This fresh Strawberry Pie Recipe without jello is so delicious, low-sugar and actually a healthy treat! This jello-free strawberry pie is so simple to bring together, tastes like summer and is a dessert you won’t feel bad about eating!
Growing up, Strawberry Pie was an absolute staple during the summer. I can remember enjoying it as a child when the strawberries were ripe and sweet. Something about the buttery, flakey pie crust combined with the fresh strawberries and whipped cream on top seems to be the absolute best summer dessert!
Once I grew older and became a mom, I decided I wanted to recreate this nostalgic dessert for my children, however once I began to research recipes, I quickly realized most recipes contain strawberry Jell-O. If you have been reading ingredients labels for any amount of time, you will see why using Jell-O is less than ideal. Red 40 is an ingredient we avoid without question, and is definitely in the strawberry jell-o used for most strawberry pies.
So I set out to create a recipe for strawberry pie without Jell-O! What I came up with tastes even BETTER than the pie I remember eating growing up. Instead of artificial dyes, I came up with a combination of frozen organic strawberries, a little sugar, water and beef gelatin to gel the fresh strawberries together in the pie.
Now, instead of hurting my body with artificial dyes and ingredients, I can enjoy a fresh Strawberry Pie with ingredients that are nourishing with this simple and delicious recipe!
How to make this Strawberry Pie Recipe (without jello)
Tools you may need…
- Mixing Bowl
- Saucepan
- Immersion Blender
- Cutting board
- Sharp Knife
- Measuring spoons/cups
- Whisk
- Stand Mixer or Dough Whisk
- Pie dish
- Pie weights or Dried Beans
Ingredients for Strawberry Pie without Jello
Strawberry Pie Recipe without Jello filling:
- 2 pounds Fresh Strawberries, halved – use the freshest strawberries you can find! This pie is especially delicious if using local strawberries that are in season and ripe. If you are using store bought strawberries, you may want to add 1-2 Tbsp of sugar to the strawberries once they are halved since they tend to be not as sweet.
- Sugar – I prefer organic raw cane sugar, but granulated works too. Option to substitute with honey or maple syrup if desired.
- Beef Gelatin – a high quality grass-fed beef gelatin is key here. This is my favorite, it blooms and mixes so easily, and is also full of all the healthy amino acids and protein.
- Filtered Water
- 10 oz. Frozen Organic Strawberries (or another pound of fresh strawberries) – I love getting frozen organic fruit from Azure Standard. It is honestly some of the best frozen produce I have had!
Pie Crust ingredients:
- Unbleached All-Purpose Flour – if looking for a high quality organic flour, I love getting this organic flour in bulk that is also from Azure Standard.
- Cold Butter, unsalted – high quality organic grass-fed butter at a great price!
- Sugar
- Salt
- Ice cold filtered water
- Optional, sourdough starter – if you want to make the dough ahead with sourdough, you can refrigerate it for 24 hours or more and you will have fermented sourdough pie crust!
Homemade Whipped Cream:
- Heavy Cream – look for organic heavy cream without any gums or additives. The ingredients list should just say “organic cream”!
- Maple Syrup – high quality, pure organic maple syrup is going to make the BEST homemade Whipped Cream!
- Vanilla Extract
- dash of Cream of Tartar – this helps stabilize the whipped cream so it will maintain its fluffy texture
Make the Pie Crust and Bake…
To start making this Strawberry Pie Recipe without Jello, you will first need to make the pie crust. This pie crust recipe makes enough dough for two pie crusts. You may freeze the second pie crust dough or use for a second pie.
Add the flour, salt, sugar and cubed, cold unsalted butter to a stand mixer and mix with the paddle attachment till the butter is crumbly and incorporated with the flour. The butter should be about the size of a pea. Option to mix with a pastry blender instead of a stand mixer.
Next, add the ice cold water and sourdough starter *see note below (active or discard, if using). Using the sourdough starter is optional, and if you do, reduce the ice water to 1/4 Cup. Mix the dough hook attachment with the stand mixer to incorporate the liquids and bring the dough together, not overmixing. Form the dough into a ball, then divide in half. Wrap one of the pie crusts in plastic wrap and place in the freezer for using another time. Place the other pie crust dough into the refrigerator for 30 minutes or longer.
*a note on using sourdough starter –
This is a great way to ferment your grains in the pie crust. It is recommended for doughs that are cold-fermented, like this one, to ferment in the refrigerator for 24-48 hours for optimal fermentation benefits. You can even ferment it longer up to 72 hours if desired.
