This Strawberry Glazed Pie is a favorite summer tradition. Fresh strawberries, generously piled into a homemade or store-bought crust, combined with a sweetened fresh strawberry glaze, topped with a generous dollop of whipped cream, make the ultimate summer dessert.
What we love about this Strawberry Glaze Pie
Nothing says summer like this strawberry pie. The fresh strawberries covered in a sweetened strawberry glaze are divine. Add a dollop of whipped cream, and it is the ultimate strawberries and cream dessert. I have made this for so many of our at-home 4th of July barbecues. It’s so pretty and so delicious.
This pie is easy to prepare. The glaze comes together in minutes, and you can use a homemade or store-bought crust. You just stir the strawberries into the cooled glaze and place them in the crust. It does require some chill time, so on busy holidays, I’ll make it earlier in the day so dinner time prep is easier.
I love using my pie crust recipe with this pie, but you can use a store-bought crust to save time. It just needs to be pre-baked. This pie is also glorious with my sweetened vanilla whipped cream. But if you don’t want to whip your own cream, buy some already made or substitute Cool Whip.
Looking for another summer dessert? Try our favorite Cream Cheese and Strawberry Pie or our delicious Cherry and Cream Cheese Pie.
What you need to make this Fresh Strawberry Pie
You will need the following ingredients:
- Pre-baked 9-inch pie crust
- Strawberries
- Sugar
- Cornstarch
- Water
- Whipping cream
- Powdered sugar
- Vanilla
Strawberry Pie Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- If you don’t have time to make whipped cream, you can buy it or Cool Whip to replace it.
- A store-bought crust could be used instead of homemade.
- If you don’t want to add any vanilla flavor to your whipped cream, you can make it just with the powdered sugar.
- If you don’t have enough strawberries, you could try adding another berry, like blueberries, to it.
- You can also buy strawberry glaze at the store and could use that instead of making it. I haven’t used it before so I’m not sure on the consistency or quantity to use.
Step-by-step Instructions
Step 1. In a medium-sized bowl, mash 2 cups of the berries with a potato masher.
Step 2. In a medium-sized pot, whisk together the sugar and cornstarch. Stir in the water and mashed berries. Bring to a boil over medium heat, stirring constantly. Boil for one minute.
Step 3. Remove from the heat and transfer to a bowl to help the strawberry glaze cool faster. Once completely cool, add the remaining strawberries.
Step 4. Pour the strawberries into the prebaked pie crust. Continue to chill the pie for a total of at least 4 hours and up to 24 hours before serving.
Step 5. Before serving the pie, using a handheld electric mixer, beat together the cream, powdered sugar, and vanilla in a medium-sized bowl until stiff peaks form.
Step 6. Serve the pie within the first 24 hours for best presentation.
Tips
- I indicate in the recipe that you can chill the pie for 4-24 hours. I usually chill it for 4 hours, and the pie has set enough in that time.
- I use these fluted pie pans when making fruit pies with a homemade crust. They bake well and look nice for serving.
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Frequently Asked Questions
| Can Strawberry Glazed Pie be made in advance? |
| a. If using a homemade pie crust, it can be baked in advance and stored, wrapped, in the freezer for up to one month before using. Thaw in the fridge before using. b. Once the strawberry topping is added to the pie crust, I like to serve the pie the same day for the best presentation. I usually only chill it for 4 hours or so before serving. The strawberries start to break down and weep after 24 hours. |
| How to store a Strawberry Glazed Pie? |
| a. A fresh strawberry pie will last in the fridge for up to 3 days, but should be served within 24 hours of making. After 24 hours, the strawberries start to break down, the filling can loosen, and over time the crust will also loose some of its structure. Store the pie in the fridge, covered in plastic wrap and the glaze will help the strawberries last a little longer. b. You can freeze the pie for up to 2 months when placed in an airtight container. Once the pie is assembled and the filling set, cover with aluminum foil and place in a freezer bag. Defrost in the fridge. The pie, once frozen, and defrosted will have a different texture with the strawberries and filling than if served fresh. |
Strawberry Glazed Pie
4
servings15
minutes10
minutes4 1/2
hours4-24
hours6-8
slicesThis Strawberry Glazed Pie is a favorite summer tradition. Fresh strawberries, generously piled into a homemade or store-bought crust, combined with a sweetened fresh strawberry glaze, topped with a generous dollop of whipped cream, make the ultimate summer dessert.
Ingredients
Strawberry Pie:
Pre-baked 9-inch pie crust; we like this pie crust recipe for a homemade crust
7 1/2 cups culled and halved strawberries (about 2 1/2 pounds), divided
1 cup granulated sugar
3 tablespoons plus 1 teaspoon cornstarch
1/2 cup water
Whipped Cream:
1 cup whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
Directions
- In a medium-sized bowl, mash 2 cups of the berries with a potato masher.
- In a medium-sized pot, whisk together the sugar and cornstarch. Stir in the water and mashed berries. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Remove from the heat and transfer to a bowl to help the strawberry glaze cool faster.
- Once completely cool, add the remaining strawberries and pour into the prebaked pie crust. Continue to chill the pie for a total of at least 4 hours and up to 24 hours before serving. I recommend serving the pie the day you fill the pie crust with the strawberry mixture for the best appearance.
- Before serving the pie, using a handheld electric mixer, beat together the cream, powdered sugar, and vanilla in a medium-sized bowl until stiff peaks form. Dollop the whipped cream over individual pie slices.
Notes
- I indicate in the recipe that you can chill the pie for 4-24 hours. I usually chill it for 4 hours, and the pie has set enough in that time. Serve the pie within the first 24 hours of making for best presentation.
- It’s easy to use a store bought crust or whipped cream if needed as substitutes when making this recipe.
- I don’t recommend using frozen strawberries here, the texture of the strawberries in the pie will be less desirable and the additional juices from frozen strawberries may interfere with the glaze setting.
Summer just isn’t complete without a pie like that. Thanks for sharing your delicious tradition!
Thank you so much! It is a favorite summer treat! Thanks for stopping by and for the great feedback!
This looks incredible. Can’t wait to try.
Thank you so much! There’s something about strawberries and cream that just welcomes summer. Thanks for the great feedback!
I think I just found my go-to pie for this summer! It looks amazing, and I’m saving the recipe now.
Thank you so much! It sure is a summer favorite, and is just the best with a little whipped cream on top. Glad you enjoy it, thanks for the great feedback!
You had me at strawberry pie! Love this recipe! It reminds me of a dessert my godmother made me as a kid!
I love that you have a special memory with this dessert! It’s a favorite summer recipe here. Thanks for stopping by and for taking the time to share some feedback!