Question 1

Do I need Jell-O for strawberry pie?

Accepted Answer

Not with this recipe! Grandma's version uses a simple cornstarch glaze instead of Jell-O, which gives you a cleaner, more natural strawberry flavor and a beautifully clear filling that lets the berries shine.

Question 2

Can I use frozen strawberries for strawberry pie?

Accepted Answer

Fresh strawberries really are best for this recipe since the berries are arranged whole or sliced in the crust rather than cooked into the filling. Frozen berries release a lot of liquid and will make the glaze watery. Stick with fresh here if you can.

Question 3

Why is my strawberry pie runny?

Accepted Answer

A few possible culprits, the glaze may not have cooked long enough to fully activate the cornstarch, the crust may not have been fully cooled before filling, or it may not have chilled long enough in the fridge. Give it a full 4 hours minimum before slicing.

Question 4

Can I make strawberry pie the night before?

Accepted Answer

YES! This is actually ideal! Making it the night before gives it plenty of time to fully set, and it slices beautifully the next day.

Question 5

What is blind baking?

Accepted Answer

Blind baking just means pre-baking your pie crust before adding the filling. Since this filling doesn't go in the oven, you need the crust to be fully cooked first. Line it with parchment, add pie weights or dried beans to keep it from puffing up, and bake until golden brown.

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