Fresh Strawberry Pie

Fresh food and amazing strawberry taste in this tasty pie. Be the star of the show with this dessert. Sell out fast as your next bake sale too.

Prep Time20

Cook Time25

Chilling1

Total Time1 45

Course: Dessert, Pie

Cuisine: American

Keyword: Dessert, holiday, pie, recipe, Strawberry

Servings: Servings (1 pie)

Calories: 289kcal

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Kitchen Essentials

Rolling Pin

Pie Plate with Lid

Serving Plate

Silverware

Pie Weights

Cook ModePrevent your screen from going dark

Ingredients

1 9 inch pie shell
1 Quart Strawberries Sliced
3/4 Cup granulated sugar
2 Tbl. corn starch
1 Cup water
3 Oz. Strawberry Gelatin 1 small package
1/2 Cup Whipped Cream Optional

text ingredients

Instructions

Roll your pie dough and transfer to a 9-inch pie plate. Trim the crust to a half inch overhang. Tuck the edges under and crimp the edges for a pretty edge. Dock the pie crust with a fork on the bottom and sides. You might be wondering what docking means. It simply poking holes in the dough so that it does not puff up during baking.
Line the inside of the crust with parchment paper, then fill with dried beans or baking weights. In a pre-heated 400-degree Fahrenheit oven, bake for 16-18 minutes, until the edges of the crust are a light golden color.
Remove the pie weights and parchment paper, brush all over with heavy cream or a whisked egg and return to the oven and bake another 10-12 minutes. This will help create a barrier between the pie filling and the crust, thus reducing the chance of having a soggy crust. Let cool to room temperature.
In a small saucepan, combine the sugar, cornstarch and water stir until smooth. Heat to boiling and cook for approximately 2 minutes or until thickened. (stir the entire time boiling). Remove from the heat; stir in gelatin until dissolved. Let sit until room temperature - approximately 20 minutes.
Wash, dry, and cut strawberries. Arrange on pie crust. (You certainly can arrange the strawberries whole with the pointed side up for a beautiful display)
Once the gelatin is cool, pour over the strawberries. Cover and refrigerate until the gelatin is set.

Video

Notes

Why is my strawberry pie runny?

This is the complaint I see most often and most of the time it’s because the filling was not cooked enough, or the filling was not cool before adding to the pie crust and berries.

This fresh strawberry pie is not baked in the oven once the filling is added. Therefore, it is important to fully cook the filling on the stovetop.

This recipe calls uses cornstarch to create a very thick filling, so that your pie will set and slice nicely when chilled. However, it is important to note that the cornstarch needs to be dissolved first in a cold liquid, then heated to its boiling point. This helps in creating the thickening power of the cornstarch.

Further, make sure that the mixture comes to the full boil and cook for the entire time that the recipe recommends. The process of cooking the mixture also helps in reducing the liquid in the filling, which results in a thicker pie filling too.

Once the mixture is removed from the heat, the strawberry flavored gelatin is added and stirred until it is all incorporated. This also helps to thicken this pie filling.

Can a Strawberry Pie be Made Ahead of Time?

I highly recommend making this fresh strawberry pie recipe the day you are going to serve it. Once the pie has had an hour to chill and set, it is ready to eat. It is best eaten the day it is made.

How Long Will a Strawberry Pie Last?

Covered and refrigerated, it will hold up nicely for 1-2 days. After that, the crust might become a bit soggy. However, it is safe to eat up to 5 days. The quality of the pie is just not the same as the first day or two after it is made.

Nutrition

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