Fresh Strawberry Pie
This glazed fresh strawberry pie features a fully baked pie crust filled with fresh strawberries coated in a sweet homemade strawberry glaze. Chilled until set and served with whipped cream, it’s a simple, classic summer dessert.
Ingredients
- 1 Fully-Baked Pie Shell
- 2 lbs Fresh Strawberries, hulled and divided (900g)
- 1 cup Granulated Sugar (200g)
- 4 tbsp Cornstarch (32g)
- 6 tbsp Water (90mL)
- 2 tsp Lemon Juice (10mL)
Instructions
- Cut 1¼ pounds (566g) of the strawberries in half and set them aside until you’re ready to assemble the pie. Cut the remaining 12 ounces (334g) of strawberries into small chunks.
- In a 2-quart saucepan, combine the chopped strawberries, sugar, and cornstarch. Stir until everything is evenly coated.
- Place the saucepan over medium-low heat. Cook until the sugar begins to dissolve and the strawberries start to soften, then crush the berries with a fork or a metal potato masher to release their juices.
- Add the lemon juice and water, and stir to combine and continue cooking, stirring constantly, until the glaze comes to a boil. Once boiling, stir vigorously for 90 seconds to fully activate the cornstarch.
- Remove the strawberry glaze from the heat and let it cool for about 15 minutes, or until it is no longer steaming.
- In a large mixing bowl, fold the strawberry glaze together with the reserved strawberry halves until evenly coated.
- Pour the strawberry filling into your fully blind-baked pie crust and spread it into an even layer.
- Refrigerate the pie for at least 3 hours, or until the glaze is fully set.
- Top with dollops of freshly whipped cream just before serving.
Tried this recipe?Let us know how it was!