Bonjour, mes chers amis! (Hello, my dear friends!) There was a time when I used to read French novels in French class and understand them enough to enjoy them. Fast-forward several years, and it is hard for me to remember enough French to delve into a book. But there is one thing I do remember about those French classes–the food!
We had French food days, and each person had to make a French dish for a class meal. I don’t remember what I made, but I remember the strawberry-glazed pies that one student made. They were beautiful, with fresh whole strawberries meticulously arranged into a tall red crown with the most delicious sweet strawberry glaze. I never knew if these pies were really French, but these magnifique works of art were one of my all-time favorite desserts.
Use a Deep-Dish Crust
You can use your favorite homemade crust recipe, a frozen pie shell, or a refrigerated one. If using a refrigerated pie crust, roll it to make it large enough to fit a deep-dish pie pan or dish.
Use Corn Starch to Thicken the Glaze
This pie uses 1/4 cup of cornstarch to thicken the strawberry glaze. If you haven’t used cornstarch as a thickener before, you might be surprised by how easy it is to work with.
Add water to the cornstarch mixture and stir to mix it. Then heat it over medium heat, stirring while it thickens. At first, you will see lumps form that will eventually turn into a smooth glaze. Keep heating and stirring until it thickens and turns a translucent color. Then remove it from the heat.
Add the Strawberry Gelatin
The glaze gets its red color and strawberry taste from the gelatin. I used Jell-O brand in this recipe, but another strawberry gelatin brand will also work.
Remove the thickened mixture from the heat and add the strawberry gelatin. It will dissolve quickly and turn the mixture red. Let the glaze cool to room temperature before adding the strawberries. If you wait too long and the glaze sets, give it a good stir; then add the berries.
Slice the Strawberries?
I remember those beautiful French pies having whole strawberries. However, I prefer to slice the strawberries to make the pie easier to cut and eat. But you can remove the top leaves and leave them whole if you like that look. The recipe uses 1 pound of strawberries which is about 3 cups of sliced strawberries or 4 cups of uncut strawberries.
Stir in the Strawberries
Stir in the strawberries to coat them with the glaze. Then add the mixture to the baked pie crust. If you are using whole strawberries, you can use the spoon to arrange the top ones in a pleasing design–such as having all the berry tips pointing upwards.
Add Whipped Cream
Garnish the pie with whipped cream. You can use canned whipped cream to make it easy to assemble. But remember that whipped cream from a can is not stabilized and will deflate after a while. You can solve this problem in two ways. Add the whipped cream just before serving the pie, or refresh the whipped cream when it starts to deflate by adding more to hide it.
Other Strawberry Desserts
If you love strawberry desserts, here are links to some others you might like to try. Enjoy!
- Strawberry Pretzel Salad
- No-Bake Strawberry Lemon Pie
- Strawberry Cupcakes
- Strawberry Almond Trifle
- Red, White & Blue Strawberry Pie
- Strawberry Tart
- Beignets with Strawberries