Strawberry Glaze Pie (without jello)

You can’t beat this Strawberry Glaze Pie made with fresh strawberries, covered with a sweet strawberry glaze, and baked in a premade pie crust. Finish it off with a nice dollop of whipped cream, and you have yourself a delicious summer treat.

This recipe requires some stovetop cooking but is still simple and easy to make, with minimal ingredients.

A healthier option- Elevate your dessert game by incorporating seasonal produce. Using naturally sweet ingredients can reduce the amount of sugar used in recipes.

Strawberries- Nothing beats the taste of fresh strawberries from a farmer’s market or food stand, or if you grow them yourself. Strawberries are full of potassium and magnesium, and also contain vitamins, fiber, and are packed with antioxidants.

Can you use frozen strawberries? You can use frozen strawberries to make the glaze to help cut costs, since they are generally cheaper than fresh strawberries. I would not recommend using frozen strawberries to cover the glaze with, since they will thaw and become mushy and grainy in texture.

1 – 9-inch prebaked pie shell

6 c fresh strawberries, washed and hulled

1 c water

3/4 th c grandulated sugar

3 TB cornstartch

Red food coloring (optional). I have never used red food coloring, and it still turns out vibrant and beautiful.

1. First, wash and hull your strawberries.
2. Crush 1 cup of the smaller berries, and in a medium-sized saucepan, boil the strawberries in the water for about 2-3 minutes. Drain off the extra liquid with a sieve into a bowl to reserve the juice.
3. Add water to the strawberry juice if needed to make 1 1/4 cups of liquid total. (You can discard the cooked berries.)
4. Return the strawberry juice to the saucepan, and add the sugar and cornstarch. Cook and stir over medium heat until it begins to thicken and turn clearish.
5. Add 5 drops of red food coloring if you want to.
6. Spread 1/4 c of the glaze in the prepared (prebaked) pie shell and arrange half of the berries on top of the glaze, whole, stem side down. Cover the strawberries with half of the remaining glaze. Next, add another layer of berries and finish layering by topping them with the remaining 1/4 of the glaze over all of the berries.
7. Chill for 3-4 hours in the refrigerator before slicing and enjoying. Serve with a fresh batch of whipped cream on top or Cool Whip.
8. Store in the refrigerator for up to a week.

Notes:

For the crust, I used a simple pie crust recipe and made it ahead of time enough to let it cool down completely before adding the glaze and berries to prevent a soggy crust.

A pre-baked graham cracker pie shell is also a great option for the crust.