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Homemade Fresh Strawberry Glaze Pie

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Homemade Fresh Strawberry Glaze Pie: Imagine taking a bite of a freshly baked pie, bursting with juicy, ripe strawberries and a hint of sweetness in every bite. The perfect balance of tart and sweet, with a flaky crust that melts in your mouth. This is the indulgent experience of a homemade fresh strawberry glaze pie. But what makes this particular pie so special? In this post, we’ll explore the art of creating this delightful treat, from selecting the perfect strawberries to mastering the perfect glaze. HAPPY BAKING!

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This Old Fashioned Strawberry Glaze Pie has piles of fresh strawberries all encased with a homemade glaze.  It’s strawberry season and that means it’s time for picnics, barbecues and family reunions.  Bring this classic strawberry pie and you’ll be the hit of the party. This Springtime recipe is all about the strawberries. With just a little bit of glaze to bring it all together.

How to Make Homemade Fresh Strawberry Pie

This Strawberry Glaze Pie has piles of fresh strawberries all encased with a homemade glaze.

Are you ready to make the best strawberry pie recipe and homemade pie crust recipe? Starting simple ingredients and easy instructions, this easy strawberry pie can be made by first time bakers and also enjoyed by the most experienced baker.

Above is a visual showing you how to make this simple strawberry pie. Get ready to make the best fresh strawberry pie! Below is the printable recipe.

SUMMERTIME STRAWBERRY PIE INGREDIENT LIST-full recipe below in recipe card

PIE CRUST

  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 1/3 cup vegetable shortening
  • 5 tablespoons cold water

STARWBERRY FILLING AND HOMEMADE STRAWBERRY PIE GLAZE

  • 6 cups fresh strawberries, divided
  • 1 cup water
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 5 drops red food coloring (optional)

HOMEMADE WHIPPED CREAM

  • 1 cup heavy cream
  • ½ teaspoon vanilla paste or extract
  • ½ cup powdered sugar
  • OR store bought whipped cream topping

EASY TO MAKE STRAWBERRY PIE INSTRUCTIONS

PIE CRUST

  1. Preheat oven to 450°.
  2. Prepare and roll out pastry, line a 8-inch pie plate, trim to ½ inch, pinch edges.
  3. Prick pastry with a fork and bake until golden brown (about 10 to 12 minutes).
  4. Set aside to cool.

STRAWBERRY GLAZE PIE FILLING

  1. In a small saucepan, crush 1 cup of the smaller fresh berries, add the water.
  2. Bring to a boil, simmer 2 minutes.
  3. Run the berry mixture through a fine sieve.
  4. In a saucepan, combine sugar and cornstarch; stir in sieved berry mixture.
  5. Cook and stir over medium heat until the glaze has thickened and is clear.
  6. Stir in food coloring (if desired).
  7. Spread about ¼ cup of the strawberry filling over the bottom and sides of the cooled pie shell.
  8. Arrange *half* of the whole berries (stem end down), in the pie shell.
  9. Carefully spoon *half* of the remaining glaze over the berries (making sure to cover each berry.
  10. Arrange remaining berries (stem down), on top of the bottom layer.
  11. Spoon the remaining fresh strawberry pie glaze over the berries making sure to cover each berry.
  12. Chill pie 3 to 4 hours.
  13. If desired garnish with whipped cream topping (homemade or cool whip)

HOMEMADE SWEET VANILLA WHIPPED CREAM

  1. Place a large mixing bowl and whisk attachment in the freezer 15 minutes.
  2. Add the heavy cream, vanilla ,and sugar to the cold bowl.
  3. Start on low until the cream starts to thicken (making sure to scrape down the sides).
  4. Once the cream starts to thicken turn the mixer on high.
  5. Whip until stiff peaks form. DO NOT OVER BEAT. Serve on the side and have the guests add a dollop of fresh whipped cream to each piece of pie or smooth the best whipped cream all over the top of the strawberry pie.

How to Blind Bake a Pie Crust

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Blind baking is a process of baking a pie crust without filling. The “pie weights” help keep the pie dough flat.

Grandma's Coconut Cream Pie
Grandma's Coconut Cream Pie
Grandma's Coconut Cream Pie

Press homemade pie crust into the bottom and up the sides of a pie pan and crimp edges. For the best results, put a piece of parchment paper on top of the pie dough, fill with pie weights or beans. Halfway through baking, remove the paper, take out the weights, and continue baking until golden brown. Fill baked pie shell with pie filling.

