Description
Fresh Strawberry Pie with Strawberry Glaze. The perfect spring and summer dessert! Juicy fresh strawberries suspended in a sweet, shimmering glaze. Easy, gorgeous, and absolutely delicious!
Ingredients
Pie Crust
- 1 unbaked deep-dish pie crust (homemade or store-bought)
Pie Filling
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 cup water
- 1 (3-ounce) package strawberry gelatin (I use Jell-O brand)
- 4–5 cups fresh strawberries, washed, hulled, and sliced
- 1 tablespoon lemon juice (optional, but it really brightens the flavor!)
Optional Topping
- Whipped cream (homemade or store-bought)
- Fresh whole strawberries for garnish
Instructions
In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined. Gradually stir in the water, whisking constantly until the mixture is completely smooth with no lumps.
Place your saucepan over medium heat and cook, stirring constantly with your whisk. The mixture will start to thicken – keep stirring! When it begins to bubble and boil, let it boil for exactly 1 minute (this activates the cornstarch fully), then remove from heat immediately.
Stir in the dry strawberry gelatin powder, whisking until it’s completely dissolved and the mixture is smooth and glossy. If you’re using it, add the lemon juice now.
Let the cooked gelatin mixture cool to room temperature. This is important! You want it cool enough that it won’t cook your fresh berries, but still pourable. It usually takes about 20-30 minutes. Don’t let it set completely or you won’t be able to pour it!
Place your sliced strawberries evenly in the unbaked pie crust. I like to arrange some of the prettier slices on top so they show through the glaze! Pour the cooled (but still liquid) strawberry glaze over the berries, making sure to cover them completely and evenly. Use a spoon to gently nudge any berries that aren’t coated.
Transfer the pie carefully to the refrigerator. Chill for at least 4 hours or until the filling is completely firm and set. I know it’s tempting, but DON’T cut into it early – it needs that full chill time to set properly!
Before serving, top with a generous dollop of whipped cream or garnish with fresh whole strawberries.
Notes
- Slice strawberries evenly – this ensures every bite has the same texture and the pie looks uniform
- If your glaze sets too quickly while you’re assembling, just place the saucepan in a bowl of warm water for a minute to loosen it back up
- Don’t overbake your crust if you’re pre-baking – you just want it lightly golden since the filling is cold
- Chill your pie on a flat surface so the glaze sets evenly
- Common mistake to avoid: Using underripe or pale strawberries. They won’t have enough flavor! Look for deep red berries with fresh green tops.
- Prep Time: 20 minutes
- Cook Time: 5 minutes + Chill Time: 4 hours
- Category: Dessert
- Method: No-Bake (crust can be pre-baked)
- Cuisine: American