Strawberry Pie
This fresh strawberry pie sits on my favorite pie crust, is held together with a delicious homemade glaze, and adorned with the best whipped cream. A perfect summer dessert!
Anyone who hails from Pittsburgh most likely holds strawberry pie very close to their heart. Our hometown diner chain has sold strawberry pies for as long as I can remember. Big, fresh strawberries in a thick strawberry glaze piled into a pie crust and adorned with big swirls of whipped cream. A slice of that pie for dessert was always a favorite treat when I was younger.
Fast forward a couple of decades and after not having it in ages, when I finally had it again, I was less than blown away. It wasn’t nearly as good as I remembered, which was a total bummer. At the time, I vowed to find a delicious, completely homemade strawberry pie that rivaled the memories I had of this pie. As soon as I made this strawberry pie, the search was over. It completely exceeded my expectations.
It had been years since I made this pie, so I put it on the menu for Easter dessert, along with my husband’s request of Boston cream pie. It was met with rave reviews and multiple requests for seconds, which rarely, if ever, happens with dessert. So basically, this strawberry pie is a surefire winner.
The pie starts with my very favorite pie crust. I know it can be tempting to pick up the refrigerated or frozen ones, but homemade really doesn’t take much more effort and there is such a difference in flavor. The melt-in-your-mouth flakiness is the thing dreams are made of! If you’ve been hesitant about homemade pie crust, just go for it. Even misshapen, shrunken or otherwise less-than-perfect pie crust is still amazingly delicious! Just like anything else, practice makes perfect :)
The glaze for this pie is made with pureed strawberries, sweetened with sugar, and thickened with a mixture of cornstarch and Sure-Jell (a low-sugar pectin). Once cooked and thickened, it’s folded with more strawberries and piled into the pie crust. After chilling in the refrigerator you’re ready to dig in.
You don’t HAVE to use whipped cream on this pie, but for me, naked fruit pies and whipped cream are a natural match. I used the whipped cream recipe from my tres leches cake, which is a bit sweeter than most, and whips up super thick and stuff, which makes it perfect for piping. However, if you like less sugar, use your go-to whipped cream recipe; or you could top it with a scoop of vanilla ice cream!
The verdict? This far surpasses any strawberry pie that I had when I was a kid. A definite keeper and summer staple.
One year ago: Chocolate Chip Cookie Bars
Four years ago: Cheddar Bay Biscuits
Fresh Strawberry Pie Recipe
Ingredients
For the Baked Pie Shell
- 1¼ cups (156.25 g) all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch slices
- ¼ cup (51.25 g) chilled solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka, cold
- 2 tablespoons ice water
For the Filling
- 4 pints (1892.7 g) about 3 pounds fresh strawberries, gently rinsed and dried, hulled
- ¾ cup (150 g) granulated sugar
- 2 tablespoons cornstarch
- 1½ teaspoons (1.5 teaspoons) Sure-Jell for low-sugar recipes, the pink box
- Pinch of salt
- 1 tablespoon lemon juice
For the Whipped Cream
- 1 cup (238 ml) heavy cream
- ½ cup (100 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- Make the Baked Pie Shell: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes. Proceed with pie recipe as directed.
- Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Place on a wire rack to cool completely before filling.
- Make the Filling: Select 6 ounces of misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
- Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.
- Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.
- Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Pipe onto pie or serve dolloped on top.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally posted on June 14, 2011.
I wanted to post you one tiny remark just to thank you so much the moment again regarding the superb principles you’ve provided in this case. It was really surprisingly open-handed of people like you to deliver easily just what many individuals could possibly have advertised as an electronic book to earn some dough for themselves, chiefly considering that you could possibly have tried it if you desired. The tricks also worked to be a good way to understand that most people have similar fervor similar to my personal own to figure out way more in regard to this matter. I am sure there are some more fun sessions up front for those who check out your blog post.
I must express my passion for your generosity supporting men who have the need for help on in this field. Your real dedication to passing the message throughout appears to be astonishingly useful and have specifically empowered people just like me to arrive at their targets. Your entire insightful report implies much to me and much more to my peers. Thanks a ton; from everyone of us.
Great recipe – I’ve been making this weekly for awhile now (ever since discovering farmers market strawberries). Depending on the strawberries, I do cut down on the sugar a little and I skip the whipped cream but other than that I follow the recipe. It’s definitely a keeper. The hardest part is hulling the strawberries (which really is not that bad). It’s satisfying to see everyone eat a slice and then ask for seconds.
