Strawberry Glazed Pie: A Sweet Slice of Summer

Summer calls for light, refreshing desserts, and nothing quite captures the essence of the season like a strawberry glazed pie. The vibrant red strawberries, nestled in a flaky crust and glistening with a sweet, homemade glaze, make this pie a showstopper that’s surprisingly easy to create. This recipe will guide you through each step, from crafting the perfect pie crust to achieving that irresistible, glossy strawberry finish. Prepare to delight your taste buds and impress your friends and family with this quintessential summer treat.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. We’ll break it down into three parts: the pie crust, the strawberry filling, and the glaze.

**For the Pie Crust:**

* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water

**For the Strawberry Filling:**

* 6 cups fresh strawberries, hulled and sliced (about 2 pounds)
* ¾ cup granulated sugar
* ¼ cup cornstarch
* 2 tablespoons lemon juice
* Pinch of salt

**For the Strawberry Glaze:**

* ½ cup strawberry puree (from reserved strawberries or store-bought unsweetened puree)
* ¼ cup granulated sugar
* 1 tablespoon cornstarch
* 1 tablespoon water
* ½ teaspoon lemon juice
* 1 tablespoon unsalted butter

## Essential Equipment

* 9-inch pie plate
* Food processor (optional, but recommended for the crust)
* Rolling pin
* Large bowl
* Medium saucepan
* Measuring cups and spoons
* Whisk
* Pastry brush (optional, for egg wash)

## Step-by-Step Instructions

Now, let’s get baking! We’ll start with the pie crust, then move on to the filling and glaze.

### Part 1: Making the Perfect Pie Crust

A flaky, buttery crust is the foundation of any great pie. You can use a store-bought crust to save time, but a homemade crust is definitely worth the effort. This recipe uses a food processor for ease and speed, but you can also make it by hand.

1. **Combine Dry Ingredients:** In a food processor, pulse together the flour and salt. If making the crust by hand, whisk these ingredients together in a large bowl.

2. **Add the Butter:** Add the cold, cubed butter to the flour mixture. Pulse in the food processor until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. If making the crust by hand, use a pastry blender or your fingertips to cut the butter into the flour until the mixture reaches the same coarse crumb consistency. The key is to work quickly and keep the butter cold.

3. **Add the Ice Water:** Gradually add the ice water, one tablespoon at a time, pulsing or mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. You may not need all the water.

4. **Form the Dough:** Turn the dough out onto a lightly floured surface. Gently gather it into a disc. Divide the dough in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling time is crucial for relaxing the gluten and allowing the butter to firm up, which will result in a flaky crust.

5. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough with kitchen shears or a knife, leaving about a ½-inch overhang. Crimp the edges of the crust to create a decorative border. You can use a fork to crimp, or use your fingers to create a more elaborate design.

6. **Pre-bake the Crust (Optional):** For a crisper crust, especially if your filling is very juicy, you can pre-bake the bottom crust. Prick the bottom of the crust all over with a fork to prevent it from puffing up. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom is also lightly golden. Let the crust cool completely before adding the filling.

### Part 2: Preparing the Strawberry Filling

Now it’s time to prepare the heart of our pie: the strawberry filling. This recipe uses a simple combination of fresh strawberries, sugar, cornstarch, and lemon juice to create a sweet and slightly tart filling that complements the flaky crust perfectly.

1. **Prepare the Strawberries:** Hull and slice the strawberries. In a large bowl, gently toss the sliced strawberries with the granulated sugar, cornstarch, lemon juice, and salt. Make sure the strawberries are well coated with the sugar and cornstarch mixture. The cornstarch will help to thicken the filling as it bakes.

2. **Reserve Strawberry Puree:** Before adding the strawberries to the crust, reserve about ½ cup of the strawberry liquid that has accumulated at the bottom of the bowl. This liquid will be used to make the glaze. If you don’t have enough liquid, you can gently crush a handful of strawberries to release more juice.

3. **Fill the Pie Crust:** Pour the strawberry filling into the prepared pie crust, spreading it evenly.

4. **Add the Top Crust (Optional):** If you want to add a top crust to your pie, roll out the remaining dough disc into a 12-inch circle. Cut vents in the top crust to allow steam to escape. Carefully place the top crust over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. Alternatively, you can create a lattice top by cutting the dough into strips and weaving them over the filling.

