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Fresh Strawberry Glaze Pie
Melissa Hart

Fresh Strawberry Glaze Pie

This is the shiny red spring pie made from actual berries, not a tub of prepared glaze. One cup of crushed strawberries cooks into the binder while the rest stay fresh and whole. Chill it just until set; overnight storage makes the crust and berries softer.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 fully baked 9-inch All-Purpose Flaky Pie Crust cooled
  • 6 cups hulled small strawberries divided
  • 1 cup granulated sugar
  • 1 cup water
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt

Method
 

  1. Crush 1 cup of the strawberries in a saucepan and leave the remaining 5 cups whole or halved only if large.
  2. Whisk the sugar, water, cornstarch, lemon juice and salt into the crushed berries.
  3. Cook over medium heat for 6 to 8 minutes, whisking, until the glaze turns translucent and bubbles thickly.
  4. Cool the glaze for 20 minutes, fold it gently through the remaining berries, and mound them in the cooled crust.
  5. Refrigerate for 3 hours until the glaze is set enough to slice, and serve the same day.