This Fresh Strawberry Glaze Pie is quick, easy and delicious! With fresh strawberries covered in a strawberry glaze, then topped with whipped cream, it’s what to make when the strawberries are at their best!
It’s the height of fresh, local strawberry season here in Ontario and in much of Canada right now, so I thought I’d share one of my favourite ways to enjoy them. 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 strawberry glaze. Refrigerate and serve with some whipped cream and enjoy. I baked mine up in a small skillet, since I didn’t have quite enough strawberries to fill a pie plate. It makes for a pretty presentation, though, as an option.
Use your own homemade pie pastry or start with a store-bought, to make this even easier. This pie is best eaten on the day it’s made, though I doubt that is ever really an issue :)
Cook’s Notes for Fresh Strawberry Glaze Pie
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 could cover the entire pie with a layer of whipped cream if you like, but that seems a shame, since it’s so pretty. I prefer to cut and serve with a dollop. Real whipped cream is best, if you can.
Fresh Strawberry Glaze Skillet Pie
- 1 9-inch pie crust pre-baked in a skillet or pie plate
- 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.)
- 1 cup crushed strawberries
- 1/2 cup white sugar
- 1 1/2 Tbsp. cornstarch
- 3/4 cup cold water
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. The glaze will thicken and become clear when it's done. Pour the glaze into a large bowl or large glass measuring cup (easier to pour!) to cool.
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 whole strawberries cut side down into the pie shell as tightly as possible, trying to fit in as many as possible, but ensuring that each one sits flat on the bottom of the pie shell.
Slowly pour the rest of the glaze over the whole berries, taking care to coat every berry. Depending on the size and depth of your pie, you may not use all the glaze. Add as much as possible without allowing it to rise higher than the sides of your pie shell. Refrigerate pie for at least an hour, then serve topped with a dollop of 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.