Easy Fresh Strawberry Pie
A classic summer dessert, this easy no-bake Fresh Strawberry Pie is bursting with plump, ripe strawberries bathed in a simple sweet strawberry glaze all cradled in a flaky, buttery pie crust.
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Servings: 8 slices
Calories: 153kcal
Ingredients
- 1 (9 inch) refrigerated roll out pie crust
- 1 egg white (optional, but recommended to brush over crust)
- ¾ cup white granulated sugar
- 1 ½ cups water
- 3 tablespoons cornstarch (+ ¼ cup water)
- 3 ounces strawberry gelatin
- 4 ½ cups quartered or sliced strawberries
- whipped cream
Instructions
- Heat water and sugar in a medium saucepan on the stove top over medium heat. Whisk until sugar is dissolved. In a measuring cup, stir cornstarch into ¼ cup water to make a slurry. Whisk cornstarch slurry into sugar water.
- Continue to whisk until your sugar water mixture begins to boil and thickens. It will also start to become clear. Remove from heat. Whisk in strawberry gelatin and stir until dissolved. Set aside to cool completely while preparing crust.
- Preheat oven and blind bake crust according to the package instructions for a single crust. Prick the bottom with a fork multiple times and brush lightly with an egg white before baking for best results. Remove from oven and allow to cool for 5 minutes.
- Toss sliced and quartered strawberries in the cooled gelatin glaze until every berry is well coated. Pour glazed berries into warm crust. Refrigerate immediately and chill for at least 3 hours to overnight until set.
- Serve with whipped cream and enjoy!
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Notes
- To keep your fresh strawberries from getting mushy, make sure the strawberry glaze has completely cooled before adding your sliced berries.
- Making a slurry of cornstarch and water will keep the cornstarch from balling up when added to the water and makes it so much easier to incorporate.
- To keep your pie crust from getting soggy make sure the bottom of the crust is completely baked.
- Pricking the bottom of the pie crust will help the crust release steam while it bakes and keep it from bubbling up while baking.
- Brushing the crust evenly with an egg white will bake a protective layer on your crust that will also help keep it from getting soggy.
- Lastly, give your pie plenty of time in the fridge to set up. This will keep your strawberry pie from being runny.
Nutrition
Calories: 153kcal | Carbohydrates: 37g | Protein: 2g | Fat: 0.3g | Sodium: 60mg | Sugar: 32g