Equipment
- 1 9-inch pie dish Glass or ceramic preferred
- Medium saucepan Heavy-bottomed for even heat
- Whisk or silicone spatula For lump-free glaze
- Pastry brush Egg-wash the crust
- Sharp paring knife Precise strawberry slicing
- Measuring cups & scale Consistent results
Ingredients
Crust
- 9-inch pre-baked pie crust Homemade or store-bought
- 1 tablespoon Butter For greasing if homemade
Filling
- 2 lbs Fresh strawberries Hulled and sliced; ripe in-season
- ¾ cup Granulated sugar
- 3 tablespoon Cornstarch Mix into cold water first
- 1 cup Water
- 1 tablespoon Lemon juice Freshly squeezed
- 1 teaspoon Vanilla extract
- 1 tablespoon Strawberry gelatin Optional; deepens color and set
Instructions
- Wash, hull, and slice strawberries. Set aside the smallest third for the glaze.
- Whisk sugar, cornstarch and water in a saucepan over medium heat. Add reserved berries; cook 8–10 min until thick and deep pink. Remove from heat.
- Stir in lemon juice, vanilla extract, and gelatin (if using). Cool 10 minutes before using.
- Arrange sliced strawberries tips-up inside the baked pie crust.
- Pour warm glaze evenly over the arranged berries, coating every slice.
- Refrigerate 2–3 hours until fully set. Top with whipped cream just before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 280kcal | Carbohydrates: 45g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g | Vitamin A: 10IU | Vitamin C: 42mg | Calcium: 25mg | Iron: 1mg