This Fresh Strawberry Pie with Homemade Strawberry Glaze is an old-timey favorite. It’s filled with ripe, juicy strawberries in a homemade strawberry glaze, all in a buttery graham cracker crust. This pie is sure to please your guests at any gathering, but I also love it just for dessert on a spring or summer day. And if you love homemade strawberry desserts, check out my recipe for Old-Fashioned Strawberry Buckle.
This Glazed Strawberry Pie is an 0ld-fashioned kind of pie just like Grandma used to make—the kind of pie that used to be commonly served at country diners and church potlucks. And although I don’t mind a dessert that uses jello, this strawberry pie glaze is made without jello. It’s made simply with just mashed strawberries, lemon juice, and a little bit of cornstarch. One of the things that I love about this pie is that it has a very natural strawberry flavor and texture. The beauty of this pie is in its simple deliciousness.
And for this glazed strawberry pie, I use a graham cracker crust. The graham cracker crust recipe I’m giving you is a homemade deep-dish graham cracker crust. It’s buttery and a little bit sweet, and roomy enough to load up with fresh strawberries. (But I know that some folks like a pastry crust with their pie, so if that’s you, feel free to use your favorite pre-baked pastry crust instead).
Let’s talk about a few of the ingredients for this homemade Glazed Strawberry Pie
Strawberries – You’ll need to use fresh, ripe strawberries for this fresh strawberry pie. Don’t be tempted to use frozen strawberries or you will have a watery, mushy pie.
Sugar – Use granulated sugar. I use granulated raw cane sugar but white granulated sugar will work just fine.
Cornstarch – Cornstarch acts as a thickener for the strawberry pie glaze. You can substitute arrowroot powder in an equal amount.
Lemon juice – I believe that fresh lemon juice has a nicer flavor than bottled juice, but bottled lemon juice will also work.
Graham cracker crumbs – You can use premade graham cracker crumbs, or you can make your own by coarsely crushing graham crackers with a rolling pin or using a food processor. If you want a gluten-free pie, there are a number of gluten-free graham cracker brands you can purchase.
Butter – I use salted dairy butter, but for a plant-based crust, use a plant-based butter that is suitable for baking.
Tips for making the best fresh strawberry pie:
- When I make this recipe, I buy 3 pounds of strawberries. But in reality, you will probably need slightly less than a full 3 pounds of strawberries to fill your crust. If you should happen to find yourself with a few extra strawberries, don’t panic! I call this the cook’s treat and you should go right ahead and munch on those extra strawberries while you prepare your pie! 😊
- If you are short on time or don’t feel like making your own crust, you can use a store-bought graham cracker crust. Just be sure to use a 10-inch crust or a deep dish 9-inch crust.
- If you prefer a pastry crust for your strawberry pie, you can use a homemade or store-bought pastry crust. Be sure it is a deep dish crust or will fit a 10-inch pie pan. Also, remember to fully bake the crust before adding the strawberries.
- For the best results, chill the pie in the refrigerator before slicing. And be aware, that first slice probably won’t come out perfectly, but it will still be delicious!
- Store the pie in the refrigerator for 2-3 days. Eat it up sooner rather than later so the crust doesn’t become too soggy.
- This pie is so yummy as it is that it doesn’t really need anything else, but I do like to serve it with some fresh whipped cream or even a scoop of ice cream.
- For something different, try using other berries or even fresh sliced peaches instead of strawberries.
So if you’re searching for a recipe for fresh strawberry pie, I hope you’ll give this recipe a try. It’s truly a family favorite for a fresh spring or summertime dessert.
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