The BEST Glazed Fresh Strawberry Pie

strawberry pie post 2

You would not believe how many strawberries I’ve eaten lately in my quest for the BEST fresh strawberry pie.

One attempt involved mashing, blending, straining and cooking fresh strawberries. Forget it!! After all that work, I didn’t like the cooked, bland flavor or the dull appearance. So I went back to my original recipe calling for sugar, cornstarch and strawberry-flavored gelatin. Tasty, but too firm and slightly rubbery.

Then I thought about my Aunt Marg.  She made and served me a strawberry pie during a visit to her house in Speedway, Indiana (my home state). Although I was in high school, I still remember it. (This is the same aunt who won second place in a baking contest with her recipe for Hickory Nut Cake.)

She now lives in a retirement village, hundreds of miles away. But a quick e-mail produced the recipe. Don’t you think it’s impressive that well into her eighties, my aunt looks at and uses her computer often enough to reply to my e-mail within a couple hours? Not sure I could even FIND a recipe that fast.

Turns out Aunt Marg’s strawberry glaze recipe was exactly what I wanted.

Yes, it contains Jello. But the use of corn syrup instead of sugar makes the difference. The glaze is translucent, glossy, colorful, light, thick and sweet–the perfect foil for beautiful and tasty spring strawberries.

sliced strawberry pie

A regular flaky pie crust is more than acceptable. A cookie-type crust, although richer, is more memorable. I have adapted a recipe from Joy the Baker, a fabulous baker and blogger worth checking out. Her crust is a cross between a regular pie crust and a sweet tart crust. No rolling required. Besides the taste, I love the way it doesn’t stick to the pie pan when you get ready to serve it.

Speaking of the crust, be sure to let it cool before adding strawberries and filling. Although my aunt didn’t mention it in her recipe, I remember when she served her pie, she didn’t assemble it until we were ready to eat so the crust would be perfectly crisp and flaky. She broke off large pieces of the crust and laid them on individual serving plates, piling the glazed strawberries on top. Maybe not very photogenic but exceedingly edible!

pat in the pan pie crust

Making pat-in-the-pan pie crust

 

The BEST Glazed Fresh Strawberry Pie
 
Author:
Recipe type: Dessert - Pies
Serves: 8
 
Fresh strawberries combined with the perfect glaze framed with a pat-in-the-pan crust
Ingredients
Strawberry Glaze
  • ½ cup + 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 2 tablespoons powdered strawberry jello
  • ¾ cup corn syrup
  • Few drops of red food coloring, if desired
  • Pre-baked 9-inch pie crust
Pat-in-the-Pan Pie Crust
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • ⅛ teaspoon baking powder
  • ¼ cup frozen butter, grated (This process is much easier if you start with a whole stick so you have something to hang on to.)
  • 1 tablespoon cream cheese, at room temperature
  • ¼ cup vegetable oil
  • 2 tablespoons cold milk
Instructions
Glaze
  1. Combine water, cornstarch, Jello and corn syrup in that order. Stir or whisk until dissolved. Cook until mixture boils and thickens.
  2. (I prefer to cook the filling in my microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring 2-3 times.)
  3. Add food coloring and flavorings if using. Set aside to cool.
  4. Arrange 1 quart cleaned and dried strawberries in pretty pattern in pre-baked and cooled pie crust. If fruit is very large, cut in halves or quarters. I try to buy smaller berries so I don't have to cut them. They seem to last longer. Pour glaze over strawberries, taking care to cover every berry.
  5. Alternately, pour glaze over strawberries in large bowl. Gently mix. Pour strawberries/glaze mixture into pie crust. Although not as pretty as arranging individual strawberries, I like the way the gel holds the berries together better.
  6. Refrigerate at least 2 hours. Best eaten the day it's made. Serve with whipped cream.
Pie Crust
  1. Whisk together first four ingredients in medium bowl.
  2. Add grated frozen butter and cream cheese to dry ingredients and combine with your fingers. Texture should be coarse with pieces of varying sizes like oatmeal and fine bread crumbs combined.
  3. Mix vegetable oil and cold milk. Pour into flour and butter mixture all at once. Use fork to mix until all flour/butter particles have been kissed by moisture. Mixture should be shaggy.
  4. Dump into a clean pie plate and pat out crust with your fingers as smooth as possible taking care to evenly cover pie plate and sides. It probably won't be perfect but as long as you have no holes and no terribly thick places, it will be fine. Place crust in the freezer while you preheat oven to 375 degrees.
  5. Place rolled and twisted parchment paper on top of pie crust (see picture on this post) or use beans or rice to weigh down the crust. Bake for 12 minutes. Remove weights or paper and continue to bake another 8-10 minutes until golden brown. Watch closely in last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.

