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Strawberry Pie

Strawberry Pie
This is the original recipe handed down from my mother, but I find it overly sweet. You can cut the sugar down to ¾ cup, or even ½ cup if your strawberries are really sweet. This dessert is so quick and delicious you'll make it every year during strawberry season!

Submitted by: Jennifer from Chicago, IL
Yield: 8 Servings


Featured in this Recipe


  • 1 baked 9" deep-dish pie shell
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • 1 3oz packet strawberry jello mix
  • 1 cup water
  • Pinch of salt
  • Fresh strawberries, enough to fill the crust (roughly 2-3 cups)

Preparation Instructions:

Sprinkle the Vanilla Spiced Sugar on the empty pie crust before baking. Bake the empty pie crust at 475 degrees for 8-10 minutes, and let the pie crust cool to room temperature. Store-bought frozen pie crusts work well, if you don’t have time to make it from scratch.

Clean and cut strawberries into halves or quarters while the pie crust cools. Set berries aside in a bowl.

Mix sugar, cornstarch, salt, and water in saucepot. Stir everything until dissolved while it comes to boil.

Once boiling, and add jello mix, reduce heat to low, and whisk gently until the jello mix is fully dissolved. Let the mixture simmer for about a minute until it thickens. Remove from heat and let the liquid cool to a lukewarm temperature, or until it is warm to the touch.

While the jello liquid cools, you can get creative with arranging your strawberries in the pie crust. (You can also just dump them right into the pie crust. It will taste the same!)

Finally, pour the jello liquid over berries in the pie crust crust.

Chill the pie in the fridge for about an hour, or until it firms up.

Serve with whipped cream or a scoop of vanilla ice cream!

More About This Recipe

For a little extra flair, try adding a pinch of fresh lemon zest or a few drops of vanilla extract to the jello filling.



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