Made this yesterday for the first time and it was delightful!
I’ve tried several recipes in the past, but the glaze was not to my liking – too much like jello which detracted from the wonders of using fresh strawberries. This glaze was a bit thick, but I think that has more to do with me than the recipe.
I made this on Sunday and it was just as cute as could be, but when I went to serve it the crust and all the berries just fell to pieces. The glaze didn’t hold them together at all! Any idea why this happened? I refrigerated it for 2.5 hours after it was finished.
With that said, it still got eaten all up – we just turned the crust into a sprinkle!
Hi Kristina, Oh no! The only thing I can think of is that the crust may have been overbaked and the filling undercooked. The gel in the filling would not hold or set if the cornstarch wasn’t properly activated by cooking. I hope that helps, and I’m glad you still enjoyed it!
Thanks, Michelle, that makes sense. I’ll have to give it another try!
I see a lot of recipes with strawberry Jell-O. What’s the difference between using that and what you suggest using? And what’s the difference between a low sugar one and the normal one. I mean obviously that sugar is different but would more sugar be better?
Made this pie last night- my coworker specially requested a fresh strawberry pie for her birthday today! I’m not great at pie crusts, but I found these instructions easy to follow and it didn’t turn out half bad- I was a bit worried since I was in a hurry and used room-temp Crisco. Still good!
I wanted to make it ahead, but didn’t want to get the runny glaze others mentioned. After mixing the berries and glaze together, I left them sitting out (like you would if making jam/jelly with the sure jell) overnight and left the empty (baked) pie shell out as well. Unfortunately, the glaze was still runny when I woke up in the morning. However, I poured the glaze off the berries and back into the pan, added a little sure jell & a slurry of cornstarch, and boiled for a few minutes. I then re-mixed with the fruit, put in the pie shell, and chilled for two hours at work. I also made the whipped cream with toasted sugar for a little more depth of flavor.
Turned out great!! My coworkers absolutely loved it and I also thought it was a great fresh tasting pie– especially great since there was no jello.
Thanks so much for the recipe and just wanted to share in case others were trying to make ahead as well- honestly next time I’d just cook the glaze in the morning, as I think it would’ve been just as much work as reheating.
Hi Joanna, Thanks so very much for coming back to leave a review and share your feedback on making it ahead. I’m glad it worked out and that it was enjoyed!
What temperature should the oven be when baking the crust?
Hi Kara, 425 degrees F (step #3).
Are you claiming this as a recipe you created? Just curios. This is the exact Cooks Illustrated recipe for Fresh Strawberry Pie in their issue number 110, May & June 2011 and their exact pie crust recipe.
No, I am not claiming this as a recipe I created. As you can see below the recipe, I cite that it is from Cook’s Illustrated.
Wow, looking delicious. I love strawberries. I would try it for sure.
Hi Michelle,
I’m so anxious to make this pie! My local store just had the original sure-jell (yellow box). Would this work with any adjustments?
Thank-you so much,
Sharon Atcheson
Hi Sharon, Unfortunately the original recipe states that if you use the yellow box, the filling will not set up properly. I do see that it’s available for purchase on Amazon, though! >> http://amzn.to/2sV1qPx
Thanks so much. I’ll get the low sugar. Your blog is a favorite of mine!
I used Gelatin in the same measures you suggested and it was delicious….. I got LOTS of compliments from my guests. Thanks for another great recipe!
This pie is wonderful. I made a strawberry pie many year ago that was cold and dull. So I hesitated before trying this recipe. It’s strawberry picking season, so I picked some strawberries with this pie in mind. I love the delicious flavors of the filling, crust and whipped cream. I love the old fashionness of it; it practically takes you to a diner counter while you eat it. It is a snap to cut and serve, which is a bonus. Also, I had never used pectin before, which made it a very educational recipe.
I love this recipe! My husband raves about this pie all year. After he’s finished one he wants me to make another!
My family loves chocolate dipped strawberries, so I added a drizzle of dark chocolate to my pie. Chocolate makes all things better.
Is not recommended to make this the day before then? As it states to serve within 5 hours?
Hi Linda, You might be able to, but the glaze will start to thin out the longer it’s refrigerated. As long as you’re okay with that… I would probably say the night before serving is the earliest I would make it.
I made this pie for the first time yesterday because I liked the idea of using strawberry puree instead of the usual Jello. I was shocked how thin the glaze ended up by the time it was served about 7 hours after it was made (it was kept refrigerated) It was like soup! Embarassing when I am known for my pies. Will probably go back to using Jello.
