Fresh Strawberry Pie – a delicious recipe with water, sugar, dessert, cornstarch, water, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put 1 cup water and 1 cup of sugar in a saucepan and bring to a boil.
2
Mix 3 tablespoons of cornstarch with 1/2 cup of water cold water. Keep stirred as it can lump back up quickly.
3
Whisk the cornstarch mixture into the boiling sugar water.
4
Whisk constantly until it become thick -- about 3 minutes.
5
Remove from heat and whisk in Jell-O until dissolved and there are no lumps. Set aside.
6
Take a spoonful of glaze ( or more) and coat the bottom of the pre-baked pie shell.
7
While the strawberry glaze is cooling you can start placing your berries in the pie crust. I don't cut them up -- I leave them whole.
8
Then I spoon the glaze over the strawberries until each individual berry is coated with glaze. Add more berries to the top as it becomes easier to place them. It's like art! Fill all the nooks and crannies with glaze until the glaze is even (or slightly under) the edge of the pie crust.
9
Set in the fridge UNCOVERED until the glaze is set. But at least 1-2 hours.
10
You can make this pie a day in advance (I don't advise it), but after glaze is set, you need to cover it with plastic wrap so it doesn't absorb the odors in your fridge.
11
Enjoy!
317
kcal
Calories
80
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup water, 1 cup sugar, 1 (3 ounce) box strawberry Jell-O gelatin dessert (or 0.3 oz), 3 tablespoons cornstarch, and more.
Yes, Fresh Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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