This Fresh Strawberry Pie is quick, easy and delicious! No jello needed here. Simply strawberries, an easy homemade strawberry glaze and whipped cream.
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.
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 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 top.
Fresh Strawberry Glaze Skillet Pie
- 1 9-inch deep dish 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
- 2/3 cup white sugar
- 3 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. 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.