The Pie That Never Fails

Let’s talk about that crust. It’s called “Never Fail” for a reason. My friend Martha gave me this recipe years ago. She said it was foolproof. I was nervous to try it.

But you know what? It worked. My first pie looked perfect. I still laugh at that. A good crust is just flour, fat, and a little courage. This one is very forgiving. That matters when you’re starting out.

Summer in a Bowl

The filling is pure magic. You cook water, sugar, and cornstarch. It turns thick and clear. Then you stir in the strawberry gelatin. Doesn’t that smell amazing? It becomes a shiny, ruby-red glaze.

Once it cools, you fold in the fresh berries. They must be fresh. Their sweet juice mixes with the glaze. Fun fact: The gelatin helps the pie slice neatly, but the real flavor is all berry. This step matters. It keeps the berries tasting like themselves, not cooked mush.

A Lesson in Patience

Here is the hard part. You must wait. The pie needs to sleep in the fridge overnight. This is the secret. It lets everything become friends.

The crust gets a little soft. The filling turns firm and cool. Waiting is part of the recipe. I think that’s a good life lesson too. The best things often need a little time. Do you find it hard to wait for a treat?

Why This Tastes Like Home

This isn’t a fancy pie. It’s a community pie. Amish cooking is about feeding many people simply. It uses what you have. In summer, that means berries.

The recipe is easy to remember. You can make it with kids. That matters to me. Food is more than eating. It’s about the hands that make it. What’s a food that tastes like home to you?

Your Turn to Make Memories

Now, you try. Use the coldest water for your crust. Let your berries dry after washing. Little tips make a big difference. Top it with a cloud of whipped cream.

Each slice will sparkle. It’s the taste of a sunny day. I’d love to hear about your pie. Will you use a different berry? Tell me how it goes in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Amish Never Fail Pie Crust	1 recipe	Recipe in post
Water	2 cups
Corn starch	⅓ cup
Granulated sugar	½ cup
Strawberry gelatin	⅓ cup
Fresh strawberries	1 quart	Hulled and quartered
Whipped topping	to garnish	Optional, for serving

Amish Strawberry Pie: A Taste of Summer Sunshine

Hello, dear! It’s Grace. Come sit a spell. Summer berries are my favorite. Their sweet smell fills the whole kitchen. This pie is pure joy in a dish. It reminds me of my friend Sarah. She shared this recipe with me years ago. We picked berries under the hot sun. I still laugh at that. My apron was stained pink for a week! This pie is not fussy. It’s cool, sweet, and perfect for a warm day. Let’s make some memories together, shall we?

First, you need your baked pie shell. Use my Amish Never Fail crust. It truly never does! Let it cool completely. Now, for the beautiful red filling. Step 1: Grab a medium saucepan. Pour in the water, corn starch, and sugar. Stir it over medium heat. Keep stirring until the sugar vanishes. It will look like cloudy water. That’s just fine. Bring it to a gentle boil. You’ll see it start to thicken. Doesn’t that smell amazing? It’s like sweet summer air.

Step 2: Once it boils, turn the heat down low. Let it simmer for 10 minutes. You must stir it now and then. This cooks the starch so it’s not chalky. The mixture will get clear and glossy. (My hard-learned tip: use a timer! It’s easy to forget and let it burn.) Step 3: Take the pot off the heat. Now, sprinkle in the strawberry gelatin. Stir until it melts into the hot liquid. It will become a vibrant, jewel-red color. Let this cool on the counter.

While that cools, prepare your berries. Step 4: Hull and quarter a whole quart of strawberries. That’s about four cups. Use the prettiest ones you can find. Gently stir them into the cooled gelatin. Listen for the soft *plink* sound. Step 5: Pour this ruby-red berry mix into your waiting crust. Spread the berries evenly. Now, the hardest part! Step 6: Carefully place the pie in the fridge. It needs to chill overnight to set perfectly. What’s the best part of waiting for dessert? Share below!

Step 7: The next day, your pie is ready! Slice it with a clean, sharp knife. Top each piece with a fluffy cloud of whipped topping. The contrast is just lovely. The crust is tender. The filling is cool and bursting with berry flavor. Every bite is a little celebration.

Three Sweet Twists on a Classic

This pie is wonderful as-is. But sometimes, it’s fun to play! Here are three simple ideas. Mixed Berry Bliss: Use half strawberries, half raspberries and blueberries. It’s a garden party in a pie! Creamy Dream Layer: Spread a thin layer of sweetened cream cheese on the cooled crust first. Then add the strawberry filling. Citrus Spark: Add a teaspoon of lemon zest to the cooking liquid. It makes the strawberry flavor pop even more. Which one would you try first? Comment below!

Serving Your Summer Masterpiece

Presentation is part of the fun. Serve each slice on a pretty plate. Add a whole, unhulled strawberry on the side. Or sprinkle a few extra berry pieces around the plate. For a real treat, serve it with a scoop of vanilla ice cream. The warm-cold mix is divine. For drinks, I love a glass of cold iced tea with lemon. It’s so refreshing. For the grown-ups, a little glass of sweet rosé wine pairs beautifully. Which would you choose tonight?

Keeping Your Summer Pie Perfect

This pie loves the cold. Keep it covered in your fridge. It will stay happy for about three days. You can freeze the filling before adding berries. Just thaw it in the fridge overnight.

I do not recommend freezing the whole assembled pie. The crust can get soggy. I learned this the hard way with my first strawberry pie. The texture was just not right after thawing.

Making the filling ahead is a great batch-cook trick. Prepare it up to two days early. Store it in a jar in the fridge. Then, just fold in your fresh berries when you are ready. This matters because it makes a special dessert easy for busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pie Problems

Is your filling too runny? The sauce must boil for the full ten minutes. Stir it the whole time. This lets the cornstarch work its magic. A good set matters for neat slices.

Are your berries floating to the top? Let the cooked filling cool completely first. I remember once being too impatient. My berries all rose up! Cooling the sauce first helps them stay put.

Is the crust getting soggy? Make sure your pie shell is fully baked and cooled. A hot crust will melt the filling. A crisp crust makes every bite better. Fixing small issues builds your kitchen confidence.

Which of these problems have you run into before?

Your Pie Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free pie crust. The filling is naturally gluten-free.

Q: How far ahead can I make it?

A: You can assemble the whole pie one day before serving. It needs that overnight chill to set perfectly.

Q: What if I don’t have strawberry gelatin?

A: Raspberry gelatin works beautifully too. It gives a lovely, deep red color.

Q: Can I double the recipe?

A: Absolutely. Make two pies! They are great for sharing with neighbors or a picnic.

Q: Any optional tips?

A: A tiny squeeze of lemon juice brightens the berry flavor. Fun fact: Strawberries are not true berries! Bananas and avocados are.

Which tip will you try first?

From My Kitchen to Yours

I hope this pie brings sweetness to your table. It holds so many summer memories for me. I love seeing your kitchen creations. It makes my day.

Please share your stories and photos with me. Show me your beautiful, red, jiggly masterpieces. I would love to see your family enjoying it.

Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with summer joy. Happy cooking!

—Grace Ellington.