Name: Joanna Gaines Strawberry Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 9-inch pie crust (homemade or store-bought), blind-baked and cooled completely.; 6-8 cups fresh strawberries, washed and hulled.; 1 cup granulated sugar.; 3 tablespoons cornstarch.; 1 cup water.; 3 tablespoons strawberry-flavored gelatin (like Jell-O).; 1 tablespoon fresh lemon juice.; Fresh whipped cream or vanilla ice cream.; 9-Inch Pie Dish; Strawberry Huller; Pastry Blender

This fresh strawberry pie is a absolute staple in my kitchen as soon as the weather warms up. Inspired by Joanna Gaines’ classic Magnolia Table recipe, it’s the perfect balance of a buttery, flaky crust and mountain of juicy, glazed berries.

Whenever I make this at home, the hardest part is waiting for it to set in the fridge before diving in. It’s a show-stopping dessert that looks like it came from a professional bakery, but the process is surprisingly simple and relies on just a few high-quality ingredients.

This fresh strawberry pie is a staple in my kitchen, especially when the weather starts to warm up and the berries are at their peak. Inspired by Joanna Gaines’ classic approach to comfort food, this recipe is all about simple, high-quality ingredients that let the fruit shine. It’s bright, sweet, and has that perfect “made-from-scratch” feel that makes a house feel like a home.

Writing this as someone who has made this pie countless times for family gatherings, I can tell you that the secret is all in the balance between the crisp crust and the juicy, glazed berries.

Jump to Recipe

💗 Why You’ll Love This Pie

Fresh and Vibrant: Unlike store-bought pies that can be overly syrupy, this version uses fresh berries that maintain their texture.
Simple Ingredients: You likely have most of these items in your pantry already.
The Perfect Texture: Using cornstarch and a bit of gelatin ensures the pie slices perfectly without being runny.
Crowd-Pleaser: It’s a beautiful centerpiece for any table, whether it’s a Sunday brunch or a backyard BBQ.

🍓 What You’ll Need For This Recipe

Strawberries: You’ll need about 6 to 8 cups of fresh berries. I always look for the ones that are bright red and fragrant.
Sugar: To sweeten the glaze and help draw out the natural strawberry juices.
Cornstarch: This is essential for thickening the glaze so the pie holds its shape when sliced.
Strawberry Gelatin: A few tablespoons of Jell-O give the pie that signature vibrant color and a perfect “set.”
Lemon Juice: Just a squeeze of fresh lemon to brighten the flavors and balance the sweetness.
Pie Crust: I use a standard 9-inch buttery pie crust. You’ll need to bake this ahead of time (blind bake) and let it cool completely.
Whipped Cream: For serving. I highly recommend making your own with heavy cream, powdered sugar, and a splash of vanilla.

🥧 How To Make Joanna Gaines Strawberry Pie

Bake the Crust: Start by rolling out your pie dough into a 9-inch pie plate. Crimp the edges, prick the bottom with a fork, and bake until golden brown. Make sure the crust is 100% cool before you even think about adding the fruit.
Prepare the Berries: Wash and hull your strawberries. I like to leave the smaller berries whole and cut the larger ones in half so the pie looks beautifully textured. Set aside about 1 cup of the smaller or less “perfect” berries to crush for the glaze.
Make the Glaze: In a medium saucepan, crush that 1 cup of strawberries. Stir in the sugar and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a boil. It will transform from a cloudy pink to a thick, translucent red.
Finish the Filling: Remove the pan from the heat. Stir in the strawberry gelatin and lemon juice until everything is completely dissolved. Let the glaze cool down to room temperature so it doesn’t wilt the fresh berries.
Assemble: Pile your fresh strawberries into the cooled pie shell. Pour that glossy red glaze all over the berries, using a spatula to ensure every single berry is well-coated.
Chill: Place the pie in the refrigerator for at least 3 to 4 hours. This step is vital—the glaze needs time to firm up so you get those clean, beautiful slices.

✨ Pro Tips For This Recipe

Dry the Berries Thoroughly: After washing your strawberries, make sure they are completely dry before you mix them with the glaze. Any extra water will thin out the glaze and make the crust soggy.
Blind Bake Properly: When baking your empty pie crust, use pie weights or dried beans to keep the sides from slumping and the bottom from puffing up.
Don’t Overcook the Glaze: As soon as the glaze becomes clear and thick, pull it off the heat. Overcooking can sometimes cause cornstarch to lose its thickening power.
Serve Fresh: This pie is best eaten the day it’s made or within 24 hours. Since the berries are fresh, they will eventually release their juices over time.

🥣 How to Blind Bake a Pie Crust

Since this is a fresh fruit pie, you need a fully baked and cooled crust before adding the filling. To do this at home, I roll out my dough, fit it into the pie plate, and crimp the edges. Then, I line the dough with parchment paper and fill it to the brim with pie weights (or dried beans!). Bake at $375^circtext{F}$ ($190^circtext{C}$) for about 15 minutes, remove the weights and paper, and bake for another 10–15 minutes until the bottom is golden and crisp. Let it cool completely before filling, or you’ll end up with a soggy mess.

