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Fresh Strawberry Pie

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“Great crowd pleaser, they'll come back for more! Helpful hints to this recipe are: 1. Make sure the glaze mixture is completly cooled before mixing with strawberries. 2. Make sure the strawberries are as dry as possible before mixing with glaze. 3. Don't overcook the pie crust. The most time consuming is the cooling time for the glaze. Actual time cooking and prep is about 20 minutes. I make the glaze first, then bake the pie crust and prepare remaining strawberries while the glaze is cooling.”
READY IN:
32mins
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown.
  2. Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny (I dry mine on paper towels to get out as much water as possible). Mash enough strawberries to make about one cup of pulp (you can use a blender if you want more of a smooth glaze versus a chunky glaze).
  3. Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes, or until the sauce becomes thick. Remove from heat and stir in the butter. Add the red food coloring if desired. Set aside and let cool completely.
  4. Once the glaze mixture is completely cooled, fold in the remaining strawberries and spoon into cooled pie crust (If the strawberries are small, use whole berries. If not, cut the strawberries into chunks.) Place in refrigerator and chill for 2 to 3 hours.
  5. Top with any whipped topping, or make your own.
  6. Whip 1 cup whipping cream until peaks form, adding 3 tablespoons powdered sugar when the cream begins to stiffen.

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