Fresh strawberry pie is a classic summer dessert loved for its sweet, refreshing flavor and beautiful presentation. Similar to other warm-weather favorites like Korean strawberry milk, Asian shaved ice, Hawaiian shaved ice, honeydew popsicle, lychee slush, grass jelly drink, and mango popsicles, this homemade strawberry pie is perfect for picnics, barbecues, holiday gatherings, and summer celebrations. Made with juicy, ripe strawberries, a buttery flaky pie crust, and a glossy strawberry jello glaze, every slice is bursting with fresh strawberry flavor.
This easy fresh strawberry pie recipe is inspired by the famous Marie Callender's fresh strawberry pie and comes together with simple ingredients. I've made this pie for years using both homemade and store-bought pie crusts, and after testing different glaze methods, I found that combining strawberry jello with cornstarch creates a glossy filling that sets beautifully, slices easily, and still lets the fresh strawberry flavor shine.
Learn how to make fresh strawberry pie with Jello glaze using my step-by-step photos and video tutorial, along with helpful tips for choosing the best strawberries, preventing a soggy crust, and creating the perfect glaze consistency. Whether you're making it for a family gathering, summer party, or special occasion, this homemade strawberry pie is an easy, beautiful dessert that's always a crowd favorite.
Love dessert? Check out these recipes: strawberry chocolate muffins, strawberry banana smoothie, strawberry chocolate, Monster Cookie ice cream, coconut taro tapioca dessert, cream buns, red bean soup, almond jello, sugar donuts, and red bean mochi.
What is a fresh strawberry pie?
Fresh strawberry pie is a classic summer dessert made with juicy, ripe strawberries that are sweet, refreshing, and full of fresh fruit flavor. It celebrates strawberry season with vibrant color, natural sweetness, and a beautiful presentation, making it a favorite warm-weather dessert.
A fresh strawberry pie typically starts with a flaky pie crust, a store-bought crust, or a buttery graham cracker crust. The crust is filled with whole fresh strawberries and topped with a sweet, glossy strawberry glaze that coats the berries and helps hold them together. The combination of crisp crust, juicy strawberries, and smooth glaze creates a delicious contrast of textures and flavors.
Whether served plain or topped with whipped cream, fresh strawberry pie is a light and refreshing dessert perfect for summer picnics, barbecues, potlucks, Mother's Day, Father's Day, family gatherings, or simply enjoying a sweet treat on a warm day.
What Does Strawberry Pie Taste Like?
Fresh strawberry pie has a sweet, juicy, and refreshing flavor that highlights the natural taste of ripe strawberries. The fresh berries are coated in a glossy strawberry jello glaze that adds just the right amount of sweetness without overpowering the fruit. Paired with a buttery, flaky pie crust, each bite offers a delicious contrast of crisp pastry, tender strawberries, and a smooth, silky glaze.
Served chilled, this homemade strawberry pie is light, cool, and perfect for warm summer days. Top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra creamy finish that complements the fresh strawberry flavor beautifully.
My Family Loves Marie Callender's Fresh Strawberry Pie
Marie Callender's fresh strawberry pie has always been one of my husband's and kids' favorite desserts. Whenever we visit family in California, stopping by Marie Callender's for a fresh strawberry pie is a tradition. During strawberry season, the pies are especially irresistible because they're piled high with large, sweet, juicy strawberries.
Since we don't have a Marie Callender's nearby, I started making this homemade version so we could enjoy our favorite dessert anytime. After experimenting with different glaze methods and pie crusts, I created this easy recipe that captures the same fresh strawberry flavor and glossy finish we love. Now it's one of our favorite spring and summer desserts, bringing back memories of our family trips to California with every slice.
Fresh Strawberry Pie Recipe with Jello Glaze
There are many different ways to make a fresh strawberry pie. Some recipes use a baked pie crust filled with fresh strawberries and topped with a strawberry Jello glaze, while others make a baked strawberry pie with a cooked strawberry filling. This recipe is inspired by the classic fresh strawberry pies found in bakeries and restaurants, featuring fresh berries covered with a sweet, glossy glaze.
