Strawberry Glaze Pie

Serving Size: 8 slices Prep Time: 35 minutes Cook Time: 10 minutes


1 1/2 cups Water
3/4 cups White Sugar
2 tbs Corn Starch
1 package Jello Powder (Strawberry or Raspberry)
3 cups Strawberries (Whole)
9 inch Pie Crust


  1. Boil water, sugar and corn starch until thick.
  2. Add jello and stir until dissolved. Let cool for a few minutes.
  3. Cook the pie shell at 425˚F for 10-12 minutes.
  4. Arrange strawberries in a 9" cooked pie shell. (Here is a great recipe).
  5. Pour the jello mixture over the entire pie, covering all the strawberries. *Make sure you don't overflow the pie!*
  6. Cool in the fridge.

To serve, top with whipped cream. Enjoy!

For Mini Variation:

Use 6 or 7 ramekins (depending on size). 

  1. Divide pie crust in half. Roll out dough for one pie crust. Should be fairly thin.
  2. Lay ramekin open side down and trace, leaving a 1 inch border.
  3. Press gently into ramekin, pressing onto the sides and bottom. 
  4. Trim the edges and make a design if you would like.
  5. Follow the recipe above for filling (you may need to chop the strawberries into smaller pieces to fit properly).

Note: works well with other fruit combinations too. For example, peaches and peach jello, cheeries and cherry jello, etc.