How to Make Strawberry Pie with Glaze The best way to get fresh seasonal strawberries is to part with some cash and get them at the grocery store. I find that fresh strawberries are more flavorful than frozen, plus you can freeze the extra for using in smoothies.
If you want a delicious dessert which has little effort, strawberry pie with glaze recipe is what you need. This recipe is the most delicious way to prepare strawberry pie.
Fresh Strawberry Pie
Make this Fresh Strawberry Pie without Jell-O before summer is over! A classic buttery crust gets loaded with juicy, fresh strawberries coated in a strawberry glaze made from scratch and then topped with plenty of sweetened whipped cream. It’s so good!
Fresh Strawberry Pie without Jell-O
This simple dessert recipe is made with only delicious natural flavor from actual strawberries. I don’t have anything against Jell-O (I mean, there are quite a few classic Jell-O recipes on here like my favorite mandarin orange Jell-O and lemon pineapple Jell-O), but when it’s so simple and easy to make a homemade pie with plenty of strawberries drenched in a thick, sweet glaze from scratch, I’m more than happy to save my box of Jell-O for some other use.
This fresh strawberry pie may have been made famous by restaurants like Shoney’s or Frisch’s Big Boy – they certainly are well-known for this beloved dessert that only comes around certain times of the year. The seasonal spring or summer strawberries make all the difference and you just can’t get the same results with frozen berries.
How to Make Fresh Strawberry Glaze from Scratch
To make the strawberry glaze, just wash and hull one cup of strawberries and puree them in a food processor (affiliate link). You could also just blend them or mash them really well with a fork, if that’s what you have to work with.
Then it is just a matter of whisking together sugar and cornstarch in a saucepan and adding the strawberry puree and water. Cook the mixture until it comes to a boil, then continue to cook, stirring almost constantly for three minutes until the glaze thickens and turns translucent. Cool completely before spooning over strawberries in a prebaked pie crust and chilling for 2 hours until the pie is set.
Tips for Making a Fresh Strawberry Pie
- I used my favorite pie crust recipe and blind-baked until it was golden, but you could use a store-bought pie crust or go with a graham cracker crust instead if you prefer.
- In a pie like this fresh, high-quality strawberries like the ones you get at the farmer’s market are definitely the way to go. Depending on the size of your strawberries, you may want to halve or even quarter them so they are easy to eat in the pie.
- You can either arrange the strawberries in the pie and pour the glaze over them, or fold the strawberries into the glaze to make sure they get evenly coated. I usually take the latter approach, but for purposes of a prettier picture for this post, I arranged the strawberries first, then spooned the glaze over the top and jiggled it down into the pie. Both ways work.
- Definitely plan to eat this pie on the day you make it. The juicy fresh strawberry pie filling will make the prebaked crust soggy if the pie sits too long. I think it’s best within 3 hours of assembly.
- Keep the pie refrigerated until you are ready to serve it and be sure to top it with whipped cream for pure strawberry pie perfection!
Strawberry Glazed Pie
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Yield: 1 – 9 inch pie
Original recipe yields 8 servingsIngredient Checklist
- 6 cups sliced fresh strawberries
- ⅔ cup white sugar
- 1 cup water
- 4 tablespoons strawberry flavored Jell-O®
- 4 tablespoons cornstarch
- 1 (9 inch) prepared graham cracker crust
- Step 1 – Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Step 2 – Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Step 3 – Chill until well set. Serve topped with whipped cream.
Easy as Pie Strawberry Pie
This is the easiest strawberry pie around. A pint of fresh strawberries can be used in place of frozen strawberries.
Yield: 1 pie
Original recipe yields 8 servings
- 1 (9 inch) pie crust, baked
- 1 (10 ounce) package frozen strawberries
- 1 (8 ounce) jar ready-to-use strawberry glaze
- 1 (8 ounce) container frozen whipped topping, thawed
- Step 1In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.
Quick & Easy Glaze for Fresh Strawberry Pie
With strawberry season fast approaching, it’s time to think about making strawberry pies, tarts and just about any other kind of strawberry dessert. Without hesitation, I will tell you that fresh strawberries are one of my very favorite fruits! At our house, we have a strawberry patch right outside of our kitchen window. We love to go out and “graze” on fresh strawberries first thing in the morning. When the strawberry plants are at their peak of production, I gather them up into a big bowl. So, when the strawberries actually make it into the house, I love to turn them into a big mounded-up fresh strawberry pie!
To make a pie, you’ll need about 2 pounds of fresh strawberries (or more – it depends on how high you want to mound it up!) Wash the berries and remove their little green “wig.” Then hull the strawberries. Put the hulled berries into a bowl and set aside.
