Description
This Fresh Strawberry Glaze Pie, made with no jello, is made with lots of fresh strawberries that get covered in a homemade strawberry glaze.
Ingredients
Units
Scale
- 1 pre-baked 9 inch pie crust, deep dish
- 5 cups fresh strawberries, divided
- 1 cup water
- 3/4 cup sugar
- 3 tablespoons cornstarch
- Tiny knife tip of red food coloring gel, optional
- Whipped cream, optional
Instructions
- For the glaze: Crush 1 cup of the strawberries, using a potato masher or pastry cutter. If strawberries are large, quarter them first.
- Add crushed strawberries and water to a small saucepan and bring to a boil. Simmer for about 3-4 minutes until tender. Push mixture through a sieve into a bowl.
- Whisk together the sugar and cornstarch in the saucepan. Add the sieved strawberries and bring to a boil over medium heat while stirring constantly. Cook until the strawberry glaze is thickened and clear, about 3 minutes. Remove from heat and add food coloring if desired. Allow glaze to cool to room temperature.
- Adding strawberries: Cut the 4 cups of strawberries into halves, or quarters if they are really large.
- Spread about 1/4 cup of the strawberry glaze over the bottom and sides of cooled pastry shell. Arrange half of the strawberries in the pastry shell, cut sides down. Carefully spoon half of the remaining strawberry glaze over the strawberries, making sure all strawberries are covered with the glaze. Arrange remaining strawberries, cut side down, over the bottom layer of strawberries, followed by the remaining glaze Once again, make sure all strawberries are covered with the glaze.
- Chill pie for at least 3-4 hours until well chilled and the glaze is set.
- Serve cold with a dollop of fresh whipped cream, if desired.
- Pie will stay fresh for up to 3 days, refrigerated.