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Celebrate summer with this delicious fresh Strawberry Jello Pie! With a flaky pastry crust and sweet berry filling – it tastes delicious with whipped cream or a scoop of ice cream.
Summer is the perfect season for using up sweet berries – and this fresh strawberry pie definitely hits the spot. It has a flaky pastry crust, tons of fresh berries, and an easy no-bake filling made with jello. It can be served cold from the fridge, so it’s also perfect for warm weather.
Strawberry Jello Pie is the perfect summer dessert. For more treats made with strawberries, try my Strawberry Pound Cake, Strawberry Banana Smoothies, Strawberry Lemonade and Fresh Strawberry Cake, too!
Got blueberries? Give this creamy No Bake Blueberry Cheesecake a try, too!
Table of Contents
Why We Love Strawberry Jello Pie
- Minimal Baking Required. This easy strawberry pie recipe starts with a flaky pastry crust. You can make your own or buy one pre-made, but the easiest way to do this is to buy a premade crust and bake it without filling according to the box instructions.
- Easy Jello Filling. The filling is made with fresh strawberries and a jello filling – not the traditional way you make jello, but it creates a sweet gelatin base that binds the strawberries together for the pie filling.
- Sweet, Fresh Strawberries. During the late spring and into the summer, strawberries are found in abundance, which may leave you wondering what to do with lots of fresh strawberries. Strawberry Jello Pie is a perfect spring or summer dessert because strawberries are found in abundance!
- Prebaked pie crust – Take it easy on yourself and buy a premade pie crust. If you’re comfortable with it and have a recipe you love, you can totally make your own. I’m not and I don’t, so I go the easy route and buy one already made for me! You could also use a graham cracker crust if you prefer.
- Fresh Strawberries – You need 4 cups of sliced strawberries, which is about 2 pints, or 2 of those overflowing green baskets.
- Strawberry Jello Mix – You’ll need a 3 ounce package of strawberry gelatin. This is what forms the gel mixture to hold the berries in place and bind the pie filling together.
- Additional ingredients – Water, sugar, fresh lemon juice and cornstarch.
How to Make Strawberry Pie
See recipe card below for ingredient quantities and full instructions.
- Bake the Crust. If using a premade crust, you can just follow the package instructions to bake it without filling. If you decide to make your own homemade pie crust, you will need to blind bake the crust first (see instructions below). Let it cool.
- Make the Filling. Boil water and whisk in sugar, water, lemon juice, and cornstarch. The cornstarch thickens the mixture, and the lemon juice really helps to bring out the flavor of the berries. I promise it won’t taste like lemon. Once all of the cornstarch and sugar have dissolved, remove the pan from the heat and stir in a package of powdered strawberry jello. Note: Do not make the jello according to the package instructions – simply sprinkle the powder into the sugar and water mixture you’ve boiled up.
- Add the strawberries. Then you’ll mix the sliced berries with the jello mixture, pour the filling into the baked pie shell, and pop the pie into the refrigerator to set.
Yes! You absolutely can freeze this pie! Just wrap it up tightly with plastic wrap and pop it in the freezer for up to 2 months. Keep in mind that this pie is best enjoyed fresh and the jello may be a little runny when it thaws.
Always use fresh strawberries in your strawberry pie. Frozen strawberries will become watery and your pie won’t set properly.
You’ll want about 1.5 pounds of strawberries, or 2 pints, for a total of 4 cups of sliced strawberries.
I love to serve any kind of pie with a dollop of fresh whipped cream or whipped topping like Cool Whip and a fresh strawberry on top. It’s also delicious with a scoop of vanilla ice cream. Although, chocolate goes really well with strawberries, too.
The base recipe for this pie is great for lots of different fruit pies. Here are some favorites:
- Fruit Cocktail (well drained) + Lime Jello
- Mandarin Orange + Orange Jello
- Blueberries + Berry Blue Jello
- Raspberries + Raspberry Jello
Storing: Cover the pie with plastic wrap and store it in the fridge for up to 3 days.
Make Ahead: You can make it ahead of time and it will keep for 3 days, but only a day or so for leftovers.
Freezing: It’s not recommend to freeze a jello pie as the texture of the jello will change quite a bit upon thawing.
Top Recipe Tips
- Keep your strawberries chunky. I don’t like to slice the berries too thin – because you want them to maintain their texture.
- Give it time to set. Allow at least 2-3 hours for the pie to fully set before serving.
- Since there is sugar added to the gelatin mixture, feel free to use a sugar-free jello.
More Strawberry Desserts
- 1 pre-baked pie crust
- 4 cups sliced strawberries about 2 pints
- 1 cup water
- 1 cup white sugar
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoons cornstarch
- 3 ounce package strawberry jello
- Add the sugar, water, cornstarch and lemon juice to a small saucepan over low heat.
- Heat the mixture while gently stirring until the sugar and cornstarch are dissolved and the mixture starts to thicken and boil.
- Remove the mixture from the heat. Sprinkle the jello into the liquid and stir to dissolve the jello.
- Pour the jello mixture over the sliced strawberries to gently coat the berries.
- Pour the mixture into the prebaked pie crust and place in the fridge for 6 hours, or until set.