Grandmother's Easy Old Fashioned Strawberry Pie Recipe (No Jell-O!).

Originally published July 1, 2025. Content Updated May 5, 2026

For years, I heard my dad talk about Grandma’s strawberry pie like it was something out of a dream. It was one of her most legendary desserts, the kind of thing people asked for by name at every summer gathering. So naturally, when I finally tracked down the recipe in her collection, I was a little nervous to make it myself.

Turns out I had nothing to worry about. This is one of the easiest pies I’ve ever made, and it might just be the most impressive-looking one, too. The filling comes together entirely on the stovetop in about 10 minutes, no baking, no Jell-O, no complicated steps. Just a gorgeous, glossy strawberry glaze poured over fresh berries in a flaky crust.

Right now, it’s peak strawberry season here in the Pacific Northwest, and if you can get your hands on Hood strawberries, this is exactly what you should be making with them.

What makes this strawberry pie special?

Most strawberry pie recipes call for Jell-O to set the filling, and while that works, it also adds an artificial flavor that competes with the berries. Grandma’s recipe skips the Jell-O entirely and makes a simple cornstarch glaze instead — you get a perfectly set, beautifully clear filling that actually tastes like strawberries. Fresh, real, summer strawberries.

It’s also almost entirely a no-bake pie. The only baking involved is the crust itself, which means on a hot Pacific Northwest summer day when nobody wants to turn on the oven, this pie is your best friend.

Why you’ll love this recipe:

• No Jell-O — just real strawberry flavor
• The filling takes about 10 minutes on the stovetop
• Almost entirely no-bake
• Works with store-bought or homemade crust
• Looks like it came from a bakery window
• Perfect for summer gatherings, Fourth of July, or honestly, any day strawberries are in season

Easy Strawberry Pie Recipe Tips!

Step 1 — Blind bake your crust. Whether you’re using homemade or store-bought, you’ll need to pre-bake it since the filling doesn’t go in the oven. Line it with parchment and pie weights (or dried beans work just fine), bake until golden, and let it cool completely before filling.

Step 2 — Make the glaze. Combine your cornstarch, sugar, and water in a small saucepan and cook over medium heat, stirring constantly, until it boils and thickens. This takes about 10 minutes and is the only cooking this pie requires.

Step 3 — Assemble. Arrange your sliced strawberries in the cooled crust, pour the glaze over the top, and refrigerate until set — at least a few hours, or overnight if you can wait that long.

That’s it. Seriously.

How to blind bake your pie crust

If you’re using an uncooked pie crust (whether homemade or store-bought), you’ll need to blind bake it first. Here’s how:

Cool: Allow the pie crust to cool completely before adding the strawberries and glaze.

Prepare: Roll out your crust, place it in your pie dish, and crimp the edges.

Chill: Chill the crust to prevent shrinkage during baking.

Weight: Line the crust with parchment paper or foil, then add pie weights (or dried beans, rice, etc.).

Bake: Bake until the edges are golden brown.

Tips for the Best Strawberry Pie

• Let your crust cool completely before adding the filling — a warm crust will make the glaze slide around
• The key to a thick, clear glaze is precise boiling time — don’t rush it and don’t walk away
• Chill for at least 4 hours before slicing; overnight is even better
• Use the freshest, ripest strawberries you can find — this recipe is simple enough that the berries are the star
• Hood strawberries from the Pacific Northwest are absolutely incredible in this if you can find them

Pie Crust Options

Store-bought works perfectly here; this pie is already so good that nobody will notice or care. If you want to go homemade, my Grandma’s No-Fail Pie Crust is exactly what it sounds like and pairs beautifully with this filling.

What to Serve With Strawberry Pie

Fresh whipped cream is the classic, and it’s perfect. Vanilla ice cream is equally wonderful if you’re serving it slightly chilled but not fully cold. A drizzle of chocolate sauce on top is a fun twist if you want to get a little fancy.

If you love fruity summer pies, you’ll also want to try Strawberry Rhubarb Pie. It uses a meringue filling that is unlike anything else, and both of my grandma’s recipes for Easy Blackberry Pie for when berry season really gets going.

Frequently Asked Questions

Do I need Jell-O for strawberry pie?

Not with this recipe! Grandma’s version uses a simple cornstarch glaze instead of Jell-O, which gives you a cleaner, more natural strawberry flavor and a beautifully clear filling that lets the berries shine.

Can I use frozen strawberries for strawberry pie?

Fresh strawberries really are best for this recipe since the berries are arranged whole or sliced in the crust rather than cooked into the filling. Frozen berries release a lot of liquid and will make the glaze watery. Stick with fresh here if you can.

Why is my strawberry pie runny?

A few possible culprits, the glaze may not have cooked long enough to fully activate the cornstarch, the crust may not have been fully cooled before filling, or it may not have chilled long enough in the fridge. Give it a full 4 hours minimum before slicing.

Can I make strawberry pie the night before?

YES! This is actually ideal! Making it the night before gives it plenty of time to fully set, and it slices beautifully the next day.

What is blind baking?

Blind baking just means pre-baking your pie crust before adding the filling. Since this filling doesn’t go in the oven, you need the crust to be fully cooked first. Line it with parchment, add pie weights or dried beans to keep it from puffing up, and bake until golden brown.

Easy Old Fashioned Strawberry Pie

Whip up the ultimate summer treat with my super easy old-fashioned strawberry pie recipe! Get ready for juicy, sweet perfection that tastes just like grandma used to make. Seriously delicious – go bake it!

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Rate

Prep Time 15 minutes minutes

Serving Size 8 servings

Ingredients

• 4-5 cups Strawberries divided
• ¾ cups Water
• 1 cup Sugar
• 3 Tbs Corn starch
• 1 pre-baked 9-inch pie crust (store-bought or homemade)

Instructions

• Prepare your Pie Crust: Ensure your 9-inch pie crust is fully baked and cooled. If using a frozen or unbaked crust, follow package directions or blind-bake until golden brown and cooled completely.
• Fill with Strawberries: Wash and hull (remove the green tops) 3-4 cups of fresh strawberries. If strawberries are very large, you can halve or quarter them. Arrange the prepared strawberries evenly in the bottom of your cooled pie crust.
• Make the Glaze: In a medium saucepan, combine the remaining 1 cup of strawberries (you can roughly chop these if they're very large), granulated sugar, cornstarch, and ¾ cup water.
• Cook the Glaze: Place the saucepan over medium heat, stirring constantly. Bring the mixture to a boil. Once boiling, continue to cook and stir for 1 to 2 minutes, until the mixture thickens and turns clear. Do not overcook, as this can prevent the pie from setting properly.
• Pour and Chill: Immediately pour the hot glaze evenly over the fresh strawberries in the pie crust.
• Set: Carefully transfer the pie to the refrigerator. Chill for a minimum of 2 hours, but for the best results and a firmer set, chill for 4 hours or longer before slicing and serving.

Notes

• Perfectly Set Glaze: The key is to boil the glaze just until it thickens and becomes clear (1-2 minutes). Over-boiling can cause it to thin out after chilling.
• Storage: Store leftover pie covered in the refrigerator for up to 3 days.

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If you love this strawberry pie, you might also enjoy Grandma’s Easy Old Fashioned Blackberry Pie. For another perfect way to use Hood strawberries at peak season, try my Easy Strawberry Freezer Jam. It captures that fresh summer flavor all year long. And if you’d like to make your own crust, Grandma’s No-Fail Pie Crust is absolutely foolproof and comes together in minutes.

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