Easy Strawberry Pie
I love making this pie when I have more berries than I know what to do with. Whenever I'm thinking about what to make with fresh strawberries that doesn’t feel complicated, this recipe always comes to the rescue.
Equipment
- 9-inch pie dish
- Medium saucepan
- Mixing Bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Refrigerator (obviously)
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling
- 1 cup water
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 3 oz package strawberry gelatin
- 4 cups fresh strawberries hulled and sliced
For Serving
- Whipped cream optional
Instructions
Prepare the Crust
- Preheat nothing—this is a no-bake pie, so skip the oven.
- In a mixing bowl, combine 1½ cups graham cracker crumbs and ¼ cup granulated sugar.
- Pour in 6 tablespoons melted unsalted butter and stir until the crumbs are evenly moistened and hold together when pressed.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
- Use the bottom of a measuring cup to compact the crumbs for an even, firm crust.
- Chill the crust in the refrigerator while you make the filling (at least 15–20 minutes).
- Pro tip: Press the crust tightly and evenly—this prevents a crumbly edge when you slice the pie.
Make the Strawberry Glaze
- In a medium saucepan, whisk together 3 tablespoons cornstarch and 1 cup granulated sugar until well combined.
- Slowly add 1 cup water while whisking to create a smooth slurry with no lumps.
- Pro tip: Whisk continuously during this step to prevent lumps from forming.
- Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and becomes translucent (about 3–5 minutes).
- Remove from heat and immediately whisk in the (3 oz) package of strawberry gelatin until fully dissolved.
- Let the glaze cool for 5–8 minutes so it’s warm but not piping hot.
- Pro tip: If the glaze is too hot when you add the sliced strawberries they can break down; let it cool slightly so it coats the berries without cooking them.
Combine Strawberries and Filling
- Hull and slice 4 cups fresh strawberries. Place about 1 cup of the nicest-looking slices aside for the top decoration.
- Pour the warm (not hot) glaze over the remaining sliced strawberries in a large bowl. Gently fold to coat each piece.
- Use a rubber spatula and fold slowly so the berries keep their shape.
- Taste one to check sweetness—if your strawberries are super tart, you can stir in an extra tablespoon of sugar while the glaze is warm.
Assemble the Pie
- Remove the chilled crust from the refrigerator.
- Spoon the glazed strawberry mixture into the crust, spreading it evenly.
- Arrange the reserved strawberry slices on top in a fan or circular pattern for a pretty finish.
- If you like an extra glossy finish, spoon any remaining glaze over the top slices.
- Pro tip: Gently tap the pie dish on the counter once to settle the filling and remove any air pockets before chilling.
Chill and Serve
- Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or until fully set. Overnight chilling yields the cleanest slices.
- When ready to serve, slice with a sharp knife dipped in hot water and wiped dry between cuts for smooth edges.
- Serve plain or with a dollop of whipped cream.
- Pro tip: For the cleanest slices, chill overnight and warm the knife blade under hot water (then dry) before cutting each slice.
Notes
Nutritional Value (Per Serving – Approximate):
- Calories: 285
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 2g