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Last Updated on June 12, 2024 by Kiersten James

This easy Amish fresh strawberry pie recipe is the best you’ll find, and is made without Jello or any artificial ingredients. Perfect for summer parties.

If you are looking for an easy treat to bring to a gathering or BBQ, look no further!

Light, satisfying, and a local favorite among Lancaster Amish and Mennonite communities – this is the BEST Amish fresh strawberry pie recipe you’ll ever find.

It does not use Jello to set (which means no artificial ingredients or Red40) and is a great way to use up an abundance of strawberries this summer.

Amish Fresh Strawberry Pie Recipe

Ingredients:

  • 1 9″ pie crust (previously baked)
  • 6 cups fresh strawberries, hulled and quartered
  • 1.5 teaspoons vanilla extract
  • 1/2 cup cane sugar
  • 1/4 cup Clear Jel or cornstarch
  • Juice from half of a lemon
  • Pinch of salt

How to Blind Bake an Unfilled Pie Crust

Preheat your oven to 425F and put a baking sheet on the middle rack.

If you made a homemade pie crust from scratch, chill it for an hour in the refrigerator before baking. Prick the bottom and sides of the pie crust with a fork to allow steam to release.

Crumple a piece of parchment paper so it is easily shaped and place over the pie crust. Gently press it into the rounded edges with your fingers so it closely resembles the shape of the crust.

Trim excess paper with a scissor then fill the empty pie crust (on top of the parchment paper) with pie weights.

Note: I have never purchased commercial pie weights and just use dry red kidney beans. You can also use rice if that’s what you have on hand. The beans can be reused again and again indefinitely for baking, just not for cooking. I store mine in a container labeled “Pie Weights” in the pantry.

Reduce the heat to 400F and place the weighted pie crust in the oven for 25 minutes, or until the edges begin to lightly brown.

Remove the pie from the oven and carefully remove the pie weights (or beans, in my case). Further reduce the heat of the oven to 375F.

After the weights are removed, you can slowly lift the parchment paper away from the crust. 

The bottom of the crust will still likely be raw. If any of the dough is sticking to the paper, scrape it off with your fingers and press it back into the crust to seal the tear. 

Brush the bottom and interior sides of the pie crust with an egg white wash consisting of one egg white and a drop (about a teaspoon) of heavy cream. 

Once the parchment paper is removed, put the pie crust back into the oven for another 10-15 minutes until the bottom is cooked and lightly browned.

Remove from the oven and allow the crust to completely cool. Do not fill the crust until it is no longer warm or it will become soggy.

Amish Fresh Strawberry Pie Instructions:

Start by blind baking the pie crust (see above) if your crust isn’t already fully cooked. Cool completely before filling. 

Mash 2.5 cups of fresh strawberries in a medium sauce pan. I use a potato masher but depending on the ripeness of your fruit, you may be able to use a fork or bottom of a mason jar.

Add the cane sugar, Clear Jel (or cornstarch), vanilla extract, fresh lemon juice, and pinch of salt to the pot. 

Bring the mixture to a very low boil stirring constantly to avoid the sugar sticking to the bottom of the pot. Once you see the first bubble appear on the surface, turn the heat down to the lowest setting and let the strawberry filling simmer and thicken for 5-10 minutes. Stir every now and then to avoid sticking.

Turn the heat off when the filling resembles a thick paste and transfer the contents of the pot to a bowl to cool. Put it in the refrigerator until you need to assemble the pie. 

When you’re ready to fill the pie crust, add the rest of the fresh strawberries to the filling mixture and mix with a wooden spoon until evenly incorporated throughout. 

Spoon the filling into a baked pie crust. Using a rubber spatula, gently push the filling mixture down to remove any air bubbles that may have become trapped. Continue doing this until it becomes compacted and fills the crevices of the pie crust.

Place in the refrigerator if the pie won’t be served within the next two hours. 

Immediately before serving, top with whipped cream (recipe linked below) and garnish with fresh mint leaves. 

How to Make Homemade Whipped Cream

Ingredients:

  • 1 cup heavy cream
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon cane sugar
  • Pinch of salt

Instructions:

  • Put all of the ingredients into a mixing bowl. 
  • Using the whisk attachment on a stand or hand mixer, start on the low setting to avoid splashing.
  • When the cream begins to thicken, raise the speed to high and whip until stiff peaks form. 
  • Serve immediately or store in a container in the refrigerator for later use. 

If the cream begins to liquify after being in the refrigerator, simply whip it back up again in the mixer. 

More Amish Recipes

Fool Proof Amish Pie Crust

Amish Raisin Filled Cookie Recipe (Step by Step With Pictures)

Amish Blueberry Lemon Muffins (Pennsylvania Dutch Recipe)

Amish Sand Tarts Recipe (Pennsylvania Dutch)

Easy Amish Zucchini Bread Recipe (Pennsylvania Dutch)

Amish Fresh Strawberry Pie (Without Jello)

Amish Fresh Strawberry Pie (Without Jello)

Yield: 1 pie
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

This easy Amish fresh strawberry pie is made without Jello or any artificial ingredients. Instructions for homemade whipped cream and pie crust included.

Ingredients

  • 1 9" pie crust (previously baked)
  • 6 cups fresh strawberries, hulled and quartered
  • 1.5 teaspoons vanilla extract
  • 1/2 cup cane sugar
  • 1/4 cup Clear Jel or cornstarch
  • Juice from half of a lemon
  • Pinch of salt

Instructions

  1. Start by blind baking the pie crust (full instructions in the blog post) if yours isn't already fully cooked. Cool completely before filling.
  2. Mash 2.5 cups of fresh strawberries in a medium sauce pan. I use a potato masher but depending on the ripeness of your fruit, you may be able to use a fork or bottom of a mason jar.
  3. Add the cane sugar, Clear Jel (or cornstarch), vanilla extract, fresh lemon juice, and pinch of salt to the pot.
  4. Bring the mixture to a very low boil stirring constantly to avoid the sugar sticking to the bottom of the pot. Once you see the first bubble appear on the surface, turn the heat down to the lowest setting and let the strawberry filling simmer and thicken for 5-10 minutes. Stir every now and then to avoid sticking.
  5. Turn the heat off when the filling resembles a thick paste and transfer the contents of the pot to a bowl to cool. Put it in the refrigerator until you need to assemble the pie.
  6. When you're ready to fill the pie crust, add the rest of the fresh strawberries to the filling mixture and mix with a wooden spoon until evenly incorporated throughout.
  7. Spoon the filling into a baked pie crust. Using a rubber spatula, gently push the filling mixture down to remove any air bubbles that may have become trapped. Continue doing this until it becomes compacted and fills the crevices of the pie crust.
  8. Place in the refrigerator if the pie won't be served within the next two hours.
  9. Immediately before serving, top with whipped cream (recipe linked below) and garnish with fresh mint leaves.

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