There’s something truly special about making a homemade dessert for a loved one’s birthday. This year, instead of opting for a traditional cake, I decided to surprise my mom with a delightful strawberry pie.
Crafting this pie was a labor of love, especially since it was made in mid-May when the strawberries in Oklahoma are at their peak of sweetness. This simple yet exquisite recipe was the highlight of our family celebration, creating memories we’ll cherish forever.
Easy Fresh Strawberry Pie Recipe:
This easy fresh strawberry pie not only celebrates the joy of baking but also the pleasure of seasonal freshness. Whether for a birthday, a special occasion, or just because, it’s a dessert that is sure to impress.
Ingredients:
- 1 sheet refrigerated pie crust
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 package (3 ounces) strawberry gelatin
- 4 cups sliced fresh strawberries
- Whipped cream (optional)
Directions:
- Prepare the Pie Crust:
- Preheat your oven to 450°F (232°C).
- Unroll the pie crust into a 9-inch pie plate. Trim any excess crust from the edges.
- Line the crust with a double thickness of heavy-duty foil or parchment paper.
- Bake for 8 minutes, then remove the foil and bake for another 5 minutes until the crust is golden. Allow it to cool on a wire rack.
- Make the Gelatin Mixture:
- In a small saucepan, mix the sugar, cornstarch, and water until smooth.
- Bring the mixture to a boil over medium heat and stir continuously until it thickens, about 2 minutes.
- Remove from heat and stir in the strawberry gelatin until fully dissolved.
- Place the saucepan in the refrigerator to cool slightly, for about 15-20 minutes.
- Assemble the Pie:
- Arrange the sliced strawberries neatly in the cooled pie crust.
- Pour the cooled gelatin mixture over the strawberries, ensuring they are completely covered.
- Refrigerate the pie until the filling is set, which typically takes a few hours.
- Serving:
- Once set, the strawberry pie can be served as is or with a dollop of whipped cream for added indulgence.
