Fresh Strawberry Pie

An easy summer pie: whole fresh strawberries in a baked crust under a glaze of cooked crushed berries, sugar and cornstarch, chilled and served with whipped cream.

Vegetarian

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Fresh strawberry pie with glazed whole berries and whipped cream, one slice plated
  • Prep 20 min
  • Cook 5 min
  • Chill 3 hr
  • Total 3 hr 25 min
  • Yield Serves 6 to 8

Updated

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Sandra Mills calls this a delicious, easy recipe for when strawberries are in season. One pint of berries is crushed and cooked with sugar and cornstarch into a clear, glossy glaze, which is poured hot over a second pint of whole berries arranged in a baked pie shell.

Chill it and serve with whipped cream. It serves 8 small or 6 large portions; do not freeze it.

Ingredients

  • 1 baked pie crust
  • 2 pints fresh strawberries, washed and hulled
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Whipped cream, for topping

Instructions

  1. Make the glaze. Crush 1 pint of the strawberries. Add the sugar and cornstarch and boil until the liquid is transparent, about 5 minutes.
  2. Fill. Line the pie shell with the remaining whole strawberries.
  3. Glaze and chill. Pour the hot mixture over the berries and chill.
  4. Serve. Serve with whipped cream. Do not freeze.

Vegetarian

Tips

  • Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.

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