How to Make a Graham Cracker Crust for the Best Strawberry Pie

Do you love graham crackers? Below, is another great option for a pie crust.

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  1. Spray a 8-inch pan with non stick cooking spray.
  2. In a medium bowl add the cracker crumbs, sugar and butter, stir to combine, pour into the prepared pan, press down the bottom and up the sides of the pan and set aside.
  3. Pour strawberry mixture (glaze) in the bottom of the prepared pie crust, add half the berries, the remaining glaze and remaining strawberries.

How to Choose the Perfect Strawberries for your Pie

  • PLUMP, BRIGHT RED BERRIES
  • FLIP THE CONTAINER OVER, CHECK THE UNDERNEATH BERRIES FOR MOLD-sometimes a bad berry can be hiding at the bottom of the container.
  • FRESH GREEN LEAVES will give you an idea of the freshness of the the strawberries. As soon as the berries are picked the green leaves will start to dry and wilt.
  • SIZE DOESN’T MATTER AS LONG AS THE STRAWBERRIES ARE BRIGHT RED AND THE TOPS ARE STILL GREEN

HOW TO MAKE A SEMI HOMEMADE STRAWBERRY PIE

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I don’t recommend using all store bought products, because homemade is always better. But if you find yourself in a crunch and need a good dessert here are my suggestions of how to make the best semi homemade strawberry pie possible.

SEMI HOMEMADE STRAWBERRY PIE INGREDIENT LIST

  • STORE-BOUGHT PIE CRUST: For a thin crust use one pie round, use a rolling pen and flatten to the size of the pie dish. For a thicker pie crust, combine the two pie dough rounds from the box. I like using Pillsbury brand.
  • STORE-BOUGHT GRAHAM CRACKER CRUST: the graham cracker flavor will offset the strawberries beautifully. Place strawberries in the bottom of the pie crust and pour strawberry glaze over strawberries.
  • STORE-BOUGHT GLAZES: There are many strawberry glaze brands available. Most store carry their own brand. Don’t confuse strawberry glaze with strawberry pie filling. The pie filling comes with strawberries. That’s the one ingredient that needs to be fresh. DO NOT USE STRAWBERRY JELLO unless and strawberry jello salad is what you want.
  • STORE-BOUGHT WHIPPED TOPPING: You can find the whipped topping (Cool Whip) in the freezer section of your grocery store.
This Strawberry Glaze Pie has piles of fresh strawberries all encased with a homemade glaze.

Strawberry Glaze Pie

Yield: MAKES 1 (9-inch) PIE

Piles of fresh strawberries encased in a homemade glaze, on top of the perfect pie crust, and topped with homemade whipped cream. Spring Perfection!

Ingredients

For the Pie Crust:

  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 1/3 cup vegetable shortening
  • 5 tablespoons cold water

For the Strawberry Glaze Filling

  • 6 cups fresh medium strawberries, divided
  • 1 cup water
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 5 drops red food coloring (optional)

For the Homemade Whipped Cream:

  • 1 cup heavy cream
  • ½ teaspoon vanilla paste or extract
  • ½ cup powdered sugar
  • OR store bought whipped cream topping

Instructions

For the Pie Crust:

  1. Preheat oven to 450°.
  2. Prepare and roll out pastry, line a 9-inch pie dish, trim to ½ inch, pinch edges.
  3. Prick pastry with a fork and bake until golden (about 10 to 12 minutes).
  4. Set aside to cool.

For the Pie Filling:

  1. In a small saucepan, crush 1 cup of the smaller berries, add the water.
  2. Bring to a boil, simmer 2 minutes.
  3. Run the berry mixture through a fine sieve.
  4. In a saucepan, combine sugar and cornstarch; stir in sieved berry mixture.
  5. Cook and stir over medium heat until the glaze has thickened and is clear.
  6. Stir in food coloring (if desired).
  7. Spread about ¼ cup of the glaze over the bottom and sides of the cooled pastry crust.
  8. Arrange *half* of the whole berries (stem end down), in the pie shell.
  9. Carefully spoon *half* of the remaining glaze over the berries (making sure to cover each berry.
  10. Arrange remaining berries (stem down), on top of the bottom layer.
  11. Spoon the remaining glaze over the berries making sure to cover each berry.
  12. Chill pie 3 to 4 hours.
  13. If desired garnish with whipped cream topping (homemade or cool whip)

For the Homemade Whipped Cream:

Place a mixing bowl and whisk attachment in the freezer 15 minutes.

