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Introduction
Few desserts capture the essence of summer quite like a homemade strawberry pie. Janet’s Strawberry Pie is a tried-and-true family favorite that brings together the freshness of ripe strawberries and the indulgence of a flaky crust. Whether you're preparing for a picnic, a holiday gathering, or just craving a sweet treat, this easy-to-make pie is sure to impress. Simple ingredients, no complicated steps—just pure, fruity goodness in every bite.
Ingredients
For the pie crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the strawberry filling:
1 cup granulated sugar
3 tablespoons cornstarch
1 cup water
3 tablespoons strawberry-flavored gelatin (such as Jell-O)
1 quart fresh strawberries, hulled and halved
Optional for garnish:
Whipped cream
Fresh mint leaves
Directions
Prepare the Glaze:
In a medium saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Cook over medium heat, stirring constantly until the mixture thickens and turns translucent.
Add Flavor:
Remove the pan from heat and stir in the strawberry gelatin until fully dissolved. Let the glaze cool for about 10–15 minutes.
Assemble the Pie:
Arrange the halved strawberries evenly inside the pre-baked pie crust. Carefully pour the cooled gelatin mixture over the strawberries, coating them evenly.
Chill to Set:
Refrigerate the pie for at least 3–4 hours, or until the filling is firm.
Serve:
Top with dollops of whipped cream and garnish with mint leaves if desired. Slice and enjoy!
Serving and Storage Tips
Serving: Best served chilled. Let the pie sit at room temperature for 5–10 minutes before slicing to make cutting easier.
Storage: Store leftovers in the refrigerator, loosely covered with plastic wrap. Consume within 3 days for optimal freshness.
Make-Ahead Tip: You can make the glaze a day in advance and store it in the fridge; reheat slightly before assembling the pie.
Variations
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