Fresh Strawberry Pie

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Fresh Strawberry Pie

This pies doesn't use the standard strawberry pie glaze you make your own and it is awesome.
Servings 1


  • 4 pints about 3 pounds fresh strawberries, washed
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp Sure-Jell for low-sugar recipes
  • 1/2 tsp Salt
  • 1 Tbsp lemon juice
  • 1 baked pie shell
  • Whipped cream topping


  • Sort your strawberries, any that are less than perfect should be separated out. You will need to end up with 6 ounces (1 1/2 cup) of strawberries in the less than perfect pile.
  • Process your imperfect strawberries in the food processor until they are a smooth puree. You should end up with around 3/4 cup puree.
  • Whisk sugar, cornstarch, Sure-Jell, and salt in a medium saucepan.
  • Stir in berry puree, making sure to scrape the corners of the pan.
  • Cook over medium to high heat, stirring constantly and bring to a full boil. Boil while scrapping the bottom and sides vigorously for 2 minutes.
  • Transfer to a large boil and in lemon juice.
  • Let cool to room temperature.
  • While waiting pick over remaining berries, cut biggest berries in half and select 2 pounds of your best berries.
  • Add berries to cool jell and gently fold to coat berries with glaze.
  • Scoop the coated berries into the ready pie crust. Arrange with cut sides down and a bit mounded in the middle.
  • Refrigerate pie until chilled, about 2 hours.
  • Pie should be served within 5 hours of being made to keep it from turning into mush.
  • Added whipped cream as you serve!

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