This EASY strawberry pie is bursting with juicy, fresh strawberries and covered in a delicious glaze! Use a homemade flaky crust OR a refrigerated store bought crust for this amazing pie that everyone LOVES!
Prep Time15 minutesmins
Cook Time18 minutesmins
Chill Time1 hourhr30 minutesmins
Total Time2 hourshrs3 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: easy strawberry pie, fresh strawberry pie, fresh strawberry pie with jello, strawberry pie glaze, strawberry pie recipe with jello, strawberry pie with jello
Servings: 10
Calories: 259kcal
Author: Averie Sunshine
Ingredients
Pie
one 9-inch pie crustscratch or store bought refrigerated
2egg whiteslightly beaten
6cupsstrawberriesquartered, halved, or thinly sliced (use fresh berries)
Strawberry Pie Glaze
1 ½cupsgranulated sugar
4 ½tablespoonscorn starch
1 ½cupswater
6ouncesStrawberry Jell-oone 6-ounce or two 3-ounce boxes
Begin by blind baking your pie crust according to package directions or if using scratch pie crust, I would guess approximately 15 minutes at 425F. Important Tip - Make sure to weigh down the crust with dry beans or pie weights. Optionally, you can place a sheet of foil first over the raw crust, then place the beans or weights inside the foil so they're not in direct contact with the crust.
After baking for approximately 15 minutes, evenly brush with the egg whites and bake for another 3 minutes which helps seal the crust.
Remove from the oven, fill it with the strawberries; set aside.
To a medium saucepan, add the sugar, corn starch, water, and heat over medium heat until the sugar and corn starch are completely dissolved; should be just a few minutes.
Let the mixture cool until it is just barely warm* (See Notes). However, you don’t want the sauce to set so keep an eye on it.
Pour the sauce over the strawberries, making sure to try to coat all the strawberries.
Place pie in the fridge to chill and set for at least one hour** (See Notes). You can make the pie the night before if you're serving it for an event to make sure it's well-chilled.
Optionally, serve with whipped cream, whipped topping, or vanilla ice cream. Pie will keep airtight for up to 2 days at room temp however I recommend storing it airtight in the fridge for 5 to 7 days. Additionally, I think this pie tastes better in the warmer months when it's served chilled.
Notes
Important: Make sure the glaze has cooled to just slightly warm before pouring over the strawberries.
If the glaze is too warm, the strawberries will start to actually cook, and then release their natural juices, sometimes called “weeping”, which causes the pie to seem runny and the crust to get soggy.
Let the pie chill in the fridge for at least 1 hour before cutting into it so the glaze has time to really set up.
Make ahead: There is no harm in making this pie the night before if you’re serving it for an event and allowing it to chill overnight in the fridge and really solidify.