Description

Craving a refreshing, fruity dessert that bursts with summer flavor? What if you could create a vibrant pie filled with fresh strawberries in a glossy, sweet glaze, all nestled in a flaky crust? Say hello to Strawberry Pie! This delightful treat features a pre-baked pie crust, a juicy strawberry filling, and a shimmering gelatin glaze, chilled to perfection. Perfect for picnics, barbecues, or family gatherings, it’s a beginner-friendly recipe that delivers stunning results with minimal effort.

Ingredients

For the Crust

Unbaked Rolled Pie Crust (1, store-bought or homemade): Provides a flaky, golden base for the pie.
Egg White (1, beaten): Seals the crust, preventing sogginess from the filling.

For the Filling and Glaze

Water (¾ cup): Forms the base of the glaze, dissolving the sugar and gelatin.
Granulated Sugar (½ cup): Sweetens the glaze, balancing the strawberries’ tartness.
Cornstarch (3½ tbsp): Thickens the glaze for a glossy, cohesive texture.
Strawberry Gelatin Mix (3 oz, about 1 small box): Adds flavor, color, and sets the glaze.
Fresh Strawberries (1½ pounds, washed, dried, hulled, and halved): Provide the juicy, vibrant filling.

For Garnish (Optional)

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

Substitutions and Variations

Pie Crust: Use a graham cracker crust, shortbread crust, or gluten-free pie crust; homemade crust (1¼ cups flour, ½ tsp salt, ½ cup butter, 2–4 tbsp ice water) works well.
Egg White: Omit if preferred, but the crust may soften; use milk or cream for a similar sealing effect.
Sugar: Reduce to ⅓ cup for a tarter glaze or use honey (⅓ cup) for a natural sweetener, adjusting for sweetness.
Cornstarch: Swap with arrowroot powder or tapioca starch (3½ tbsp) for thickening.
Strawberry Gelatin Mix: Use raspberry or mixed berry gelatin for a flavor twist, or make a homemade glaze (1 cup pureed strawberries, ½ cup sugar, 1 tbsp cornstarch, cooked and cooled).
Strawberries: Use frozen strawberries (thawed and drained) or mix with ½ pound raspberries or blueberries for a mixed berry pie.
Whipped Topping: Substitute with homemade whipped cream (1 cup heavy cream, 2 tbsp sugar, whipped) or dairy-free whipped topping.
Vegan Option: Use a vegan pie crust, plant-based milk instead of egg white, vegan gelatin (e.g., agar-agar), and dairy-free whipped topping.
Gluten-Free: Use a gluten-free pie crust and ensure gelatin and cornstarch are gluten-free.

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Instructions

Prepare the Pie Crust:
- Preheat the oven to 425°F (220°C).
- Lightly spray a 9-inch pie plate with nonstick cooking spray.
- Unroll 1 store-bought or homemade pie crust and fit it into the pie plate, trimming excess and crimping edges if 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 side facing the crust) and fill with pie weights, dried beans, or rice.
- Bake for 10 minutes, then remove the foil and weights.
- Tip: Ensure the foil fits snugly to hold the crust’s shape, and handle hot weights carefully.
Finish Baking the Crust:
- Brush the inside of the crust (bottom and sides) with 1 beaten egg white using a pastry brush to seal it.
- Bake for an additional 8–10 minutes, or until the crust is golden brown.
- Remove from the oven and let cool completely, about 20–30 minutes.
- Tip: Apply a thin, even layer of egg white to prevent sogginess, and cool on a wire rack to speed up the process.
Prepare the Glaze:
- In a 4 to 5-quart heavy-bottomed saucepan, whisk together ½ cup granulated sugar and 3½ tbsp cornstarch over medium-high heat.
- Whisk in ¾ cup water and continue whisking until the mixture thickens and becomes translucent, about 2–3 minutes.
- Remove from heat, sprinkle in 3 oz strawberry gelatin mix, and whisk until fully dissolved, about 1 minute.
- Let the glaze cool for 5 minutes, stirring occasionally to prevent a skin from forming.
- Tip: Whisk constantly to avoid lumps, and use a heavy saucepan to prevent scorching.
Assemble the Pie:
- Arrange 1½ pounds halved fresh strawberries in the cooled pie crust, cut side down, in an even layer, filling the crust to the top.
- Pour the slightly cooled glaze evenly over the strawberries, ensuring all berries are coated and the glaze fills any gaps.
- Tip: Arrange strawberries tightly for a full, attractive pie, and pour the glaze slowly to avoid overflowing.
Chill and Serve:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours to set the glaze fully.
- Slice into 8 wedges using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally topped with whipped topping or a dollop of whipped cream.
- Tip: Chill overnight for a firmer set, and add whipped topping just before serving to maintain its texture.