Fresh Strawberry Pie Recipe for Summer

A Pie for a Sunny Day

Summer is here. The sun is warm on my face. This is the time for strawberry pie. It is my favorite summer treat.

I love how simple it is. You do not need to turn on the hot oven for long. The fridge does all the hard work. What is your favorite thing to eat on a hot day?

The Secret in the Soda

The recipe uses lemon-lime soda. It might sound funny. I thought so too the first time. But it works perfectly.

The soda makes the jello taste brighter. It is not too sweet. It lets the strawberry flavor shine. This matters because good food is about balance. Every part should work together.

A Berry Good Story

I remember making this with my grandson. He was so little. He dropped a strawberry on the floor.

Our dog, Biscuit, ate it in one gulp. We both laughed so hard. I still laugh at that. Do you have a funny kitchen memory? I would love to hear it.

Why This Pie Feels Special

This pie is more than food. It is about sharing. You make it for people you love. That is a wonderful feeling.

It also celebrates summer. You use fresh, juicy berries. This matters. Food tastes best when it is in season. Doesn’t that smell amazing?

Let’s Get Making!

First, get your pie crust ready. Let it cool completely. Then, you cook the soda and cornstarch. It will get thick and clear.

Stir in the jello powder. It will look so pretty. While that cools, you can wash and cut your berries. *Fun fact*: The green leafy top is called a hull.

The Best Part is Coming

Now, mix the red glaze with your berries. Pour it all into the crust. The hard part is waiting for it to chill.

But it is worth the wait. The pie sets into a shiny, red jewel. Serve it with a big cloud of whipped cream. Will you try making this with your family this weekend?

Ingredients:

Ingredient	Amount	Notes
Lemon-lime soda	1 (12-ounce) can
Cornstarch	2 teaspoons
Strawberry jello	1 (3-ounce) package
Strawberries	1 (16-ounce) container	Washed, hulled, and cut in half
Prepared pie crust	1 (9-inch)	Regular or graham cracker, baked

Fresh Strawberry Pie for a Sunny Day

Oh, summer is just made for strawberry pie. I think of my grandpa’s garden every time. He grew the sweetest, reddest berries you ever saw. We would eat them straight from the plant. This pie is just as simple and happy.

Let’s make some sunshine in a pie dish. This recipe is a fun one. It uses lemon-lime soda to make the filling sparkle. My granddaughter calls it our “magic potion” pie. I still laugh at that. Doesn’t that smell amazing?

• Step 1: Grab a medium saucepan. Pour in the whole can of lemon-lime soda. Now, add your two teaspoons of cornstarch. Give it a good whisk to mix it up. You do not want any lumps. Then, put it on the stove over medium heat.
• Step 2: Bring that soda mixture to a boil. Let it bubble for about three minutes. You will see it start to turn clear. Stir it now and then so it does not stick. (Hard-learned tip: watch it closely, it can boil over in a blink!). Then, take it off the heat.
• Step 3: Open your packet of strawberry jello. Pour it right into the hot liquid. Whisk it quickly until it all dissolves. This part is so pretty and red. Now, just set the pan aside to cool. This is very important. If the mix is too hot, it will cook your berries.
• Step 4: While that cools, wash your strawberries. Pull off the green leafy tops. Then, cut each berry in half. I like to save one perfect berry for the top. Do you hull strawberries from the top or bottom? Share below!
• Step 5: Your jello mix should be warm, not hot. Stir all those beautiful strawberry halves in. Gently fold them until they are all coated in red. Then, pour everything into your waiting pie crust. Spread the berries out evenly.
• Step 6: The last step is the hardest. You have to be patient. Carefully place the pie in your refrigerator. Let it chill for at least four hours. It needs time to become perfectly wobbly and set. Then, it is finally time to slice and enjoy.

Cook Time: 10 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings
Category: Dessert, Pie

Three Fun Twists on This Berry Pie

This pie is wonderful just as it is. But you can also play with it. I love to get creative in the kitchen. It makes each pie a little surprise. Here are a few ideas I have tried.

• Berry Mix-Up: Use half strawberries and half fresh raspberries. The mix of flavors is so tangy and sweet.
• Coconut Dream: Use a coconut cream pie crust instead. It tastes like a tropical vacation in every bite.
• Lemon Zing: Use lemon-lime soda and lemon jello. Then add thinly sliced fresh lemons with the strawberries.

These are so much fun to make. Which one would you try first? Comment below!

Serving Your Perfect Summer Slice

A slice of this pie is a treat all by itself. But I think a little extra love makes it special. A dollop of fresh whipped cream on top is my favorite. It looks so pretty and tastes even better. You could also add a few mint leaves from the garden.

What should you drink with it? On a hot day, I love a glass of iced tea. The lemon in the tea is a nice friend to the berries. For a fancier evening, a little glass of rosé wine is lovely. It matches the pink color of the pie perfectly. Which would you choose tonight?

Keeping Your Strawberry Pie Fresh

This pie is best kept in the fridge. Cover it with some plastic wrap. It will stay happy for about three days.

You can freeze it for a later treat. Just wrap the whole pie tightly. I once forgot one in my freezer for a month. It was a lovely surprise on a rainy day.

Do not reheat this pie. It is a cool, refreshing dessert. This matters because it saves you time on a hot day. You can make it ahead for your guests.

Have you ever tried storing it this way? Share below!

Simple Fixes for Pie Problems

Is your gelatin filling too runny? Make sure you boil it for the full three minutes. I remember when my first pie was soupy. I did not boil it long enough.

Are your strawberries all floating to the top? Let the gelatin mixture cool first. Then stir in your berries. This helps them stay put.

Is your crust getting soggy? Pour the filling in just before chilling. A crisp crust makes the whole pie better. This builds your confidence in the kitchen.

Which of these problems have you run into before?

Your Pie Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free pie crust from the store.

Q: How far ahead can I make it? A: You can make it the night before. It needs time to set.

Q: Can I use different fruit? A: You can try raspberries or blueberries. Use the same flavor of jello.

Q: Can I make a bigger pie? A: Just use a bigger crust. Use one and a half times the filling.

Q: Any extra tips? A: A little whipped cream on top is wonderful. Fun fact: Strawberries are the only fruit with seeds on the outside!

Which tip will you try first?

A Sweet Note From My Kitchen

I hope you love making this pie. It always reminds me of summer sunshine. Sharing food is one of life’s great joys.

I would love to see your creation. Your beautiful pie could inspire another young baker. It makes my heart so happy.

Have you tried this recipe? Tag us on Pinterest! You can find me at Elowen’s Kitchen. Happy cooking!

—Elowen Thorn.