Imagine slicing into a pie that’s bursting with the vibrant sweetness of fresh strawberries, glistening under a luscious glaze. The irresistible strawberry glazed pie isn’t just a dessert—it’s an experience that combines the nostalgia of summer afternoons with a crowd-pleasing, party-ready vibe. Whether you’re hosting a backyard barbecue or simply indulging your sweet tooth, this recipe is guaranteed to steal the spotlight. Let me tell you why this pie deserves a spot on your dessert table and how it’s been a staple in my kitchen for years.
The Story Behind the Irresistible Strawberry Glazed Pie
Strawberry glazed pie has roots in American kitchens, often appearing in family gatherings and summer celebrations. Its popularity grew alongside the rise of strawberry festivals, where local farmers showcased vibrant berries at their peak in June. For me, this pie is a love letter to summer. Growing up, my grandmother would whip up this pie as the grand finale to our weekend dinners, using strawberries freshly picked from the nearby fields. The smell of the sweet glaze bubbling on the stovetop is etched in my memory, a reminder of simpler times.
Over the years, I’ve tweaked her recipe just a bit—adding a touch more glaze for that glossy finish and ensuring the crust is buttery yet firm enough to hold the juicy filling. While it’s a hit all year round, there’s something magical about serving it on warm summer evenings, paired with a scoop of vanilla ice cream. Trust me when I say this pie is as timeless as it is delicious.
Let’s Talk Ingredients
The magic of this irresistible strawberry glazed pie lies in its simple yet high-quality ingredients. Here’s everything you’ll need and how to choose the best of the bunch:
- Fresh Strawberries: These are the star of the show. Look for plump, bright red berries with green, unblemished tops. If strawberries aren’t in season, frozen ones can work, but fresh is always best for that juicy burst of flavor. Pro tip: Wash and dry them thoroughly to avoid excess moisture in your pie.
- Pie Crust: A homemade crust adds an extra layer of love, but store-bought works just fine if you’re short on time. For homemade, I recommend using chilled butter for flakiness and a pinch of sugar for a hint of sweetness.
- Sugar: Granulated sugar is essential for sweetness and helps your glaze thicken beautifully. If you’re looking for a slightly healthier option, you can substitute half the sugar with honey or maple syrup.
- Cornstarch: This is your trusty thickener for the glaze. No substitutions here—cornstarch gives the glaze its silky texture.
- Lemon Juice: A splash of lemon juice balances the sweetness and enhances the natural strawberry flavor. Freshly squeezed is always better than bottled.
- Water: You’ll use this in the glaze to help dissolve the sugar and cornstarch. Room temperature water works best.
Optional toppings include whipped cream, powdered sugar, or even a drizzle of melted white chocolate for a gourmet twist. Trust me, you can’t go wrong with any of these additions!
Equipment Needed
Here’s a quick rundown of the tools you’ll need to make this strawberry glazed pie:
- Pie Pan: A standard 9-inch pie pan works perfectly for this recipe. If you don’t have one, a tart pan with a removable bottom is a great alternative.
- Rolling Pin: Necessary for rolling out your crust if you’re making it from scratch.
- Medium Saucepan: You’ll use this for cooking the glaze. Non-stick options are great for easy cleanup.
- Whisk: Essential for mixing the glaze and avoiding lumps.
- Pastry Brush: Handy for spreading the glaze evenly over the strawberries.
If you’re just starting out in the kitchen, don’t worry—most of these tools are inexpensive and easy to find at any home store.
Step-by-Step Preparation Method
Let’s roll up our sleeves and make this irresistible strawberry glazed pie from scratch. Follow these detailed steps for a foolproof pie:
- Prepare the Crust: If making a homemade crust, combine 1 ¼ cups (160g) of all-purpose flour, 1 tbsp (15g) sugar, and ½ tsp (3g) salt. Add ½ cup (115g) chilled butter, cubed, and mix until crumbly. Gradually add 2-3 tbsp (30-45ml) ice-cold water until the dough comes together. Roll it out and press it into a 9-inch pie pan. Refrigerate for 30 minutes.
- Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 5-7 minutes until golden brown. Let it cool.
- Prepare the Glaze: In a medium saucepan, combine 1 cup (200g) sugar, 3 tbsp (24g) cornstarch, and 1 cup (240ml) water. Whisk until smooth. Heat over medium heat, stirring constantly, until it thickens and starts to bubble. Remove from heat and stir in 2 tbsp (30ml) lemon juice.
- Arrange the Strawberries: Wash, hull, and slice about 4 cups (600g) of strawberries. Arrange them in the cooled crust in an even layer.
- Glaze the Strawberries: Using a pastry brush, gently spread the warm glaze over the strawberries until completely covered. Let the pie sit at room temperature for 30 minutes to set.
- Chill and Serve: Refrigerate the pie for at least 2 hours before serving. Slice and enjoy!
Cooking Tips & Techniques
Here are a few pro tips to make your strawberry glazed pie truly irresistible:
- Don’t Skip the Chilling: Chilling the crust before baking prevents shrinking and ensures a buttery texture.
