Fresh Strawberry Pie from Scratch

This fresh strawberry pie is a summer favorite in my home bursting with juicy berries and a glossy glaze all nestled in a flaky baked crust. No gelatin powder here just classic simple ingredients that put the flavor of ripe strawberries front and center. You chill it instead of baking the whole pie making it perfect for hot days or anytime you want a bright eye-catching dessert with very little fuss.

I tried this pie the first time after a trip to the farmers market with my daughter and we ended up eating it for both dessert and breakfast the next day because it was just that irresistible.

Ingredients

• Pie crust: gives body to the dessert and holds in the filling Pick a homemade or store-bought crust but always pre-bake so it stays crisp
• Corn starch: thickens the strawberry glaze and helps it set Look for powder that is pure and fine with no added flavors
• Water: blends with the corn starch for a smooth slurry Start with cold water for easy mixing
• Pure cane sugar: brings out the sweetness of the strawberries Choose all-natural sugar for the cleanest flavor
• Fresh strawberry purée: adds strong berry notes Use ripe berries for your purée not overripe or mushy
• Fresh sliced strawberries: pack the pie with bright fruit flavor Wash and hull right before slicing for best texture and freshness

Step-by-Step Instructions

Prepare the Corn Starch Slurry:

Whisk the corn starch with cold water in a small cup until fully dissolved and there are no lumps This step is crucial because it ensures your glaze will set smooth without clumps

Cook the Strawberry Glaze:

Pour the corn starch slurry and sugar into a saucepan Add the strawberry purée and stir everything together Set the pot over low to medium heat and use a spatula or wooden spoon to keep it all moving constantly so the mixture heats evenly and does not scorch

Simmer and Thicken:

Once the mixture begins to bubble gently let it cook for three to five minutes The glaze is ready when it turns a rich deep red and coats the back of your spoon Give it a stir often to make sure it thickens evenly

Cool the Sauce:

Take your saucepan off the heat and let the strawberry glaze sit until it is only slightly warm You can transfer it to a bowl and chill quickly in the fridge or even the freezer so the berries will not turn mushy when you mix them in

Combine Strawberries with Glaze:

Wash hull and slice your fresh strawberries Then fold them into the cooled glaze Make sure every piece of berry is well coated so the filling stays glossy and flavorful

Fill the Pie Crust:

Spoon your strawberry filling into the prepared pie crust and spread it out with a spatula Mound it carefully so the berries sit high without spilling over

Chill and Set:

Refrigerate the pie for at least three hours or overnight This is essential so the filling can firm up and the flavors settle into the crust

Serve and Enjoy:

When ready to serve cut generous slices using a sharp knife and add a dollop of whipped cream if you like Spoon up every last bit of that glossy strawberry filling

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My favorite part is using plump fresh local berries in early summer The scent fills the kitchen and reminds me of picking strawberries with my own mom and coming home to bake together The bright flavor and color just never get old

Storage Tips

Cover leftover pie tightly with plastic wrap or foil and store in the refrigerator for up to three days The crust stays somewhat crisp if you keep it tightly sealed and the filling remains bright and fresh You can also freeze single slices for up to one month but let them thaw in the fridge for best texture

Ingredient Substitutions

If you are out of corn starch you can swap in arrowroot powder or instant tapioca for thickening though corn starch gives the clearest glaze You can use coconut sugar for a deeper flavor though it will darken the filling For gluten free simply use a gluten free pie shell

Serving Suggestions

Serve the pie ice cold right from the fridge with fresh whipped cream or a scoop of vanilla ice cream Sometimes I scatter a few extra berry slices or some fresh mint leaves on top for a pretty finish It makes a gorgeous ending for a Fourth of July barbecue or even a brunch

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Cultural Context

Old fashioned strawberry pies like this one have been a staple in American kitchens for generations Using a cooked fruit glaze instead of gelatin was a trick my grandmother learned from her mother It is all about making the most of local berries and letting them shine without too much sugar or fuss

Frequently Asked Questions

→ How do I keep the pie crust from getting soggy?

Completely cool the baked pie crust before adding the filling. Chilling the assembled pie also helps keep the crust crisp.

→ Do I need to use gelatin for the glaze?

No, the homemade glaze thickens naturally with corn starch, so there's no need for gelatin in this version.

→ Can I use frozen strawberries?

Fresh strawberries deliver the best texture and flavor, but you can substitute frozen berries for the purée portion if needed.

→ How long should the pie chill before serving?

Allow at least three hours, or chill overnight, so the filling sets and flavors meld before slicing.

→ What toppings pair well with this dessert?

Freshly whipped cream or a scoop of vanilla ice cream are delicious companions to each cool slice.

→ How should I store leftovers?

Cover and refrigerate the pie for up to three days. The crust may soften a bit, but the flavors remain bright.