Preheat the oven to 375℉. Once the dough has been divided and chilled, roll out one on a clean counter sprinkled with a little bit of flour. Roll the dough out into a circle that is larger than the pie dish (about 12 inches if using a 9 inch pie dish). Place into your pie dish, then use your fingers and a knife if needed to smooth out the edges so the crust comes all the way to the outer edge of the pie dish.
Place a crinkled piece of parchment paper inside of the pie crust, then fill with pie weights or dried beans. Bake for 15 minutes, then remove the pie weights/beans and parchment paper. Poke holes in the bottom of the crust with a fork and then bake another 12-15 minutes until the crust is golden brown.
Make the Strawberry Pie without jello filling…
While the pie crust is baking, prepare the Strawberry Pie filling. Start by removing the stems and halving the fresh strawberries. If they are fresh, local strawberries that are in season, they should be sweet enough to not need any additional sugar. However, if you are making this pie with storebought strawberries that may not be in season or are not very sweet, I recommend adding 1-2 Tablespoons of sugar. Just mix it into the halved strawberries in a bowl while you prepare the gelatin mix.
To make the healthy strawberry gelatin filling
start by simmering the frozen strawberries with a 1/4 Cup of water and 3/4 Cup of sugar. (Feel free to use less sugar if you prefer, I often use only 1/2 Cup as we like less sweet desserts). Cook the frozen strawberries on medium-low heat until they have broken down and can be mushed down with a fork. In a separate bowl, bloom the beef gelatin with 1/3 cup of water. To bloom gelatin, sprinkle the gelatin scoops over the cool water and let sit undisturbed for 5 minutes.
Once the gelatin is bloomed and the strawberries are cooked down, turn off the heat and add the gelatin to the cooked strawberries and sugar. Use an immersion blender to blend it all together so that it is a smooth consistency.
Place the fresh halved strawberries evenly into the baked pie crust, then pour the strawberry gelatin mix over all of the strawberries.
Place the pie in the refrigerator for a minimum of four hours to allow the gelatin to set before serving.
This is a great make ahead dessert because it needs to stay refrigerated until you are ready to serve it. I usually make it the day before I need it and then make the whipped cream fresh before serving.
Make the homemade whipped cream…
Right before you are ready to serve the pie, make the whipped cream. Start by adding the heavy cream, maple syrup and vanilla to a stand mixer with the whisk attachment. You can also use a hand mixer for this. Whip the cream on medium-high speed for a few minutes and then add a dash of the cream of tartar. Continue to whip until it has become light and fluffy and resembles whipped cream.
Take care to not overmix the cream as this will affect the texture. (If you continued mixing just heavy cream, without the maple syrup or cream of tartar, for about 10 or 15 minutes, you will get butter!)
Top the Strawberry Pie with the homemade whipped cream and serve!
Pin it for Later!
Other Delicious Recipes to Try:
- Apple Hand Pies and Pumpkin Pasties
- Easy Berry Crisp
- Brown Butter Sourdough Chocolate Chip Cookies
- Cinnamon Crunch Sourdough Bagels
- Sourdough Apple Coffee Cake
- Brown Butter Sourdough Apple Cider Cookies
- Sourdough Croissants
Strawberry Pie Recipe (without Jello)
This fresh Strawberry Pie Recipe (without jello) is so delicious, low-sugar and actually a healthy treat! This jello-free strawberry pie is so simple to bring together, tastes like summer and is a dessert you won't feel bad about eating!
Ingredients
Pie Crust
- 2 ¹/₂ Cups Unbleached All-Purpose Flour
- 1 Tbsp Sugar
- 1 ¹/₂ tsp Salt
- 1 Cup Unsalted Butter, cold and cubed (16 Tbsp)
- 1/2 Cup Ice Cold Water
- 1/4 Cup Sourdough Starter, optional
Strawberry Pie Filling
- 2 Pounds Strawberries, halved
- 10 ounces Frozen Strawberries (or use more fresh strawberries)
- 1/3 Cup Filtered Water
- 3/4 Cup Sugar (use less if desired)
- 3 Tbsp Beef Gelatin with 1/4 Cup cool water
Homemade Whipped Cream
- 1 Cup Heavy Cream
- 2 Tbsp Maple Syrup
- 1/2 tsp Vanilla
- 1/4 tsp Cream of Tartar
Instructions
Make the Pie Crust and Par Bake...
