Fresh strawberry pie is a once-a-year summer treat! This easy strawberry pie is made with low-sugar pectin and cornstarch and a buttery crust. Serve the strawberry pie immediately by itself, or with cream.
- 1 9-inch pie crust, homemade or store-bought
- 3 pounds (about 4 pints) strawberries, hulled
- 3/4 cup sugar
- 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell)
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 to 2 tablespoons water
1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour.
Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post. If using a store-bought pie crust, follow the directions on the package for blind baking.)
Cool the pie crust completely before assembling the pie.
2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie.
Cut the remaining strawberries into thin slices.
3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat.
Stir the glaze constantly until the mixture comes to a rolling boil. Boil for 1 minute. The glaze should be easy to stir and slightly thickened. If it seems like the the glaze is thickening up too much (to more of a jelly-like consistency) remove it from heat immediately.
Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you'll use this for the top of the pie.
4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that the slices are flat, and arrange the reserved, halved strawberries on top.
Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie.
5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made.