Strawberry Pie with Jello vs. Without Jello
Fresh strawberry pie can be made with or without Jello, and each version has a slightly different texture and flavor. A strawberry pie with Jello glaze, like this recipe, uses a sweet strawberry-flavored glaze to coat the fresh berries, helping to hold them together and creating a beautiful, glossy finish. It also gives the pie a classic diner-style appearance similar to Marie Callender's famous fresh strawberry pie.
A strawberry pie without Jello usually uses a cooked strawberry filling made with fresh strawberries, sugar, and a thickener such as cornstarch. This version has a softer, jam-like texture with a more concentrated strawberry flavor. If you love the fresh, juicy texture of whole strawberries and a light, refreshing summer dessert, a strawberry Jello glaze pie is a delicious choice.
Why You'll Love This Fresh Strawberry Pie
- Only a few ingredients
- Beginner friendly
- Perfect for summer
- Beautiful presentation
- Make ahead
- Restaurant quality
What are the ingredients for easy, fresh strawberry pie?
This easy fresh strawberry pie recipe is inspired by Marie Callender's famous fresh strawberry pie. To make it taste as close to the original as possible, I usually use Marie Callender's frozen pie crust. However, if you cannot find their pie crust, you can easily substitute it with another store-bought pie crust or even a homemade one.
The key to making the best fresh strawberry pie is to use large, ripe, and juicy strawberries. Sweet seasonal strawberries give the pie its bright flavor, beautiful color, and refreshing taste.
For the homemade strawberry glaze, this recipe uses simple pantry ingredients, including strawberry-flavored jello, sugar, water, and cornstarch. The glaze creates a glossy coating that perfectly holds the fresh strawberries together while adding extra strawberry flavor to every bite.
With just a few simple ingredients, this homemade fresh strawberry pie is easy to make and perfect for spring and summer desserts, family gatherings, picnics, and holidays.
Best Strawberries for Strawberry Pie
The best strawberry pie starts with fresh, ripe strawberries that are naturally sweet, firm, and bright red. Choose berries that are fragrant, glossy, and free of soft spots or bruises. Medium-to-large strawberries work especially well because they create beautiful slices while still fitting nicely into the pie.
If strawberries are in season, locally grown berries usually offer the sweetest flavor and juiciest texture. Avoid overripe or mushy strawberries, as they can release too much liquid and make the pie watery. If your strawberries are extra large, simply halve or quarter them so they're easier to arrange and serve.
Substitutions for Fresh Strawberry Pie:
Pie Crust:
You can use a homemade pie crust, frozen pie crust, refrigerated pie crust, or even a graham cracker crust for a different texture and flavor.
Strawberries:
Fresh, ripe strawberries work best for this recipe. If large strawberries are unavailable, smaller strawberries can also be used. Try to avoid frozen strawberries because they release too much moisture and can make the pie watery.
Strawberry Jello:
Strawberry-flavored jello gives the pie its classic sweet flavor and glossy red color. You can substitute it with raspberry jello or another berry-flavored gelatin for a slightly different taste.
Cornstarch:
Cornstarch helps thicken the strawberry glaze. You can replace it with arrowroot powder or tapioca starch if needed.
Sugar:
Adjust the sugar based on the sweetness of your strawberries. If the strawberries are very sweet, you can reduce the sugar slightly.
Whipped Cream:
Fresh whipped cream or store-bought whipped topping can be served on top or on the side for extra creaminess.
Can Frozen Strawberries Be Used?
I don't recommend using frozen strawberries for this fresh strawberry pie. As they thaw, frozen strawberries release a lot of liquid, which can make the strawberry Jello glaze runny and the pie watery. They also become much softer than fresh strawberries, so the pie won't have the same firm, juicy texture.
For the best flavor and presentation, use fresh, ripe strawberries. If fresh strawberries aren't in season, it's better to wait until they are available or make a cooked strawberry pie filling recipe instead.
How to Keep Strawberry Pie from Getting Soggy
To keep your strawberry pie from getting soggy, start by fully baking and cooling the pie crust before adding the filling. If you're using a store-bought pie crust, let it thaw for about 10 minutes, then prick the bottom and sides with a fork to prevent air bubbles. Bake at 400°F (200°C) for 12-15 minutes, or until the crust is golden brown, and allow it to cool completely.