Add the heavy cream, vanilla ,and sugar to the cold bowl. Start on low until the cream starts to thicken (making sure to scrape down the sides). Once the cream starts to thicken turn the mixer on high. Whip until stiff peaks form. DO NOT OVER BEAT. Serve on the side of add to the top of the strawberry pie.

Notes

How to Make a Graham Cracker Crust for the Best Strawberry Pie

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  1. Spray a 8-inch pan with non stick cooking spray.
  2. In a medium bowl add the cracker crumbs, sugar and butter, stir to combine, pour into the prepared pan, press down the bottom and up the sides of the pan and set aside.
  3. Pour strawberry mixture (glaze) in the bottom of the prepared pie crust, add half the berries, the remaining glaze and remaining strawberries.

HOW TO MAKE SEMI HOMEMADE STRAWBERRY PIE

  • STORE-BOUGHT PIE CRUST: For a thin crust use one pie round, use a rolling pen and flatten to the size of the pie dish. For a thicker pie crust, combine the two pie dough rounds from the box. I like using Pillsbury brand.
  • STORE-BOUGHT GRAHAM CRACKER CRUST: the graham cracker flavor will offset the strawberries beautifully. Place strawberries in the bottom of the pie crust and pour strawberry glaze over strawberries.
  • STORE-BOUGHT GLAZES: There are many strawberry glaze brands available. Most store carry their own brand. Don't confuse strawberry glaze with strawberry pie filling. The pie filling comes with strawberries. That's the one ingredient that needs to be fresh. DO NOT USE STRAWBERRY JELLO unless and strawberry jello salad is what you want.
  • STORE-BOUGHT WHIPPED TOPPING: You can find the whipped topping (Cool Whip) in the freezer section of your grocery store.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Comments

Homemade Fresh Strawberry Glaze Pie — 23 Comments

  1. I love strawberry pies, especially in the summer! I like how you made your own glaze. I do want to try this. I’m not a big fan of the strawberry glaze that you buy in the produce section – it’s a little strong for my tastes. This looks like it would taste a lot better. Thanks for joining the party on A Well-Seasoned Life’s Sweet Indulgences Sunday!

    Reply ↓

  6. ohmygosh… this reminds me of my favorite strawberry pie from marie calendars… but better! 😀 thanks so much for linking up to mangia mondays!

    Reply ↓

  12. Hi Ashley, I don’t know about the peaches. It can’t hurt to try. What’s the worst that could happen? Peach cobbler? HA! Sounds good to me 🙂

    Reply ↓

  14. Hi!
    I’m here visiting from It’s a Keeper. I must say how excited I am to try this recipe!!!! My son just loves Strawberry Glazed pies and I will be trying this one next week. I know I should try it this week, but I am booked the rest of this week…darn! Hahaha!
    Thank you for sharing with Us 🙂 I am new with blogging and I am loving how much I am learning from all of you that have been at it for a while.
    Thanks again 🙂

    Reply ↓

  17. Great recipe! This strawberry pie looks so delicious and I want a slice right now, yummy! Thanks for sharing with Full Plate Thursday and come back soon!

    Reply ↓

  21. Just stopping by to say thank you so much for linking up to our Family Favorite Recipe Round-Up today! We’d love to include your recipe (and any other you’d like to share) in an upcoming Gooseberry Patch cookbook. When you have a moment, would you mind stopping by our website and sharing it with us there? Here’s a link: http://bit.ly/GBPsharearecipe Add the code RRU-FF to the Special Code field and we’ll keep an eye out for it. 🙂 If it’s selected for publication, we’ll let you know, and you’ll receive a free copy of the cookbook too! Thanks again for sharing on our blog today…we appreciate it!

    Reply ↓

    • Hi Alana,
      It needs to go on while its warm. If you cool it the glaze would be too thick. You want it to be runny so it can fill all the nooks and crannies. 🙂

      Reply ↓

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