This fresh strawberry glaze pie features a buttery pie crust that is loaded with sweet strawberries and tossed in a homemade strawberry glaze. Top it with your favorite ice cream, whipped cream, or just eat it as is!
This strawberry pie recipe uses a homemade glaze instead of a jello packet. I love strawberry season so I wanted every aspect of this pie to feature that fresh fruit.
The flaky pie crust not only adds a nice crunch, but the buttery flavor compliments the sweet strawberry filling. This is the most perfect Summer dessert!
Looking for more strawberry recipes? Then check out these: strawberry cupcakes, mini strawberry cheesecakes, and strawberry oatmeal bars.
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Why You'll Love This Pie
- It's filled with fresh whole strawberries.
- The pie dough is both flaky and buttery.
- It's made without jello.
- All you need are a few simple ingredients!
This time of the year is the best to find strawberries at your local grocery store or farmers market. The more red the berries are the better! That way they're super sweet.
Unlike other recipes online that uses a strawberry jello packet or even food coloring (which is not a problem), I wanted a simple strawberry pie recipe that any home baker could make.
Just a few simple ingredients and plenty of fresh flavors!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Butter: Cold and cubed unsalted butter is what helps the pie crust to be soft and flaky.
- Ice Water: It's important that the water is ice cold when forming the dough.
- Strawberries: Use fresh berries, not frozen. You'll need 6 cups of strawberries.
- Corn Starch: This helps to thicken up the glaze.
Instructions
Here are the step by step instructions on how to make this easy strawberry pie.
Step 1: Make the dough. In a large bowl, mix together the flour and salt. Cut in the cubed cold butter using a pastry blender until it resembles coarse crumbs.
Step 2: Add the water. Add 2 tablespoons of water and mix until combined. Add an additional tablespoon at a time until the dough starts to form large clumps.
Step 3: Chill the dough. On a lightly floured surface, press the dough into a ball, flatten down into a disk, and wrap it in plastic wrap. Chill for 40 minutes.
Step 4: Roll out the crust. Once chilled, roll out the dough until you have a 12 to 13 inch circle diameter. Place onto a pie plate, fold the excess dough underneath itself, and crimp the crust using your fingers or a fork. Chill in the freezer for 30 minutes.
Step 5: Make the glaze. Preheat the oven to 425 degrees. In a large saucepan over low-medium heat, cook down 2 cups of diced strawberries. Once soft, smash them up a bit using a spatula.
Step 6: Add the remaining ingredients. Add the sugar, corn starch, and water and continue to cook until thickened. Cool completely. Cut the remaining strawberries in half and place into a medium bowl.
Step 7: Bake. Pierce the bottom of the pie crust, line it with parchment paper, and fill it with pie weights. Bake for 15-20 minutes, or until the edges are golden brown. Remove the parchment paper and pie weights and bake for an additional 5-10 minutes.
Step 8: Assemble the pie. Toss the cooled strawberry glaze with the fresh strawberries. Then pour the strawberry pie filling over the cooled crust. Chill in the refrigerator for at least 2 hours before serving.
Storage Tips
The pie is best consumed the day of but it can last in the refrigerator covered with platstic wrap for up to 2 days.
Expert Baking Tips
- Pie Crust: The pie crust needs to blind bake first before adding the strawberry filling. Follow each step in the recipe card to properly make and bake my homemade pie crust recipe. If desired, you could also buy a premade pie shell from the store.
- Strawberries: In total you'll need about 2 pounds of fresh strawberries in order to make the glaze and filling.
- Pie Weights: I recommend using pie weights when blind baking the crust because it helps to eliminate air pockets from forming and the crust puffing up. It also helps the crust to keep it's shape and limits shrinking. If you don't have pie weights you could also use dry beans or rice.
- Whipped Cream: Whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand mixer on high speed for 3-4 minutes.
Recipe FAQs
You could buy a storebought dough if you don't want to make your own. You could also make a graham cracker crust!
I like to add homemade whipped cream. You could also top it with vanilla ice cream or even cool whip.
Yes you do. It's super important that the dough is as cold as possible before baking. This helps to avoid shrinking. Do not bake the crust at room temperature. COLD is a must!
I chose not to but you can certainly do an egg wash around the edges of the pie dough before baking.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pie Recipes
📖 Recipe
Fresh Strawberry Glaze Pie
Equipment
- 9-Inch Pie Plate
- Mixing Bowl
- Pastry Blender
- Saucepan
- Rolling Pin
Ingredients:
Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold & cubed (1 stick)
- 4-6 tablespoons ice water
Strawberry Glaze Filling
- 6 cups strawberries, divided
- ¾ cup sugar
- 3 tablespoons corn starch
- ½ cup water
Instructions:
Pie Crust
- In a large bowl, mix together the flour and salt. Add the cubed butter and cut into the flour mixture using a pastry blender until it resembles coarse crumbs.
- Add 2 tablespoons of ice water and mix until combined. Add an additional 1 tablespoon at a time until the dough starts to form large clumps and is both slightly sticky and dry. I used 6 tablespoons (be careful not to add more than you need).
- On a lightly floured surface, press the dough together until a ball forms. Flatten the dough into a disk shape and wrap it in plastic wrap. Chill in the refrigerator for at least 40 minutes.
- Once chilled, roll out the dough on a floured surface using a rolling pin, turning the dough slightly each time until a circle forms. We want a 12 to 13 inch circle diameter.
- Place the dough into a 9-inch pie pan and fold the extra pie dough underneath itself along the edges of the pan. Use your fingers to crimp the pie crust or use a fork. Chill in the freezer for 30 minutes.
Strawberry Glaze Filling
- As the pie crust chills in the freezer, preheat the oven to 425 degrees and make the glaze.
- Dice up 2 cups of strawberries and cook over medium-low heat in a large saucepan for about 5 minutes. Once the strawberries are soft, use a spatula to smash them up a bit.
- Mix in the sugar, corn starch, and water and mix together. Continue to stir the mixture until thickened (about 5-10 minutes). Remove the pan from the heat and allow the glaze to cool completely.
- Cut up the remaining strawberries by cutting off the tops and cutting the berries in half. Place them into a large bowl. Once the glaze has completely cooled, mix into the sliced strawberries.
Bake the Crust
- Pierce the bottom of the pie crust with a fork all over. Then place a piece of parchment paper on top of the pie crust and fill it with pie weights. Bake the crust for 15-20 minutes, or until the edges start to turn golden-brown.
- Remove the parchment paper and pie weights and pierce the bottom of the crust again with a fork all over. Bake for an additonal 5-10 minutes, or until the bottom is completely baked through. Cool crust completely.
Assemble
- Fill the cooled pie crust with the strawberry glaze filling. Chill in the refrigerator for at least 2 hours before serving.
- Keep any leftover pie slices in an airtight container in the refrigerator for up to 3 days.
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