Description
5-Ingredient Fresh Strawberry Pie with no Jello is the easiest, most delicious recipe. Perfect for Mother’s Day, Memorial Day, or all summer long. This strawberry pie filling is gluten-free and ready in just 10 minutes, then chill the pie and devour!
Ingredients
- 1 whole Storebought Pie Crust
- 6 cups Fresh Strawberries, Quartered (measure After Chopping)
- ¼ cups Cornstarch
- ½ cups Sugar
- Pinch Salt
Preparation
Cook pie crust according to package directions. Allow to cool while you make the filling.
In a large bowl, toss strawberries, cornstarch, sugar, and salt to coat evenly.
Transfer the strawberry mixture to a large nonstick pan and turn the heat to medium. Allow the berries to heat through and release some liquid, stirring every minute or so. When combined and bubbling, turn heat off and let mixture cool and thicken for about 5 minutes.
Transfer strawberry mixture to the prepared pie crust and chill in the fridge for at least 3 hours or overnight until firm. Slice carefully and serve!
Or, like, eat the whole thing yourself for safety’s sake.
Notes:
• Make your own pie crust if you’re into that sort of thing! Use an 8-inch pie plate, or add a cup or two more strawberries for larger pie dishes.
• I quartered my berries, but you could halve yours or even leave them whole for a super pretty presentation.
• Whipped cream, extra berries, and fresh mint on top are amazing here!
• This is a lightly sweet pie. Add more sugar if you’d like, up to 1/3 cup more.
