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
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Unbaked Rolled Pie Crust (1, for a 9-inch pie): Provides a flaky, buttery base to hold the filling.
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Egg White (1, beaten): Brushed on the crust to create a barrier, preventing sogginess from the filling.
For the Strawberry Filling and Glaze
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Fresh Strawberries (1½ pounds, washed, dried, hulled, and halved): The star of the pie, delivering juicy, sweet-tart flavor and vibrant color.
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Granulated Sugar (½ cup): Sweetens the glaze to complement the strawberries.
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Cornstarch (3½ tbsp): Thickens the glaze for a glossy, cohesive filling.
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Water (¾ cup): Forms the base of the glaze, dissolving the sugar and cornstarch.
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Strawberry Gelatin Mix (3 oz): Adds sweetness, flavor, and sets the glaze to hold the strawberries.
For Garnish (Optional)
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Whipped Topping: Adds a creamy, fluffy finish to each slice.
Substitutions and Variations
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Crust: Use a homemade pie crust, graham cracker crust, or shortbread crust for a different texture.
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Strawberries: Combine with raspberries or blueberries for a mixed berry pie (use 1½ pounds total fruit).
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Sugar: Reduce to ⅓ cup for a less sweet glaze, or use honey (adjust to taste).
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Gelatin: Use an unflavored gelatin (1 tbsp) with ¼ cup strawberry juice for a more natural flavor.
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Gluten-Free: Use a gluten-free pie crust and ensure the gelatin mix is gluten-free.
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Vegan: Use a vegan pie crust, plant-based gelatin (like agar-agar), and skip the egg white wash or use aquafaba.
Instructions
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Prepare the Pie Crust:
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Preheat your oven to 425°F (218°C).
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Lightly spray a 9-inch pie plate with nonstick cooking spray.
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Unroll 1 pie crust and fit it into the pie plate, trimming or crimping the edges as desired.
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Prick the bottom and sides of the crust with a fork to prevent puffing.
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Line the crust with aluminum foil (sprayed with nonstick spray on the underside) and fill with pie weights, dried beans, or rice.
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Bake for 10 minutes.
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Finish Baking the Crust:
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Remove the pie plate from the oven, carefully lift out the foil and weights, and set aside.
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Brush the inside of the crust (bottom and sides) with 1 beaten egg white using a pastry brush to seal it.
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Return the crust to the oven and bake for an additional 8–10 minutes, or until golden brown.
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Remove and let cool completely (about 30 minutes).
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Make the Strawberry Glaze:
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In a 4 to 5-quart heavy-bottomed saucepan over medium-high heat, whisk together ½ cup granulated sugar and 3½ tbsp cornstarch.
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Whisk in ¾ cup water until smooth.
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Cook, whisking continuously, until the mixture thickens and becomes clear, about 2–3 minutes.
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Remove from heat, sprinkle in 3 oz strawberry gelatin mix, and whisk until completely dissolved.
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Let the glaze sit for 5 minutes to cool slightly.
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Assemble the Pie:
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Arrange 1½ pounds halved fresh strawberries evenly in the cooled pie crust, cut sides down for a polished look.
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Pour the slightly cooled glaze over the strawberries, ensuring all are coated and the glaze fills the crust.
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Chill and Serve:
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Cover the pie with plastic wrap and refrigerate for at least 4 hours to set the glaze.
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Slice into 8 wedges and serve chilled, optionally topped with whipped topping for extra creaminess.
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Cooking Tips
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Prevent Soggy Crust: The egg white wash creates a barrier against the wet filling; ensure it covers the entire crust interior.
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Fresh Strawberries: Use firm, ripe strawberries for the best flavor and texture; pat dry thoroughly to avoid excess moisture.
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Thick Glaze: Whisk continuously while cooking the glaze to prevent lumps and ensure it thickens properly.
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Even Arrangement: Place strawberries cut-side down for a neat appearance and to maximize glaze coverage