Next, wash the strawberries and dry each one thoroughly with paper towels. Excess moisture can make the crust soft over time. Once the crust has cooled, arrange the dry strawberries inside and pour the strawberry Jello glaze over the top. For the best texture, refrigerate the pie until the glaze is set, then serve it the same day or within 1-2 days, while the crust is still crisp.
Which way do you cut strawberries?
The way you cut strawberries depends on how you plan to use them in your recipe or dish. Some like to cut them in half, into quarters, slices, or dice.
However, I like to leave them whole because they have a better presentation and appeal and can serve as a Mother's and Father's Day dessert or for other special events. Therefore, I simply remove the top leaves.
How do you prepare the strawberries?
Normally, I wash and soak them for a few minutes. Then, I dry them with a paper towel and remove the leaves.
How many strawberries do you need for a pie?
In this recipe, I used 2 pounds of fresh strawberries. It's around 25 strawberries.
Is strawberry pie supposed to be served warm or cold?
Strawberry pie is typically served cold or at a cool room temperature. Chilling the pie helps the filling set and enhances the flavor. Also, it makes it a refreshing and delightful dessert, especially on a warm day! But some enjoy it at room temperature.
Is strawberry pie supposed to be served warm or cold?
Strawberry pie is typically served cold or at a cool room temperature. Chilling the pie helps the filling set and enhances the flavor. Also, it makes it a refreshing and delightful dessert, especially on a warm day! But some enjoy it at room temperature.
Storage:
How to Store Fresh Strawberry Pie?
Store fresh strawberry pie covered in the refrigerator for up to 3 days. Since it contains fresh strawberries and a strawberry jello glaze, the pie should always be kept chilled. For the best texture and flavor, enjoy it within the first 1-2 days, when the strawberries are fresh and juicy, and the pie crust is still crisp.
Freezing is not recommended because fresh strawberries release excess moisture as they thaw, making the filling watery and the berries mushy. For the best flavor, let the pie sit at room temperature for 15-20 minutes before serving. If desired, top each slice with freshly whipped cream just before serving.
Cooking Tips for How to Make a Fresh Strawberry Pie:
Pie Crust Tips:
- Thaw the frozen pie crust for about 10 minutes before baking to help prevent cracking.
- Use a fork to poke holes in the bottom and sides of the crust before baking. This helps keep the crust from puffing up.
- Allow the baked pie crust to cool completely before adding the fresh strawberries. A cooled crust helps keep the pie crisp and prevents sogginess.
Strawberry Tips:
- For the best fresh strawberry pie, use large, ripe, and juicy strawberries. During strawberry season, Costco Wholesale often carries sweet and extra-large strawberries that work perfectly for this recipe.
- Wash and soak the strawberries for a few minutes to remove dirt and residue. Then gently pat them dry with paper towels before removing the green tops.
- Make sure the strawberries are fully dry before adding them to the pie so the filling does not become watery.
Strawberry Glaze Tips:
- To make the homemade strawberry glaze, combine strawberry jello, cornstarch, sugar, and water in a saucepan. Stir well before turning on the heat to help prevent lumps.
- Cook the glaze over medium-low heat, stirring constantly, until the mixture begins to boil and thicken.
- Let the glaze cool slightly before pouring it over the strawberries. If the glaze is too hot, it may soften the berries and crust.
- The strawberry glaze will continue to thicken as it cools. Do not wait too long before pouring it onto the pie. If it becomes too thick or starts to harden, microwave it for a few seconds to loosen it up again.
- You can adjust the sweetness to your preference by adding more or less sugar. I usually use ½ cup of sugar for a balanced sweetness.
Common Mistakes
Why is my strawberry pie runny?
Avoid these common mistakes to make sure your fresh strawberry pie turns out perfectly every time:
- Using warm glaze: Let the strawberry Jello glaze cool slightly before pouring it over the strawberries. A glaze that's too hot can soften the berries and make the pie watery.
- Not drying the strawberries: After washing, pat each strawberry completely dry with paper towels. Excess moisture can thin the glaze and make the crust soggy.
- Filling a warm pie crust: Always let the baked pie crust cool completely before adding the strawberries and glaze. A warm crust can become soft and lose its crisp texture.
- Skipping the chilling time: Refrigerate the pie until the glaze is fully set before slicing. This helps the filling hold together and creates clean, beautiful slices.
- Using overripe strawberries: Choose fresh, firm, ripe strawberries without soft spots. Overripe berries release too much juice and can make the pie watery.
- Not cooking the glaze long enough: Simmer the glaze until the cornstarch is fully thickened. If the glaze is too thin before it's poured over the strawberries, it may not set properly after chilling.
FAQs:
If your strawberry Jello glaze has thickened too much or solidified before you pour it over the strawberries, gently warm it until it becomes pourable again. You can reheat it on the stovetop over low heat, stirring constantly, or microwave it in short intervals while stirring between each interval. Let the glaze cool slightly before pouring it over the pie.
Yes, you can make the strawberry jello glaze ahead of time to save time during preparation. Once the glaze is cooked and cooled completely, transfer it to an airtight container or jar and refrigerate for up to a few days.
You can also freeze the glaze for longer storage. When ready to use, thaw it in the refrigerator or at room temperature, then gently warm it over low heat until it reaches a pourable consistency. Always allow the glaze to cool slightly before adding it to the fresh strawberries.
I usually buy large strawberries from Costco. During strawberry season, Costco often has big, juicy strawberries that work beautifully for this pie because they are sweet, firm, and make the pie look impressive. You can also check local farmers' markets or grocery stores when strawberries are in peak season.
I don't recommend using frozen strawberries for this fresh strawberry pie recipe. When frozen strawberries thaw, they release extra liquid and become softer, which can make the strawberry Jello glaze watery and prevent the pie from having the same firm, juicy texture as one made with fresh berries.
For the best flavor, appearance, and texture, use fresh, ripe strawberries whenever possible. If fresh strawberries are not available, frozen strawberries are better suited for cooked strawberry fillings, sauces, or jams rather than a fresh strawberry pie with whole berries.
I don't recommend using frozen strawberries for this fresh strawberry pie. As they thaw, frozen strawberries release a lot of liquid, which can make the strawberry Jello glaze runny and the pie watery. They also become much softer than fresh strawberries, so the pie won't have the same firm, juicy texture.
For the best flavor and presentation, use fresh, ripe strawberries. If fresh strawberries aren't in season, it's better to wait until they are available or make a cooked strawberry pie filling recipe instead.
Instructions for how to make a fresh strawberry pie glaze with Jello:
1. Thaw the Marie Callender's pie crust 10 minutes before baking and use a fork to poke holes in the crust.
2. Preheat the oven to 400°F and bake it for 12-15 minutes or until it is golden brown. Then, let it cool down.
3. Wash and soak 2 pounds of fresh strawberries in a bowl for a few minutes.
4. In the meantime, put a small pack (3 oz) of strawberry-flavored jello powder, ½ cup of sugar (can use more or less depending on your sweetness), 2 tablespoons of cornstarch, and 1 cup of water into a pot and mix them well. Then, turn on the fire to small to medium. Keep stirring until it's bubbling.
5. After that, let the glaze cool down.
6. Drain and dry the strawberries with a paper towel. After that, remove the leaves.
7. Put and lay the fresh strawberries on the baked pie crust.
8. Next, pour the glaze over the strawberries.
Enjoy this delicious, easy, fresh strawberry pie glaze with jello recipe! Also, check out these recipes: Thai red curry, mango coconut sticky rice, black sesame soup, banana bread muffins, salmon sushi cups, chicken satay, cashew shrimp, and prime rib roast.
You May Also Like These Recipes:
- Strawberry Chocolate Muffins
- Korean Strawberry Milk
- Mango Popsicles
- Hawaiian Shaved Ice
- Cream Buns
- Sugar Donuts
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Fresh Strawberry Pie
Equipment
- 1 Oven
- 1 Pot
Video
Ingredients
- 1 Marie Callender frozen pie crust (You can use other brand pie crust or make your own)
- 2 pounds Fresh Strawberries
Strawberry Glaze:
- 1 pack Strawberry-flavored jello powder small (3oz) package
- ½ cup Sugar (Use more or less depends on your sweetness)
- 2 tablespoons Corn starch
- 1 cup Water
Instructions
- Thaw the Marie Callender's pie crust 10 minutes before baking and use a fork to poke holes in the crust.
