Description
This Easy Fresh Strawberry Pie is a perfect summer treat. With a buttery, flaky pie crust and a sweet, tangy strawberry filling, it’s a delicious way to showcase fresh strawberries. The simple ingredients and quick prep make it an ideal dessert for any occasion.
Ingredients
Scale
- 1 Pillsbury pie crust
For the Filling - 3 lbs fresh strawberries, gently rinsed and dried, hulled
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1½ teaspoons Sure-Jell (for low-sugar recipes, the pink box)
- Pinch of salt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Place the Pillsbury pie crust into a 9-inch pie dish, and bake according to package instructions until golden brown (about 10-12 minutes). Remove from oven and allow to cool completely.
- In a medium saucepan, combine the sugar, cornstarch, Sure-Jell, and salt. Add 1 cup of water and bring to a boil over medium heat, stirring constantly. Let the mixture thicken for 2-3 minutes.
- Once thickened, remove from heat and stir in the lemon juice. Allow to cool to room temperature.
- Gently fold the hulled strawberries into the cooled filling mixture.
- Pour the strawberry mixture into the cooled pie crust.
- Refrigerate the pie for at least 3 hours or until set.
- Slice and serve!
Notes
- For a richer flavor, you can top the pie with a dollop of whipped cream or a scoop of vanilla ice cream before serving.
- Ensure the pie crust is completely cooled before adding the filling to prevent sogginess.
- If you don’t have Sure-Jell, you can use regular pectin or make a homemade strawberry jam base instead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American