Fresh Strawberry Pie
Our Fresh Strawberry Pie is bursting with ripe summer berries, a buttery crust, and a glossy strawberry glaze—perfect for picnics, barbecues, or a simple homemade dessert.
Ingredients
- 1 9-inch unbaked pie crust homemade or store-bought
- 4 cups fresh strawberries hulled and halved
- 1 cup granulated sugar or coconut sugar
- 1/4 cup cornstarch gluten-free if needed
- 1/2 teaspoon salt
- 1 1/2 cups water
- 2 tablespoons strawberry jam seedless
- 1 teaspoon fresh lemon juice
- Whipped cream optional, for serving
Instructions
- Preheat oven to 350°F and bake the unbaked pie crust for 10–12 minutes until it’s just golden. Set aside to cool.
- Whisk sugar, cornstarch, and salt in a saucepan, ensuring the cornstarch is fully dissolved.
- Slowly whisk in water to avoid lumps, stirring until smooth.
- Over medium heat, stir constantly for 5–7 minutes until the mixture thickens and bubbles.
- Remove from heat, then stir in strawberry jam and lemon juice for brightness.
- Let the glaze rest for 5 minutes so it’s warm but not hot—this protects the berries’ shape.
- Place halved strawberries in the cooled pie shell in your favorite pattern.
- Gently spoon the glaze over the berries, letting it settle between them for full coverage.
- Refrigerate for at least 2 hours, or overnight, until the filling is firm.
- Slice with a hot knife for clean cuts and top each piece with whipped cream if desired.
Notes
For firmer slices, chill overnight. Use firm, evenly sized berries to keep a neat pattern.
Nutrition
Calories: 320kcal
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