Fresh Strawberry Pie


Fresh Strawberry Pie

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8

This easy fresh strawberry pie with Homemade All Butter Crust is bursting with fresh strawberries. It’s a perfect spring treat!


    9 inch pie crust **(you can use my recipe for Homemade All Butter Pie Crust or you can use refrigerated pie crust and cook the pie crust following the directions on the box).

    4-6 cups fresh strawberries, quartered and hulled

    1 cup water

    1 cup sugar

    tap here

    1 3oz. box of Strawberry Jell-O

    3 tablespoons of cornstarch



    Bake pie crust in 9 inch deep pie dish and set aside to cool.

    Put the water, sugar and cornstarch in a saucepan and bring to a boil.

    Whisk constantly until it become thick. For about 3 minutes.

    Then whisk in the Jell-O and cook for a minute longer.

    Remove from the heat and let cool for about 15min

    As the glaze cools, place strawberries straight into the pie crust.

    Pour the glaze over the strawberries.

    Refrigerate until set.

   You can decorate with whipped cream before serving.


**Homemade All Butter Pie Crust

Rating: 5

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 1

This Homemade All Butter Pie Crust is flaky, buttery and good enough to eat without any filling at all ...


    1 1/4 cups all-purpose flour

    1/2 teaspoon sugar

    1/4 teaspoon salt

    tap here

    1/2 cup butter, chilled and diced

    1/4 cup ice water, but possibly less



    Begin with very cold butter, you can put it in the freezer for 10 minutes.

    Dice it with a knife into cubes about 1/3" across, they don't have to be exact.

    In a large bowl, combine flour, sugar and salt.

    Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

    Add the ice water a tablespoon at a time and mix swiftly and gently.

    Add just enough water to allow the dough to form into a loose ball.

    Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hour or overnight.

    Roll the dough out to the desired size (12-13" circle for a 9" pie pan) on a floured surface with a floured rolling pin.

    Turn it frequently to maintain its shape and prevent sticking.Gently roll it over the rolling pin and transfer to your pie pan.

    Press the dough evenly into the bottom and sides of the pie plate.

    Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.

    Using a fork poke holes at the bottom of pie.

    Wrap with plastic wrap and set in the fridge or freezer.

    The dough must be well chilled before baking.

    Add some aluminum foil or parchment paper onto the dough then weigh it down with rice, dried beans or pie weights.

    Bake in preheated oven at 375 F for 20-30 min or until golden brown, then remove the foil or parchment.

    * You can brush the entire shell with egg wash and bake a little longer.(The egg wash helps make the pie shell shiny and golden, but it also seals the bottom of the pie shell and prevents the filling from making the crust soggy)

    Cool completely and set aside.

    *If using a pie filling recipe that needs baked, bake according to that particular recipe.

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