Ice cream. Pie. Cookies. Frosting. Shortcake. Make this strawberry season the sweetest one yet with all of my favorite strawberry desserts. What I consider the quintessential summer dessert, this strawberry pie recipe is bursting with flavor from the sweet juice of fresh strawberries!
Prep Time: 25 minutesminutes
Refrigerate: 2 hourshours
Total Time: 2 hourshours25 minutesminutes
Servings: 8
Ingredients
3pounds (about 5 cups)strawberries, washed, hulled, and dried
1 ½cupswater
1 ¼cupsgranulated sugar
3Tablespoonscornstarch
1 ½(3-ounces) packagesstrawberry gelatin
Pinch salt
Zest from 1/2 lemon, optional
1 pie crust, baked and completely cooled (see notes)
Slice strawberries in half or quarters. Place on paper towels and let dry.
In a small sauce pan, combine the water, sugar, and cornstarch over medium heat. Once it reaches a boil, stirring constantly, cook an additional 1 to 2 minutes, or until clear and thickened. Remove from heat and stir in gelatin, pinch of salt, and lemon zest, if desired. Stir 1 minute, or until gelatin has dissolved. Allow to cool slightly, about 10 minutes.
Layer the strawberries on top of the pie crust.
Pour the glaze evenly over the top of the strawberries until well coated. Refrigerate 2 to 4 hours, or until the pie has set. Store in the refrigerator until ready to serve.
Slice into 8 slices and top with whipped cream to serve.
Notes
Crust: Feel free to use a store-bought or homemade pie crust. I halved my easy pie crust recipe. Make sure you allow it to cool before filling.Whipped cream: I like to use homemade whipped cream, however you can also buy a store-bought can, if you prefer.Strawberries: When slicing the strawberries, make sure to remove the stems first using a strawberry huller or 1/2 teaspoon measuring spoon.