This fresh strawberry pie recipe is quite popular among the Amish and Mennonite ladies, and for good reason because it produces a well set Jello pie with the most delicious, fresh strawberry flavor! After a failed attempt with another strawberry pie recipe using cornstarch as a thickener, I was happy to find this strawberry pie recipe with clear Jel in several of my Amish and Mennonite cookbooks. If you have an abundance of fresh strawberries, be sure to give this Amish strawberry pie recipe a try. It was certainly a hit with my family and friends!
For more Amish pie recipes, try these family favorites: Amish chocolate mousse pie, Amish coconut cream pie, Amish pumpkin custard pie, and Amish spiced apple pie.
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Amish Fresh Strawberry Pie
Equipment
- Saucepan (linked below)
- Stainless steel measuring cups (linked below)
- Whisk (linked below)
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 3 oz. strawberry Jello
- 3 tablespoons clear jel rounded *see note
- 1 tablespoon lemon juice
- 4 cups fresh strawberries hulled, washed and sliced
- 9 inch pie crust *see notes on pre-baking the crust.
Topping:
- Cool whip or whipped topping
Instructions
- Place the water, sugar, clear jel, strawberry jello and lemon juice in a large saucepan. Stir all together until well combined, then bring to a slow boil and cook just until thickened, stirring constantly to dissolve the sugar and strawberry Jello. As soon as the strawberry filling mixture has thickened and is bubbling, remove it from the heat.*Note, do not overcook the filling to keep the strawberry Jello from losing its thickening agents.
- Allow the strawberry filling to cool, but not set completely, then fold in the freshly sliced strawberries. Cover and place the filling into the refrigerator for 1-2 hours, to allow the strawberry filling to set.
- Transfer the set strawberry filling to a baked 9 inch pie crust and spread evenly with a spatula to fill the shell. Top with cool whip, then chill for another hour or two (or even overnight for the best results) before serving. Enjoy!
Notes
Equipment needed for this Amish strawberry pie recipe:
- Saucepan A large saucepan is needed to cook the filling and hold the strawberries once added to the cooled filling.
- Measuring cups Measuring cups and spoons are a must have for measuring out the ingredients to make the fresh strawberry filling.
- Whisk A whisk is needed to combine the strawberry Jello, clear jel, water, sugar and lemon juice for the filling.
Ingredients needed for this fresh strawberry pie filling: Water, sugar, clear jel, strawberry Jell-o, fresh strawberries and lemon juice. Additional ingredients to finish the pie: 9 inch pie crust and whipped topping/cool whip.
Step 1: Place the water, sugar, clear jel, strawberry jello and lemon juice in a large saucepan. Stir all together until well combined, then bring to a slow boil and cook just until thickened, stirring constantly to dissolve the sugar and strawberry Jello. As soon as the strawberry filling mixture has thickened and is bubbling, remove it from the heat
Note on over cooking the strawberry Jello:
Gelatin is somewhat heat sensitive, it can handle a short amount of high heat, but if left to boil for too long, it can lose its thickening agent and never set properly while cooling. Only cook the strawberry filling until the strawberry jello and sugar have dissolved and the mixture has thickened.
Step 2: Allow the strawberry filling to cool, but not set completely, then fold in the freshly sliced strawberries. Cover and place the saucepan in the refrigerator for about an hour or two to allow the strawberry filling to set.
Can I pour the strawberry pie filling into the crust right after adding the strawberries?
If you have a thick and sturdy pie crust with no cracks on the bottom, then you should be able to add the strawberry filling before it is completely set. Be sure to give the strawberry pie 3-4 hours of chill time to allow it plenty of time to set before cutting into the pie. My preference is to allow the pie to chill overnight before cutting into it.
Step 3: Transfer the set strawberry filling to a baked 9 inch pie crust and spread evenly with a spatula to fill the shell. Top with cool whip, then chill for another hour or two (or even overnight for the best results) before serving. Enjoy!
Storage notes for this fresh strawberry pie:
Keep this fresh strawberry pie refrigerated for up to 5 days (if it even lasts that long before being devoured). I do not recommend freezing this pie because of the strawberry jello and clear jel used to thicken it. Once thawed, pies thickened with gelatin and clear jel can turn into a mushy mess.
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