Fresh Strawberry Pie from Scratch (Print Version)

# Ingredients:

→ Crust

01 - 1 pre-baked pie crust, fully cooled

→ Glaze

02 - 2.5 tablespoons corn starch
03 - 60 milliliters water
04 - 150 grams pure cane sugar
05 - 240 milliliters fresh strawberry purée

→ Filling

06 - 900 grams fresh strawberries, hulled and sliced

# Instructions:

01 - In a small glass measuring cup, whisk together corn starch with water until fully dissolved.
02 - Transfer corn starch mixture and cane sugar to a medium-sized saucepan. Stir in the strawberry purée until well mixed.
03 - Set saucepan over low to medium heat. Bring mixture to a boil, stirring constantly with a heat-resistant spatula to prevent scorching.
04 - Continue cooking at a gentle boil for 3 to 5 minutes, stirring until glaze thickens and attains a deep red color.
05 - Remove saucepan from heat and allow strawberry sauce to cool completely before proceeding.
06 - Gently wash, hull, and slice the fresh strawberries.
07 - Once glaze is cooled, fold in the sliced strawberries, ensuring they are evenly coated.
08 - Spoon the strawberry mixture into the prepared pie crust and spread evenly. Mound filling slightly if needed.
09 - Refrigerate pie for 3 to 5 hours or overnight to allow filling to set and flavors to develop.
10 - Slice and serve chilled, accompanied by whipped cream if desired.

# Notes:

01 - For rapid cooling, place the cooked strawberry glaze in the refrigerator or freezer, stirring occasionally for even chilling.

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