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Introduction

Craving a refreshing, vibrant dessert that’s bursting with summer flavor? Look no further than Strawberry Pie! This classic pie features a flaky, golden crust filled with fresh strawberries and a sweet, glossy gelatin glaze, creating a perfect balance of juicy fruit and delicate sweetness. Ideal for picnics, barbecues, or any warm-weather gathering, this no-fuss pie is as beautiful as it is delicious. Curious about how to create this stunning, crowd-pleasing treat? Let’s dive into this simple recipe that’s sure to become a seasonal favorite!

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Overview: Why Strawberry Pie Is Special

Strawberry Pie is a timeless dessert that showcases the natural sweetness and vibrant color of fresh strawberries, enhanced by a shiny gelatin glaze that sets the fruit in a pre-baked crust. The flaky pie crust provides a buttery contrast to the juicy filling, making every bite a delight. It’s easy to prepare, requires minimal baking, and is perfect for highlighting peak-season strawberries, making it a go-to for summer entertaining or a refreshing end to any meal.

Time Requirement:
- Prep: 20 minutes
- Baking (crust): 18–20 minutes
- Cooling (crust): 30 minutes
- Chilling: 4 hours
- Total: About 5 hours 10 minutes
Difficulty Level: Easy. Involves simple baking, mixing, and chilling, suitable for beginners.
Why It’s Special: This recipe serves 8, offers a gorgeous presentation, and celebrates fresh strawberries. It’s make-ahead friendly, great with whipped topping, and perfect for warm weather.

Essential Ingredients

This pie comes together with ingredients for a flaky crust, juicy filling, and glossy glaze. Here’s what you need and why each matters:

For the Crust

Unbaked Rolled Pie Crust (1, for a 9-inch pie): Provides a flaky, buttery base to hold the filling.
Egg White (1, beaten): Brushed on the crust to create a barrier, preventing sogginess from the filling.

For the Strawberry Filling and Glaze

Fresh Strawberries (1½ pounds, washed, dried, hulled, and halved): The star of the pie, delivering juicy, sweet-tart flavor and vibrant color.
Granulated Sugar (½ cup): Sweetens the glaze to complement the strawberries.
Cornstarch (3½ tbsp): Thickens the glaze for a glossy, cohesive filling.
Water (¾ cup): Forms the base of the glaze, dissolving the sugar and cornstarch.
Strawberry Gelatin Mix (3 oz): Adds sweetness, flavor, and sets the glaze to hold the strawberries.

For Garnish (Optional)

Whipped Topping: Adds a creamy, fluffy finish to each slice.

Substitutions and Variations

Crust: Use a homemade pie crust, graham cracker crust, or shortbread crust for a different texture.
Strawberries: Combine with raspberries or blueberries for a mixed berry pie (use 1½ pounds total fruit).
Sugar: Reduce to ⅓ cup for a less sweet glaze, or use honey (adjust to taste).
Gelatin: Use an unflavored gelatin (1 tbsp) with ¼ cup strawberry juice for a more natural flavor.
Gluten-Free: Use a gluten-free pie crust and ensure the gelatin mix is gluten-free.
Vegan: Use a vegan pie crust, plant-based gelatin (like agar-agar), and skip the egg white wash or use aquafaba.

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Step-by-Step Instructions

Follow these steps to create a Strawberry Pie that’s juicy, glossy, and perfectly set:

Prepare the Pie Crust:
- Preheat your oven to 425°F (218°C).
- Lightly spray a 9-inch pie plate with nonstick cooking spray.
- Unroll 1 pie crust and fit it into the pie plate, trimming or crimping the edges as desired.
- Prick the bottom and sides of the crust with a fork to prevent puffing.
- Line the crust with aluminum foil (sprayed with nonstick spray on the underside) and fill with pie weights, dried beans, or rice.
- Bake for 10 minutes.
Finish Baking the Crust:
- Remove the pie plate from the oven, carefully lift out the foil and weights, and set aside.
- Brush the inside of the crust (bottom and sides) with 1 beaten egg white using a pastry brush to seal it.
- Return the crust to the oven and bake for an additional 8–10 minutes, or until golden brown.
- Remove and let cool completely (about 30 minutes).
Make the Strawberry Glaze:
- In a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together ½ cup granulated sugar and 3½ tbsp cornstarch.
- Whisk in ¾ cup water until smooth.
- Cook, whisking continuously, until the mixture thickens and becomes clear, about 2–3 minutes.
- Remove from heat, sprinkle in 3 oz strawberry gelatin mix, and whisk until completely dissolved.
- Let the glaze sit for 5 minutes to cool slightly.
Assemble the Pie:
- Arrange 1½ pounds halved fresh strawberries evenly in the cooled pie crust, cut sides down for a polished look.
- Pour the slightly cooled glaze over the strawberries, ensuring all are coated and the glaze fills the crust.
Chill and Serve:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours to set the glaze.
- Slice into 8 wedges and serve chilled, optionally topped with whipped topping for extra creaminess.

Cooking Tips

Prevent Soggy Crust: The egg white wash creates a barrier against the wet filling; ensure it covers the entire crust interior.
Fresh Strawberries: Use firm, ripe strawberries for the best flavor and texture; pat dry thoroughly to avoid excess moisture.
Thick Glaze: Whisk continuously while cooking the glaze to prevent lumps and ensure it thickens properly.
Even Arrangement: Place strawberries cut-side down for a neat appearance and to maximize glaze coverage.

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Assembly: Building the Perfect Strawberry Pie

This pie is all about layering a flaky crust with juicy strawberries and a glossy glaze for a stunning dessert. Here’s how to make it look and taste amazing:

Pie Crust:
- Press the crust firmly into the pie plate and crimp edges for a decorative touch.
- Bake until golden to ensure a crisp base that holds the filling.
Strawberry Filling:
- Arrange strawberries tightly and evenly to fill the crust, creating a vibrant, full appearance.
- Halve larger berries for uniform size and easier slicing.
Glaze:
- Pour the glaze slowly to coat all strawberries, ensuring it seeps into gaps for a cohesive filling.
- Let it cool slightly to avoid softening the crust.
Presentation Tips:
- Serve on a pie stand to showcase the glossy, ruby-red filling.
- Garnish with whipped topping, fresh mint, or extra strawberry slices for a festive look.
- Pair with iced tea or sparkling water to complement the sweet-tart flavors.

Storage and Make-Ahead Tips

This pie is best enjoyed fresh but can be stored or prepared ahead:

Refrigerator: Store covered in the fridge for up to 3 days. The crust may soften slightly over time.
Freezer: Not recommended, as the fresh strawberries and glaze can become watery upon thawing.
Make-Ahead: Bake the crust up to 1 day in advance and store at room temperature. Prepare the glaze and assemble the pie up to 1 day ahead; refrigerate until serving.
Serving Tip: Serve chilled for a refreshing, firm texture that highlights the juicy strawberries and glossy glaze.

Recipe Variations

Get creative with these fun twists to make the pie your own:

Mixed Berry Pie: Replace half the strawberries with raspberries or blueberries for a colorful, mixed berry filling.
Lemon Strawberry Pie: Add 1 tsp lemon zest to the glaze for a citrusy brightness.
Chocolate Strawberry Pie: Use a chocolate cookie crust or drizzle with melted chocolate before serving.
No-Bake Strawberry Pie: Use a pre-baked or graham cracker crust and skip the egg white wash for a fully no-bake version.
Gluten-Free Version: Use a gluten-free pie crust and ensure the gelatin mix is gluten-free.

Conclusion

Strawberry Pie is the ultimate summer dessert, offering a perfect blend of flaky crust, juicy strawberries, and glossy glaze in every bite. With its easy preparation, vibrant presentation, and refreshing flavors, it’s a must-try for picnics, barbecues, or any time you want a light, fruity treat. This recipe is so simple yet so impressive, you’ll want to make it a seasonal staple. So grab your strawberries, bake that crust, and get ready to enjoy a pie that’s pure summery bliss!

Strawberry Pie

Author: Alyssa

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