Fresh Strawberry Pie

Fresh Strawberry Pie

Prep Time: 0

Yield: 1

Fresh Strawberry Pie

This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.


  • 4 pints (about 3 pounds) fresh strawberries, washed
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp Sure-Jell for low-sugar recipes
  • 1/2 tsp Salt
  • 1 Tbsp lemon juice
  • 1 baked pie shell
  • Whipped cream topping


  1. Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
  2. Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
  3. Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
  4. Stir in berry puree, making sure to scrape the corners of the pan.
  5. Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
  6. Transfer to a large boil and in lemon juice.
  7. Let cool to room temperature.
  8. While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
  9. Add berries to cool jell and gently fold to coat berries with glaze.
  10. Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
  11. Refrigerate pie until chilled, about 2 hours.
  12. Pie should be served within 5 hours of being made to keep it from turning into mush.
  13. Added whipped cream as you serve!

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