This Strawberry Glazed Pie has a pound of fresh strawberries and a homemade strawberry glaze enhanced with strawberry gelatin. The filling is placed into a baked pie crust, topped with whipped cream, and served chilled.
French-Inspired Strawberry Glazed Pie
Bonjour, mes chers amis! (Hello, my dear friends!) My memories of French class bring to mind not just the language, but the food we experienced during those lessons. Each student was required to prepare a French dish for a class meal, and while I can’t recall what I made, I vividly remember a stunning strawberry-glazed pie made by a classmate. The pie, adorned with fresh, whole strawberries arranged in an impressive crown and topped with a sweet glaze, left a lasting impression on me. Although I’m uncertain if those pies were authentically French, they hold a special place in my heart as one of my favorite desserts.
Choosing the Right Crust
For the best Strawberry Glazed Pie, a deep-dish crust is recommended. Whether you opt for a homemade crust, a frozen pie shell, or a refrigerated pastry, ensure you roll the dough to fit a deep-dish pie pan. Flute the edges for a nice finish, and use a pie ring (or shield) to protect the crust from over-browning during baking.
Thickening the Glaze with Cornstarch
A key component of this pie is the glaze, which is thickened using cornstarch. If you’re unfamiliar with using cornstarch as a thickener, you’ll find it relatively straightforward. Combine cornstarch with water and heat it over medium heat, stirring until a smooth, translucent glaze is achieved. This step is essential for perfect consistency.
The Role of Strawberry Gelatin in the Strawberry Glazed Pie
To give the glaze its vibrant red color and rich strawberry flavor, strawberry gelatin is incorporated into the mixture. While the Jell-O brand is commonly used, any brand will work. Once the glaze is thickened and removed from the heat, adding the gelatin will quickly transform it into a luscious red glaze.
Strawberry Preparation: Whole or Sliced?
The visual appeal of whole strawberries is undeniable, and that’s how I remember the French pies. However, for ease of serving and eating, I prefer to slice the strawberries. The recipe can accommodate either presentation, using approximately 3 cups of sliced strawberries or 4 cups of whole strawberries.
Combining Strawberries with the Glaze
After preparing the glaze, gently stir in the strawberries to ensure they are evenly coated. Transfer the mixture into your baked pie crust. If you choose to keep the strawberries whole, you have the option to arrange them artistically on top of the pie.
Whipped Cream Finishing Touch for Strawberry Glazed Pie
To complete the pie, add a generous layer of whipped cream. While canned whipped cream can simplify the process, keep in mind it may not hold up over time. For the best results, add the whipped cream just before serving or refresh any deflated whipped cream with additional topping.
Other Strawberry Desserts You Might Enjoy
If you love strawberry desserts, here are links to other recipes you might like to try. Enjoy!
Strawberry Glazed Pie
Equipment
- 9-inch deep dish pie pan
- pie shield or aluminum foil ring (to prevent crust from over-browning)
Ingredients
Crust
- (1) 9-inch deep dish pie crust (use frozen, refrigerated, or your favorite homemade recipe)
Glaze
- 1 cup sugar
- ¼ cup cornstarch
- 1 ½ cups cold water
- (1) 3-ounce package strawberry gelatin
- 1 pound fresh strawberries, sliced (see note below for measuring strawberries)
- whipped cream for garnish
Instructions
Crust
- Place a pie shield around the crust edge to prevent over-browning. You can make one out of aluminum foil by folding a sheet of foil in half and cutting a half-circle out of the middle. Open the aluminum foil and place it on the edges of the crust. Cook the crust (according to the package instructions, usually 12-15 minutes). Cool.
Strawberry Glaze
- In a medium-sized saucepan, combine the sugar and cornstarch. Whisk until well mixed. Gradually stir in the water until the mixture is smooth. Cook on medium heat (stirring constantly) until the glaze thickens and turns translucent. Remove from the heat and stir in the strawberry gelatin until smooth. Let the glaze cool to room temperature.
- Fold the strawberries into the cooled glaze and pour it into the crust. Place the pie in the refrigerator for about 2 hours to chill.
- Garnish with whipped cream.