Description

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.

Ingredients

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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Instructions

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