This fresh strawberry pie is a beloved recipe in Amish and Mennonite kitchens because it produces a well-set, brightly flavored strawberry filling using clear jel and strawberry gelatin. After trying a cornstarch-thickened version that didn’t set well, I found this clear-jel method in several Amish and Mennonite cookbooks and it has become a favorite. If you have a bounty of ripe strawberries, this Amish fresh strawberry pie is worth making—my family and friends loved it.
For other Amish pie ideas, consider trying Amish chocolate mousse pie, Amish coconut cream pie, Amish pumpkin custard pie, or Amish spiced apple pie.
Follow along for more Amish recipes and feel free to leave a rating and comment below!
Amish Fresh Strawberry Pie
marilynpeight
Pin Recipe
Equipment
-
Saucepan
-
Measuring cups
-
Whisk
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 3 oz. strawberry Jello
- 3 tablespoons clear jel rounded
- 1 tablespoon lemon juice
- 4 cups fresh strawberries hulled, washed and sliced
- 9 inch pie crust baked (see notes on blind baking)
Topping:
- Cool whip or whipped topping
Instructions
-
1. In a large saucepan combine the water, granulated sugar, clear jel, strawberry Jello and lemon juice. Whisk until smooth and bring to a slow boil over medium heat, stirring constantly. Cook just until the mixture thickens and begins to bubble, then remove immediately from heat.
Note: Do not overcook. Gelatin can lose its setting power if boiled too long, so stop as soon as the mixture thickens and bubbles.
-
2. Let the filling cool until it is no longer piping hot but not fully set. Gently fold in the sliced strawberries until evenly coated. Cover and refrigerate the mixture for 1–2 hours, or until it has set.
-
3. Transfer the set strawberry filling into a fully baked 9-inch pie crust and spread evenly with a spatula. Top with cool whip or whipped topping and chill for another hour or two (or refrigerate overnight for best texture) before serving. Enjoy!
Notes
For a fuller, slightly domed pie, use about 4 heaping cups of strawberries.
Be sure the pie crust is fully baked before adding the filling. To blind bake: line the crust with parchment and fill with dried beans or pie weights. Bake at 350°F until the edges are golden, remove the weights and parchment, then bake 5–10 minutes more until the bottom is golden.
Step-by-step photos and additional tips are provided in the post above.
Equipment needed for this Amish strawberry pie recipe:
- Saucepan — a large saucepan is needed to cook the filling and hold the strawberries once added.
- Measuring cups and spoons — for accurate measurements of the ingredients.
- Whisk — to combine the Jello, clear jel, water, sugar and lemon juice smoothly.
Ingredients needed for the fresh strawberry pie filling: Water, granulated sugar, clear jel, strawberry Jell-o, fresh strawberries and lemon juice. To finish the pie: a baked 9-inch pie crust and whipped topping or cool whip.
Step 1: Combine water, sugar, clear jel, strawberry Jello and lemon juice in a large saucepan. Stir to dissolve, then heat to a slow boil, stirring constantly. Cook just until the mixture thickens and starts to bubble, then remove from heat promptly.
Note on overcooking the gelatin:
Gelatin is sensitive to extended high heat. If boiled for too long it can lose its ability to set. Cook only until the Jello and sugar dissolve and the mixture thickens, then stop heating.
Step 2: Let the filling cool until it is warm but not fully firm, then fold in the sliced strawberries. Cover and refrigerate for about 1–2 hours until set.
Can I pour the filling into the crust before it sets completely?
If your pie crust is sturdy and free of cracks, you can pour the filling in before it fully sets. Allow the pie at least 3–4 hours to chill and set before slicing; overnight refrigeration yields the best texture.
Step 3: Place the set filling into a baked 9-inch pie crust, spread evenly, and top with cool whip. Chill an additional hour or two (or overnight) before serving.
Storage notes:
Store the pie refrigerated for up to 5 days. Freezing is not recommended because gelatin- and clear-jel-thickened pies can become watery or mushy after thawing.
Pin this recipe to save it for later, and tag on Instagram to show your finished pie. Thank you for your support!
Privacy Policy