Favourite Glazed Fresh Strawberry Pie

When strawberries are at their peak, this is the pie to make. Unlike a baked fruit pie, it keeps the berries fresh and whole, suspending them in a glossy, ruby glaze so each bite tastes like summer just off the vine. Only the crust gets baked; the filling is all about showcasing ripe fruit.

The clever trick is making the glaze from the strawberries themselves. You mash a portion of the berries and cook them with sugar, cornstarch, and water until the mixture boils and thickens into a thick, jammy glaze. A drop of food coloring deepens the red if your berries are pale. Cool it completely, then gently fold in the remaining whole berries so they get coated but stay intact.

Pile it all into a baked, cooled pie shell and chill until set, at least two hours, which lets the glaze firm up enough to slice cleanly. Use the ripest, reddest strawberries you can find, since the filling has nowhere to hide a bland berry. Top with billows of sweetened whipped cream just before serving. It’s a fresh, simple stunner, best the day it’s made.

Kitchen Tips

• Use the ripest, reddest strawberries you can find. A fresh pie has nowhere to hide an underripe, sour berry.
• Cook the glaze until it boils and thickens, then cool it completely before folding in the whole berries, or they soften and weep.
• Chill the assembled pie at least 2 hours so the glaze sets firm enough to slice.
• This pie is best the day it’s made; the crust softens and the berries weep over time.

Variations

• Spread a layer of sweetened cream cheese in the shell before adding the berries.
• Swap or mix in raspberries or sliced peaches.
• Use a graham cracker or shortbread crust instead of pastry.