Strawberry Pie

Strawberry Pie

"For my mother's 70th birthday and Mother's Day, I made two of these strawberry pies instead of a cake. Since it was mid-May in Texas, the berries were absolutely perfect. It was a memorable occasion for the whole family. --Sue A. Jurack"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
  3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.

Footnotes

  • TEST KITCHEN TIP Sue often uses whole fresh strawberries and arranges them pointed side up in the pastry shell for a different presentation. It also is a time-saver because she doesn't have to slice the berries.

Reviews

Read all reviews 111
  1. 145 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have made this pie numerous times and love it. The changes I made are using 1/2 cup sugar and 1 1/2 cups of water. The gelatin still sets wonderfully, but is not so thick. Also, I top this wit...

Most helpful critical review

This was okay. I should've known it would be very gelatinish. I like the more traditional glaze.

Most helpful
Most positive
Least positive
Newest

I have made this pie numerous times and love it. The changes I made are using 1/2 cup sugar and 1 1/2 cups of water. The gelatin still sets wonderfully, but is not so thick. Also, I top this wit...

I loved this pie. You know it is good, because she has it published in the Taste of Home pie recipe book which I bought at HEB 2 days ago. Anyway, I was skeptical that it would be too sweet and ...

EXCELLENT!! Couple of things: The gelatin mixture seemed to thicken within 30 seconds, so I removed it quickly from the heat. And there was a small window of time (when it sat in the fridge) b...

Awesome and way easy to make! Everyone loved it. I used a puff pastry bottom and a square pan and it was a hit!! Fresh and sweet.

the pie turned out very well. the recipe can also be used w/other types of fruit with their matching gelatins (ie - blueberry)

This was a hit at our Memorial Day cookout. The pie set up nicely and was absolutely gorgeous. I used a prepared shortbread crust, and I'll definitely do that again next time. I chopped the s...

I made this strawberry pie recipe yesterday. It is reminiscent of a wonderful strawberry pie served at a Pittsburgh area restaurant chain. Just top with whipped cream & serve. My family loved i...

Per someone elses review I used 1/2 cup sugar and 1 1/4 cups of water and i agree with that person. The pie was more than firm enough and anymore sugar would had made it entirely to sweet! But o...

Excellent recipe! I only substituted to make a sugar-free pie. Substitute Stevia or Splenda or the sugar and Sugar-Free Jell-O. When using the sugar-free ingredients, it works better to add the ...

Other stories that may interest you