Amish Strawberry Pie Recipe

Amish strawberry pie is a delightfully refreshing and delicious dessert that combines the sweetness of fresh strawberries with a luscious strawberry jello filling. This fresh strawberry pie filling can be placed into a regular flaky pie crust or a graham cracker crust.

Whether you prefer the traditional taste of a pastry crust or the slightly crunchy sweetness of graham crackers, this pie delivers a burst of summer flavor in every bite. Ideal for picnics, barbecues, or any summer gathering, Amish strawberry pie is as beautiful as it is tasty.

Ingredients

1. Water provides moisture, a base for the pie filling, and helps dissolve the sugar and gelatin.
2. Sugar sweetens the pie filling and enhances the natural sweetness of the strawberries.
3. Lemon juice adds a hint of acidity, which balances the sweetness of the strawberries and enhances their flavor.
4. Salt enhances the overall flavor of the pie filling by balancing the sweetness and adding depth.
5. Clear jel is a thickening agent similar to cornstarch. It helps thicken the pie filling and gives it a smooth consistency. (PermaFlow or Thermoflow work pretty much the same as clear jel.)
6. Strawberry gelatin adds flavor and helps set the pie filling. It also contributes to the vibrant red color of the filling.
7. Fresh Strawberries are the star ingredient of the pie!
8. Prepared pie crust (9") forms the base of the pie and provides a delicious contrast in texture to the fruity filling. You can use a pre-baked traditional flaky pie crust or a graham cracker crust.
9. Cool Whip is a creamy topping that adds a light and fluffy texture to the pie. It complements the sweetness of the filling and provides a refreshing contrast. Substitute with whipped cream if desired.

These ingredients work together to create a delicious and balanced Amish country strawberry pie with a sweet, fruity filling and a creamy topping, all nestled in a flaky or crumbly crust.

Step-by-Step Instructions

1. Prepare the Sauce:
   • In a large saucepan, combine water, sugar, lemon juice, and salt.
   • Bring the mixture to a boil over medium heat.
2. Mix Clear Jel:
   • In a cup or small bowl, mix ¼ cup Clear Jel with approximately ½ cup cold water until smooth.
3. Thicken the Sauce:
   • Once the water and sugar mixture is boiling, slowly whisk in the Clear Jel mixture.
   • Stir continuously until the mixture is smooth and slightly thickened.
4. Add Gelatin:
   • Remove the saucepan from the heat.
   • Add the 3-ounce package of strawberry gelatin to the hot mixture.
   • Stir until the gelatin is completely dissolved.
   • Set the mixture aside to cool.
5. Prepare the Strawberries:
   • While the sauce is cooling, wash, drain, and slice approximately 1 - 1 ½ pounds of strawberries.
6. Combine and Chill:
   • Once the sauce has cooled, add the sliced strawberries and mix well.
   • Pour the strawberry mixture into the prepared 9-inch pie crust.
7. Refrigerate:
   • Refrigerate the pie for several hours or overnight to allow it to set.
8. Serve:
   • Before serving, top the pie with Cool Whip or whipped cream.

Clear Jel or Cornstarch

When thickening Fresh Strawberry Jello Pie filling or any fruit filling, I prefer clear jel over cornstarch. Clear jel can be found at most Amish or Mennonite bulk food stores or on Amazon (affiliate link). Make sure to get the cook-type, not instant. (PermaFlow and Thermoflow are also found at some bulk food stores. They work pretty much the same as clear jel.)

Corn starch makes the filling cloudy while clear jel produces a more visually appealing fruit filling.

When substituting cornstarch for clear jel, it's not a straight one-to-one substitution. As a general guideline, use a little less cornstarch than the amount of clear jel called for in the recipe.

Just be aware that cornstarch will thicken more as it cools, so you don't want it too thick when finished cooking. (Clear Jel thickens completely when it boils.)

Jello Strawberry Pie With Cool Whip or Whipped Cream

My Amish mom always used Cool Whip to top her pies. However, I started using whipped cream, and in my opinion, it tastes so much better than Cool Whip.

Whipped cream is not as stabilized as Cool Whip. So depending on the circumstance, I use Cool Whip. But I LOVE whipped cream, and it's usually my first choice.

To substitute the Cool Whip with whipped cream, whip approximately 1 ½ cups of cold heavy whipping cream, a teaspoon of vanilla, and sugar (approximately 2 tablespoons or to taste) until thickened.

If you prefer strawberry pie with a graham cracker crust, check out my recipe for cherry pie with a graham crust for a crust recipe.

And if you try this delicious Amish strawberry pie recipe, I'd love it if you left a comment and star rating below. Thank you!