Go Back
strawberry-pie-hero-overhead-white-plate
husseysands

Strawberry Pie

A fresh strawberry pie made with a homemade cornstarch glaze inside a blind-baked crust. No Jello, no runny filling — just a glossy, jewel-bright result that holds a clean slice every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
4 hours
Total Time 4 hours 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1¼ cups all-purpose flour
  • ½ cup 1 stick cold unsalted butter, cubed
  • 3 tablespoons cold water
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • For the Filling and Glaze:
  • 2 lbs fresh strawberries hulled and halved
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ cup cold water
  • 1 tablespoon fresh lemon juice

Method
 

  1. Make the crust. Combine flour, salt, and sugar. Cut cold butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.
  2. Blind bake. Preheat oven to 375°F. Roll dough into a 12-inch circle and press into a 9-inch pie dish. Trim and crimp the edge. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights, bake another 10 to 12 minutes until golden and dry. Cool completely.
  3. Cook the glaze. Whisk cornstarch into ½ cup cold water until dissolved. Combine with sugar and lemon juice in a saucepan over medium heat. Stir constantly until the mixture turns translucent and thickens to a glossy, spoonable consistency — typically 6 to 8 minutes. Remove from heat.
  4. Prep the berries. Hull and halve the strawberries. Pat completely dry with a clean towel — no surface moisture should remain.
  5. Fill the pie. Let the glaze cool for 5 to 8 minutes. Fold the dried strawberries gently into the warm glaze until every berry is coated. Pour into the cooled crust and arrange the top layer cut-side down.
  6. Chill and serve. Refrigerate uncovered for a minimum of 3 hours, ideally 4 to 6 hours. Slice just before serving — run the knife under hot water and wipe dry for the cleanest cut.

Notes

  • If your strawberries are under-ripe, macerate with 1 tablespoon of sugar for 20 minutes, drain the liquid, and pat dry before using.
  • Do not skip blind baking the crust — this single step keeps the base dry and sliceable.
  • Cornstarch can be swapped 1:1 with arrowroot powder — the glaze sets slightly softer but holds.
  • For an extra crust moisture barrier: brush the hot baked crust with a thin layer of melted white chocolate and let set before filling.
  • Best quality within 2 days refrigerated. The filling holds well; the crust softens slightly by day 2.

Nutrition (per slice, approximate)

Calories: 285Fat: 12gSat. Fat: 7gCarbs: 43gSugar: 23gFiber: 2gProtein: 3gSodium: 80mgstrawberry-pie-hero-overhead-white-plate