- Preheat the oven to 400°F and bake it for 12-15 minutes or until it is golden brown. Then, let it cool down.
- Wash and soak 2 pounds of fresh strawberries in a bowl for a few minutes.
- In the meantime, put a small pack (3 oz) of strawberry-flavored jello powder, ½ cup of sugar (can use more or less depending on your sweetness), 2 tablespoons of cornstarch, and 1 cup of water into a pot and mix them well. Then, turn on the fire to small to medium. Keep stirring until it's bubbling.
- After that, let the glaze cool down.
- Drain and dry the strawberries with a paper towel. After that, remove the leaves.
- Put and lay the fresh strawberries on the baked pie crust.
- Next, pour the glaze over the strawberries.
Notes
Cooking Tips for How to Make a Fresh Strawberry Pie:
Pie Crust Tips:
- Thaw the frozen pie crust for about 10 minutes before baking to help prevent cracking.
- Use a fork to poke holes in the bottom and sides of the crust before baking. This helps keep the crust from puffing up.
- Allow the baked pie crust to cool completely before adding the fresh strawberries. A cooled crust helps keep the pie crisp and prevents sogginess.
Strawberry Tips:
- For the best fresh strawberry pie, use large, ripe, and juicy strawberries. During strawberry season, Costco Wholesale often carries sweet and extra-large strawberries that work perfectly for this recipe.
- Wash and soak the strawberries for a few minutes to remove dirt and residue. Then gently pat them dry with paper towels before removing the green tops.
- Make sure the strawberries are fully dry before adding them to the pie so the filling does not become watery.
Strawberry Glaze Tips:
- To make the homemade strawberry glaze, combine strawberry jello, cornstarch, sugar, and water in a saucepan. Stir well before turning on the heat to help prevent lumps.
- Cook the glaze over medium-low heat, stirring constantly, until the mixture begins to boil and thicken.
- Let the glaze cool slightly before pouring it over the strawberries. If the glaze is too hot, it may soften the berries and crust.
- The strawberry glaze will continue to thicken as it cools. Do not wait too long before pouring it onto the pie. If it becomes too thick or starts to harden, microwave it for a few seconds to loosen it up again.
- You can adjust the sweetness to your preference by adding more or less sugar. I usually use ½ cup of sugar for a balanced sweetness.
Shannon says
Foolproof glaze. I used sugar free jello and it turned out perfectly.
Shelly O says
Thank you Tracy for posting because I had lost this recipe and dearly love it. I used to fix it 2 to 3 times a year when the kids were growing up.
Tracy O. says
Thank you Shelly for your comment.
Susan says
It is so beautiful and delicious it looks like it came from a fine bakery
Tracy O. says
Thank you Susan!
s ware says
what can i substitute for the corn starch in this recipe? Will arrowroot starch hold up when boiling?
Tracy O. says
You can substitute it with potato starch because it’s very similar to cornstarch.
Arrowroot starch thickens at a lower temperature than cornstarch. It is not weakened by acidic ingredients. It has a neutral taste and is not affected by freezing.
Also, it is recommended that arrowroot starch mix with cool liquid before adding to a hot fluid. Heat up the mixture until the mixture thickens and remove the heat immediately. Overheating can cause the mixture to thin and break down the arrowroot's thickening property.
You can try two teaspoons of arrowroot starch for one tablespoon of cornstarch. Or, you may need to adjust the amount of arrowroot starch.
Sharon Ware says
Thank you! Sounds like potato starch is closer to 1:1 swap and is my best bet. Thank you very much for the prompt response... I will let you know how it turns out!
Susan says
How long can this glaze last in the he fridge. Can I freeze it
Tracy O. says
The glaze can last in the fridge for 3-5 days. I haven't tried to freeze it. I think it is ok to freeze it. You can heat up in the microwave when you fridge it. If you freeze it, I suggest defrosting it and warm in the microwave or reheat on the top stove.