Love the pie crust– definitely will be my go-to crust now.
Yes, it thins out considerably, which is why it’s recommended to serve within 5 hours. The crust is my favorite, glad you loved it!
I made this pie and it turned out fantastic. The glaze was easy to make and much better than the stuff you buy at the grocery store. The whipped cream was delicious also.
This made my day- I LoVE fresh strawberry pie but it’s been a challenge to find a recipe. I made one on Easter but the glaze ended up thin and runny ???? The recipe only inclded corn starch so I’m hoping with you addition of sure jell that this glaze will hold up better! Can’t wait to try this!!
This looks absolutely amazing! Definitely going near the top of my list of summer recipes to try next.
A couple of notes: I think you can find Sure-Jell with canning supplies since it’s used to make jams and jellies. Also a restaurant in State College used to make Strawberry pie where they had a thin layer of chocolate ganache over the crust and I believe they also had a sweetened cream cheese layer over the chocolate, with the glazed strawberries on top. I haven’t had it in years, but it was delicious!
Oh my gosh that sounds AMAZING! I may have to make that next!
This literally looks like summer in a pie. I can’t wait to try making it myself!
Can’t wait to try this! I miss Eat n Park and it’s the first stop when I visit Pittsburgh. Michelle, any chance for a grilled stickies a la mode recipe?
Ooooh I am going to have to try grilled stickies a la mode! I haven’t made them yet!
I am Pittsburgher, and strawberry pie is a hometown staple. Nothing like homemade. Can’t wait to try your recipe. Thanks for the deliciousness!!
I can’t wait to try this! I also loved EnP’s pie as a kid, but noticed a change in it as I got older…the pie crust doesn’t seem baked to me…it’s so pale, pasty, and floury tasting. I’ve ordered it and just eaten the strawberries even.
So now that you have saved this pie, looks like the Merry Berry Month of May is coming in April this year!
Yes! I’ve felt the exact same way about the crust!
Hi Michelle! I love how simple this recipe is, and I’m anxious to try it out! I also have searched for years for the PERFECT fresh strawberry pie – I hate the gloppiness of glazes and it has been really hard to find the perfect recipe. I’ve got another take on this, one that includes strawberry jello and vanilla pudding mix – it gives the glaze just a touch of creaminess (you’ll find my recipe at http://www.snowflakesandcoffeecakes.com/pies.html). I am going to give your recipe a try this weekend, as the strawberries are so sweet right now that it is the perfect time for a lighter version! Thanks for a great recipe and wonderful photos!
Mama V
I have never tried strawberry pie and now I feel like I’ve been missing out! Strawberries are my favourite summer fruit I have to make this as soon as strawberries are in season here!
Thank you so much for all the wonderful recipes!! And like most this looks scrumptious!! My question is can I use plain gelatin instead of sure Jell , cuz where I live (Samos, Greece) we definitely don’t have it. Thank you again!!!
Hi Angela, Gelatin would have a different result than using the Sure-Jell (turning it into more of a Jello, I would think). I don’t think it would ruin it, but you would get a different texture.
Perfect! I added about 1 Tbsp. chopped rosemary to the crust and made ginger infused whipped cream. yummy. I was a little short on berries (2 lbe, 9 oz.) but it still was great. Crust dough was softer than my usual, but no worries. Baked up great.
In Ontario,Canada…we do not have sure-gel. Could I make a “slurry mixture of
cornstarch and water”. That would thicken it…what is your thought on this :)
Hi Colleen, I think that SHOULD work, but I haven’t tried it, so I can’t guarantee!
I wanted to second that this pie is sooooooooo good!!!!! We also love their Cook’s Country Icebox Strawberry Pie, which is quite a different style using sliced strawberries and gelatin. I have made them both twice each; this is my fav and the other is my husband’s fav, but we both love both, and I can’t imagine anyone not loving a slice of this pie!
This tasted amazing! Unfortunately the crust and the filling did not hold up, so the whole thing looked like strawberry shortcake, but it sure was delish:)
I love this Strawberry pie! Quick question…any instructions for cooking this pie with a lattice top? I love a lot of crust on my pies :) I’m new to pie baking and I’m afraid if I don’t blind bake the crust it will be soggy.
Hi Rebekah, Hmmm that is a pickle! I would give it a shot! Let me know how it turns out!
This is just the recipe for the strawberry filling I was looking for!
