• 1 (9-inch) frozen pie crust (or make your own)
  • 1 cup water
  • 1 cup white granulated sugar
  • 3 tbsp cornstarch
  • 1/4 cup strawberry gelatin powder (JELL-O)
  • 1 pint of fresh strawberries (hulled and sliced)


  • Prebake pie crust according to directions on package.
  • Cool to room temperature
  • If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool completely.
  • Wash and hull strawberries.
  • Then cut them in half (or maybe smaller depending on how big your berries are).
  • In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
  • Whisk together until thoroughly combined.
  • Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
  • Remove pan from the heat and allow the glaze to cool.
  • I like to put the sauce pan into my sink where I’ve made some ice water.
  • This will cool the glaze quickly and allow it to set up a bit more.
  • As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
  • Whisk it occasionally as it cools. It will be thickened but still pourable.
  • Add your sliced berries to the baked and cooled pie crust.
  • Pour strawberry glaze over berries.
  • Making sure to get it in between the nooks & crannies of the berries as best you can.
  • Chill pie in the refrigerator at least 2-3 hours before serving.

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