Fresh Strawberry Pie | no-bake Jello-free recipe!
This fresh strawberry pie is super easy to make, calls for just 4 simple ingredients, and is completely jello-free! Our simple homemade strawberry pie is a great way to use up fresh strawberries and makes the perfect summer dessert!
Pie is kind of our thing around here, ever since I was little my mum has been making amazing homemade pies, and perfectly flaky homemade pie crust!
And over the years she has taught all of her 8 children how to make delicious from-scratch pies. From apple pie to strawberry rhubarb pie, to French skill, there aren’t many pie recipes we haven’t made at least once.
Usually, fruit pie is the go-to around here, so it came as no surprise when my younger brother asked me to make him a strawberry pie last summer. We had tones of fresh strawberries, and well, anytime there is fresh fruit or fresh berries in the house, we usually only have one thing on our mind. Pie.
Yet somehow making a plain strawberry pie had never really crossed my mind. Normally we make strawberry rhubarb pie, and that’s it for pie during strawberry season. But since the idea had been put into my head, I decided it was high time our family learned how to make a good old-fashioned plain strawberry pie.
I went back and forth for a while about whether strawberry pie should be baked or not, and though both are great, I’ve found that fresh summertime strawberries are best eaten, fresh, uncooked, and ice cold.
And so this fresh strawberry pie recipe was born. This no-bake pie is packed full of fresh juicy strawberries, and topped with a sweet glaze.
Not only is this strawberry pie super easy to make, but it needs just 4 ingredients and makes the perfect summer dessert for Memorial Day, the 4th of July, as well as picnics and BBQs!
Jello-free no-bake fresh strawberry pie
Most fresh strawberry pies call for strawberry jello or unflavored gelatine. But since I’m not personally a fan of jello or jello-like textures. I decided not to use either in the strawberry glaze for this recipe.
I’m happy to say that the glaze for this pie is sweet, thick, shiny, and 100% jello/gelatine-free!
Ingredients
- pie dough, I love using my homemade butter pie crust. But you can also use store-bought pie crust, a store-bought or homemade graham cracker crust, or even a shortbread crust!
- fresh strawberries, washed and the ends cut off
- white sugar
- corn starch
- cold water
- store-bought or homemade whipped cream for serving!
How to make fresh strawberry pie
Roll out your pie crust of choice, on a lightly floured work surface. Then carefully transfer it to a pie dish, and crimp the edges. Poke a few holes in the bottom of the crust with a fork, then place a small piece of parchment paper over the uncooked crust.
Add a single layer of pie weights to the parchment-lined crust. Then cover the edge of your pie crust with aluminum foil or a silicon pie shield.
Prebake the pie crust according to the crust instructions, or package directions. If you are using my homemade crust recipe, bake it for 15 minutes, or until golden brown. In a preheated 350 degrees F. oven.
Remove the crust from the oven and allow it to cool completely before removing the pie weights and parchment paper.
While the crust is cooling, prepare your strawberry glaze.
In a small bowl, mash 1 cup of the strawberries. I used a fork to mash mine, but you can also use a potato masher or an immersion blender!
In a small saucepan whisk together the cornstarch and white sugar, add the water and mashed strawberries, and whisk to combine.
Bring the strawberry mixture to a boil over medium heat, and cook whisking constantly until the mixture has thickened, about 3 minutes.
Remove the pan from the heat and allow the mixture to cool for 10 minutes, before adding it to the pie.
Halve or quarter the remaining 5 cups of strawberries, and arrange them in the precooked pie crust. Do your best to keep them in an even single layer.
Pour the strawberry glaze over the top of the strawberries and gently spread it out with the back of a spoon or a rubber spatula, doing your best to keep it as evenly spread out as possible.
Place the finished pie in the fridge and allow it to chill for 2-4 hours before serving.
Serve topped with whipped cream and sliced strawberries, enjoy!
Recipe Notes
To make super easy homemade whipped cream, simply combine, 1 cup heavy cream, 2 tbsps powdered sugar, and 3 tsp vanilla extract in a large bowl. Beat using an electric mixer at high speed until stiff peaks form.
I usually a 9′ pie pan for this recipe, but you can any size you like!
Any leftover strawberry pie can be wrapped tightly in plastic wrap and stored in the fridge for up to 5 days!
If you don’t want to mash the strawberries by hand, you can easily puree them in a food processor, or an upright blender.
If you don’t have pie weights, you can use dried beans as a weight to prebake your crust!
You can find my flaky pie crust recipe HERE!
Be sure to check out these homemade pie recipes too!
Homemade Banana Cream Pie with Real Banana Pudding
Rhubarb Pie – Made with fresh rhubarb
Homemade Apple Pie with McIntosh Apples
Fresh Strawberry Pie | no-bake jello-free recipe
Ingredients
- 1 pie crust I love using my homemade butter pie crust. But you can also use store-bought pie crust, a store-bought or homemade graham cracker crust, or even a shortbread crust!
- 6 cups fresh strawberries washed and the ends cut off
- 3/4 cup white sugar
- 3 tbsp cornstarch
- 1/2 cup water
- homemade or store-bought whipped cream for serving
Instructions
- Roll out your pie crust of choice, on a lightly floured work surface. Then carefully transfer it to a pie dish, and crimp the edges. Poke a few holes in the bottom of the crust with a fork, then place a small piece of parchment paper over the uncooked crust.
- Add a single layer of pie weights to the parchment-lined crust. Then cover the edge of your pie crust with aluminum foil or a silicon pie shield.
- Prebake the pie crust according to the crust instructions, or package directions. If you are using my homemade crust recipe, bake it for 15 minutes, or until golden brown. In a preheated 350 degrees F. oven.
- Remove the crust from the oven and allow it to cool completely before removing the pie weights and parchment paper.
- While the crust is cooling, prepare your strawberry glaze.
- In a small bowl, mash 1 cup of the strawberries. I used a fork to mash mine, but you can also use a potato masher or an immersion blender!
- In a small saucepan whisk together the cornstarch and white sugar, add the water and mashed strawberries, and whisk to combine.
- Bring the strawberry mixture to a boil over medium heat, and cook whisking constantly until the mixture has thickened, about 3 minutes.
- Remove the pan from the heat and allow the mixture to cool for 10 minutes, before adding it to the pie.
- Halve or quarter the remaining 5 cups of strawberries, and arrange them in the precooked pie crust. Do your best to keep them in an even single layer.
- Pour the strawberry glaze over the top of the strawberries and gently spread it out with the back of a spoon or a rubber spatula, doing your best to keep it as evenly spread out as possible.
- Place the finished pie in the fridge and allow it to chill for 2-4 hours before serving.
- Serve topped with whipped cream and sliced strawberries, enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
