Strawberry Glazed Pie is a classic dessert that celebrates the fresh, sweet flavor of ripe strawberries in a simple yet elegant way. Featuring a flaky pie crust filled with juicy berries and coated in a glossy strawberry glaze, this pie is a favorite during spring and summer when strawberries are at their peak. Its vibrant color and refreshing taste make it a standout dessert for family gatherings, picnics, holidays, and special occasions.
What makes Strawberry Glazed Pie so appealing is its balance of textures and flavors. The crisp crust provides a sturdy base for the fresh strawberries, while the sweet glaze adds a smooth, shiny finish that enhances the fruit’s natural sweetness. Every slice offers a combination of buttery pastry, tender berries, and a light, fruity filling that feels both indulgent and refreshing.
Unlike baked fruit pies, Strawberry Glazed Pie often showcases fresh strawberries without prolonged baking, allowing their natural flavor and texture to remain the star of the dessert. The glaze is typically made with strawberry puree, sugar, and a thickening agent that creates a beautiful coating around the berries. Once chilled, the filling sets into a sliceable pie that is as attractive as it is delicious.
This pie is easy to customize with a variety of toppings and accompaniments. A generous dollop of whipped cream adds a light, creamy contrast to the sweet fruit filling, while a scoop of vanilla ice cream transforms it into an even more decadent dessert. Some versions include a layer of cream cheese or custard beneath the strawberries for additional richness and flavor.
Strawberry Glazed Pie is an excellent make-ahead dessert because it requires time to chill before serving. This makes it convenient for entertaining, allowing hosts to prepare it in advance and focus on other aspects of the meal.
Whether you’re celebrating strawberry season or simply looking for a refreshing dessert, Strawberry Glazed Pie is a timeless choice. Its bright flavor, beautiful presentation, and simple preparation have made it a beloved recipe for generations. One slice is enough to showcase why fresh strawberries and flaky pie crust remain one of the most delicious dessert combinations ever created.
Ingredients
- 1 9-inch pie crust baked and fully cooled
- 1 quart fresh strawberries hulled and halved
- 3/4 cup granulated sugar for the glaze
- 2 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch salt
- 1 cup whipped cream for serving, optional
Instructions
- Prepare and cool a 9-inch pie crust completely before filling.
- In a saucepan, whisk together the sugar and cornstarch. Add the water and salt, then cook over medium heat, stirring constantly, until the mixture thickens and becomes clear, about 5 to 7 minutes.
- Remove from the heat and stir in the lemon juice. Let the glaze cool for about 10 minutes, until slightly warm but not hot.
- Arrange half of the strawberries in the cooled crust. Spoon the glaze over them, then top with the remaining strawberries, pressing them gently into place.
- Chill the pie for at least 2 hours, or until set. Slice and serve with whipped cream if desired.
Nutrition
Delicious! 🍓 Just like my grandma used to make. The whipped cream is a must!
Best pie ever!!!!!!!! YUMMMMMM!!!
It looks great but a bit hard to make. My glaze ended up too runny and I wasted a bunch of strawberries. Not impressed.
I don’t understand why the glaze did not set properly. Maybe I cooked it too long? 😩
It sounds like the glaze might have overheated. Make sure to watch it closely! I’ve had that happen too, but it still tastes good!
Idk if it was the cooking time. Did you let it cool properly? Maybe it just needs longer in the fridge? 🤔
This pie was a hit at our family gathering! Everyone loved the fresh strawberries and the glaze was perfect. Will definitely make again!
I thought this was gonna be easy but I messed up the crust. Can you buy pre-made crust? Could that be easier? 😂
I found the glaze too sweet for my taste. Maybe less sugar next time? Didn’t turn out as I expected.
I followed the instructions exactly and it came out great! My kids loved it. 🍓
This pie was a hit at the family gathering! Sweet and fresh, just loved it. 🥰
So glad to hear that! It really is the perfect dessert for gatherings. 😍
Not the most complicated recipe, but still impressive! Gonna make it for my friend’s birthday. 🎉
This sounds delicious! I bet your friend will love it. Perfect for summer! 🍓
A pie without chocolate? Is that even a real pie?? 🍰 But it does look nice, I guess.
