Contest-Winning Fresh Strawberry Pie Recipe
Contest-Winning Fresh Strawberry Pie Recipe photo by Taste of Home
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Contest-Winning Fresh Strawberry Pie Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 slice: 355 calories, 17g fat (8g saturated fat), 31mg cholesterol, 168mg sodium, 49g carbohydrate (31g sugars, 3g fiber), 4g protein.


  1. 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.
  2. 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.
  3. Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Fresh Strawberry Pie in Country Woman May/June 1998, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Contest-Winning Fresh Strawberry Pie

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PrplMonky5 User ID: 6612040 267386
Reviewed May. 27, 2017

"The crust by itself: BLEH. But together with the rest of the pie was good! I only had "Strawberry Dacquiri" flavored Jell-O, and I think that gave it a slightly off flavor. I look forward to trying it with regular strawberry next time. Also note, this doesn't save well. After a day or two in the fridge, there was some sort of liquid that formed at the bottom of the pie, making the crust a bit soggy. This was a decent, easy recipe, but I'd probably try the various other ones out there before trying this one again."

NanZim User ID: 3929200 227923
Reviewed Jun. 14, 2015

"I like to make strawberry pie in the spring using fresh berries from our patch. This is one of my husband's favorites. Sometimes I use a baked prepared pie crust. Don't use berries that are very juicy or the pie may not set as well."

carolynstowers User ID: 4001197 226286
Reviewed May. 13, 2015

"Delicious. My husband ate the pie within 2 days. He said it was the best pie I had ever cooked. My Strawberry pie normally has too much Jello and taste like you're eating Jello with Strawberries. Maybe. the Karo Syrup made the pie more creamy . I don't know but I will be keeping the recipe."

JoanShannon User ID: 7284348 46886
Reviewed Jun. 5, 2013

"Delicious.....added about 1 cup pureed, strained strawberries with one more tablespoon of flavored gelatin to the filling. It was a big hit!"

krgambles User ID: 1694289 23881
Reviewed Apr. 16, 2013

"Love the filling - use it with my homemade graham cracker crust. Perfect!"

recipegirl25 User ID: 5555405 23880
Reviewed Aug. 30, 2012

"This pie is delicious! The crust is my favorite!! I even use this crust recipe for blueberry pie... everyone loves it!!"

glorybill User ID: 6537510 82021
Reviewed Jul. 5, 2012

"I found the crust to be tough. But I did like the filling. it was easy enough"

kengrants User ID: 4608201 52707
Reviewed Aug. 10, 2011

"Soooo good! The crust is fantastic and the filling is perfect!"

AmyByrnes User ID: 6059875 28852
Reviewed Jul. 4, 2011

"One of the best pies ever!"

5xamom User ID: 787516 46885
Reviewed Jun. 29, 2011

"Everything about this recipe was perfect!! Yum- thanks so much!! I will use this recipe many times over!!"

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