There’s not much better than a hot summer day and the best fresh strawberry pie made with jell-o! Don’t panic, we can show you how to make strawberry pie easy!
I think that’s the first time I’ve ever written Jello the correct way, Jell-o! Cade always does, so if you see it the right way you’ll know who wrote the post.
No matter how you spell it out, this really is the BEST Fresh Strawberry Pie recipe, and I believe it’s the crust and a secret ingredient in the strawberry pie glaze that make all the difference.
The BEST Fresh Strawberry Pie Recipe
Before we get into all of the questions, tips and troubleshooting let’s chat about what the best fresh strawberry pie recipe is.
A fresh strawberry pie is NOT just a pie crust full of strawberries, I mean I guess it is, but there’s much more to it than just that.
A fresh strawberry pie has to have a perfectly flaky pie crust which will hold up to the glaze much better. Now if you’re in a hurry and can’t make a pie crust, before you go buy a pre-made shell, I’d actually recommend you just use a graham cracker crust instead.
A graham cracker crust will go soft faster than a pie crust but I really haven’t found a pre-made shell that stands up to a homemade pie crust recipe. If you scroll down you’ll see that we link up to my mom’s fail proof magic crust and trust me, anyone can learn to make that. Anyone.
If you go for the graham cracker crust, I encourage you to pour the glaze over the strawberries in the pie crust versus folding the berries in it that way there’s less of a chance that a layer of glaze softens the crust.
The Secret to the Best Fresh Strawberry Pie
Now there’s a secret that most people leave out of their strawberry pie recipe and I’m telling you, it’s so easy, but totally brightens up the pie in a way that you’ll never skip it again.
Are you ready?
It’s lemon zest.
Ahhh man, it’s a no brainer! I know, but still do it.
I started noticing that while strawberry jello really does make for a quick and easy strawberry pie recipe that sets up every time, it also tastes a little more store bought than fresh. Adding the zest of just one lemon totally brightened things up without it tasting like lemon at all.
Strawberry Pie Glaze
How do you make a strawberry pie glaze with lemon? Well it’s merely mixing a few ingredients like water, sugar and cornstarch and jello together, but it creates a beautiful glaze that not only makes the berries look even better and definitely juicier, but it also binds all of those luscious berries together so it’s literally one of the easiest pies to make.
How to Make Strawberry Pie with Jello
Making strawberry pie with jello is the easiest pie recipe to learn so if you’re looking to learn how to make pie, I highly suggest you start with the best fresh strawberry pie.
To make strawberry pie with jello, start by making your pie crust. Again, I recommend using my mom’s fail proof magic pie crust recipe. Bake that so it can cool completely before you add any filling.
Now start washing and hulling your strawberries.
Hulling strawberries just means that you cut off the stem.
Set those aside to dry off.
Heat a saucepan with the water, sugar and cornstarch over medium high heat. Turn off the heat and you can add the jello and stir to combine until dissolved.
Once it has thickened, remove from the burner to cool.
We like to fold the strawberries in the glaze to ensure even distribution, but if you’re using a graham cracker crust make sure you pour the berries in the crust and then pour the glaze over the top.
Let it set up in the fridge and then top with stabilized whipped cream.
How to Thicken Strawberry Pie Filling
When you’re making strawberry pie glaze with jello it’s the cornstarch that thickens and the jello that binds it into solidified pie filling versus a normal berry pie filling that oozes out of the pie once cut. Plus the jello helps to add more color to the berries!
Can Strawberry Pie Filling be Frozen?
You can freeze the strawberry pie glaze in a ziploc bag for up to 3 months, but make sure you don’t add any strawberries or they won’t be the same once you defrost them.
How Long Will Strawberry Pie Last?
Strawberry Pie can be stored in the refrigerator for up to 5 days, but each day it will lose a little more of it’s vibrancy and texture so we try to eat it within 3 days.
Stabilized Whipped Cream
Whipped cream that you can pipe around a pie has to be stabilized whipped cream. Anything else just isn’t going to be stiff enough to hold the shape of the piping.
See our recipe below for how to make stabilized whipped cream, but it’s basically heavy cream and gelatin mixed with a little vanilla and sugar.
Looking for more pie recipes? Pie is one of my favorite desserts, so make sure you try our Homemade French Silk Pie, Dulce de Leche Banana Cream Pie, Lemon Jello Peach Pie or one of our berry pie recipes like, The Perfect Razzleberry Pie
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The best fresh strawberry pie
Homemade Pie Crust
- [Mom's Fail Proof Magic Pie Crust tap this link]
- 3 Pounds Fresh Strawberries hulled
- 2 cups water
- 2 cups sugar
- 6 Tablespoons cornstarch
- Zest of 1 Lemon
- 1 6 oz. package strawberry jell-o
Stabilized Whipped Cream
- 1/4 Teaspoon Unflavored Powdered Gelatin
- 3/4 Tablespoon Water
- 3/4 Cup Chilled Heavy Cream
- 1 Teaspoon Sugar
- 1/4 Teaspoon Vanilla or to taste
- Prepare pie crust according to the link above.
- Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear, about 5 minutes.
- Turn off the heat; add lemon zest and strawberry jell-o.
- Mix well and cool in a very large bowl.
- Fold in whole, hulled strawberries.
- Pour into pie shell.
- Store in refrigerator until set; serve with stabilized whipped cream piped around the edges.
Stabilized Whipped Cream
- Sprinkle unflavored powdered gelatin over water in a microwave-safe bowl and let it stand for 3 minutes.
- Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied.
- Whip chilled heavy cream, sugar and vanilla extract in a stand mixer, staying on low speed until small bubbles form and then increase the speed to medium.
- When the cream begins to thicken and beaters begin to leave a trail in the cream, slowly pour in the gelatin mixture and then increase the speed to high and continue to beat until soft peaks form.
- Place in a piping bag.