Strawberry Pie Recipe
Easy strawberry pie recipe made without Jell-O. The filling uses real strawberry juice thickened on the stove. Chill, then slice for a clean piece of strawberry pie.
Servings: 8 servings
Ingredients
- 1 prepared pie crust baked as directed
- 2 pounds Strawberries hulled and quartered
- ¾ cup sugar
- ¾ cup strawberry juice *from macerated strawberries
- ¼ cup water
- 3 tablespoons cornstarch
Instructions
- Bake pie crust as directed or make a homemade pie crust.
- Combine the prepared strawberries and sugar in a bowl. Let the berry–sugar mixture sit at room temperature until the strawberries soften, the sugar has completely dissolved, and the mixture has produced about 3/4 cup of strawberry juice, about 20 minutes. Strain the liquid from the strawberries into a measuring cup and add water as needed to reach 1 cup of liquid. Set the strawberries aside.
- Whisk the cornstarch into the liquid and transfer to a small pot with about ¼ cup of the strawberries. Use a potato masher or spatula to break the strawberries into small pieces. Heat the mixture over medium-high heat and stir constantly for about 8–10 minutes until it thickens to a jam-like consistency.
- Pour the thickened strawberry sauce over the remaining strawberries and toss gently to combine. Spoon the strawberry mixture into the prepared pie crust and flatten the berries with a spatula. Refrigerate for at least 4 hours or until completely set.
Notes
My Top Tip: Don't rush the setting time. Four hours is the minimum, but overnight really does give you the cleanest slices. If you cut into it too early, the filling will slide instead of holding.
Storage: Cover your leftover strawberry pie with plastic wrap or foil and refrigerate for up to 2 days.
Nutrition
Serving: 1slice | Calories: 217kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 195mg | Fiber: 3g | Sugar: 24g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 23mg | Iron: 1mg
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