Strawberry Pie

Featured in Irresistible Sweet Treats.

Bake pie crust and cool. Arrange fresh strawberries in crust. Make glaze by boiling water, sugar, and cornstarch, then adding strawberry gelatin. Cool completely before pouring over berries. Chill until set. Serve with whipped cream.
emliy for recipes by clare
Updated on Wed, 07 May 2025 12:11:44 GMT
Strawberry Pie Pin it
Strawberry Pie | recipesbyclare.com

I've been chasing the perfect strawberry pie recipe since my grandma took me to Shoney's as a kid. That gorgeous red pie with plump berries suspended in jewel like glaze left an impression that's lasted decades. After years of tweaking, this version nails that nostalgic taste that makes everyone at the table fall silent with the first bite.

My aunt begged me for this recipe after I brought it to her Memorial Day cookout last year. Her exact words were, "I haven't had this since I was a teenager! How'd you get Shoney's to give you their recipe?" The simple ingredients and method make this possibly the easiest impressive dessert in my summer rotation.

Simple Ingredients

  • Fresh Strawberries: The absolute stars of the show—look for bright red berries without white shoulders for the sweetest flavor
  • Store Bought Crust: Don't waste time making crust when nobody will notice the difference in this pie—the berries and glaze are what matter
  • Strawberry Gelatin: Creates that signature glossy red suspension that makes this pie instantly recognizable—nothing else works quite the same
  • Cornstarch: The secret thickening agent that gives the glaze body without cloudiness—don't substitute flour here
  • Sugar: Balances any tartness in the berries and helps the glaze set properly—regular granulated works perfectly

I tried making this with fancy pie crust and honestly couldn't tell the difference once it was filled with berries and glaze. My grandmother who was known for her pies admitted to me years ago that she always used frozen crusts for fruit pies. If it's good enough for Granny, it's good enough for me!

Strawberry Pie Pin it
Strawberry Pie | recipesbyclare.com

Simple Steps

Crust Preparation
Bake that store bought crust according to package directions until it's golden brown around the edges. The pre baking step is crucial—a raw crust would get soggy under all those juicy berries. Let it cool completely before filling or you'll end up with melted glaze and soft berries.
Berry Selection
Choose the prettiest, most uniform berries for this pie since they'll be on full display. Hull them carefully, removing the green tops without cutting away too much fruit. Leaving them whole creates that classic Shoney's look, though you can halve any giants so they don't tower above the others.
Glaze Creation
The cornstarch, sugar, and water mixture needs to reach a full boil to activate the thickening properties properly. You'll see it change from cloudy to clear as it boils—that's your signal it's ready. Adding the gelatin off heat preserves its setting power while incorporating it completely into the glaze.
Cooling Period
That room temperature cooling for the glaze isn't just a suggestion—it's critical. Hot glaze poured over fresh berries would partially cook them, turning your beautiful pie into sad, mushy strawberries floating in red liquid. Patience here makes all the difference in the final presentation.
Careful Assembly
Pour the cooled glaze slowly over the arranged berries, using a spoon to direct it into all the nooks and crannies. You want every berry to have a light coating that will set into that perfect shiny finish. Any excess will fill in around the berries, creating that signature suspension effect.
Chilling Time
The overnight chill or at least 4 hours isn't negotiable—the gelatin needs time to set completely. Cutting into it too soon creates a messy slice that won't hold its shape. The waiting is torture but results in those picture perfect slices that stand up on the plate.

The first time I made this, I got impatient and poured warm glaze over my berries. They released their juice, partly dissolved the glaze, and created what my husband kindly called "strawberry soup in a crust." Lesson learned: sometimes shortcuts just create more work in the end.

Serving Style

This showstopper deserves proper presentation. Serve slices on white plates to showcase the vibrant red color. A generous dollop of whipped cream on top isn't just traditional—it's the perfect creamy counterpoint to the sweet berries. For nostalgia inducing authenticity, use Cool Whip, though freshly whipped cream with a touch of vanilla elevates it for company. A sprig of fresh mint adds a beautiful color contrast if you're feeling fancy.

Seasonal Switches

While this pie shines brightest with perfect summer strawberries, you can adapt it year round. In early spring, mix strawberries with rhubarb pre cooked and cooled for a tangy variation. Late summer allows for a mixed berry version—blackberries and blueberries create beautiful color contrast while maintaining that classic gel suspension. For winter months when fresh berries are expensive and flavorless, a version using good quality jarred or frozen cherries thawed and drained with cherry gelatin creates a holiday worthy alternative.

Storage Smarts

This pie keeps beautifully in the refrigerator for 3 4 days, though the crust will soften slightly over time. Cover with plastic wrap rather than aluminum foil, which can react with the gelatin and affect flavor. Never freeze this pie—the gelatin structure breaks down when thawed, creating a watery mess. For transporting to gatherings, chill until completely set, then carry in a pie carrier with an ice pack underneath.

