Amish Strawberry Pie is light and fresh and piled high with freshly picked sweet strawberries.  The crust is light and flaky and perfect this time of year!  If you love pies like this, check out my never fail pie crust, you can use it on any pie you love!

Strawberry Pie
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Amish Strawberry Pie

Amish Strawberry Pie is fresh and bright and makes a refreshing dessert on a warm afternoon or after a heavy supper. Studded with fresh strawberries, this Amish strawberry pie is a terrific way to use up your haul from your strawberry garden. With the taste of summer after every bite, your loved ones will be begging you to make this Amish strawberry pie again and again.

Strawberries are an Amish staple.  Paired into a pie, with the perfect light and flaky pie crust, what is there not to love?

Fresh Amish Strawberry Pie

Strawberry Pie Recipe

I remember when I was a child if I ever got the lucky option of choosing the dessert, this was the one for me. The fresh strawberries are just molded into place with the gelatin glaze.  Smothered, of course, in a heaping pile of whipped cream, that was always my number one pick. This pie, to me, just tastes like summer.  If summer had a taste, it would be strawberry pie.

4 from 1 vote

Amish Strawberry Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Amish Strawberry Pie is light and fresh and piled high with freshly picked sweet strawberries. The crust is light and flaky and perfect this time of year!


  • Amish Never Fail Pie Crust (recipe in post)
  • 2 cups water
  • cup corn starch
  • ½ cup granulated sugar
  • cup strawberry gelatin
  • 1 quart fresh strawberries, hulled and quartered
  • whipped topping to garnish


  • Line a deep-dish pie pan with the Amish Never Fail Pie Crust and bake according to instructions.
  • In a medium saucepan over medium heat, stir together the water, corn starch, and sugar until dissolves. Bring to a boil while continuously stirring.
  • Reduce the heat to low and simmer for 10 minutes.
  • Off the heat and add the gelatin. Stir to combine and allow to cool.
  • Once cool, gently stir in the strawberries.
  • Pour into the prepared pie shell. Refrigerate overnight to set.
  • Serve chilled and top with whipped topping, if using

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You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. 4 stars
    Overall, the end product was a really good, authentic Pennsylvania Dutch Strawberry pie. I personally didn’t have much trouble with overmaking filling (is that really a problem though? Just save leftover as topping for other desserts) or not being able to manage the sauce (just put it in the microwave for 20 seconds, if it really is too unmanageable).

  2. This is one recipe that I made that was the biggest fail ever. I followed step by step the directions. Number one, a quart of strawberries is way too many. It should be a pint instead. After cooking the glaze, the directions said to let it cool. After about 30 minutes it was a glop of a mess. It quickly gels and is no longer able to be poured. I still put the glaze and strawberries in a large glass container and mixed with my hands the best I could. It was twice the amount needed for a deep dish pie plate. Was going to serve tonight but have to keep here for me to nibble on. Not a pretty pie at all. You tell me where I went wrong? A waste of time and money making this. And again, I followed the instructions and the amounts were on spot. Never deviated from the directions.

4 from 1 vote

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