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Fresh Strawberry Pie

By Angie McGowan |

I know it may not be strawberry season all over the country, but it is here in Florida. I brought a ton of fresh strawberries back with me from the Florida strawberry festival over the weekend. Earlier this week I made a delicious strawberry banana bread. We’ve also been eating so many fresh strawberries, as dessert with fresh cream, as snacks, and even for breakfast.  Yesterday I couldn’t resist making this beautiful fresh strawberry pie. I cooked some mashed up berries with water and sugar and then thickened it up with a little cornstarch and gelatin. This recipe makes two pies, and since it’s hard to halve a gelatin pack, to make one pie, you can just use less fresh berries to fill up the pie shell, about 3 cups, instead of 5.

Fresh Strawberry Pie


1 cup sugar
3 cups strawberries
1 cup water
1/2 cup water
1 package gelatin
3 tablespoons cornstarch
about 10 cups fresh whole strawberries, enough to fill 2 – 9 inch pie shells

2 baked deep dish pie shells (I use pre-made roll out pie crusts)

freshly whipped cream


1. Combine gelatin with 1/2 cup cold water in a small bowl. Set aside to let gelatin soften. Combine 1 cup water and cornstarch in saucepan. Stir until cornstarch dissolves. Add strawberries and sugar. Use a potato masher to mash up strawberries. Bring to a boil, and cook until it thickens, about 5 minutes. Remove from heat and add gelatin dissolved in 1/2 cup water.

2. Let cool. Bake pie shell and let cool. When pie shell is cool, fill with fresh berries, then pour over cooled gelatin mixture. Garnish with freshly whipped cream.

Makes 2 – 9 inch pies

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About Angie McGowan


Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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0 thoughts on “Fresh Strawberry Pie

  1. merry jennifer @ the merry gourmet says:

    Yes, we are overrun with fresh strawberries here, aren’t we? My husband just asked me if I could make a strawberry pie. Thanks for the recipe!

  2. Alison @ Ingredients, Inc. says:

    so pretty!

  3. Cookin' Canuck says:

    This makes me excited for spring. What a beautiful pie!

  4. Barbara | VinoLuciStyle says:

    I have been making almost the same identical pie for 30 years. It is our absolute favorite but thought I might suggest something I’ve been doing for awhile. The only thing I didn’t like was that the bottom crust would get a bit soggy if there were any leftovers so once I decided to mix a bit of cream cheese or mascarpone, sugar and a bit of milk or half and half and put a thin layer of that on top of the crust and let it cool before putting the strawberries in. Not only did the trick but added a great touch to the overall result too!

  5. marla {family fresh cooking} says:

    Now who wouldn’t want to dig into this beauty!

  6. Angie McGowan says:

    Thanks so much for that tip Barbara! I’ll be sure to include it because my pies usually last a few days, and I have the same problem with the bit of sogginess.

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