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This strawberry pie is a fresh, no fuss dessert perfect for warm evenings or any time you want a sweet, bright treat. It comes together quickly and highlights the natural flavor of ripe strawberries with a glossy, lightly thickened glaze.
I whipped this up on a sunny afternoon after buying a bunch of strawberries at the farmer's market. It quickly became a favorite because it lets the fruit shine and is super simple when you want dessert without fuss.
Ingredients
- One nine inch pre made pie crust: which saves time and gives a buttery, flaky base
- Four cups fresh strawberries: hulled and halved. Choosing ripe, fragrant berries makes all the difference avoid frozen for best texture and flavor
- One cup granulated sugar: to balance the tartness of the berries
- Quarter cup cornstarch: to thicken the glaze and keep the filling glossy and firm
- Quarter teaspoon salt: to enhance the sweetness and depth
- One cup water: to dissolve the sugar and cornstarch
- One tablespoon lemon juice: for brightness and to stop the fruit from turning dull
- One tablespoon butter: optional but adds richness and smoothness to the glaze
- Whipped cream: optional for serving, adds a creamy contrast
Instructions
- Preheat and Prepare the Crust:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one seventy five degrees Celsius. Bake the pre made pie crust according to the package instructions, usually about ten minutes until it is lightly golden and flaky. Let it cool completely to keep the filling from soaking into the crust.
- Make the Glaze Mixture:
- In a mixing bowl, whisk together the sugar, cornstarch, and salt until fully combined. This dry mixture is the base for the glaze that will coat your strawberries.
- Cook the Glaze:
- Pour the sugar mixture into a saucepan with the water and lemon juice. Cook over medium heat stirring constantly to prevent lumps, until the mixture thickens and begins to bubble, about three to five minutes.
- Finish the Glaze:
- Remove the saucepan from heat and stir in the butter if using to add richness. Allow this glaze to cool slightly so it does not melt or damage the fresh strawberries when mixed.
- Coat the Strawberries:
- Gently toss the hulled and halved strawberries with the cooled glaze so each piece is evenly covered and glossy.
- Fill the Pie Shell:
- Pour the glazed strawberry mixture into the cooled pie crust, spreading it out evenly for a beautiful presentation.
- Chill and Serve:
- Place the pie in the refrigerator and chill for at least two hours to allow the glaze to fully set for clean slices. Serve with whipped cream if you like for an extra touch.
My favorite part of this recipe is the glaze. I learned the hard way that if you do not cook the cornstarch mixture long enough it stays runny and your pie never sets properly. This pie always reminds me of summers visiting my grandparents when strawberry season was the best time of the year.
Storage Tips
Store any leftover pie covered tightly in the refrigerator. It keeps best for one to two days before the crust starts to soften too much. For longer storage consider freezing the pie without the whipped cream topping.
Ingredient Swaps
You can swap strawberries for other fresh berries like blueberries or raspberries if you want a different flavor profile. Using lemon juice is important to keep the fruit vibrant and fresh tasting but lime juice can work too.
Serving Ideas
Serve the pie chilled on its own or with a dollop of whipped cream or vanilla ice cream. It pairs beautifully with a cup of tea or a light white wine for a simple dessert.
Seasonal Twists
In spring or summer use fresh strawberries as this recipe suggests. In cooler months frozen berries can be thawed and drained well but expect a softer filling. Adding a sprinkle of fresh mint on top before serving adds a nice herbal brightness.
This strawberry pie is perfect for showcasing fresh fruit with minimal fuss and maximum flavor.
Frequently Asked Recipe Questions
- → What type of strawberries work best?
Fresh, ripe strawberries provide the best flavor and texture. Frozen berries can make the filling watery.
- → Why pre-bake the pie crust?
Pre-baking creates a firm, golden base that holds the filling without becoming soggy.
- → How does cornstarch contribute to the filling?
Cornstarch thickens the liquid, creating a glossy, stable glaze that coats the strawberries nicely.
- → Can I add butter to the filling?
Adding butter enriches the glaze, lending a subtle creaminess and smoother texture.
- → What is the best way to serve this dessert?
Serve chilled, optionally topped with whipped cream for added softness and flavor contrast.