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This fresh strawberry pie is made 100% from scratch without Jell-O. My homemade glaze enhances the natural sweetness and flavor of the berries. Served with a mound of whipped cream, it’s a fresh, vibrant treat that reminds me of summers at my grandparents’ house.
There is nothing quite like the start of local strawberry season. This fresh strawberry pie is the first thing I make when the first batch of juicy, sweet berries arrives.
Unlike many diner-style pies that rely on boxes of strawberry jello, this recipe is 100% made from scratch. It uses a glaze thickened with starch (a common German technique), which makes the flavor of the strawberries shine through.
It’s fresh, vibrant, and the best way to celebrate summer. Serve it with a huge dollop of homemade whipped cream, and you have the perfect warm-weather dessert that everyone will love.
Why this recipe works
- No artificial flavors. By skipping the Jello, we avoid artificial dyes and flavors. The glaze is made from pureed strawberries, sugar, and water, so it tastes exactly like the fruit itself.
- Adjustable sweetness. Since my recipe doesn’t use a pre-mix, you can control the sugar. If your berries are peak-summer sweet, you can cut back. If they are a bit more tart, add a pinch more.
- Versatile crust. This recipe works great in a traditional homemade buttery flaky pie crust or a quick graham cracker crust if you want to keep the oven off entirely.
Key Ingredients (& Swaps)
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Fresh strawberries. You need 2 pounds of berries, which equals about 6 cups. Small to medium berries work best for the filling as they fit together tighter in the crust. Use the larger and bruised berries for the glaze.
- Starch. I use potato starch to thicken the glaze. In Germany, we usually use potato starch for fruit glazes because it yields a clearer, glossier glaze than cornstarch. However, cornstarch works perfectly fine. The finish will just be a bit milkier.
- Lemon juice. Optional but recommended. It brightens the flavor and cuts through the sweetness of the sugar. Freshly squeezed lemon juice is my go to.
- The Crust. You need a fully baked and cooled 9-inch crust. I used a homemade pie crust for this recipe, but you can also use a graham cracker crust or a store-bought pie crust to save time.
Expert Tips
- Dry berries are key. After washing the berries, make sure to pat them completely dry with paper towels. Any excess water will water down the glaze and could prevent the pie from setting properly.
- The “chocolate barrier” trick. To keep the crust crisp for longer, try this trick: melt about 1/4 cup of chocolate (white or dark works) and seal the crust by brushing melted chocolate over the bottom and sides of the cooled pie crust. Place the crust in the freezer to set the chocolate before adding the strawberries.
- Serve it on the same day. This pie tastes best on the same day! The longer it sits, the higher the risk of the juicy strawberries making the pie crust soggy. This pie won’t be as sturdy because it is made without gelatin, so it’s best to keep it refrigerated and serve it straight from the fridge.
- Cool before pouring. Let the glaze cool to room temperature for about 10-15 minutes before tossing it with the fresh berries. If the glaze is too hot, the strawberries will become mushy and soft.
- Cook the glaze until clear. Make sure to let the potato starch mixture cook for 2-3 minutes while stirring constantly until it is thick and turns translucent (clear-ish) rather than cloudy. This step makes sure the glaze will hold its shape when sliced.
More Strawberry Recipes
Fresh Strawberry Pie without Jello
Fresh Strawberry Pie made 100% from scratch without Jell-O! My homemade glaze enhances the natural sweetness of the berries. A vibrant summer treat.
Equipment
- 9-inch pie plate
Ingredients
For the strawberry pie
- 6 cups fresh strawberries, hulled and divided
- ¾ cup granulated sugar
- 3 tablespoons potato starch, or corn starch
- ½ cup water
- 1 teaspoon lemon juice, optional
- 1 9-inch pie crust, baked and fully cooled
For the whipped cream
Instructions
- Prep the berries: Mash 1 cup of strawberries with a fork or puree them in a food processor. Keep the remaining 5 cups whole if small, or cut into halves/quarters if large. Set aside.6 cups fresh strawberries
- Mix the glaze: In a medium saucepan (off the heat), whisk together sugar and potato starch (or cornstarch). Mix in the cold water and mashed strawberries until no lumps remain.¾ cup granulated sugar, 3 tablespoons potato starch, ½ cup water
- Cook the glaze: Bring to a boil over medium heat, stirring constantly. Let the mixture boil and stir for 2-3 more minutes until thick and translucent. Remove from heat, stir in the lemon juice, and let cool for 10 minutes.1 teaspoon lemon juice
- Assemble: Arrange the remaining strawberries into the pie crust. Pour the cooled glaze evenly over the fruit. Make sure that all the berries are coated with the glaze and that no dry spots remain.1 9-inch pie crust
- Chill: Refrigerate the assembled pie for at least 2-3 hours to allow the glaze to set completely. Then serve straight from the fridge with whipped cream.homemade whipped cream
Video
Notes
- Potato Starch vs. Cornstarch: I prefer potato starch (Kartoffelmehl in German) because it creates a clear glaze that looks beautiful over the fruit. Cornstarch works perfectly well but looks slightly cloudier.
- Don’t Freeze: This pie does not freeze well. The fresh berries will release too much water upon thawing.
- Storage: Store leftovers in the refrigerator loosely covered. This pie is best enjoyed within 24 hours.
Nutrition
Calories: 326kcal | Carbohydrates: 42g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 208mg | Fiber: 2g | Sugar: 25g | Vitamin A: 450IU | Vitamin C: 63.7mg | Calcium: 41mg | Iron: 1mg
Like this recipe? Rate and comment below!
My family loved it
I substituted flour for the cornstarch and add a little pectin. I was out of cornstarch. If people are finding that it’s not translucent then they need to cook the sauce more. I’m excited to see how this turns out.
Followed the recipe but my mixture did not become translucent and it did not hold the strawberries together in the crust. I don’t think I’ll try this again.
Not sure what exactly went wrong, but if it stayed cloudy, it needed to cook a bit longer.
So yummy! I also mixed the glaze and strawberries together before adding them to the baked pie crust.
I also always combined the corn starch and sugar together before adding wet ingredients. I learned a long time ago, the first time I tried making chocolate gravy, it’s best to combined dry ingredients together before adding wet ingredients. This way there’s no lumps. 😉
Would you share your pie crust recipe?
Terrific recipe!! Next time I would mix the strawberries into the glaze before placing in the pie crust to make it all hang together when serving. SO good!!
My family loves strawberry pie. I don’t know what I did wrong when mixing the sugar and corn starch. I blended the strawberries too .The glaze was lumpy and not clear. I’ll try it again sometime.
Thank you ;-)
Can you freeze this pie?
I wouldn’t recommend freezing this pie because of the fresh berries.
This is the BEST strawberry pie I’ve ever had. I had gotten some strawberries and decided to make this pie and we ate it in no time. It was super easy to make and tasted SOOOO GOOOD! Next week, I got more strawberries and made another pie and discovered the first one wasn’t a fluke–the second was just as delicious as the first! Now I can’t wait for strawberries to be in season again for more pies!
The recipe asks me to use the remaining strawberries (the ones not mashed) and arrange them around the pie crust. I don’t have any extra strawberries that I can use to arrange on the pie crust. I mostly have mashed strawberries, but no extras.
Not sure why you wouldn’t have any strawberries left? This recipe calls for 6 cups of strawberries. 1 cup of those 6 cups is mashed, so you should have 5 cups of strawberries left.
Really Amazing Food I’m Fascinated to see this food Thank you