Strawberry Pie Pin it
Strawberry Pie | recipesbyclare.com

I've been making this pie every summer since finding this recipe fifteen years ago. It started as a way to recreate childhood memories but has become a tradition my own kids now associate with summer gatherings. There's something magical about serving a dessert that bridges generations—people who remember the restaurant original get nostalgic while younger folks just appreciate a delicious, beautiful pie. Sometimes the simplest recipes become the ones that create the strongest memories.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly recommended for this recipe. Frozen strawberries will release too much moisture as they thaw, resulting in a soggy pie with a compromised texture. The firmness and appearance of fresh berries are what give this pie its authentic look and texture similar to the restaurant version.
→ How far in advance can I make this strawberry pie?
This pie can be made 1-2 days in advance and stored in the refrigerator. The gelatin needs at least 4 hours to fully set, but overnight chilling gives the best results. Keep in mind that the pie is at its best within the first 3-4 days, as the crust may begin to soften from the moisture of the berries and glaze if stored longer.
→ What can I use instead of strawberry gelatin?
If you prefer to avoid packaged gelatin, you can make a homemade version using unflavored gelatin, additional sugar, and strawberry puree or strawberry juice. Mix 2 tablespoons unflavored gelatin with 1/4 cup cold water, then add to the hot sugar/cornstarch mixture along with 1/2 cup strawberry puree and a few drops of red food coloring if desired.
→ Why didn't my glaze set properly?
The glaze may not set properly if the cornstarch mixture wasn't brought to a complete boil (which activates its thickening properties), if measurements were off, or if the pie wasn't chilled long enough. Make sure to boil the cornstarch mixture until it's noticeably thickened and allow at least 4 hours of chilling time, preferably overnight, for the gelatin to fully set.
→ Can I make this pie with other fruits?
Yes! This recipe works well with other berries or fruit combinations. Try raspberries, blackberries, or a mixed berry version. You can match the gelatin flavor to your fruit choice (raspberry gelatin with raspberries, etc.) or stick with strawberry gelatin as a base for any fruit. Firmer fruits like peaches or blueberries work particularly well.

Strawberry Pie

A homemade version of the iconic Shoney's restaurant dessert featuring fresh strawberries set in a sweet, glossy strawberry gelatin glaze all nestled in a flaky pie crust.

Prep Time
45 Minutes
Cook Time
240 Minutes
Total Time
285 Minutes

Category: Sweet Treats

Difficulty: Easy

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Crust

01 1 frozen pie crust (9-inch)

→ Filling

02 2-3 cups fresh strawberries, washed with tops removed

→ Strawberry Glaze

03 1 1/3 cups water
04 1 tablespoon cornstarch
05 1/2 cup granulated sugar
06 1 box (6 ounces) strawberry gelatin

→ For Serving (Optional)

07 Whipped cream or whipped topping
08 Fresh mint leaves for garnish

Instructions

Step 01

Bake the frozen pie crust according to the package instructions, typically around 10-12 minutes at 375°F or until golden brown. Remove from the oven and place on a wire rack to cool completely. The crust must be completely cooled before adding the strawberries.

Step 02

Rinse the fresh strawberries thoroughly under cool water. Remove the green tops and pat the berries dry with paper towels. If some berries are particularly large, you can cut them in half, but don't slice them too small. Keep most berries whole for the authentic look and texture of the original Shoney's pie.

Step 03

Place the prepared strawberries in the cooled pie crust, pointed sides up for an attractive presentation. Arrange them so they fit snugly together, filling the entire pie shell. You can place them in concentric circles starting from the outside and working your way in for the prettiest appearance.

Step 04

In a small saucepan, combine the water, cornstarch, and sugar. Whisk together until the cornstarch is fully dissolved with no lumps. Place over medium heat and bring to a boil, stirring constantly. Once the mixture comes to a full boil and has thickened slightly (about 1-2 minutes of boiling), remove from heat.

Step 05

Immediately add the strawberry gelatin to the hot cornstarch mixture and whisk until completely dissolved, about 1-2 minutes. Set the glaze aside and allow it to cool to room temperature. This cooling step is crucial - if the glaze is too hot when poured over the berries, they will cook slightly and lose their fresh appearance and texture.

Step 06

Once the glaze has cooled to room temperature (but before it starts to set), carefully pour it over the strawberries in the pie crust. Use a spoon to drizzle the glaze over any berries that weren't covered, ensuring all strawberries have at least a light coating of glaze. The glaze should fill in all the spaces between the berries.

Step 07

Carefully transfer the pie to the refrigerator. Chill for at least 4 hours, but preferably overnight, until the glaze is completely set and firm. The gelatin needs this time to fully set up for the perfect sliceable consistency.

Step 08

When ready to serve, slice the pie into portions and top each slice with a dollop of whipped cream or whipped topping if desired. For the authentic Shoney's experience, a generous amount of whipped cream is traditional. If using, add a small mint leaf for garnish. Keep any leftover pie refrigerated for up to 3-4 days.

Notes

  1. This pie showcases fresh strawberries in their natural glory, suspended in a sweet strawberry glaze that enhances their flavor without overwhelming it.
  2. Using fresh strawberries is essential for this recipe - frozen berries will release too much moisture and create a soggy pie with compromised texture.
  3. For the most authentic recreation of Shoney's famous pie, chill overnight before serving to ensure the glaze is perfectly set.
  4. While a store-bought crust works perfectly (and is what many grandmothers secretly use!), you can substitute your favorite homemade pie crust recipe if preferred.

Tools You'll Need

  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Wire cooling rack
  • 9-inch pie plate (if not included with frozen crust)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat/gluten (pie crust)
  • May contain dairy if served with whipped cream

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 175
  • Total Fat: 5 g
  • Total Carbohydrate: 30 g
  • Protein: 2 g