Strawberry Pie

4.50 from 2 votes

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a strawberry pie on a pan

Happily I am someone who can say I have had more hits than misses in the kitchen.  That’s not to say I haven’t had my share of culinary debacles and disastrous messes.   That may be an overstatement of how this post started out, although let’s just say that this pie, along with a couple of its dessert cousins, was a two night project.  You know the old saying, “You can’t keep a good strawberry pie down.”  Well, that’s my interpretation of an old saying…

a strawberry pie in a dish

If I hadn’t been making this pie for Platter Talk, and if I wasn’t a baker at heart, and sometimes I think if I had half a brain, I would have purchased a pre-made pie shell, sliced up some strawberries, added some thickening agent and called it a day.

pie weights in a pie crust

As I think you all have figured out though, I was making this for Platter Talk and I just couldn’t use a store bought pre-made pie crust.   I could have done without the associated “learning-curve stress,” but then I would of had to deal with a loss of sleep and justifiably, a potential loss of readers.

A close up of a strawberry pie

What’s the big lesson I learned from doing this post? If you’re going to bake an empty pie crust, to be filled after it’s baked, pack the outside edge with something that’s oven safe to help support the sides.  This will help prevent the empty crust from folding down as it bakes, like a  spent daffodil shriveling up at the close of spring.

strawberry sauce getting poured over a strawberry pie

Fortunately, I only had the likes of a few cups of flour and an egg invested in the failed crust.  It’s amazing the the difference a cup or two of dried beans made.

a top view of a strawberry pie

All’s well that ends well, and I have to say this ended pretty well.  It may have taken me a couple of tries to get this type of crust right but at least I didn’t resort to using a store-bought product.  What’s even more important, I treated myself to the slice below, and it was à la mode, all the way.

a slice of strawberry pie on a plate


Other Pies from Platter Talk 

Strawberry Pie

4.50 from 2 votes
adapted from Sue Jurack via Taste of Home
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Yield: 8 servings


  • 1 unbaked pastry shell
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 3 oz package strawberry gelatin
  • 1 lb. fresh strawberries, washed and stemmed and sliced


  • Bake pastry shell 15 minutes at 375 degrees F.
  • In a saucepan, combine the sugar, cornstarch and water until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in gelatin until dissolved.
  • Refrigerate for 15-20 minutes or until slightly cooled.
  • Arrange strawberries in the crust.
  • Pour gelatin mixture over berries. Refrigerate until set.


Line unbaked pie crust with dry beans or pie weights.
In lieu of sliced strawberries, use whole ones and place pointed side up. This provides a nice presentation and make it easy to cut uniform pieces.
Serve with vanilla ice cream, savor the moment.


Calories: 264kcal, Carbohydrates: 52g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Sodium: 139mg, Potassium: 107mg, Fiber: 2g, Sugar: 37g, Vitamin A: 7IU, Vitamin C: 33mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    Great job guys!
    I totally understand your point and I’m the same way. I go through the difficult learning process because I feel more satisfied with the end result.