- Use Fresh Strawberries: Avoid overripe berries—they can become mushy and leak excess juice into your pie.
- Keep Stirring the Glaze: The glaze thickens quickly, so constant stirring avoids lumps. If it gets too thick, add a splash of water to loosen it.
- Cool the Glaze Slightly: Applying hot glaze can make the strawberries lose their firmness.
Variations & Adaptations
Want to mix things up? Here are some fun variations:
- Dietary-Friendly: Use a gluten-free pie crust and swap sugar for a low-carb sweetener like erythritol.
- Seasonal Twist: Substitute strawberries with raspberries, blueberries, or peaches during off-season months.
- Chocolate Lover’s Version: Add a layer of melted dark chocolate to the crust before adding the strawberries.
One variation I tried was adding a sprinkle of sea salt to the glaze—it surprisingly enhanced the sweetness and gave the pie a gourmet touch!
Serving & Storage Suggestions
This pie is best served chilled, straight from the fridge. Pair it with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Here are additional tips:
- Presentation: Garnish with mint leaves or a drizzle of white chocolate for a beautiful finish.
- Storage: Cover the pie with plastic wrap and refrigerate for up to 3 days. For longer storage, freeze individual slices wrapped in foil.
- Reheating: While this pie is best cold, you can let frozen slices thaw at room temperature for 30 minutes before serving.
Bonus tip: The flavors deepen after a day in the fridge, making leftovers even more delicious!
Nutritional Information & Benefits
Here’s a breakdown of the approximate nutritional values per serving (1 slice):
- Calories: 250
- Carbohydrates: 40g
- Fat: 8g
- Protein: 2g
Strawberries are packed with vitamin C, antioxidants, and fiber, making this pie a somewhat guilt-free treat. Just be mindful of the sugar content if you’re watching your intake. It’s also a fantastic dessert option for those seeking a fruit-forward treat with a lighter texture than cream-based pies.
Conclusion
If you’re looking for a dessert that’s as beautiful as it is delicious, the irresistible strawberry glazed pie is a winner. It’s easy to customize, fun to make, and always a crowd-pleaser. I love how it brings people together—whether it’s at family gatherings or casual get-togethers with friends. So why not give it a try? I’d love to hear how yours turns out in the comments below!
And don’t forget to share this recipe with your fellow pie enthusiasts or pin it for later. Let’s spread the love for strawberries, one slice at a time!
FAQs
Can I use frozen strawberries?
Yes, but fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw and drain them thoroughly before adding to the pie.
How long does the pie stay fresh?
The pie stays fresh for up to 3 days in the refrigerator, covered tightly with plastic wrap.
Can I make the crust ahead of time?
Absolutely! Bake the crust a day before and store it in an airtight container until ready to use.
What’s the best way to thicken the glaze?
Cornstarch is key for thickening. Make sure to whisk it well and cook until it starts bubbling for a smooth texture.
Can I make this pie without a pastry brush?
No problem! Just use a spoon to drizzle the glaze over the strawberries evenly.
Print
Irresistible Strawberry Glazed Pie
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
Description
This irresistible strawberry glazed pie combines the vibrant sweetness of fresh strawberries with a luscious glaze, making it the perfect dessert for summer parties or family gatherings.
Ingredients
- 4 cups (600g) fresh strawberries, washed, hulled, and sliced
- 1 pie crust (homemade or store-bought)
- 1 cup (200g) granulated sugar
- 3 tablespoons (24g) cornstarch
- 1 cup (240ml) water
- 2 tablespoons (30ml) freshly squeezed lemon juice
Instructions
- Prepare the Crust: Combine 1 ¼ cups (160g) all-purpose flour, 1 tbsp (15g) sugar, and ½ tsp (3g) salt. Add ½ cup (115g) chilled butter, cubed, and mix until crumbly. Gradually add 2-3 tbsp (30-45ml) ice-cold water until the dough comes together. Roll it out and press it into a 9-inch pie pan. Refrigerate for 30 minutes.
- Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 5-7 minutes until golden brown. Let it cool.
- Prepare the Glaze: In a medium saucepan, combine 1 cup (200g) sugar, 3 tbsp (24g) cornstarch, and 1 cup (240ml) water. Whisk until smooth. Heat over medium heat, stirring constantly, until it thickens and starts to bubble. Remove from heat and stir in 2 tbsp (30ml) lemon juice.
- Arrange the Strawberries: Arrange the sliced strawberries in the cooled crust in an even layer.
- Glaze the Strawberries: Using a pastry brush, gently spread the warm glaze over the strawberries until completely covered. Let the pie sit at room temperature for 30 minutes to set.
- Chill and Serve: Refrigerate the pie for at least 2 hours before serving. Slice and enjoy!
Notes
Chill the crust before baking to prevent shrinking. Use fresh strawberries for the best flavor and texture. Stir the glaze constantly to avoid lumps, and let it cool slightly before applying to the strawberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 2
Keywords: strawberry pie, glazed pie, summer dessert, fruit pie, party dessert