Easy Amish Strawberry Pie (Old-Fashioned & From Scratch)
There’s nothing quite like a homemade strawberry pie – made with sweet, juicy berries and a flaky, buttery crust. Try out this Easy Amish Strawberry Pie (Old-Fashioned & From Scratch) using simple pantry staples and fresh strawberries for a timeless dessert that tastes just like Grandma used to make. Whether you’re serving it after a summer supper, bringing it to a potluck, or celebrating strawberry season with your family, this classic Amish recipe is as beautiful as it is delicious.
If you love easy, from-scratch desserts with wholesome ingredients and traditional flavors, this homemade strawberry pie is sure to become a family favorite. With its glossy strawberry filling, tender homemade crust, and fresh berry flavor in every bite, it’s the perfect recipe to enjoy all summer long. It truly tastes like an old-fashioned summer!
Why You’ll Love this Easy Amish Recipe
Strawberry pie is the perfect way to use up an abundance of fresh strawberries from the garden! Using simple pantry ingredients, this strawberry pie recipe is a super quick and easy to make, from scratch recipe. If you’re looking for the perfect potluck dessert, summer picnic treat, or a recipe that tastes like summer at grandma’s home – look no further!
Additionally – this recipe pairs perfectly with my raw milk ice cream recipe, check it out here!
One of my favorite parts of this recipe is how quick and easy the crust is! I always seem to be in a time crunch around the holidays when it comes time to assemble pies, but this one comes through every time. Find my super simple method for canning delicious apple pie filling here.
Ingredients
Crust Ingredients
- All Purpose Flour
- Salt
- Vegetable Oil
- Milk
- Sugar
Filling Ingredients
- Sugar
- Cornstarch
- Light Agave Nectar
- Water
- Strawberry Flavored Jello
- Fresh Strawberries
See recipe card for quantities.
Instructions
Step 1 – Preheat the oven to 400 degrees Fahrenheit. Wash, hull, and slice the fresh strawberries.
Step 2 – Make the Crust. In a medium bowl, stir together the flour, salt, oil, milk, sugar. In a 9 inch pie pan, evenly press the dough in the bottom and up the sides. Bake the crust until golden brown, approximately 20 minutes. Let cool ( I like to place it in the refrigerator on a potholder for about 30 minutes.)
Step 3 – make the filling. In a medium saucepan, combing the sugar, cornstarch, light agave nectar and water. Bring to a boil, stirring constantly until the consistency is thick (about 5 minutes). Remove from the heat and stir in the strawberry flavored gelatin. Allow the filling to cool until lukewarm (I like to stick it in the refrigerator on a potholder for about half an hour or so).
Step 4 – assemble the pie. Once the filling is lukewarm, add in the strawberries and stir. Pour the filling mixture evenly into the cooled pie crust. Refrigerate the assembled pie for about 2 hours before serving.
Optional – serve with whipped topping and fresh berries.
Equipment
Storage
Store the homemade strawberry pie in the refrigerator for up to a week.
Substitutions
- Light Agave Nectar – I prefer this over light corn syrup, however, light corn syrup is a great alternative.
- Red Food Coloring – The traditional Amish recipe calls for a few drops of food coloring to be added to the filling. I usually leave this out, as the pie does have a naturally beautiful red coloring without it.
- Pie Crust – a storebought crust, even a graham cracker crust can work well in a time crunch.
Variations
This pie can easily be turned into a Strawberry Rhubarb Pie! Here are the adjustments for the filling:
Combine the water, sugar, and agave nectar in a saucepan with the rhubarb. The rhubarb should soften (about 5 minutes.) Add in the corn starch until thick. Follow the same instructions as above to completion.
- 4 cups strawberries
- 2 cups rhubarb
- 3/4 cup sugar
FAQ
Yes, but fresh strawberries are recommended for the best flavor and texture. If using frozen strawberries, thaw and drain them well before making the filling to prevent the pie from becoming watery.
Yes. Because this pie is made with a fresh fruit filling, it should be refrigerated after it has cooled and set. Store it covered in the refrigerator until ready to serve.
Absolutely! This pie is perfect for making ahead since it needs several hours to chill before serving. Prepare it the day before your gathering, but preparing it too soon may lead to a soggy crust.
A runny pie is often caused by not cooking the filling long enough, using overly juicy berries, or slicing the pie before it has fully chilled. Allow the filling to thicken on the stovetop and refrigerate the pie for at least 4 hours before serving.
Yes! A homemade pie crust adds the best from-scratch flavor, but a quality store-bought crust is a convenient option if you’re short on time.
Yes, although the fresh strawberries may soften slightly after thawing. Wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Easy Amish Strawberry Pie Recipe (Old-Fashioned & From Scratch)
Equipment
- 1 Medium Mixing Bowl
- 1 Medium Sauce Pan
- 1 9" Pie Plate
Ingredients
Crust Ingredients
- 3 cups All Purpose Flour
- 1 teaspoon Salt
- 1 cup Vegetable Oil
- 4 tablespoons Milk
- 4 tablespoons Sugar
Filling Ingredients
- 1/2 cup Sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Light Agave Nectar
- 1 cup Water
- 3 tablespoons Strawberry Jello Mix
- 6 cups Strawberries (hulled and sliced)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Wash, hull, and slice the fresh strawberries.
- Make the Crust. In a medium bowl, stir together the flour, salt, oil, milk, sugar. In a 9 inch pie pan, evenly press the dough in the bottom and up the sides.
- Bake the crust until firm and golden brown, approximately 20 minutes. Let cool ( I like to place it in the refrigerator on a potholder for about 30 minutes.)
- Next, make the filling. In a medium saucepan, combing the sugar, cornstarch, light agave nectar and water. Bring to a boil, stirring constantly until the consistency is thick (about 5 minutes).
- Remove from the heat and stir in the strawberry flavored gelatin. Allow the filling to cool until lukewarm (I like to stick it in the refrigerator on a potholder for about half an hour or so).
- Assemble the pie. Once the filling is lukewarm, add in the strawberries and stir. Pour the filling mixture evenly into the cooled pie crust. Refrigerate the assembled pie for about 2 hours before serving.
- Optional – serve with whipped topping and fresh berries.
Nutrition