 

If you like pies, here are some more ideas:

Swedish Apple Pie

Chocolate Fudge Pecan Pie

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{ 21 comments… read them below or add one }

Mary May 29, 2015 at 6:37 pm

Thanks for the recipe for Strawberry Pie with glaze. Strawberries are just coming in in Pa. Picked 2 quarts and wasn’t sure what I was doing with them. Its the weekend coming so we might have company. We are always up for a game of cards. Thanks

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Mary E. Adams July 11, 2012 at 9:35 pm

I made the strawberry pie today. It was killer! My mother made a glazed strawberry pie wheh we were kids, but yours is better. I come from a family of homemade pie bakers and it was a stretch for me to abandon my usual flaky pie crust recipe and use the one in the recipe. It was outstanding! Somewhere between a cooky crust and regular flaky pie crust. Excellent! Thanks for sharing.

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Megan January 18, 2012 at 7:59 am

Thank you, thank you, thank you for this recipe! It looks delicious and seems easy enough to make, especially for someone like me who has little baking experience. A little nervous about the pie crust part though, I’ve never made one before. But I’m wanting to make this kind of pie for my boyfriend on Valentine’s Day ( it’s his favorite!), so I wanted to be sure I found a good recipe from a reliable source who knows what they’re talking about. And you, ma’am, have given me just that! 🙂

Thanks again!

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Glenna July 3, 2010 at 11:31 pm

Hi there,
I’ve been wanting to try your recipe and picked up some Jello today. But I noticed the box size is 6oz and the first ingredient listed is sugar. Does the Jello you’re using also already have sugar added?

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Romaine July 4, 2010 at 7:18 am

That is a VERY good question. I normally buy the 3 oz. box. And yes, the first ingredient is sugar. Yikes! I think the sugar-free would work fine too but haven’t actually tried it. Let me know how it goes if you do.

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Linda April 27, 2010 at 3:07 pm

I’ve been wanting to make a fresh strawberry pie … this recipe is calling my name! Beautiful — I’m craving a piece right now.

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Chaya April 20, 2010 at 10:52 am

This is glorious. I could make this gluten free and hubby would be a happy camper.

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AnneStrawberry April 20, 2010 at 9:50 am

Wow this looks so good. I’ve never made a strawberry pie with jello, but with strawberries in season now I’m sure going to! Thanks for the good recipe (and the inspiration to bust out my foodsaver for some salad!)

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Muriel Holt April 18, 2010 at 5:06 pm

I’m always looking for more good strawberry recipes! I have a pie recipe that we love, but this one looks even better. Can’t wait to try it!!

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Sis April 17, 2010 at 8:33 pm

Awesome pictures.

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Staci April 17, 2010 at 11:41 am

Wow! Looks delicious!!!!

Can I put in a request?!? Maybe you already have posted this on your site and I just can’t find it (if so, can you email me a link?). I saw someone on tv making homemade toaster pastries. My boys love pop tarts. I buy the ones w/o icing and try to get ww ones if they have them…but do you have a healthy homemade alternative?

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Jill April 17, 2010 at 6:47 am

I love the idea of breaking off a piece of crust and putting the glazed berries on top – so much easier than extracting a nice slice or making minis. We have a couple of months before local berries are ready, but they’re worth the wait!

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Megan Gordon April 17, 2010 at 12:54 am

Ah yes…it’s strawberry time here in California. Big time! I can’t seem to get enough and was planning on making a batch of strawberry cupcakes, but this looks delightful. Thanks for the inspiration!

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mike April 16, 2010 at 10:33 pm

Leave to Aunt Marg – that techno geektress! 🙂 What a wonderful blend of something old, new and modified. I am always impressed (overly impressed) with your exquisite “whatever-you-make”. Everything is always so beautifully presented – from grits to Strawberry Pies. This is especially stunning – with that shiny glaze, AND strawberries are quite abundant these days! Love the press-in crust (I have issues with rolling) – a perfect Spring dessert Paula!

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Nancy April 15, 2010 at 11:37 am

I can’t wait until the first weekend of June when the strawberries in Ohio are ready….pure red all the way through with a sweetness that is perfect in this pie! So far the strawberry farms don’t require us to “weigh-in” before and after leaving the fields!……

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Karen April 15, 2010 at 10:55 am

I like the idea of the pat-in-the-pan pie crust. My husband would love this kind of pie! I’m not great at baking, but perhaps it’s time I learned:?

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Sandy Fisher April 15, 2010 at 9:14 am

You have been reading my mind. I was just thinking how I would like to make a strawberry pie if only I had a good recipe from a good sorce. Here it is. I may make this for a dessert for care group this Sunday. You’re the best!

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Susie April 15, 2010 at 9:00 am

one of my favorite desserts! yum!

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Mimi April 15, 2010 at 12:22 am

I remember my neighbor, she was from Ft. Wayne Indiana, making this pie in the summer time. It was a fabulous treat.
Mimi

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Elizabeth - Cake or Death April 14, 2010 at 11:54 pm

Mmm! I’ve been getting yummy strawberries from the farmer’s market lately, this seems like a good use for them!

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Katrina April 14, 2010 at 10:54 pm

Wow, that really does look de-licious! I made a pie like this years ago, it’s not only great tasting, but so pretty, too.

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