This easy strawberry glaze pie starts with a store-bought pie or graham cracker crust! No jello is needed here. Simply combine fresh strawberries with an easy mashed strawberry and cornstarch glaze. Served with a whipped cream topping.
This Fresh Strawberry Glaze Pie is what I make when strawberries are just perfect and I just want to enjoy them at their fresh best. This is such a simple, but so delicious pie. Fresh, whole strawberries are arranged in a cooked pie shell and then covered in a sweetened, no-jello-needed strawberry glaze. Refrigerate and serve with some whipped cream and enjoy.
Make it easy with a store-bought pie or graham cracker crust. This pie is best eaten on the day it’s made, though I doubt eating it all on the first day is ever really an issue :)
Recipe tips!
- This pie is best with fresh, perfectly ripe, in-season strawberries. It can be made with out-of-season berries, but it will be only as good as the berries.
- Look for strawberries that are roughly the same size, so that your pie looks uniform.
- You can cover the entire pie with a layer of whipped cream, as I have done here, or serve it plain and pass a bowl of whipped cream to the top.
Making ahead and storing
This pie is best enjoyed on the day it is made. Store leftovers in the refrigerator for up to 2 days.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Fresh Strawberry Glaze Pie
Ingredients
- 9-inch deep dish pie crust, pre-baked, or store-bought graham cracker crust
- 1 quart Fresh whole strawberries, hulled and washed (about 1 quart, total. I reserve the smallest, less than perfect ones to use in the glaze below and leave the nicest ones whole for the pie.)
Glaze:
- 1 cup crushed strawberries
- 2/3 cup white sugar
- 3 Tablespoons cornstarch
- 3/4 cup cold water
Instructions
- Pre-cook your pie shell according to your recipe or instructions, if store-bought. Allow to cool completely.
- Meanwhile, place the crushed strawberries and white sugar in a small saucepan. Dissolve the cornstarch in the cold water and stir in as well. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook 3 minutes more, stirring, then remove to a glass measuring cup to cool completely.
- When pie crust and glaze is cooled, stir glaze and spoon a bit on to the bottom of the pie shell and spread evenly to a thin layer. Arrange the strawberries into the pie shell.
- Slowly pour the rest of the glaze over the whole berries, taking care to coat every berry. Refrigerate pie for at least an hour, but preferably 2 hours, then serve topped with a dollop of sweetened whipped cream. Alternately, you can cover the entire top of the pie with a layer of whipped cream.
- This pie is best enjoyed on the day it is made.
More strawberry recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I was looking for a strawberry glaze and decided to try this one. As I’m mostly sugar free I used Splenda. It turned out delicious, nice and thick. I used a mix of chopped strawberries and blueberries in my pie and poured in the glaze and mixed before putting it in my cooked pie shell. Wonderful pie. Just perfect for summer. I’ll make a Haskap pie once they’re ripe with this glaze, yum!
So pleased you enjoyed it, Belinda! Thanks so much :)
Delicious and easy to make ! Thanks for this wonderful recipe!
Thanks! So glad you enjoyed it :)
Do you mean 9- inch pie crust and not 19”…right?
Lol! It’s actually 1 (one) 9-inch pie crust, but can certainly look like 19. Fixed it! Thanks :)
Hi Jennifer!
Quick question about your lovely strawberry glaze- does it set/harden once it’s refrigerated for the hour? Or is it still on the wet and runny side?
Looks divine either way. thanks! Jodi?
Hi Jodi, it definitely sets, so that the pie is very sliceable. The pie is mostly berries really, so there isn’t much sauce to run off. Hope that helps :)
The hubby stopped at the market the other day on his way home from work and he loaded his cart up with tons and tons of fruit. He had so much fruit that the lady behind him said “I see you are eating healthy this weekend”.
Net, this is what happens when the hubby goes to the market unsupervised. Needless to say, we have more strawberries than we likely will be able to eat before they go bad. I’m thinking this delicious strawberry pie would be the perfect way to use up some of those strawberries.
This fresh pie is a perfect use for you excess strawberries! I love that it keeps the strawberries fresh, which is always nice :)
I shared this yummy deliciousness on Barrie Hill Farms FB on the weekend because it was their strawberry festival and it was a big hit :)
Isn’t it great that berry season is finally here?! :)
Thanks for sharing, Robyn and yes, I’m headed out strawberry picking today! Can’t wait :)
Deliciously simple, I love it!!!