Strawberry Glaze Pie

Sweet, simple and utterly delicious, this strawberry glaze pie feels straight out of a diner’s coveted dessert case. Mashed strawberries are tossed in a homemade strawberry glaze (no Jell-O package mix here!), and the glaze filling is spooned over more halved strawberries in a flaky, buttery pie crust. A cloud of fluffy whipped cream is the only extra topping the pie needs, although I love decorating this glazed strawberry pie recipe with tiny edible flowers during the spring and summer.

Ingredients for Strawberry Glaze Pie

• Dough for single-crust pie: Prepare the dough for a single pie crust, or save a little time and effort in the kitchen with a premade pie crust.
• Strawberries: Clean the strawberries well, then hull them before starting this recipe. Avoid cutting them up, though, as we’ll need to halve some and mash others.
• Sugar: Strawberries are naturally sweet, but we add a bit more sugar to elevate this pie to dessert level.
• Cornstarch: Cornstarch thickens the sauce and turns it into a gelled glaze filling.
• Red food coloring: Red food dye colors the glaze so it seamlessly matches the strawberries.
• Whipped cream: There’s nothing quite like homemade whipped cream on top of a dessert!

Directions

Step 1: Prep the pie dough

On a lightly floured surface, roll out the single crust pie dough to a 1/8-inch-thick circle. Carefully pick up the dough and transfer it into a 9-inch pie plate, arranging and fitting the dough into the dish. Trim the excess dough to 1/2 inch beyond the rim of the pie plate. Flute the edges as desired, and pop the crust in the refrigerator for 30 minutes. Preheat the oven to 425°F.

Step 2: Blind bake the crust

To blind bake a pie crust, fit two sheets of aluminum foil on top of the entire pie crust. Fill the center with pie weights, dried beans or uncooked rice. (This will hold down the crust during baking to ensure it doesn’t puff up.)

Bake the pie crust on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove the aluminum foil and weights, and bake until the bottom is golden brown, three to six minutes longer. Transfer the crust to a wire rack to cool to room temperature.

Step 3: Make the strawberry glaze filling

In a bowl, mash 1 cup strawberries and set aside. In a saucepan, whisk together the sugar and cornstarch, then stir in the water and mashed berries. Bring the mixture to a boil, stirring constantly. If desired, stir in the red food coloring. Cook and stir the mixture for three minutes more. Remove the saucepan from the heat and cool the mixture at room temperature for 10 minutes.

Step 4: Assemble the strawberry pie with strawberry glaze

Spread about 1/3 cup of the glaze over the bottom and side of the crust. Halve the remaining strawberries, and arrange them in the crust. Spoon the remaining glaze over the berries. Refrigerate the strawberry glaze pie until it’s set, one to two hours. Just before serving, garnish the pie with whipped cream. Slice up the pie and enjoy!

TASTE OF HOME

Recipe Variations

• Go gluten-free: It’s easy to turn this pie gluten-free! Simply use our gluten-free pie crust recipe in place of the regular pie crust.
• Change up the crust: If you prefer a bit more texture in your desserts, omit the pie dough for a graham cracker crust or another type of crumb crust using ingredients such as pretzels, Nilla wafers and even ice cream cones!
• Add pretty decorations: It’s fun to garnish this pie with edible flowers like lavender or chamomile, or fresh herbs like delicate sprigs of thyme.

How to Store Strawberry Glaze Pie

This glazed strawberry pie recipe is best eaten the day it’s made. Otherwise, the strawberries begin to break down and make the crust soggy. Store this pie in the fridge, in a covered carrier or wrapped well, for up to three days.

Can you freeze strawberry glaze pie?

No, we don’t recommend freezing strawberry pie with strawberry glaze. The glaze will not thaw well and will break and become runny.

Strawberry Glaze Pie Tips

TASTE OF HOME

Why is my strawberry glaze pie runny?

If your strawberry glaze pie is runny, you’ve likely not heated the cornstarch to a high enough temperature. If the strawberry mixture never boils, it won’t thicken. However, once the mixture has boiled, make sure not to cook it too long or you’ll also end up with a runny glaze.

How do you keep the strawberry glaze pie crust from getting soggy?

To keep the strawberry glaze pie crust from getting soggy, make sure to bake the crust until the bottom is golden brown and completely cooked.

How can you make this strawberry glaze pie easier?

To make this glazed strawberry pie recipe a little easier, omit the need to blind bake the crust. Instead, use a store-bought graham cracker crust that’s ready to fill! No baking needed.