Glazed Strawberry Pie

This strawberry pie showcases fresh berries at their peak. Whole strawberries fill a pre-baked pie shell, then get coated in a glossy, ruby-red glaze made from pureed berries thickened with cornstarch. No baking required for the filling, so the berries stay bright and juicy.

The glaze is the star move. One cup of berries gets mashed and cooked down with water and sugar into a concentrated strawberry sauce, then thickened with a cornstarch slurry. Spooned over the whole berries, it sets into a shiny, jewel-toned coating as it chills. The trick is letting the glaze cool slightly before spooning it over the fresh berries. Too hot and it softens them. Just warm and it flows into every gap and clings.

Three hours of chilling sets everything firmly enough to slice clean wedges. A crown of whipped cream on top, and this is hands-down one of the prettiest summer desserts you can make.

Pro Tips

• Pick berries that are similar in size so they pack evenly into the crust. Arrange them point-side up for the best presentation.
• Make sure your pie shell is completely cooled before filling. A warm crust will wilt the berries.
• Mix the cornstarch with cold water before adding to the hot berry mixture. Adding dry cornstarch directly creates lumps that won’t dissolve.
• This pie is best eaten the day it’s made. After 24 hours the crust starts to soften from the berry juices.

Variations

• Use a graham cracker crust instead of a traditional pie shell for a sweeter, crunchier base.
• Add a layer of cream cheese or pastry cream on the bottom of the crust before the berries.
• Mix in a handful of fresh blueberries for a red-and-blue summer holiday pie.