High on my list of summer desserts, would be strawberry pie desserts – they are so cool and refreshing when our Kansas temperatures soar. Fresh and Easy Strawberry Pie can be made in a flash and requires just a few ingredients.
Fresh and Easy Strawberry Pie Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
Who doesn’t love a strawberry pie??? Anytime I spot one, my mouth waters just looking at it. My family really digs this recipe for Farm Fresh Strawberry Pie and I like how easy and quick it is to make for them.
If you’re looking for something warm and comforting that’s great topped with ice cream, give the Farm House Strawberry Crumble a try – it’s heavenly! If you are a strawberry shortcake fan, be sure to try my recipe for Creamy Strawberry Shortcake Dip, served with vanilla wafers.
3 good reasons to love this strawberry pie recipe –
- It makes everybody swoon.
- You probably already have most of the ingredients on hand, and all you need is 6!
- It’s gonna be your new summer go-to recipe….promise.
What 6 ingredients do you need to make this strawberry pie recipe?
- Baked pie crust
- Strawberry gelatin
- Whipped topping, optional, but recommended
How to make Fresh and Easy Strawberry Pie in just 3 Easy Steps –
- In a sauce pan over medium heat, combine the sugar, cornstarch, and water. Cook the mixture until nicely thickened, whisking often. Remove from the heat and whisk in the gelatin, whisking until it is completely dissolved.
- Allow the mixture to cool slightly then gently fold in the sliced strawberries; spoon this mixture into a baked and cooled pie crust. Refrigerate the pie until the filling is set and the pie is fully chilled throughout.
- Top the pie with whipped topping to serve.
Common Questions Asked About
Which tools are helpful for making this strawberry pie recipe?
- A flat whisk is essential for a smooth gelatin filling (it’s also super handy for lump-free gravy and sauces!!). I like flat whisks that are silicone-coated in case I happen to be using a non-stick pan or saucepan; the silicone-coating ensures the whisk won’t ruin the pan by scratching the finish.
- If you already own a balloon whisk (which is made for a mixing bowl) you can use it for whisking the gelatin mixture, it just doesn’t “snug up” to the edges of a saucepan or skillet as well due to the round shape. Sometimes we have to use what we already have on hand!
- Are you making your own crust for this recipe? You’ll need a deep-dish 10-inch pie pan. Or, if you happen to have a deep-dish 9-inch pie pan on hand, this will work fine, too….your pie will just be a little thicker.
- For stirring the pie filling and then spooning it into the baked crust, I love, love, love Le Crueset silicone spatula spoons (also known as spoonulas)!!! I use this particular tool more than any other utensil in my kitchen and it’s really handy to have several different sizes, depending on what kitchen task you are doing.
- Ceramic pie weights are helpful for baking pie crusts because they keep the crust nice and flat across the bottom while it bakes. Otherwise, when baking the pie crust by itself, the pastry dough can have pockets that bubble up across the bottom or the sides of the dough can kind of “fall in” on themselves, too. Filling the crust with pie weights keeps everything in place. 🙂
Can I use sugar-free gelatin for making this strawberry pie?
This is a great question, and I’m 90% sure that it will work but I haven’t personally tried that yet. However, it’s on my to-do list and I’ll report back here soon to let you know.
So purchasing a frozen pie crust is okay? I don’t have to make a homemade crust?
A store-bought frozen or refrigerated pie crust works great and that’s usually what I use in this recipe because I’m always in a hurry!
Is it okay to make my own pie crust?
Certainly!!! Here’s my favorite recipe for making tender and flaky homemade pie crust – it’s super easy. Also, keep in mind that if you opt to make homemade pie crust, the dough freezes very well. It’s easy to make several batches at one time and put the extra into the freezer to use whenever you need it.
What do I need to know about pre-baking the pie crust before I add the strawberry filling for this pie?
When I pre-bake a pie crust for a pie such as this one, I like to place a sheet of foil over the pastry crust, then fill it with my pie weights to keep the bottom of the crust nice and flat while it bakes.
Don’t have pie weights on hand? Use dried beans instead – they work perfectly!
Is pre-baking the same thing as baking blind?
Pre-baking a single (bottom) pie crust like what you need for this pie, is also called baking blind. Baking blind is the process of baking a pie crust or other pastry without the filling. Pre-baking or blind baking a pie crust is necessary when it will be filled with a filling so the crust has to be fully baked before hand.
How to Pre-Bake (Blind Bake) a Ready-to-Bake Frozen Pie Crust –
- Preheat the oven to 425 degrees F. Unpackage the frozen pie crust, placing it onto a baking sheet; using a fork, prick the bottom of the crust a few times.
- Place a sheet of foil over the pie crust, gently pressing it down into the pie crust and up the sides; fill the foil with pie weights or dried beans.
- Place the pie crust into the oven on the lowest rack. Bake for 10 minutes; remove the pie crust from the oven.
- Using the edges of the foil, pull them towards each other, lifting the foil with the pie weights out of the pie crust.
- Return the empty pie crust to the oven, this time on the center rack. Bake the empty pie crust for an additional 5-10 minutes, just until golden brown on both the top and the bottom. Cool on a cooling rack before adding the filling.
More Favorite Recipes –
- ZUCCHINI OATMEAL CRUNCH
- BERRY GOOD NO-BAKE CAKE
- GOLDEN S’MORES COOKIE BARS
- CRUMBLED BUTTERBRICKLE ICE CREAM DESSERT
- WATERMELON DESSERT PIZZA
Printable Fresh and Easy Strawberry Pie Recipe
Fresh and Easy Strawberry Pie
- 3/4 cup granulated sugar
- 3 Tbs. cornstarch
- 1 1/2 cups water
- 3 oz. strawberry gelatin such as Jello brand
- 2 lbs. fresh strawberries sliced
- 1 baked pie crust, 10-inch
- 1-2 cups whipped topping if desired and very much recommended
- In a saucepan over medium heat, combine the sugar, cornstarch and water, whisking until this mixture is nicely thickened; remove from heat.
- Add the strawberry gelatin, whisking again until the gelatin is completely dissolved. Cool the prepared strawberry mixture slightly, then fold in the sliced strawberries. Spoon the prepared strawberry pie filling into the baked crust.
- Refrigerate the pie until it is set and completely chilled throughout. Top with whipped topping to serve. Enjoy!
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