Description
When life calls for a dessert that feels like pure comfort, Amish strawberry pie comes through with fresh berries and a flaky crust that you’ll find yourself making again and again. Jammy filling meets buttery pastry in a way that brings folks around your table together, simple and satisfying.
Ingredients
Scale
Crust and Garnish:
- 1 Amish never fail pie crust
- Whipped topping to garnish
Filling Base:
- 2 cups water
- 1/3 cup corn starch
- 1/2 cup granulated sugar
- 1/3 cup strawberry gelatin
Fruit:
- 1 quart fresh strawberries, hulled and quartered
Instructions
- Get your Amish Never Fail Pie Crust prepared and baked according to its directions in a deep-dish pie pan.
- Combine 2 cups of water, ⅓ cup corn starch, and ½ cup granulated sugar in a medium saucepan over medium heat, stirring constantly until the mixture dissolves completely.
- Keep stirring as your mixture reaches a boil and let it continue at a rolling boil for about 1 minute.
- Turn your heat down to low and let the thickened mixture simmer for 10 minutes, giving it an occasional stir.
- Move your saucepan off the heat and add ⅓ cup strawberry gelatin, stirring until it fully dissolves into the warm mixture.
- Let your gelatin mixture cool to room temperature before folding in your 1 quart of fresh hulled and quartered strawberries gently so they hold their shape.
- Pour all 2 cups of your strawberry filling into your baked crust and refrigerate for at least 8 hours or overnight until the filling sets completely.
- Slice your pie and top each serving with a dollop of whipped topping if that appeals to you.
Notes
- Cook your cornstarch mixture slowly and stir constantly to prevent lumps from forming in the filling.
- Let the cooked mixture cool completely before folding in the strawberries so the heat doesn’t break them down into mush.
- Refrigerate the pie for the full overnight time because rushing this step means your filling won’t set properly and the pie will be runny.
- Fresh strawberries work best here, but frozen ones (thawed and drained well) work in a pinch as long as you squeeze out excess moisture so it doesn’t water down your filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 120 kcal
- Sugar: 20 g
- Sodium: 10 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg