Old-Fashioned Strawberry Pie

This classic recipe features a crisp, baked pie shell piled high with juicy, fresh strawberries and bound together by a sweet, glossy strawberry glaze. It is the perfect refreshing dessert for warm weather!

Prep time: 20 minutes
Cook time: 10 minutes (plus crust baking time)
Chill time: 2 to 3 hours
Yields: 1 pie (8 servings)

Ingredients

1 pre-made pie crust (deep-dish, baked according to package instructions and cooled)
4 cups fresh strawberries, washed, stemmed, and halved
1 cup granulated sugar
3 tbsp cornstarch
1 cup water
1 box (3 oz) strawberry Jell-O (gelatin powder)
Whipped cream, for serving

Instructions

1. Prepare the Crust

Place your pre-made pie crust into a 9-inch pie dish.
Prick the bottom with a fork to prevent air bubbles, and bake it according to the package directions for a “blind bake” (fully cooked crust).
Let it cool completely to room temperature before filling.

2. Arrange the Berries

Place your cleaned and halved fresh strawberries into the cooled, baked pie shell.
Arrange them so they point upward and fill the crust evenly for that beautiful, piled-high look.

3. Make the Glaze

In a medium saucepan, whisk together the 1 cup sugar and 3 tbsp cornstarch.
Gradually stir in the 1 cup water until the mixture is completely smooth.
Bring the mixture to a boil over medium heat, stirring constantly. Let it simmer for about 1 to 2 minutes, or until the mixture becomes thick and clear.
Remove the saucepan from the heat.

4. Add the Flavor

Immediately stir the box of strawberry Jell-O powder into the hot, thickened syrup until it is completely dissolved.
Let the glaze cool slightly for about 5 to 10 minutes so it doesn’t cook the fresh fruit, but do not let it set.

5. Assemble and Chill

Carefully pour the warm gelatin mixture evenly over the strawberries in the pie crust, ensuring all the berries are nicely coated.
Place the pie in the refrigerator and chill for at least 2 to 3 hours, or until the filling is firmly set.

6. Serve

Slice and serve cold with a generous dollop of whipped cream on top!

Baker’s Tip: To keep the bottom of your pie crust completely crisp, you can brush the inside of the baked, cooled crust with a very thin layer of melted white chocolate or beaten egg white (and bake for 2 more minutes) before adding the fruit. This creates a barrier that keeps the glaze from softening the pastry!