Fresh Strawberry Glaze Pie
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!
9-Inch Pie Plate
- 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
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.
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.
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 1/4 teaspoon of vanilla extract using your electric stand mixer on high speed for 3-4 minutes.