Description
This Easy Fresh Strawberry Pie is a delightful, classic American dessert perfect for summer. Featuring a prebaked pie crust filled with juicy strawberries and topped with a glossy, sweet glaze made on the stovetop. It’s simple to prepare and best served chilled with optional whipped cream for an extra touch of indulgence.
Ingredients
Scale
Pie
- 1 prebaked 9 inch pie crust
- 1 pound fresh strawberries, hulled and halved
Glaze
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Optional
- Whipped cream for serving
Instructions
- Arrange Strawberries: Evenly distribute the fresh hulled and halved strawberries in the prebaked 9-inch pie crust to create a uniform layer.
- Prepare Glaze Mixture: In a medium saucepan, whisk together the granulated sugar, cornstarch, and water until the mixture is smooth and free of lumps.
- Cook Glaze: Place the saucepan over medium heat and cook the mixture while stirring constantly to avoid clumps, continuing until it thickens and becomes clear and glossy, about 5-7 minutes.
- Add Flavorings: Remove the saucepan from heat and stir in the lemon juice and vanilla extract thoroughly to infuse the glaze with bright citrus and sweet vanilla notes.
- Cool and Pour Glaze: Allow the glaze to cool for approximately 5 minutes to avoid melting the strawberries, then pour it evenly over the strawberry layer in the pie crust ensuring all the fruit is coated with the glossy glaze.
- Chill the Pie: Refrigerate the pie for at least 2 hours to let the glaze fully set and the flavors meld together, serving the pie chilled for best taste and texture.
- Serve: Slice and serve cold, optionally topped with whipped cream for added richness and creaminess.
Notes
- For the best flavor, use ripe, sweet strawberries at their peak freshness.
- Decorate the top of the pie with a few whole strawberries for an attractive presentation.
- Store the pie covered in the refrigerator and consume within 3 days for optimal freshness and safety.
