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Double Strawberry Glaze Pie


What could be better on a hot summer day or holiday gathering than a fresh homemade strawberry pie?  I know…a fresh slice of homemade strawberry pie topped with fresh whipped cream.  YUM!  The basic Strawberry Glaze Pie is made by filling a pre-baked pie shell with fresh strawberries, then topping them with a cooked glaze made of sugar, water and some sort of thickening agent.  Some pie makers use a drop or two of red food coloring to the glaze for a reddish hue, while these days, the addition of powdered red jello seems to be quite popular.  I actually make two versions of Strawberry Glaze Pie.  In this recipe, I added pureed strawberries to the glaze to enhance the strawberry flavor even more, and I added some powdered strawberry jello, to enhance the color.

Here’s how I made it…                           The recipe follows the illustrated steps!

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The first thing I did was make some homemade pie dough.  You can use a store-bought pie crust as well.  Note:  When “blind baking”, (baking an empty pie shell), you need to prick the bottoms and sides of the pie shell with a fork, and place pie weights or dried beans in the shell to prevent shrinkage and to prevent the bottom from puffing up.  I placed some parchment paper in the bottom of the pie shell after I pricked it with a fork.  You can also use foil.  I filled the bottom with dried beans, making sure I spread them to the edges and gathered the paper up around them.  I baked the shell for about 15 minutes at 400 degrees, removed the parchment paper and beans and baked for an additional 10-15 minutes until the crust was golden brown.  If you want a recipe for a homemade pie crust, feel free to view my recipe for Aunt Elsie’s Flaky Pie Crust

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After I let the pie shell cool, I filled it with fresh strawberries that I had sliced in half, and I quartered any really large berries.  I set the strawberry filled pie shell aside while I made the glaze…

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The next thing I did was place some strawberries and some water in my blender…

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And I pureed the strawberries for about 30 seconds…

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Next I placed the pureed strawberries, some water, sugar, salt and cornstarch in a saucepan…

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I whisked the ingredients together and brought to a boil over medium heat while whisking slowly but constantly…

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Once the mixture had started to thicken, I removed it from the heat…

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I added in a some powdered strawberry jello to enhance the color, (although the jello is strawberry flavored, I mainly used it for color enhancement).  However, if you compare the picture above to the picture below, there’s not that much of a difference in the color, due to the fact that I used pureed strawberries in the glaze, therefore, this step can be omitted if you prefer…   

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I whisked the jello in until it was dissolved and blended well and I set the glaze aside to cool for a few minutes.  It can be placed in the freezer for five minutes if you’re in a rush…

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Once the glaze had cooled down, I poured it over the fresh strawberries in the pie shell.  Note:  Notice that you can see the bits of pureed strawberries in the glaze.  If you want one of those smooth silky glazes, this glaze may not be for you.  However, the addition of the strawberries really kicks up the flavor…

Okay, next I thought it would be fun to decorate this pie to represent a holiday.  You don’t have to do this step of course, but here’s what I did…

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I used my leftover pie dough, (and of course you can use store-bought).  I rolled it out and cut small stars using a small cookie cutter and I also cut skinny strips to represent the stripes on a flag….

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I used a thin metal spatula to lift and transfer them to a cookie sheet…

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Next I mixed an egg yolk with a tiny bit of water…

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And brushed it on the stars and stripes…
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Followed by a sprinkling of coarse sugar sprinkles…

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I baked them until they were light brown…notice the ones on the right that are too brown, because I rolled them out a little too thin, so don’t roll the dough extremely thin…

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I waited until the pie had partially set up in the refrigerator and arranged the stars and stripes on top of it.  I placed the pie back into the refrigerator to finish setting up…

Meantime I whipped up some homemade whipped cream.  In the following pictures I whipped up one cup of whipped cream.  However, I usually double this amount for my pies.

Here’s how I did this quick and easy step…

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I poured one cup of heavy whipping cream in the bowl of my stand mixer, (you can also use a hand mixer)…

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I added a couple of tablespoons of powdered sugar and a little vanilla…

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And I mixed it on high-speed with my whisk attachment until it formed some soft peaks.  Sometimes I prefer stiff peaks… it’s whatever strikes my fancy at the time, and that’s it.  How easy!!

If you’re wanting a hot weather dessert that’s not too heavy, make a fresh homemade Strawberry Pie and enjoy it with some fresh whipped cream!  Yum!!!

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Cindy @ My Country Table


Double Strawberry Glaze Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30


A fresh strawberry loaded pie, with the addition of freshly pureed strawberries in a homemade strawberry glaze. A double delight!


For the Pie

  • 5 cups strawberries, halved and divided
  • 1 cup water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons powdered strawberry jello
  • 1 pre baked 9″ deep dish pie shell

For the Whipped Cream

  • 2 cups heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon pure vanilla


For the Pie

  1. Place 1/2 cup of the water and 2 cups of strawberries in a blender and puree for thirty seconds.
  2. Place the pureed strawberries in a medium saucepan. Add the second 1/2 cup of water, sugar, salt and cornstarch. Cook over medium heat, whisking slowly but constantly until mixture boils and becomes thick, about 5 minutes. Remove pan from the heat and whisk in the strawberry jello.
  3. Let strawberry glaze cool for fifteen minutes.
  4. Place 3 cups of strawberries in the pre baked and cooled pie shell. Pour the strawberry glaze over the strawberries. Place the pie in a refrigerator for a few hours to set up.

For the Whipped Cream

  1. Pour the whipping cream in the bowl of a stand mixer, (or use a hand mixer). Add the vanilla and powdered sugar. Using the whisk attachment, whisk the whipping cream on low speed for about thirty seconds, then turn to high speed and whip until the whipping cream forms soft peaks. If you prefer a stiffer whipped cream, whip until the whipping cream forms stiff peaks.
  2. Refrigerate pie and whipped cream until ready to serve. Garnish the pie with the whipped cream when ready to serve.


  • If decorating the pie with decorative pieces of baked pie dough, allow the pie to partially set up before placing the decorative pieces on top.


  • Serving Size: 8