Strawberry Pie
Family strawberry pie recipe with tips to cut sugar, set the filling, and use store-bought crust for a quick summer dessert.
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
- Cut the sugar to 3/4 cup or even 1/2 cup if strawberries are very sweet; taste and adjust.
- Cook sugar, cornstarch, and water, add the strawberry jello mix, simmer until thick, then cool to lukewarm before pouring over berries.
- Blind-bake the crust, arrange berries, pour cooled filling, then chill at least 1 hour until set.
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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!
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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.
Frequently Asked Questions
Can I reduce the sugar?
Yes. The original calls for 1 cup, but you can lower it to 3/4 cup or 1/2 cup if your strawberries are extra sweet. Remember the 3 oz strawberry jello also has sugar, so taste and adjust before pouring the filling.
Do I have to bake the pie crust?
Yes, bake the empty crust at 475 F for 8 to 10 minutes as directed to keep it crisp. Store-bought prebaked crusts work well if you want to save time.
How do I keep the filling from getting watery?
Pat berries dry or drain thawed fruit, cook the sugar, cornstarch, and water until bubbling and thick, add the jello mix and simmer until smooth, then cool to lukewarm before pouring. Proper chilling also helps the filling set and avoid sogginess.
Can I use frozen strawberries?
Yes. Thaw them completely, drain off excess liquid, and pat dry. Too much extra moisture will thin the filling, so remove as much juice as possible before assembling.
What if I want a vegetarian or vegan version?
Standard jello contains gelatin and is not vegetarian. Replace it with a plant-based gelling agent like agar-agar, following the package directions for quantities and cooking. Agar sets differently, so follow the specific instructions closely.
How long should the pie chill and how long does it keep?
Chill at least 1 hour, though 2 hours will give a firmer set. Store covered in the refrigerator for best quality up to 2 days. After 3 to 4 days the fruit and crust may get soggy.
Can I add lemon zest or vanilla to the filling?
Yes. A pinch of fresh lemon zest or a few drops of vanilla extract brightens the flavor. If you add lemon juice, use it sparingly because too much acid can affect gelling.
Why is cornstarch used and can I change the amount?
Cornstarch thickens the syrup so the filling sets around the berries. If you want a firmer filling, you can increase the cornstarch slightly by about 1/2 to 1 teaspoon. Mix it with the dry sugar first to help prevent lumps, and be sure to simmer long enough for it to activate.
Can I reduce the sugar?
Yes. The original calls for 1 cup, but you can lower it to 3/4 cup or 1/2 cup if your strawberries are extra sweet. Remember the 3 oz strawberry jello also has sugar, so taste and adjust before pouring the filling.
Do I have to bake the pie crust?
Yes, bake the empty crust at 475 F for 8 to 10 minutes as directed to keep it crisp. Store-bought prebaked crusts work well if you want to save time.
How do I keep the filling from getting watery?
Pat berries dry or drain thawed fruit, cook the sugar, cornstarch, and water until bubbling and thick, add the jello mix and simmer until smooth, then cool to lukewarm before pouring. Proper chilling also helps the filling set and avoid sogginess.
Can I use frozen strawberries?
Yes. Thaw them completely, drain off excess liquid, and pat dry. Too much extra moisture will thin the filling, so remove as much juice as possible before assembling.
What if I want a vegetarian or vegan version?
Standard jello contains gelatin and is not vegetarian. Replace it with a plant-based gelling agent like agar-agar, following the package directions for quantities and cooking. Agar sets differently, so follow the specific instructions closely.
How long should the pie chill and how long does it keep?
Chill at least 1 hour, though 2 hours will give a firmer set. Store covered in the refrigerator for best quality up to 2 days. After 3 to 4 days the fruit and crust may get soggy.
Can I add lemon zest or vanilla to the filling?
Yes. A pinch of fresh lemon zest or a few drops of vanilla extract brightens the flavor. If you add lemon juice, use it sparingly because too much acid can affect gelling.
Why is cornstarch used and can I change the amount?
Cornstarch thickens the syrup so the filling sets around the berries. If you want a firmer filling, you can increase the cornstarch slightly by about 1/2 to 1 teaspoon. Mix it with the dry sugar first to help prevent lumps, and be sure to simmer long enough for it to activate.
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