Blue Ribbon Strawberry Pie
Submitted by lindapoe
Fresh whole strawberries stand tall in a pre-baked pie crust, coated in a glossy homemade strawberry glaze and chilled until set. Topped with whipped cream, this no-bake strawberry pie is summer in every single bite.
YIELD
8 servingsPREP
1 hrsCOOK
15 minREADY
4 hrsWhen strawberry season hits, this is the pie you make.
Whole fresh strawberries get arranged standing up in a baked pie shell, then drenched in a homemade glaze made from cooked-down berries, sugar, and cornstarch. The whole thing chills in the fridge until it sets into a glossy, jewel-toned showpiece.
No oven time for the filling. No fussy lattice work. Just bright, juicy berries in a shimmering coat of their own syrup, finished with a cloud of whipped topping.
This is the kind of pie that makes people pull out their phones before they pick up a fork.
Kitchen Tips
- Use the ripest, most fragrant strawberries you can find. The flavor of this pie depends entirely on the quality of the fruit.
- Stand the whole berries pointed end up in the crust for the prettiest presentation.
- Make sure the glaze has cooled in the fridge for the full 30 minutes before pouring. Hot glaze will turn the berries mushy.
- Skip the food coloring if your berries are deeply ripe. Great strawberries make their own gorgeous color.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Bake pie shell according to directions for empty baked crust. Cool.
Chop one cup of strawberries.
Combine sugar and cornstarch in a 2 qt. saucepan.
Stir in water gradually until smooth.
Add chopped strawberries.
Cook, stirring constantly, until mixture thickens and boils.
Remove from heat.
Stir in food coloring.
Cool in refrigerator ½ hour.
Pour ¾ of the syrup into prepared pie crust.
Stand up remaining strawberries in pie crust, reserving ¼ cup (about 3 large strawberries) for garnish.
Pour remaining syrup over strawberries.
Chill until firm, about 3 hours.
To serve, top each slice with whipped topping and a slice of reserved strawberry.
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