This nostalgic strawberry pie with jello showcases real strawberries and a simple no-roll crust — no rolling pin, no chilling, no fuss. A beloved family recipe you can make today.
When it comes to berry pies, Grandma’s strawberry pie with jello is a classic that never disappoints.
We always loved hearing the call that Grandma’s pie was ready — warm memories and a fresh, glossy finish make this dessert extra special.
This is the original family recipe I wrote down years ago. It’s straightforward, reliable, and perfect for summer gatherings.
Why You’ll Love Grandma’s Strawberry Pie with Jello
- Fresh strawberry flavor — made with real, sliced strawberries for bright, natural taste.
- Easy no-roll crust — no rolling pin or chilling required; simply press the dough into the pan.
- Stovetop jello glaze — a quick glaze of pantry staples that sets up shiny and sweet.
- Make-ahead friendly — prepare it the night before so it’s fully set and ready to serve.
- Feeds a crowd — double the filling and bake in a 9×13 dish if you need more servings.
Ingredients for old fashioned strawberry pie with jello:
See the recipe card below for exact measurements. The components are simple and easy to find.
This pie begins with a pat-in crust made from melted butter (or margarine), milk, sugar, flour, and salt. After the crust is baked and cooled, sliced strawberries fill the shell. A glossy glaze of sugar, water, cornstarch, and strawberry jello powder is cooked on the stovetop, poured over the fruit, and chilled until firm.
Grandma’s Strawberry Pie with Jello
8
20 minutes
15 minutes
2 hours
2 hours 35 minutes
A family favorite, this strawberry pie balances bright fruit with a glossy jello-based glaze and an easy press-in crust. It’s perfect for summer potlucks, picnics, or any time you want a fresh, eye-catching dessert.
Ingredients
- 1/2 cup melted butter (or margarine)
- 2 Tablespoons milk
- 2 Tablespoons sugar
- 1 1/2 cups flour
- 1 tsp salt
- 1 cup water
- 1 cup sugar
- 2 Tablespoons cornstarch
- 1 (3 oz) package strawberry jello powder
- 1 pint strawberries, sliced
Instructions
- Make the crust: combine the melted butter, milk, flour, 2 Tablespoons sugar, and salt in a mixing bowl until a soft dough forms.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Use a fork to prick the bottom and sides to prevent large air pockets. Bake at 375°F (190°C) for 15 minutes, or until the edges turn golden. Let the crust cool completely on a wire rack.
- Prepare the glaze while the crust cools: in a saucepan, whisk together 1 cup water, 1 cup sugar, and 2 Tablespoons cornstarch. Heat over medium, stirring constantly, until the mixture becomes clear and slightly thickened.
- Stir in the 3 oz package of strawberry jello powder until it dissolves fully, then remove from heat and let the glaze cool slightly so it won’t cook the fruit.
- Place the sliced strawberries in the cooled pie crust. Pour the warm glaze evenly over the berries, covering them gently. Refrigerate the pie until the glaze is set and the filling is firm, about 2 hours. Slice and serve chilled.
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Step-by-step instructions with pictures for the no-roll pie crust
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1. Mix all crust ingredients together in a bowl — the dough will be slightly sticky. -
2. Pat the dough into the pie pan and press it up the sides evenly. -
3. Prick the crust with a fork before baking to prevent bubbling. -
4. Bake at 375°F for 15 minutes or until the edges are lightly golden. Cool on a wire rack.
How to make the strawberry pie glaze with jello
(Refer to the recipe card above for exact measurements.)
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1. Heat the glaze ingredients until the mixture clears and thickens slightly. -
2. Stir in the strawberry jello powder and dissolve completely. -
3. Pour the slightly cooled glaze over the sliced strawberries in the cooled crust. -
4. Chill the pie in the refrigerator until the glaze firms up. -
5. Slice and serve with whipped cream if desired.
More tips for making Strawberry Pie with Jello
- If you prefer a shortcut, use a store-bought pie shell: bake it according to package directions and proceed with the filling.
- Make individual strawberry tarts by baking tart shells, filling them with berries and glaze — they’re great for parties and easy to serve on platters.
- The strawberry filling also pairs well with a graham cracker crust for a different texture and flavor.
- Need dessert for a crowd? Double the recipe and spread it in a 9×13 pan. Chill until set and cut into squares for easy serving.
Here’s a Strawberry Hack!
Remove strawberry hulls quickly using a straw — it’s a fast, handy trick when prepping fruit for this pie.
FAQs about Strawberry Pie
Can I use frozen strawberries for this pie? Fresh strawberries work best because they keep their shape and produce a firm, attractive filling. Frozen berries release more juice, which can make the glaze thin and the filling watery.
How long will the strawberry pie with jello last in the fridge? Stored covered in the refrigerator, the pie stays best for up to 3 days. Freezing is not recommended because the glaze and fruit texture change when thawed.
More strawberry recipe ideas
- Strawberry bread with crumble topping for breakfast or snacks
- Vanilla strawberry cake for celebrations
- Strawberry buttermilk muffins — great for brunch
- Easy strawberry sauce to use as a topping or to freeze for later
- Strawberry pavlova — an elegant meringue-topped dessert
More berry and pie recipes
- Old-fashioned blackberry jam (no pectin)
- Best-ever berry muffins
- Banana cream pie
- Tenderflake-style pie crust recipe
- Lemon meringue pie
- Grasshopper pie
- Cherry pie using canned cherries
- Desserts suitable for serving a large crowd
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