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Fresh Strawberry Pie Recipe with Easy Glaze Your Family Will Crave

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A simple yet irresistibly good fresh strawberry pie with a flaky homemade crust and a perfectly balanced glossy glaze that highlights the juicy berries.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 cup unsalted butter, chilled and cubed (113g)
  • 1 tablespoon granulated sugar (12g)
  • 3–4 tablespoons cold water (45-60ml)
  • 1/4 teaspoon salt
  • 4 cups fresh strawberries, hulled and sliced (600g)
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon lemon juice (15ml)
  • 3 tablespoons cornstarch (24g)
  • 1/4 cup strawberry jam (80g)
  • 2 tablespoons water (30ml)
  • 1 teaspoon lemon juice (5ml)

Instructions

  1. Make the crust dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Add cold water one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it—lumps of butter are good! Form the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes (or up to 2 days).
  2. Prepare the filling: In a medium bowl, toss the sliced strawberries with sugar, lemon juice, and cornstarch. Set aside to macerate while you roll out the crust.
  3. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer it carefully to your pie dish, pressing it into the edges without stretching. Trim excess dough, leaving about 1/2 inch overhang. Fold the edges under and crimp as you like.
  4. Bake the crust blind: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 5 minutes until the crust is just starting to turn golden.
  5. Fill and bake the pie: Spoon the strawberry filling into the warm crust, spreading evenly. Bake at 375°F (190°C) for 35-40 minutes, until the filling is bubbly and the crust is golden brown. Cover edges with foil if they brown too fast.
  6. Make the glaze: While the pie bakes, combine the strawberry jam, water, and lemon juice in a small saucepan. Warm over low heat, stirring until smooth and pourable. Remove from heat and let cool slightly.
  7. Glaze the pie: As soon as the pie comes out of the oven, brush the glaze gently over the berries to give that irresistible shine. Let the pie cool completely on a wire rack before slicing.

Notes

Blind bake the crust to prevent sogginess. Use ripe but firm strawberries to avoid mushy filling. Brush glaze while pie is warm for best shine. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing to allow filling to set. Chill butter and water for flaky crust. If glaze thickens too much, warm gently with a splash of water. If crust cracks while rolling, chill dough for 10 minutes before retrying.

Nutrition

Keywords: strawberry pie, fresh strawberry pie, homemade pie crust, fruit pie, summer dessert, easy glaze, berry pie

Find it online: https://evabakery.com/fresh-strawberry-pie-recipe-with-easy-glaze-your-family-will-crave/