• Rachel Lynn

Grammy's Strawberry Pie Recipe

Updated: Mar 1, 2021

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It's strawberry pickin' time here in Lancaster County, PA! There's nothing quite like fresh picked strawberries in a delicious glaze over top of some crunchy pie crust with a dollop of whipped cream. Holy yum!

My Grammy passed down this pie filling recipe, and my mother in law passed down the pie crust recipe. Combining both is absolute heaven!

Print the recipe here or keep reading!

Pie Crust:

1 1/4 Cup Flour

1/4 tsp Salt

1/3 Cup Crisco Shortening

1/4 Cup Cold Water


3/4 Cup Granulated Sugar

3 Tbsp Cornstarch

1 Cup Water

3 Ounces Strawberry Gelatin

4 Cups Fresh Strawberries

Cool Whip, if desired


1. Heat oven to 425ºF.

2. Put flour in large mixing bowl. Add salt and mix in. Add crisco and mix with hands or pastry cutter (I use this one!) until all clumps are gone. Add half the water and mix with hands. Add the rest of the water making sure everything is moist. Do not over mix or the dough will be tough. Roll out crust until large enough to fill pie dish. Place crust in pie dish and trim edges. Bake in 425ºF oven for 15-20 minutes, or until crust is golden in color. I really love how this red ceramic pie dish complements my strawberries!

3. Slice or quarter strawberries and place them into the pie crust.

4. In a small saucepan, combine sugar, cornstarch and water. Bring to a boil and continuously stir until thickened for about 2 minutes. Remove from the heat and stir in gelatin until dissolved. Drizzle liquid over strawberries. Refrigerate until set.

Pro tip: add a dollop of whipped cream to each slice when serving

Once you try this recipe, let me know how it turned out!

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