- This pie crust recipe makes enough dough for two pie crusts (I will use one and freeze the other). Add the flour, salt, sugar and cubed cold unsalted butter to a stand mixer. Mix with the paddle attachment till the butter is crumbly and incorporated with the flour, about the size of a pea. May mix with a pastry blender as instead of a stand mixer.
- Add the ice cold water and sourdough starter if using (active or discard). Using the sourdough starter is optional, and if you do, reduce the ice water to 1/4 Cup.
- Use the dough hook attachment with the stand mixer to incorporate the liquids and bring the dough together, not overmixing.
- Form the dough into a ball, then divide in half. Wrap one of the pie crusts in plastic wrap and place in the freezer for using another time. Place the other pie crust dough into the refrigerator for 30 minutes or longer.
- Preheat the oven to 375℉. Once the dough has been divided and chilled, roll one out on a clean counter sprinkled with a little bit of flour. Roll the dough out into a circle that is larger than the pie dish (about 12 inches if using a 9 inch pie dish). Place into your pie dish, then use your fingers and a knife if needed to smooth out the edges so the crust comes all the way to the outer edge of the pie dish.
- Place a crinkled piece of parchment paper inside of the pie crust, then fill with pie weights or dried beans. Bake for 15 minutes, then remove the pie weights/beans and parchment paper.
- Poke holes in the bottom of the crust with a fork and then bake another 12-15 minutes until the crust is golden brown.
Make the Strawberry Pie filling...
- While the pie crust is baking, prepare the Strawberry Pie filling. Start by removing the stems and halving the fresh strawberries. *see note below on adding sugar to strawberries
- To make the healthy strawberry gelatin filling, start by simmering the frozen strawberries with a 1/4 Cup of water and 3/4 Cup of sugar. (Feel free to use less sugar if you prefer). Cook the frozen strawberries on medium-low heat until they have broken down and can be mushed down with a fork.
- In a separate bowl, bloom the beef gelatin with 1/3 cup of cool water. To bloom gelatin, sprinkle the gelatin scoops over the cool water and let sit undisturbed for 5 minutes.
- Once the gelatin is bloomed and the strawberries are cooked down, turn off the heat and add the gelatin to the cooked strawberries and sugar. Use an immersion blender to blend it all together so that it is a smooth consistency.
- Place the fresh halved strawberries evenly into the baked pie crust, then pour the strawberry gelatin mix over all of the strawberries.
- Place the pie in the refrigerator for a minimum of four hours to allow the gelatin to set before serving.
Make the homemade whipped cream...
- Right before you are ready to serve the pie, make the whipped cream. Start by adding the heavy cream, maple syrup and vanilla to a stand mixer with the whisk attachment. You can also use a hand mixer for this.
- Whip the cream on medium-high speed for a few minutes and then add a dash of the cream of tartar. Continue to whip until it has become light and fluffy and resembles whipped cream. Take care to not overmix, as this will affect the texture of the cream.
- Top the chilled Strawberry Pie with the homemade whipped cream and serve!
Notes
*a note on using sourdough starter for the pie crust - this is a great way to ferment your grains in the pie crust. It is recommended for doughs that are cold-fermented, like this one, to ferment in the refrigerator for 24-48 hours for optimal fermentation benefits. You can even ferment it longer up to 72 hours if desired.
* if using fresh, local strawberries that are in season, they should be sweet enough to not need any additional sugar. However, if you are making this pie with storebought strawberries that may not be in season or are not very sweet, I recommend adding 1-2 Tablespoons of sugar. Just mix it into the halved strawberries in a bowl while you prepare the gelatin mix.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Perfect Supplements – Perfect Bovine Gelatin – 660 Grams – 100% Beef Gelatin Collagen Protein – Supports Healthy Skin & Joint Health -
KitchenAid Variable Speed Corded Hand Blender KHBV53, Ice Blue -
Mrs. Anderson's Baking Pie Weights | Natural Ceramic Stoneware Beads for Blind Baking | Heat-Safe, Food-Safe, Easy to Use | Prevents Shrinking, Puffing, Bubbling | Individual Weighted Balls -
Le Creuset Stoneware Pie Dish, 9", Sea Salt -
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer, Porcelain
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 402mgCarbohydrates: 40gFiber: 3gSugar: 21gProtein: 5g
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