I love fresh strawberry pie. I don’t think there’s anything prettier to serve for dessert in the summer. We often stop by a grocery store with a deli after church and grab a piece of pizza for a quick lunch. I don’t shop there often, and I always love to wander through their sprawling produce department.
The strawberries were on sale and looked so perfect, I couldn’t resist buying some. I had been dreaming of making a fresh strawberry pie. Meanwhile, I’d gotten very curious about storing berries in Mason jars. It seems too good to be true that berries stored this way will stay fresh in the fridge for two weeks.
Nothing is sadder to me than wasting food 😥 ; berries are notoriously easy to spoil quickly. I have had good luck making strawberries last longer by washing them in vinegar water, but it is a fairly time-consuming process. (They have to be 100% dry before storing.) It seemed like this method could be the easy button I've been hoping for.
It’s interesting to note the differences in opinions on the subject of storing fruit and berries in Mason jars. To wash or not to wash, that is the question. Moisture is the enemy of delicate berries, so the object of the game is to keep them dry and cold to lessen the chances of bacteria or mold.
If you wash them, they must be thoroughly dry before putting them in the jar. I opted to put the unwashed, uncrowded berries in clean, dry wide-mouth quart jars and wash them later when I was ready to use them. I removed a few iffy-looking berries from the packages and ate them on the spot. (Yum!)
The glass jars do a good job of keeping air out and controlling the humidity. The inside of the refrigerator is dark and cool, a perfect environment for keeping the berries fresh.
And here’s the proof: several days later, the berries are as plump, fresh, and bright as the day I put them in the jars. Now let’s get on with making the strawberry pie!
Begin by making the crust or unwrapping a purchased crust. I first created this fresh strawberry pie recipe for a birthday party for a special friend who prefers pie to cake. (I wholeheartedly agree!) That day, I used my easy “Patty Cake Pie Crust Recipe.”
That pie was a beauty and a big hit with the guests! But this time, I wanted to make it in a crumb crust with pretzels and graham crackers to bring in a little sweet and salty action. So, I invented a new crust recipe and it turned out great!
I used my food processor to crush the crackers and pretzels, and then blended the butter and brown sugar. I pressed the mixture into a nine-inch deep-dish pie plate and gave it a quick bake for seven minutes at 375 degrees to set it, then set it aside to cool.
Next, I made the filling. I used a recipe with strawberry jello because it creates a beautiful, brilliant red, translucent coating for the berries. It comes together quickly on the stovetop, and while it cooled, I prepared the berries.
I love the look of whole strawberries in this pie; I think it’s so showy! You can certainly quarter or slice them if you prefer! I washed the berries, patted them dry, removed the caps, folded them into the cooled filling, and then piled them high in the crust.
The next step was to put the pie in the refrigerator for at least four hours, allowing the filling to cool and gel. I think this pie is a feast for the eyes, and wait until you taste it!
After the pie had a chance to cool, I cut a slice for each of us for dessert and topped it generously with whipped cream from a can. I insisted my daughter have a piece and sent some home for her son. This pie is dangerously delicious, so I needed helpers to eat it up!
Summer food is amazing, isn’t it? This pie would be a show-stopper at your next cookout! Here are more of our favorite summer recipes that take advantage of produce at the peak of perfection! Fresh Peach Crisp, Tomato Bruschetta, and Danish-Style Cucumbers.
An easy, beautiful summer dessert with fresh strawberries in a glistening glaze. Use a purchased or homemade crust and top it with whipped cream for the ultimate treat!
Super easy, flaky pie crust you pat in place with your fingers! No cold butter, no messing with a rolling pin!
A sweet and salty crust that is great for no-bake pies. Uses pretzels, graham crackers, butter, and brown sugar.
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Love GB (Betty Streff)
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