Bake a pie crust shell according to the directions on the package (or make your own homemade crust recipe.) Bake and allow to cool.
Here’s what you need for this delicious strawberry glaze:
Quick & Easy Glaze for Fresh Strawberries – themamasgirls.com
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 1 – 3 oz. pkg. Strawberry Jello (you can use sugar-free)
- Stir together the dry sugar with the cornstarch until well combined.
- Add the water and cook over medium heat until thickened, stirring constantly.
- Stir in dry jello and whisk constantly until smooth.
- Pour over hulled, fresh strawberries and stir gently to coat. Use to make a fresh strawberry pie or other strawberry topped dessert.
Stir together the dry sugar with the cornstarch until well combined.
Add the water and cook over medium heat until thickened, stirring constantly.
Stir in dry jello and whisk constantly until smooth.
Allow to cool slightly before pouring over the hulled strawberries.
Stir gently to coat the strawberries evenly. (Don’t chill the glaze or allow it to cool too long before coating the berries or it will gel up and be difficult to spread.) Carefully spoon the glaze-coated berries into the baked pie shell and chill until serving time. A dollop of fresh whipped cream sends this pie over the top!
This glaze can be used for any dessert that needs a pretty, and flavorful strawberry topping.
Fresh Strawberry Pie with Jello in the Glaze
Sneak Preview: Fresh Strawberry Pie with Jello in the Glaze is not overly sweet. It is formulated for maximum enjoyment of your fresh strawberries. The recipe also includes directions for an easy pat-in-the-pan cookie crust.
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Are you a fan of fresh strawberry pie? Cooked or fresh? What are your requirements? For me, the berries must be fresh. Flavorful strawberries would be nice but they’re getting more difficult to find these days where I live in Texas.
I hope you have access to sweet, medium-sized, dark red berries. That would be the best! Either way, these glazed strawberries will make your pie taste even better.
The strawberry glaze pictured above is translucent, glossy, colorful, light, thick, and sweet. It’s the perfect foil for beautiful and tasty spring strawberries.
What you can expect:
My Aunt Marg’s recipe for fresh strawberry pie is not cloyingly sweet but just sweet enough to enhance the berries. The texture of the gel is not so thick that it seems rubbery, nor so thin that it is runny or watery. Jello helps with that, even though you can’t discern the flavor or texture in the pie.
The first picture posted above was taken 24 hours after the pie was made so you can see exactly what to expect. Of course, any kind of dessert made with fresh fruit is better eaten the day you make it. Otherwise, one runs the risk of a soggy crust as the strawberries release moisture.
A regular flaky pie crust is acceptable. A cookie-type crust, although richer, is more memorable.
This pat-in-the-pan recipe is adapted from Joy the Baker, a fabulous baker, and blogger worth checking out. Her crust is a cross between a regular pie crust and a sweet-tart crust. No rolling is required.
Be sure to let the crust cool before adding strawberries and filling. This is key to keeping it crispy as long as possible.
Interestingly, my aunt didn’t mention the crust in her recipe. If memory serves me right, she didn’t assemble the pie until we were ready to eat. Consequently, the crust was crisp and flaky. (She used a standard crust like this one.)
At least part of the time, she broke off large pieces of the crust and laid them on individual serving plates. Then strawberries covered in glaze were poured on top. Maybe not very photogenic but exceedingly edible!
Two Ways To Make Pat-in-the-Pan Pie Crust
1. Hand-grating the butter:
2. Making the crust in a food processor:
Pat-in-the-Pan Piecrust is perfect for any fresh fruit pie. However, I am adding a second option in the recipe for putting it together using a food processor.
Personally, I think this is an easier method for making the crust. If you don’t have a food processor, Joy’s method described above works fine even if it’s a bit more labor-intensive.
P.S. In looking at the original recipe my aunt emailed, I notice she specifies adding a touch of almond extract to the glaze.
I tried it. I liked it. Optional, of course, but a nice touch!
FAQ about Fresh Strawberry Pie with Jello in the Glaze
Can I make this glazed fresh strawberry pie ahead of time?
It’s best eaten the same day you make it. Otherwise, the fruit may weep, causing the glaze to be too thin and the crust to get soft.
Can I freeze leftovers?
No. Not only does the glaze contain Jello (doesn’t freeze well), but the fresh fruit will not fare well as it thaws.
Why is my strawberry glaze runny?
First, it may need to be microwaved longer. If your oven is small or old, cook it longer. It should coat a spoon thickly. Second, slicing strawberries or de-stemming them will cause them to weep water into the glaze. Try to eat a fresh strawberry pie as soon as the pie is cold and the glaze is set.
