May 24, 2018 - Written by: Nancy Pollard
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You can find any strawberry pie recipe. You might find more complicated strawberry recipes, but none will be better tasting than this old American Strawberry Pie recipe from Sunset Magazine. Grab your strawberries, make a crust or buy one, but do have a slice! If you love the flavor of strawberries and find the ones in the US to not be that flavorful, purchase the Wild Strawberry Essence from Grasse, France from

American Strawberry Pie
Serves 6
Our favorite way for strawberry pie - American style
Prep Time
40 min
Prep Time
40 min
  1. Pre baked pie shell of your choice 9.5-10 inches in diameter, 1.5 inch side
  2. 4 cups strawberries, sliced in half
  3. 1 cup caster sugar
  4. 9 gr sheet gelatin or 1 tbs powdered gelatin
  5. 1 cup water
  6. 1/2 teaspoon Wild Strawberry Essence from Grasse France
  1. Soften sheet gelatin in water or dissolve powdered gelatin in 1/4 cup water
  2. Cook 3/4 cup of the strawberries in 1 cup of water until they are soft.
  3. Strain the strawberries back into the water so that you get a thin puree.
  4. Add the 1 cup of sugar and stir until sugar is dissolved.
  5. Add the gelatin of your choice, (wring out sheet gelatin if using that)
  6. Chill a bit until just barely cool and syrupy.
  7. Fold this liquid into the strawberries and add the essence.
  8. Pour into pie shell and chill until the gelatin is set.
  9. Serve with whipped cream
  1. I add a small amount of natural strawberry essence from France into the strawberries as our strawberries here are not very flavorful.
  2. The flavoring essences from Grasse, France are superior to our domestic flavoring extracts. You will use less and the flavor and aroma will be exceptional. These are the ones that we carried at La Cuisine. They are available at
Adapted from Sunset Magazine
Adapted from Sunset Magazine
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Tarah F Taylor
5 years ago

Can you tell me the name of the French company that makes the essences the store used to carry?
Thank you,

Jeffrey Huisman
5 years ago
Reply to  Nancy Pollard

Thank you, Nancy, for working to try to bring those essences back to the US market. I just found your store had closed as I was getting ready for my annual restocking. I will miss your store immensely and I have no idea how I’ll replace the flavors I’ve used so liberally in my cooking for the last 12 or more years. Here’s to hoping!

Tarah F Taylor
5 years ago

Thanks so much! Keep us posted!!!!