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Strawberry Glaze Pie

Total Time

Prep: 35 min. + chilling Cook: 10 min. + cooling

Makes

8 servings

This strawberry glaze pie was a family favorite while I was growing up and it's the same with my own family, which is nearly all grown. We still go to the strawberry farms to pick our own berries for this pie, and a delicious one it is! —Colleen DeMuth, Le Mars, Iowa
Strawberry Glaze Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 6 cups fresh whole strawberries, hulled, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
  • 2-4 drops red food coloring, optional
  • Whipped cream

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes.
  4. Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Refrigerate until set, 1-2 hours. Just before serving, garnish with whipped cream.
Strawberry Glaze Pie Tips

Why is my strawberry glaze pie runny?

If your strawberry glaze pie is runny, you've likely not heated the cornstarch to a high enough temperature. If the strawberry mixture never boils, it won't thicken. However, once the mixture has boiled, make sure not to cook it too long or you'll also end up with a runny glaze. Here are some other recipe thickeners you might like to try.

How do you keep the strawberry glaze pie crust from getting soggy?

To keep the strawberry glaze pie crust from getting soggy, make sure to bake the crust until the bottom is golden brown. Also, make sure the crust is completely cooled before adding the strawberry mixture. You can also try making your own graham cracker crust instead.

How long does strawberry glaze pie last?

This pie is best eaten the day it's made. Otherwise, the strawberries begin to break down and make the crust soggy. Store this pie in the fridge, in a covered carrier or wrapped well, for 2-3 days. Here's a helpful guide to how long leftovers keep.

Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester

Nutrition Facts

1 piece: 315 calories, 12g fat (7g saturated fat), 30mg cholesterol, 156mg sodium, 51g carbohydrate (31g sugars, 3g fiber), 3g protein.

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