Strawberry Chiffon Pie


1-3/4 pounds fresh strawberries
3/4 cup plus 1 tablespoon granulated sugar
1 tablespoon lemon juice
1/4 cup cranberry juice cocktail
1 tablespoon unflavored gelatin (about 2 packets)
2 cups whipping cream, divided
1 teaspoon vanilla
6 medium-size strawberries, halved
Single-Crust Pastry Dough (see below)


Preheat oven to 350°F. Roll out Single-Crust Pastry Dough to an 11-inch circle; then transfer to a 9-inch deep-dish pie dish. Gently press dough into dish and flute edges.

Lay a sheet of parchment paper or aluminum foil over crust; then fill bottom with pie weights, dried beans, or pennies to keep it from puffing up.

Bake 30 minutes, until crust is golden brown. Let cool.

Meanwhile, in a large bowl, stir together strawberries, ¾ cup sugar, and lemon juice. Using a potato masher or pastry cutter, mash berries.

Chill in refrigerator until softened and very juicy, about 30 minutes.

Warm cranberry juice in a microwave until just steaming, 15–25 seconds; then stir into gelatin and whisk until smooth. Stir gelatin mixture into berries and chill until partially set, about 20 minutes.

Using a handheld or standing mixer, whip 1 cup cream to medium-size peaks and stir into berry mixture. Pour into baked pie shell and chill until firm, about 1 hour.

Whip remaining 1 cup cream with remaining 1 tablespoon sugar and vanilla to firm peaks; spread or pipe over top of pie. Garnish with strawberry halves.

Single-Crust Pastry:


8 servings

Preparation Time

20 Minutes

Total Time

130 Minutes

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