Old Fashioned Strawberry Pie

Benchi

A simple and nostalgic dessert featuring fresh strawberries under a glossy homemade glaze, perfect for summer gatherings.

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Prep Time 20

Cook Time 10

chill time 1

Total Time 30

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

1 9-inch deep-dish pie crust, baked pie crust The buttery, flaky base that holds all the strawberry goodness.
6 cups fresh strawberries, hulled and halved Use ripe, sweet berries for the boldest flavor and vibrant color.
1 cup granulated sugar Sweetens the glaze and helps the strawberries burst with their natural juiciness.
3 tablespoons cornstarch Thickens the glaze so it clings to every berry and doesn't run all over your plate.
3/4 cup cold water Keeps the glaze silky-smooth without making it gloopy.
1/4 teaspoon salt Just a touch to sharpen the flavors and balance the sweetness.
Red food coloring optional, for a pop of bright, candy-apple color if your berries are a little pale.
Whipped cream or vanilla ice cream optional, for serving.

Instructions

Wash and hull the strawberries. Halve most of them, and set aside 1 cup of berries for mashing.
Place the reserved 1 cup of strawberries in a bowl and mash lightly with a fork until mostly smooth.
In a medium saucepan, whisk together the sugar and cornstarch until evenly combined.
Stir in the cold water, salt, and the mashed strawberries. Add a small drop of red food coloring if desired.
Cook the mixture over medium heat, stirring constantly, for about 6 minutes until the glaze thickens and becomes clear.
Remove the pan from heat and let the glaze cool for about 10 minutes.
Arrange the remaining 5 cups of halved strawberries in the baked pie crust.
Pour the cooled glaze over the strawberries, ensuring each berry gets coated.
Refrigerate the pie for 2 hours until the glaze is fully set and the pie is chilled.
Slice and serve cold, topped with whipped cream or a scoop of vanilla ice cream if desired.