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Strawberry Pie

 Strawberry Pie
Starring fresh-from-the-patch berries, this ruby-red pie comes from Barbara Budlow Schneider, whose recipe appears in their family cookbook, pens Linda Skiles of Lyons, Wisconsin.
6-8 ServingsPrep: 45 min. + chilling


  • 1-1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 cup water
  • 1 package (3 ounces) strawberry gelatin
  • 3 tablespoons lemon juice
  • 1 quart fresh strawberries, halved
  • 1 pastry shell (9 inches), baked
  • Whipped topping, optional


  • In a saucepan, combine the sugar and cornstarch. Stir in water until
  • smooth. Bring to a boil; cook and stir for 2 minutes. Remove from
  • the heat. Add the gelatin and lemon juice; stir until dissolved.
  • Allow to cool to room temperature, about 30 minutes. Add
  • strawberries and stir gently to coat. Spoon into pastry shell. Chill
  • until set, about 3 hours. Serve with whipped topping if desired.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 306 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 125 mg sodium, 60 g carbohydrate, 2 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.