Does fresh glazed strawberry pie need refrigeration?
Yes. The filling will get soft just like Jello gets soft when it is left out of the refrigerator. The strawberries will also age faster when they are left at room temperature or warmer, especially after they have their stems removed.
Fresh Strawberry Pie Recipe with Jello in the Glaze
This recipe for Fresh Strawberry Pie makes a not-too-sweet fruit dessert formulated for maximum enjoyment of fresh strawberries. The easy pat-in-the-pan crust takes it over the top.
PREP TIME – 30 mins
COOK TIME – 20 mins
TOTAL TIME – 50 mins
COURSE – Pies
- 2 pounds fresh strawberries – cleaned and de-stemmed
- ½ cup + 2 tablespoons cold water
- 2 tablespoons cornstarch
- 2 tablespoons powdered strawberry Jello – do not sub diet Jello
- ¾ cup corn syrup
- A few drops of red food coloring – if desired
- ⅛ teaspoon almond extract – optional
Pre-baked 9-inch pie crust
- 1 ½ cups unbleached, all-purpose flour
- ½ teaspoon salt
- 2 tablespoons sugar
- ⅛ teaspoon baking powder
- ¼ cup frozen butter – grated (This process is much easier if you start with a whole stick so you have something to hang on to.)
- 1 tablespoon cream cheese – room temperature
- ¼ cup vegetable oil
- 2 tablespoons cold milk
Prevent your screen from going dark
- Combine water, cornstarch, Jello, and corn syrup (in that order) in a microwave-safe glass bowl. Stir or whisk until dissolved. Cook until mixture boils and thickens to the consistency of maple syrup.
- Microwave on HIGH for 4-7 minutes, stirring once or twice. The mixture should boil and thicken to the consistency of thick maple syrup.
- Add food coloring and flavorings if using. Set aside to cool.
- Arrange 2 quarts of cleaned and dried strawberries in a pretty pattern in a pre-baked and cooled pie crust. If the fruit is very large, cut in halves or quarters. I try to buy smaller berries so I don’t have to cut them. They seem to last longer. Pour glaze over strawberries, taking care to cover every berry.
- Alternately, pour glaze over strawberries in a large bowl. Gently mix. Pour strawberries/glaze mixture into pie crust. Although not as pretty as arranging individual strawberries, I like the way the gel holds the berries together better.
- Refrigerate at least 2 hours. Best eaten the day it’s made. Serve with whipped cream.
Pie Crust-Original Instructions
- Whisk together the first four ingredients in a medium bowl.
- Add grated frozen butter and cream cheese to dry ingredients and combine them with your fingers. The texture should be coarse with pieces of varying sizes like oatmeal and fine bread crumbs combined.
- Mix vegetable oil and cold milk. Pour into flour and butter mixture all at once. Use a fork to mix until all flour/butter particles have been kissed by moisture. The mixture should have a “shaggy” appearance.
- Dump into a clean pie plate and pat out crust with your fingers as smooth as possible taking care to evenly cover pie plate and sides. It probably won’t be perfect but as long as you have no holes and no terribly thick places, it will be fine. Place crust in the freezer while you preheat oven to 375 degrees.
- Place rolled and twisted parchment paper on top of the pie crust (see picture on this post) or use beans or rice to weigh down the crust. Bake for 12 minutes. Remove weights or paper and continue to bake another 8-10 minutes until golden brown. Watch closely in the last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.
Pie Crust-Method 2 (in a food processor)
- Add flour, salt, sugar, and baking powder to the food processor bowl and pulse several times to mix thoroughly.
- Add frozen or very cold butter (cut into 6-8 pieces) and cream cheese to the dry ingredients. Pulse until the mixture looks similar to raw oatmeal flakes.
- Combine oil and milk and pour over ingredients already in the bowl. Pulse just until the mixture looks shaggy. The mixture should stick together if you press on it with your fingers. If too dry, add a little bit more milk and pulse 2-3 times.
- Remove blade from the bowl. Dump dough mixture into a clean pie plate and pat out the crust with your fingers as smooth as possible taking care to evenly cover your entire pie plate. It probably won’t be perfect but as long as you have no holes and no terribly thick places, it will be fine. Place crust in the freezer while you preheat oven to 375 degrees.
- Using non-stick aluminum foil to cover raw crust. Place a flat piece of foil over the top with the non-stick side next to the crust. Use your hands to press the foil down into contact with the crust. No need to place weights on top.
- Bake 12 minutes, then remove foil and continue to bake another 8-10 minutes until golden brown. Watch closely in the last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.