💨 How Do You Thicken Strawberry Pie Filling?

In this version of Joanna’s recipe, we use a “double-threat” thickening method: cornstarch and strawberry gelatin. The cornstarch is cooked with crushed berries and sugar until it turns from cloudy to translucent and thick. Adding the gelatin at the end ensures that once the pie hits the cold air of the fridge, it sets into a firm, sliceable glaze that doesn’t run all over the plate.

❔ Why Is My Pie Watery?

If you slice into your pie and a puddle forms, it’s usually due to one of three things:

Cutting Too Soon: I know it’s hard to wait, but if the pie hasn’t chilled for at least 3–4 hours, the glaze hasn’t finished setting.

Wet Berries: If you don’t pat your strawberries bone-dry after washing, that extra water thins out the glaze.

Under-cooked Glaze: The cornstarch mixture must come to a boil to “activate” its thickening power.

🔄 Variations To This Recipe

While the classic Joanna Gaines style is hard to beat, I sometimes like to put my own spin on it:

The Berry Mix: Swap out two cups of strawberries for fresh raspberries or blueberries for a “mixed berry” vibe.
Creamy Base: Spread a thin layer of sweetened cream cheese or mascarpone on the bottom of the crust before adding the berries to create a barrier and add richness.
Zest it Up: Add a teaspoon of orange or lime zest to the glaze for a citrusy kick.

🔀 Switch Up the Crust

You don’t have to stick to a traditional flour pastry! I’ve made this with a graham cracker crust for a more “summer cookout” feel, or even a shortbread crust if I want something extra buttery and sweet. Just make sure whatever crust you choose is fully baked and cooled.

Can I Make This Gluten-Free?

Absolutely. To make this gluten-free at home, simply swap the traditional pie crust for your favorite gluten-free pastry recipe or a gluten-free graham cracker crust. Since the filling thickener is cornstarch and gelatin (both naturally gluten-free), you only need to worry about the base!

How Do You Store Strawberry Pie?

This pie lives in the refrigerator. Because it’s made with fresh fruit and a gelatin-based glaze, it will lose its structure if left out on the counter. Cover it loosely with plastic wrap or foil and keep it chilled until the very moment you’re ready to serve.

❄ Can I Freeze the Pie?

I’ll be honest with you: I don’t recommend freezing this one. Fresh strawberries have a high water content, and once they freeze and thaw, they become mushy and the glaze will likely break down and get watery. This pie is truly at its best when enjoyed fresh within a day or two of making it.

The Perfect Toppings

While the pie is stunning on its own, a little something extra on top really completes the “homemade” experience:

Homemade Whipped Cream: This is non-negotiable in my kitchen! I whip heavy cream with a touch of powdered sugar and vanilla bean paste until it forms soft peaks. A massive dollop cuts right through the sweetness of the glaze.
Vanilla Bean Ice Cream: If you want something a bit more indulgent, a scoop of high-quality vanilla bean ice cream creates that delicious “strawberries and cream” flavor profile as it melts slightly against the berries.
Fresh Mint: A sprig of fresh mint on the side of the plate adds a pop of green and a lovely aromatic finish.

Beverage Pairings

To balance the sweetness of the pie, I usually reach for something with a bit of acidity or a clean finish:

Iced Black Tea: A crisp, unsweetened iced tea with a slice of lemon is the perfect palate cleanser between bites.
Cold Brew Coffee: If you’re serving this for a mid-afternoon treat, the richness of cold brew pairs beautifully with the buttery crust.
Sparkling Rosé or Prosecco: For a celebration or brunch, a dry sparkling wine enhances the fruity notes of the strawberries perfectly.
Homemade Lemonade: If you’re leaning into the summer BBQ vibe, a tart lemon-basil lemonade is a total crowd-pleaser.

Frequently Asked Questions

Can I use frozen strawberries? I don’t recommend using frozen strawberries for this recipe. They release too much moisture when they thaw, which results in a runny filling and a soggy crust. Fresh is definitely the way to go here!

How do I keep the bottom crust from getting soggy? The key is letting both the baked crust and the cooked glaze cool completely before assembly. Adding a warm glaze to a crust creates steam, which is the enemy of a crisp pastry.

Do I have to use the gelatin? Joanna’s recipe uses it for that specific “Magnolia” look and texture. It provides a much firmer set and a more vibrant red color than using cornstarch alone.

More Strawberry Recipes To Try

Strawberry Pie Nutrition Facts

Nutrition Facts	Amount Per Serving
Calories	325 kcal
Total Fat	12g
Saturated Fat	6g
Cholesterol	25mg
Sodium	210mg
Total Carbohydrates	52g
Dietary Fiber	3g
Sugars	28g
Protein	3g