Amish Strawberry Pie Recipe for Summer

The Best Summer Smell

There is nothing like the smell of a baking pie crust. It fills the whole house with warmth. It smells like love and happy afternoons. I still smile when I smell it.

This pie is a summer treasure. It is sweet, cold, and perfect for a hot day. The fresh strawberries make it taste like sunshine. Doesn’t that sound wonderful?

A Funny Little Story

I first had this pie at a church picnic. My friend Martha brought it. I took one bite and my eyes got wide. I had to have the recipe right away.

I pestered her for a week! She finally wrote it down on a little card. I still laugh at that. I was so determined. Now I share it with you.

Why We Cook This Way

This recipe is simple for a reason. It lets the fruit be the star. You are not hiding the strawberry’s flavor. You are celebrating it.

That is an important lesson. Good food does not need to be complicated. It just needs good ingredients and a happy heart. This matters more than fancy tools.

What is your favorite simple summer treat? Is it ice pops or fresh lemonade? Tell me about it.

Let’s Talk About the Filling

You cook the filling on the stove. You must stir and stir. It gets thick and shiny. This part takes a little patience.

Then you mix in the red gelatin. It makes the filling a beautiful, bright red. *Fun fact: The gelatin helps the pie slice neatly after it chills.* It holds all the berries together.

The Secret is Patience

The hardest part is waiting. The pie must chill all night. Do not rush this. I know it is tempting to peek.

But waiting makes the pie perfect. The filling gets firm. The flavors become best friends. This teaches us that good things take time. That is a good lesson for life, too.

What is the hardest recipe you have ever had to wait for? Was it worth the wait?

Your Turn to Share

This pie is meant for sharing. Cut big slices for everyone. Add a fluffy cloud of whipped cream on top. See everyone’s face light up.

Food tastes better when we eat it together. That is the real secret ingredient. It is not in the recipe list. It is in your heart.

Who will you make this pie for first? Your family? Your best friend? I would love to know.

Ingredients:

Ingredient	Amount	Notes
Amish Never Fail Pie Crust	1 recipe	Baked in a deep-dish pie pan
Water	1 cup
Corn starch	3 tablespoons
Granulated sugar	1 cup
Strawberry gelatin	3 ounce package
Fresh strawberries	1 quart	Quartered
Whipped topping		Optional, for serving

A Sweet Summer Memory in a Pie Dish

I first tried this pie at a church picnic years ago. The sun was hot, but that pie was cool and sweet. I just had to get the recipe from my friend Martha. She wrote it on a little notecard for me. I still have that card, all stained and splattered. It reminds me of happy summer days.

Making this pie is like making a sweet, red jewel. You cook a glossy filling on the stove. Then you fold in all those beautiful red berries. The hardest part is waiting for it to chill overnight. But trust me, the wait is so worth it. Doesn’t that smell amazing?

Step 1

First, bake your pie crust. Let it cool completely on the counter. A warm crust will melt your lovely filling later. I like to bake mine in the morning when the kitchen is cool. The smell of baking crust is so cozy.

Step 2

Now, for the filling. Mix water, corn starch, and sugar in a saucepan. Stir it constantly over medium heat. You will see it start to get cloudy, then clear and thick. Keep stirring until you see the first big bubble pop. (My hard-learned tip: Don’t stop stirring, or you’ll get lumps!)

Step 3

Turn the heat down to low. Let the mixture simmer gently for ten minutes. You still need to keep stirring. This step makes the filling super smooth and strong. It keeps the pie from getting runny when you slice it.

Step 4

Take the pan off the heat. Stir in the strawberry gelatin right away. The powder will dissolve into the hot liquid. It will turn a beautiful, shiny red color. Let this mixture cool all the way down. I still laugh at the time I got impatient and added the berries too soon.

Step 5

Once the filling is cool, gently fold in your fresh strawberries. Be careful not to smash them. You want pretty berry pieces in every slice. Then, pour everything into your waiting pie shell. What’s your favorite summer berry? Share below!

Step 6

The final step is patience. Place the pie in the refrigerator. Let it chill overnight to become perfectly firm. In the morning, you’ll have a masterpiece ready for dessert.

Cook Time: 20–30 minutes
Total Time: 8 hours 30 minutes (includes chilling)
Yield: 8 servings
Category: Dessert, Pie

Three Fun Twists on a Classic

This pie is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few simple ideas to mix things up. They are all so delicious in their own way.

Mixed Berry Bliss

Use half strawberries and half blueberries or raspberries. The color is just gorgeous. It tastes like a summer patch.

Lemon Zing

Use lemon gelatin instead of strawberry. It makes a bright, sunny yellow pie. The lemon and strawberry combo is so refreshing.

Creamy Dream

Spread a thin layer of sweetened cream cheese on the cooled crust. Then add the strawberry filling on top. It adds a lovely, creamy surprise.

Which one would you try first? Comment below!

The Perfect Slice: Serving Your Pie

This pie is a star all on its own. But a little extra touch makes it feel special. I love to add a big, fluffy dollop of whipped cream on top. A fresh mint leaf beside it looks so pretty on the plate.

For a real summer treat, serve it with a scoop of vanilla ice cream. The cold ice cream with the fruity pie is heaven. It makes everyone at the table smile.

What to drink with it? A tall glass of cold milk is my go-to. It’s a classic for a reason. For the grown-ups, a sweet glass of rosé wine pairs beautifully. Which would you choose tonight?

Keeping Your Summer Pie Perfect

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

You can also freeze the pie for later. Wrap the whole pie tightly. It will keep for up to two months. Thaw it in the refrigerator overnight.

I once left a pie on the counter too long. The filling got a bit weepy. Now I always put it right in the fridge.

Storing food well saves you time and money. You get to enjoy your hard work twice. It is a wonderful feeling.

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

Simple Fixes for Pie Problems

Is your filling too runny? Make sure you simmer it for the full ten minutes. Stirring constantly is the secret. This helps it thicken properly.

I remember when my filling was thin. I had not let it cook long enough. Patience makes a perfect pie.

Are the strawberries floating to the top? Let the gelatin mixture cool completely first. Then gently fold the berries in. This keeps them spread throughout the pie.

A soggy crust can happen. Always bake your crust until it is golden brown. A fully baked crust stays nice and crisp.

Getting it right builds your kitchen confidence. A perfect slice tastes so much better. You will feel so proud.

Which of these problems have you run into before?

Your Pie Questions Answered

Q: Can I make this pie gluten-free?

A: Yes! Just use your favorite gluten-free pie crust from the store.

Q: How far ahead can I make it?

A: It is a great make-ahead dessert. Prepare it the day before you need it.

Q: What if I do not have strawberry gelatin?

A: You can use any red gelatin flavor. Raspberry would be a lovely swap.

Q: Can I double the recipe?

A: Absolutely. Make two pies and share one with a friend or neighbor.

Q: Is the whipped topping necessary?

A: No, but it adds a cool, creamy finish. It is a delicious extra touch.

Which tip will you try first?

A Sweet Send-Off

I hope you love making this sweet, summery pie. It always reminds me of sunny days. Sharing it with family is the best part.

Fun fact: The Amish are known for their simple, delicious recipes made to share.

I would love to see your beautiful creations. Your kitchen stories make me so happy. Please share your photos with me.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.