Fresh strawberry pie is one of my favorite childhood desserts. With the summer temps climbing, I found myself craving it and wanted to share my memories of this pie with my boys.
There are many versions out there that do not use strawberry gelatin, but most of them involve cooking down fresh strawberries and then straining or blending them to make the sauce. I chose to use strawberry gelatin because I don’t have time for labor-intensive recipes and because it is my favorite. I love Jello and I think that it adds a bright and necessary flavor to this retro pie.
To better showcase the fruits of summer and put my own twist on it, I added the fresh blueberries. (Plus, they were on sale!) This recipe will work for as many berries as you can fit in your pie shell. It calls for 4-5 cups, which is about what mine held. Don’t worry if you have a little more or less. The gelatin mixture will still coat the fruit and fill your shell. To really showcase this pie and all of its summer glory, be sure to serve it with a large amount of whipped cream!
Fresh Strawberry Blueberry Pie
1 – 9 inch prebaked pie crust
2 cups fresh sliced strawberries
2 cups fresh-3 blueberries
3 tablespoons cornstarch
1 cup sugar
1 1/2 cups water
1 – 3ox box of strawberry gelatin
Arrange the fruit in the inside of your prebaked pie shell.
In a small saucepan over medium-high heat, combine cornstarch, sugar, and water. Bring the mixture to a boil while whisking constantly. Remove the pan from the heat once it is thick and whisk in the gelatin powder. Stir until it is dissolved.
Pour the hot gelatin mixture over the fruit and place the pie shell in the refrigerator to chill for at least 3 hours before serving.
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