Fresh Strawberry Pie
User Reviews
5
Fresh Strawberry Pie
Description
This dessert begins with a thawed frozen pie crust that is pricked with holes and baked to a golden brown, providing a sturdy, crisp base for the filling. Meanwhile, fresh strawberries are soaked briefly to cleanse and then carefully dried and hulled to maintain their shape and prevent sogginess.
The glaze is prepared by combining strawberry jello powder, sugar (adjusted to taste), cornstarch, and water and brought to a gentle boil while stirring to activate thickening. After cooling slightly, this glaze is poured over the neatly arranged strawberries in the cooled crust, coating the fruit to create a glossy, firm layer upon chilling.
The pie balances the tartness and sweetness of the strawberries with the smooth texture of the set glaze and flaky crust. Serving chilled will keep the fruit fresh and maintain the glaze’s texture. The recipe notes provide guidance on choosing larger strawberries and handling glaze consistency for best results.
Ingredients
- 1 pie crust You can use other brand pie crust or make your own, Marie Callender brand, frozen
- 2 pounds strawberry fresh
Strawberry Glaze:
- 1 pack strawberry jello powder small (3oz) package
- ½ cup sugar (Use more or less depends on your sweetness)
- 2 tablespoons corn starch
- 1 cup water
Instructions
- Thaw the Marie Callender pie crust 10 minutes before baking and use a fork to poke holes on the crust.
- Preheat the oven 400 F and bake it for 12-15 minutes or until it is golden brown. Then, let it cool down.
- Wash and soak 2 pounds of fresh strawberries in a bowl for a few minutes.
- In the meanwhile, put a small pack (3 oz) strawberry jello powder, ½ cup of sugar (can use more or less depending on your sweetness), 2 tablespoons of cornstarch and 1 cup of water into a pot and mix them well. Then, turn on the fire to small to medium. Keep stirring until it's bubbling.
- After that, let the glaze cool down.
- Drain and dry strawberries with a paper towel. After that, remove the leaves.
- Put and lay the fresh strawberries on the baked pie crust.
- Next, pour the glaze over the strawberries.
Notes
- Thaw frozen pie crust about 10 minutes before baking and poke holes to prevent bubbling.
- Allow the baked crust to cool completely before adding strawberries to avoid sogginess.
- Choose large, fresh strawberries when possible for optimal texture and appearance.
- Wash and soak strawberries briefly, then dry them thoroughly and remove leaves to prepare for filling.
- Prepare the glaze by dissolving jello powder, sugar, and cornstarch in water and bring to a boil while stirring.
- Let the glaze cool slightly before pouring over strawberries; it thickens as it cools.
- If the glaze firms too much before pouring, briefly warm it in the microwave to restore pourability.
- Adjust sugar in the glaze to taste depending on preferred sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 111mg | 5% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 53mg | 59% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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