Yummy pie but not enough glaze for me. Will add more next time!
I didn’t have lemon juice and used vinegar instead… it was a disaster! 🤦
Oh no, vinegar?! That’s a totally different flavor! 😬 Better luck next time!
It’s okay, but I think it needed more sugar. I like it sweeter. My family didn’t love it.
Eh, I don’t know about this. Pie and strawberries? Seems odd but my daughter liked it so 3 stars.
This pie is AMAZING! The strawberries are so fresh and the glaze makes it shine. Will definitely make it again!
Why does it call for cornstarch? I just used more sugar and it was too sweet. Yuck!
How long can you keep this pie in the fridge? Asking for a friend. 😅
I followed the recipe exactly, but the glaze never thickened. Not sure what went wrong. 🤷♀️
I don’t think you should worry too much. I always make my glaze runny and it still tastes good! 😂
Maybe your water was too hot? That can mess with the cornstarch. Try letting it cool a bit next time.
Delicious pie! My kids loved it! I didn’t have cornstarch, used flour instead, still came out good!
I followed it exactly and it didn’t set for me. Maybe my pie crust wasn’t fully cooled? The glaze stayed a bit soft. Taste was good, but texture was off.
That sounds frustrating! If the glaze stayed soft, it might not have thickened all the way—maybe it needed closer to the full 7 minutes (or a little more) until it turns fully clear and coats a spoon. Also, chilling 2 hours can be a bit short depending on your fridge temp; I’d try 3–4 hours next time. And yes, if the crust wasn’t totally cooled, the heat can keep the glaze from setting.
Looks nice but pie crust + fruit + glaze feels kinda… messy? I don’t like fussing with chilling times. I’d rather just do a simple strawberry bowl.
Made this for my family and it was gone fast. The glaze turns super glossy and the lemon keeps it from tasting too sweet. I let it chill a full 3 hours and it sliced way cleaner.
This seemed way too watery before it thickened. I almost panicked and added extra cornstarch, but it worked out once I kept stirring. Chill time is real—2 hours minimum.
Not sure about the “until clear” part—mine never looked totally clear, more like shiny translucent. Still tasted great though. Next time I’ll cook to a thicker consistency rather than stare at the color.
Yeah I’ve noticed that too—mine looks more “shiny” than truly clear. I think thickened + syrupy is the real cue, not crystal-clear. After it coats the spoon, I stop and it sets great once chilled.
Pretty good, but I’d suggest using a little less sugar if your strawberries are already sweet. Also my glaze was thick quicker than 5 minutes—just keep whisking and don’t walk away.
Good point on the sugar—mine were super sweet and I still did 3/4 cup… next time I’ll cut it down. Also thanks for the warning about the glaze thickening fast; I probably would’ve walked away 😅
Glaze thickened fast for me (like 3-4 minutes) so I panicked and turned it off early—turns out it still set great. Next time I’ll watch it closer instead of waiting the full 7 minutes.
That’s reassuring! I always assume the full 7 minutes is mandatory, but clearly it can thicken faster. I’ll probably pull it a bit early too and go by “clear and thick,” not the clock.
I don’t know… cornstarch glaze and strawberries? Sounds weird. But I guess I can try.
This looks so fresh and summery! The clear glaze tip is clutch—mine always turns out cloudy when I rush. I’ll definitely chill longer than 2 hours.
Made it last weekend and it was a hit. Didn’t even have to doctor anything. The lemon keeps it bright and not too sweet.
Good to hear! I’m tempted to try it exactly as written—usually I “doctor” recipes too, but the lemon sounds like the key. Quick question: do you keep the strawberries raw (not macerated) before assembling?
I’m a little skeptical about “slightly warm but not hot.” If you don’t get that right, won’t the crust soften? Still, the method seems solid.
Mine came out a bit runny even after chilling. I might’ve used less strawberry juice than expected? Also I forgot the pinch of salt (oops) but it tasted kinda flat.