Fresh Strawberry Pie
Prep time
Cook time
Total time
This classic strawberry pie is best when using farm fresh strawberries in season. You can substitute a fresh strawberry puree made with fresh strawberries and unflavored gelatin in place of the Jello.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • 1½ c. Graham cracker crumbs
  • 4 Tbsp. unsalted butter, melted
  • 3 Qts. Fresh strawberries, washed, stemmed and cut in half lengthwise.
  • 1½ C. Water
  • ¾ C. Granulated cane sugar
  • 2 Tbsp. Cornstarch
  • 1 Pkg. (3ozs.) Strawberry Jello mix
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine graham cracker crumbs and butter and str until moistened. Press into the bottom and up the sides of a 10" tart pan. Use a flat glass to make it even in thickness.
  3. Bake for 8-10 minutes or until lightly browned. Cool completely.
  4. Meanwhile, finely chop 1 cup of strawberries and set aside.
  5. In a medium saucepan, combine water, sugar and cornstarch. Bring to a boil. Cook for 2 minutes, then add Jello mix and reserved chopped strawberries. Remove from heat and let cool until slightly thickened but still liquid.
  6. Place strawberries cut side down side by side in bottom of cooled crust making one layer. Spoon half of the strawberry mixture over strawberries, making sure to cover all the berries.
  7. Layer remaining strawberries over sauce and finish by spooning remaining sauce over berries.
  8. Place level in a refrigerator until strawberry mixture has stiffened. Serve.
Recipe by Little Rusted Ladle at