There are so many things I like about summer in Prince Edward Island but one of my very favorite things is Glazed Strawberry Pie made with fresh, locally-grown Island berries. After I have had a couple of “feeds” of plain berries, sugar, and milk, I am ready for them in other recipes. One of those recipes always has to be fresh strawberry pie.
To make this pie, you will need the freshest strawberries possible and ones that are not overly ripe. A slightly firm variety of berry is best.
A single 9″ baked pie crust will be needed for this recipe. For hints, tips, and a recipe for pie pastry, click here.
Glazed Strawberry Pie
Ingredients:
Apx. 1 1/4 – 1 1/2 qts fresh strawberries, hulled, washed, and dried
2 tbsp cornstarch
3/4 cup sugar
1/8 tsp salt
1 tbsp butter
1 tsp lemon juice
1 – 9″ baked pie shell
Method:
Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough to cover the bottom of the pie crust.
Cut up berries to prepare them for crushing – it’s hard to say exactly how many because berries vary in size and water content. Start with a few berries at a time.
Using a potato masher, crush enough strawberries to make 1 1/2 cups.
Assemble all ingredients.
In medium-sized saucepan, combine cornstarch, sugar, and salt. Mix well. Add crushed berries and stir to blend well.
Place mixture over medium heat and stir constantly until it becomes somewhat clear and it starts to thicken, about 5-7 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
Reduce heat to low, cover mixture, and continue to cook for 5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
Arrange whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
Spoon hot glaze mixture over the berries.
Completely cover berries with the glaze.
Place pie in refrigerator and let chill several hours (at least 3 hrs) before serving. Add whipped cream at time of serving and decorate with additional berries as desired.
Yield: Apx. 8 servings
Tips and Notes: This pie is best served the day it is made as the pie crust tends to become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and lessens the lifespan of the pie crust.
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Glazed Strawberry Pie
Ingredients
- Apx. 1 1/4 - 1 1/2 qts fresh strawberries, hulled, washed, and dried
- 2 tbsp cornstarch
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 1 tbsp butter
- 1 tsp lemon juice
- 1 - 9" baked pie shell
Instructions
- Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough whole berries to cover the bottom of the pie crust.
- One and one-half cups of crushed berries will be needed for the glaze. Cut up berries to prepare them for crushing - it's hard to say exactly how many will be required because berries vary in size and water content. Start with a few berries at a time. Using a potato masher, crush enough strawberries to make 1 1/2 cups.
- In medium-sized saucepan, combine cornstarch, sugar, and salt. Mix well. Add the crushed berries and stir to blend well.
- Place mixture over medium heat and stir constantly until it becomes somewhat clear and it starts to thicken, about 5-7 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
- Reduce heat to low, cover mixture, and continue to cook for about 5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
- Arrange the whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
- Spoon hot glaze mixture over the berries. Completely cover berries with the glaze.
- Place pie in refrigerator and let chill several hours (at least 3 hrs) before serving. Add whipped cream at time of serving and decorate with additional whole berries, if desired.
Recipe Notes
Yield: Apx. 6-8 servings
Tips and Notes: This pie is best served the day it is made as the pie crust tends to become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and reduces the lifespan of the pie crust.
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Need a smaller sized Glazed Strawberry Pie? Try this Glazed Strawberry Pie For Two recipe from My Island Bistro Kitchen:
