Fresh Strawberry Pie with Jello Glaze (No Cooked Berries)

This strawberry pie combines a tender, no-roll crust with a fresh berry filling and a quick microwave glaze. The Jello glaze enhances the fruit’s color and holds everything together without overpowering the strawberries. Best served the same day.

8 servings

Fresh Strawberry pie with glaze containing Jello in pie dish

Prep Time 30

Cook Time 20

Total Time 50

Ingredients

For the Glaze

½ cup + 2 tablespoons (142 g) cold water
2 tablespoons cornstarch
2 tablespoons powdered strawberry Jello (regular, not sugar-free)
¾ cup (255 g) corn syrup
A few drops of red food coloring
⅛ teaspoon almond extract (optional)
2 quarts (1893 g) fresh strawberries, cleaned and hulled

For the Crust

1 ½ cups (180 g) unbleached, all-purpose flour
½ teaspoon salt
2 tablespoons sugar
⅛ teaspoon baking powder
¼ cup (57 g) frozen butter, grated
1 tablespoon cream cheese, room temperature
¼ cup (54 g) vegetable oil
2 tablespoons cold milk

Instructions

Make the glaze first: In a microwave-safe bowl, whisk 1/2 cup + 2 tablespoons cold water, 2 tablespoons cornstarch, 2 tablespoons powdered strawberry Jello (regular, not sugar-free) and 3/4 cup corn syrup until smooth.
Microwave in 1-minute bursts, stirring between each, for 4 to 7 minutes or until the mixture thickens like maple syrup and turns clear. See notes if your filling seems too thin.
Stir in 1/8 teaspoon almond extract (optional) and a few drops of red food coloring, if using. Let cool to room temperature.
Mix the crust by hand or food processor: Whisk 1 1/2 cups unbleached, all-purpose flour, 1/2 teaspoon salt, 2 tablespoons sugar, and 1/8 teaspoon baking powder in a medium bowl. Add 1/4 cup frozen butter, grated and 1 tablespoon cream cheese, room temperature; mix until crumbly.
Combine 1/4 cup vegetable oil and 2 tablespoons cold milk, then stir into the dry ingredients just until a shaggy dough forms.
Press dough into a pie plate: Pat the dough evenly into a 9-inch pie plate, pressing it up the sides. Freeze for 10 minutes while the oven preheats to 375°F (190°C).
Pre-bake the crust: Line the crust with foil or parchment and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and foil, then bake for 8 to 10 minutes more or until golden. Let cool completely.
Assemble the pie: Place 2 quarts fresh strawberries, cleaned and hulled into the cooled crust, pointed side up. Pour the cooled glaze evenly over the berries, coating them fully. Refrigerate at least 2 hours until set.
Alternately, pour the glaze over the strawberries in a large bowl. Gently mix. Pour the strawberries/glaze mixture into the pie crust. Although not as pretty as arranging individual strawberries, I like the way the gel holds the berries together better.
Serve cold: Slice and serve with whipped cream once the glaze is set. Best eaten the day it's made. Refrigerate leftovers.

Notes

Filling too thin? Microwave ovens differ. If the filling is still thin after 7 minutes, continue to cook it until it coats the back of a spoon thickly.

Make ahead: Make ahead: The crust can be baked a day ahead. The filling is best made the day you serve it.

Nutritional Information