
Thank you, thank you. I’ve been looking for a recipe like this for ever! Just bought a whole flat of berries & was figuring out what to do with them. got it now!! Thank you again
This is the perfect recipe to use up a bunch of strawberries. I hope you enjoy!
Hi Brandi! I have a question and I couldn’t find where I could add my own comment, so my question is have you tried making this recipe with other fruits (like raspberries) and coordinating flavored jellos?
Sorry for the intrusion Carol and thank you Brandi!
Hi Donna! Yes! I’ve made it with blueberries and the berry blast jell-o and it turned out great. You can definitely play around with this one!
*Brandie* auto correct… Go figure! ????♀️
Mine didn’t set up. Should I have used the entire package if jello? 1/4 cup didn’t use it all. If not any ideas why it didn’t set up? Still delicious though.