Strawberry pie with fresh jelly and fresh strawberries!
Strawberry pie is the perfect spring dessert! Fresh strawberries are piled high, coated with strawberry jelly, and then placed in a butter crust.
I like a good dessert pie recipe, especially in the warm spring and summer. If you like this pie, you will also like our triple berry pie!
If you need a super simple but impressive dessert, this is what you want. I tell you…you will come home with an empty pie tray…guaranteed!
I have eaten this strawberry pie since I was a kid. I remember it at every family gathering, I remember when I would go back and buy the second one, but it always disappeared. Until today I don’t know why I didn’t take two slices in the first place, haha!
You really can’t live your life without a bite of strawberry pie! ! It’s easy to make and full of strawberry flavor!
- Pie crust: You can make your own pie shell or use store-bought pie.
- Strawberry: Only fresh strawberries are suitable for this recipe. For the best flavor, please use seasonal strawberries.
- Strawberry jelly
- corn starch
How to make strawberry pie
Crispy. Start blindly toasting the crust. Before you start making the pie, you need to completely bake and cool your crust.
Strawberry. You need to wash and shell the strawberries. I like to cut the strawberries in half and put them in the cut shells to make them look more beautiful. However, if you don’t have enough time, you can keep them all and put them together.
filling. Combine sugar, cornstarch and water in a medium saucepan. Stir constantly over medium-low heat until it thickens. Remove from heat, add jelly and stir until dissolved.
Let it cool in the refrigerator for 15 minutes or until slightly cooled. This step is very important because if you pour the strawberry filling on the strawberries when they are hot, it will only sink to the bottom of the pie instead of sticking to the strawberries.
refrigeration. After it has cooled slightly, pour it on top of the strawberries, making sure to coat each strawberry. Refrigerate the pie until completely set.
Advance and store
in advance: The crust can be made in advance! Bake the crust completely and cool completely. Wrap in foil and freeze for up to 1 month. Thaw completely before use.
store: Put this pie in the refrigerator. It can only be stored for a maximum of 3 days, and it is best to eat it on the day it is made. The longer it is left, the strawberry juice will start to flow and make the crust wet.
For more fruit tarts, try:
Preparation time 20 minutes
30 minutes refrigeration time
Total time 50 minutes
Calories 242 kcal
Author Little Luna
- 1 9″ pie shell, completely baked and cooled
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 (3 oz) box of strawberry jelly
- 2 pounds strawberries; washed, shelled and cut in half
Combine sugar, cornstarch and water in a medium saucepan. Stir constantly over medium-low heat until it thickens. Remove from the heat and stir in the jelly until completely dissolved. Refrigerate for 15 minutes or until slightly cooled.
Put the strawberries in the baked pie shell and arrange them as needed. Pour the jelly mixture on top of the strawberries, making sure to cover each strawberry. Refrigerate until set. If necessary, it can be served with whipped cream.
- Use seasonal strawberries for the best flavor.
- Don’t use frozen strawberries… they won’t work.
- Keep this pie in the refrigerator until ready to use.
- Eat this pie in 3 days. The longer the strawberry juice is left, the crust will become soaked.
- Before pouring the strawberries, be sure to let the jelly filling cool in the refrigerator for at least 15 minutes.
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