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Close-up of a glass baking dish, with strawberry pie on a brown wood table, a white and blue dish towel, 2 stacked white plates and a cake server.
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4.93 from 27 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Julia Foerster

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

Cups - Metric

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
    Glaze in a saucepan.
  • 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
    Strawberries arranged in pie shell.
  • 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