While many argue that apple pie holds the title of the quintessential all-American dessert, I respectfully propose that strawberry pie deserves equal recognition in American culinary history. As a child, my mother used to take my siblings and me to a nearby strawberry patch for berry-picking adventures. We’d spend blissful afternoons in the fields, relishing the joy of harvesting strawberries together. Truth be told, my sisters and I probably consumed more berries than we actually collected for our baskets. But who could resist such delectable treats?


– ½ cup (1 stick) softened butter
– 3 tablespoons sugar
– 1 cup flour

– 2 cups water
– 2 cups sugar
– 6 tablespoons cornstarch
– 1 (6 oz.) package strawberry Jell-O
– 3 quarts strawberries, cleaned and destemmed
(*If using a shallow pie plate, halve the filling recipe.*)


1. Mix softened butter, sugar, and flour. Press into a greased deep pie plate. Bake at 375 degrees Fahrenheit for 10 minutes.

1. Bring water, sugar, and cornstarch to a boil, stirring until thick and clear.
2. Remove from heat and add strawberry Jell-O. Mix well and allow to cool.
3. Fold in the cleaned and destemmed strawberries.
4. Pour the filling into the pre-baked pie shell.
5. Refrigerate until set, and serve with a dollop of whipped cream.