5. **Bake the Pie:** Bake the pie in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil to prevent it from burning.

6. **Cool the Pie:** Let the pie cool completely on a wire rack before glazing. This is important because the filling will continue to thicken as it cools. If you glaze the pie while it’s still hot, the glaze may not set properly.

### Part 3: Creating the Strawberry Glaze

The strawberry glaze is what takes this pie from delicious to spectacular. It adds a beautiful shine and intensifies the strawberry flavor. This glaze is made with strawberry puree, sugar, cornstarch, and a touch of lemon juice and butter for extra richness and flavor.

1. **Combine Ingredients:** In a medium saucepan, whisk together the strawberry puree (from reserved strawberry juice or store-bought puree), granulated sugar, cornstarch, and water until smooth.

2. **Cook the Glaze:** Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. Reduce the heat to low and simmer for 1-2 minutes, stirring constantly, until the glaze is smooth and translucent.

3. **Finish the Glaze:** Remove the saucepan from the heat and stir in the lemon juice and butter until the butter is melted and the glaze is glossy.

4. **Glaze the Pie:** Brush the strawberry glaze evenly over the top of the cooled pie, covering the strawberries completely. You can use a pastry brush or a spoon to apply the glaze. The glaze will set as it cools, creating a beautiful, shiny finish.

5. **Chill the Pie (Optional):** For the best flavor and texture, chill the glazed pie in the refrigerator for at least 1 hour before serving. This will allow the filling and glaze to set completely.

## Tips for Success

* **Keep Ingredients Cold:** Cold ingredients are key to a flaky pie crust. Use ice water and cold butter. You can even chill your flour and mixing bowl before starting.
* **Don’t Overmix the Crust:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough is essential for relaxing the gluten and allowing the butter to firm up, which will result in a flaky crust.
* **Use Fresh, Ripe Strawberries:** Fresh, ripe strawberries will provide the best flavor for the filling and glaze.
* **Adjust Sugar to Taste:** The amount of sugar in the filling can be adjusted to your liking, depending on the sweetness of the strawberries.
* **Prevent a Soggy Crust:** To prevent a soggy crust, you can pre-bake the bottom crust or brush it with a thin layer of melted chocolate before adding the filling. Chocolate acts as a barrier between the crust and the filling.
* **Get Creative with the Crust:** You can experiment with different crust designs, such as a lattice top or decorative cutouts. You can also add flavor to the crust by incorporating spices like cinnamon or nutmeg.
* **Use Store-Bought Crust for Convenience:** If you’re short on time, you can use a store-bought pie crust. Look for a high-quality, all-butter crust for the best flavor.
* **Make Ahead:** The pie crust can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. The strawberry filling can also be prepared a day in advance and stored in the refrigerator. Assemble and bake the pie just before serving.

## Variations

* **Strawberry Rhubarb Pie:** Add diced rhubarb to the strawberry filling for a tart and tangy twist.
* **Strawberry Blueberry Pie:** Combine strawberries and blueberries for a mixed berry pie.
* **Strawberry Cream Cheese Pie:** Spread a layer of cream cheese filling on the bottom of the crust before adding the strawberry filling.
* **Strawberry Nutella Pie:** Spread a layer of Nutella on the bottom of the crust before adding the strawberry filling.
* **Strawberry Lemon Pie:** Add lemon zest to the filling and glaze for a bright and citrusy flavor.

## Serving Suggestions

* Serve the strawberry glazed pie chilled or at room temperature.
* Top with a dollop of whipped cream or a scoop of vanilla ice cream.
* Garnish with fresh mint sprigs or sliced strawberries.
* Pair with a glass of lemonade or iced tea.

## Nutritional Information (approximate, per slice, based on 8 servings)

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 45-55g
* Fiber: 2-3g
* Sugar: 25-30g
* Protein: 3-4g

## Storage Instructions

* Store leftover strawberry glazed pie in the refrigerator for up to 3 days.
* Cover the pie tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
* The pie can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw the pie in the refrigerator overnight before serving.

## Conclusion

This strawberry glazed pie is a perfect way to celebrate the flavors of summer. With its flaky crust, sweet and slightly tart filling, and glossy glaze, it’s a dessert that’s sure to impress. Follow this recipe, and you’ll be enjoying a slice of sunshine in no time! Enjoy baking!