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In my house, this cool strawberry treat is a summer legend. It’s stuffed with juicy berries, glossy sauce, and a crisp baked crust. You won’t find any gelatin in here—just old-school basics that give sweet strawberries the spotlight. You only chill it, not bake it, so it’s perfect when the weather is blazing or for whenever you’re after a bright and easy dessert that looks stunning, too.
When my daughter and I hit the farmers market for berries, we tried this pie right after we got home. Honestly, we ended up having it for dessert and then again for breakfast—it’s that good.
Effortless Ingredients
- Fresh sliced strawberries: these go in at the end and make every slice pop Don’t slice them until you’re ready so they stay perfect and juicy
- Pure cane sugar: sweetens everything up nicely Pick out the natural kind for the best flavor
- Water: helps blend up a smooth mix with the starch Start with cold water so it’s easy to mix in
- Pie crust: holds all the goodness together Grab a ready-made one or make your favorite from scratch but make sure it’s pre-baked and totally cool
- Corn starch: thickens the berry glaze so it stays put Look for the pure powder—nothing else added
- Fresh strawberry purée: boosts that berry taste like crazy Use berries that are just right, not mushy ones for puréeing
Simple Step-by-Step Directions
- Chill the Sauce:
- After turning off the heat, let the berry glaze sit until it gets close to room temp Pop it in a bowl and speed things up in the fridge or freezer; that way, your berries stay firm when you stir them in
- Stir and Simmer:
- Once your mix bubbles, let it cook a couple more minutes. When the glaze is deep in color and clings to your spoon, it’s done. Stir plenty so it thickens just right
- Mix up the Glaze:
- Pour the sugar and the corn starch blend into a pot along with your fruit purée Keep it over low-medium heat and stir always, so nothing burns or gets chunky
- Prep Corn Starch Mix:
- Stir corn starch with cold water in a cup, really well, until it’s totally mixed with no lumps left This helps your sauce turn smooth and sets properly
- Mix Strawberries In:
- Wash the berries, pop off the tops, and slice them Fold the pieces gently into the cooled glaze Cover each berry so everything’s shiny and packed with flavor
- Stuff the Crust:
- Scoop all the coated strawberries into your crust Use a spatula to pile up the fruit, letting it mound high (but not fall out!)
- Let It Set Up:
- Stick the pie in the fridge for three hours, or go overnight if you can Patience is worth it for a firm filling that won’t fall apart
- Slice and Savor:
- When you’re ready, slice up big portions and add whipped cream if you want Don’t leave any of the shiny strawberry bits behind
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What I dig most is using just-picked juicy berries when summer’s in full swing The smell fills up my place and reminds me of picking berries with my mom—and then getting messy in the kitchen with her That fresh taste and color never gets old
Smart Storage Advice
Wrap leftover pie really tight (plastic or foil is great) and pop it in the fridge—it’ll stay tasty for up to three days. If the crust is well sealed, it keeps a little bit crunchy and the fruit stays bright. You can also freeze slices for a month, but let them thaw in the fridge to keep the texture nice
Easy Swaps
No corn starch? Use arrowroot or quick tapioca instead; just remember, corn starch gives the clearest glaze. Want a richer sweetness? Try coconut sugar, though the pie will look darker. For gluten-free, just grab a gluten-free pie crust
Fun Serving Ideas
This pie is best straight from the fridge, ice cold, with whipped cream or a scoop of vanilla on the side. Add extra berries or a few mint leaves if you’re feeling fancy. It’s a showstopper for summer BBQs or brunches
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Homey Backstory
Classic strawberry pies just like this have been a go-to in American kitchens for ages. My grandma learned to make fruit glaze (not gelatin) from her mom—just simple, sweet, local berries and a little know-how. It’s all about letting those berries shine—not loading on sugar or making things complicated
FAQs About the Recipe
- → What’s the trick for keeping the crust crisp?
Just wait until the crust is fully cool before you add the filling. Keeping the whole thing chilled after that helps it stay crunchy, too.
- → Should I put gelatin in the glaze?
You can skip the gelatin! Corn starch thickens the homemade glaze nicely on its own for this version.
- → Is it okay to swap in frozen strawberries?
Fresh tastes best and gives the most snap, but you can use frozen berries for blending if you’re in a pinch.
- → How much time does it need in the fridge?
Let it hang out for at least three hours, or even all night. The longer it chills, the better it sets and the tastier it gets.
- → What goes great on top of a slice?
Add some shake-whipped cream or vanilla ice cream on top—either will take every slice up a notch.
- → How do I keep leftover slices tasty?
Pop it in the fridge under some wrap, and it'll be good for about three days. The crust might not be as crisp, but it’ll still taste awesome.