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Contest-Winning Fresh Strawberry Pie

 Contest-Winning Fresh Strawberry Pie
Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa
6-8 ServingsPrep: 25 min. + chilling Bake: 15 min. + cooling


  • 3/4 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup chopped pecans
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 tablespoons light corn syrup
  • 2 tablespoons strawberry gelatin powder
  • 1 quart fresh strawberries


  • In a large bowl, combine the flour, oats, pecans, sugar and salt;
  • stir in the butter until blended. Press onto the bottom and up the
  • sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or
  • until lightly browned. Cool on a wire rack.
  • For filling, combine sugar and cornstarch in a saucepan. Gradually
  • stir in water and corn syrup; bring to a boil over medium heat. Cook
  • and stir for 2 minutes or until thickened. Remove from the heat;
  • stir in gelatin until dissolved. Cool to room temperature.
  • Arrange berries in the crust. Carefully pour gelatin mixture over

2 of 2

Contest-Winning Fresh Strawberry Pie (continued)

Directions (continued)

  • berries. Refrigerate for 2 hours or until set. Refrigerate
  • leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 355 calories, 17 g fat (8 g saturated fat), 31 mg cholesterol, 168 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.