When spring rolls around and strawberries are in season, I always get a craving for fresh strawberry pie. You can whip up this dessert in no time at all, especially with the no-fail press-in-the-plate crust. Serve it at Easter, spring birthdays, or to make any day of the week special.
This recipe works equally well in either an 8- or a 9-inch pie plate.
To summarize, you’ll 1) make a crust and cool it; 2) wash strawberries; 3) make a Jell-O-based syrup; 4) chop strawberries and assemble in crust; 5) pour syrup on top; 6) refrigerate until serving.
And for Jello-O flavors, strawberry Jell-O works well, but try raspberry or even cranberry for an extra tart taste to blend with the sweetness of the berries.
Make and bake your pie crust first, so it’s cooled and ready to go.
Fresh strawberries work best for this pie. If frozen is all you have on hand, just realize they’ll be a little softer and may weep a bit, but the flavor will still be delicious.
Wash the strawberries and have them ready to chop.
To make syrup, all your dry ingredients can be dumped into the pan together. Add water and boil for one minute, making sure to whisk out any lumps. The syrup mixture should be a clear red but still watery.
Your Jell-O mixture should resemble this:
Refrigerate syrup mixture 10-15 minutes to bring it to room temperature.
Meanwhile, chop your strawberries, if necessary. Strawberry size: If your strawberries are small, then don’t chop them at all. Your goal is to have large bite-sized pieces that display beautifully in your pie.
Assemble your cut strawberries into the pie shell so they look nice.
Remove your syrup from the refrigerator, stir, and pour over your strawberries in the pie shell.
Cover and refrigerate pie one hour or up to a day, until ready to serve.
Add fresh whipped cream just before serving.
Tools needed:
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Strawberry Pie with No-Fail Press-in-the-Plate Crust
Ingredients
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 3-oz package strawberry or raspberry Jell-O
- 1 cup water
- 16 oz. fresh strawberries
- Optional: whipping cream
Instructions
- Make No-Fail Press-in-the-Plate Pie Crust
- Wash strawberries.
- Place sugar, cornstarch, and Jell-O into medium saucepan.
- Add 1 cup water and bring to boil, whisking constantly.
- Boil 1 minute, until syrup is a clear red; mixture will still be watery.
- Refrigerate mixture 10-15 minutes until room temperature.
- Remove tops from strawberries and cut into large bite-sized pieces.
- Assemble strawberries into cooled pie crust.
- Remove syrup from refrigerator and pour over strawberries in crust.
- Refrigerate one hour or up to a day, until ready to serve.
- Whip cream right before serving.
Nutrition Facts
Strawberry Pie with No-Fail Press-in-the-Plate Crust
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 491 | |
| % Daily Value* | ||
| Total Fat 19g | 29.2% | |
| Saturated Fat 1.5g | 5% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 194mg | 8.1% | |
| Total Carbohydrate 77g | 25.7% | |
| Dietary Fiber 2.5g | 8% | |
| Sugars 16.6g | ||
| Protein 3.5g | ||
| Vitamin A 19 IU | Vitamin C 44mg | |
| Calcium 23mg | Iron 1.5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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