This looks amazing, but I was wondering if frozen strawberries could be a substitute for fresh strawberries. Berries don’t grow in my country and the price for a small container of fresh strawberries at a regular grocery store is crazy expensive. I bought like a 3 pound bag of frozen strawberries and I was hoping I could just use that.
Hi Trisha, I have not tried this particular recipe with frozen fruit, but I think as long as you thaw and drain them you should be fine. Enjoy!
Thank YOU Thank YOU for sharing this recipe! I made this and I can tell you it exceeds the restaurant chain pie you are referring to. I live in PA and just had to make this to compare and it is awesome! The crust is amazing (worth heating up the kitchen for) and I used fresh strawberries from my garden. The best pie ever!
Seriously the BEST strawberry pie ever!!! Super easy to make. I did opt for a graham cracker crust only because I did not want to heat up the kitchen.
I doubled the recipe and made TWO pies for a dinner party of 12. My guests raved non-stop about this pie. Absolutely delicious. And the bonus of making two strawberry pies is that we enjoyed another slice with coffee the next morning. Heaven !
Best pie crust ever! My husband is not a pie crust fun and he loved the light and flaky texture.
This was so good, and simple! Exactly what I want in a strawberry pie. I made the crust out of crushed pretzels, because I am addicted to the sweet/salty combo.
I added some lechera (or sweetened condensed milk) at the bottom of the crust. Can’t wait to try!!!
Looks delicious! I want to make this for my work office. You say to serve within 5 hours of chilling. Is it possible to make it the night before I want to take it to work?
Hi Kathryn, I think that would be just fine. Enjoy!
I just wanted to make a suggestion, I tried this recipe out yesterday and it went great, but you should not start to preheat your oven until the end of step 4. I preheated mine, as instructed, at the beginning of step 3, and it was ready within 10 minutes, so I basically just had my oven on, ready to go for about 45 minutes. It just seems like a waste to me. Aside from that though I loved this pie, very yummy!
Yes! Eat n park has the best strawberry pie!!!!
You should give credit where credit is due. You just copied the recipe from America’s Test Kitchen and called it your own. It is exact to the pinch of salt and lemon juice! The only thing you changed is the crust recipe. They take a lot of time to perfect things so they deserve the credit for coming up with this recipe. Just sayin’
If you look at the bottom of the recipe, you will see that I DID attribute it to Cook’s Illustrated; I did not claim this was my own recipe.
May u ask what is sure-jell? Any substitute? can replace it with gelatin?
Hi CV, Sure-Jell is actually a gelatin-like powder, which can be found in the baking aisle near the gelatin. I am unsure if gelatin can be a suitable substitute – I have never tried it.
ooooo those strawberries look wonderful!
Very pretty, a must try for me……….keep baking
Thank you! This was so fabulous. Took it to a party tonight and there were NO leftovers. It got rave reviews. Because of a corn allergy I made it with arrowroot starch and ¼ tsp Pomona’s pectin plus the ¼ tsp calcium water to go with it and the pie turned out perfect. Just slightly firmer than your picture. I will most assuredly be making it again.
I just made this today and it was without a doubt the BEST strawberry pie I EVER had!! My whole family loved it, and they RARELY agree on anything! Thank you for sharing!
Looks lovely! I love strawberry pie. :)
Those strawberries are eye-catching!
Love your pie! It’s gorgeous, i’ve made one a few weeks ago, but it wasn’t as pretty as yours!
this looks amazing!!! i love making pies especially rhubarb pies!
Lovely Stawberry Pie!
The stawberry is so fresh… love it! ;)
I absolutely love your post. Fresh strawberry Pie is so good. Your photos made me hungry!!! Thanks for sharing it.
This sounds and looks amazing!
This pie looks amazing! I’ve seen my share of strawberry pies at local restaurants, and this looks better than most that I’ve seen. Lovely!
Looks really, really tempting! My dad was a baker and each summer his customers would eagerly await fresh strawberry tarts. He put a layer of custard on the bottom of the tart and propped up the strawberry quarters to form a peak. Brings back happy memories. I’ll give this a try, but I hope you don’t mind if I add the custard. It’s just got to be done!
We’ve got quite a few extra strawberries from this year’s CSA and I think this pie would be the perfect use of them! I love the simplicity of it – and I completely agree with you that a homemade crust is always better!
Looks tasty! I’m not usually a fan of Strawberry pie, but I may try this one
The strawberry pie of my youth came from a chain called Tippins. I think it was a midwestern chain that made its way to Dallas, but I think they closed all of the stores. I’ve been searching for their recipe for so long. If any of your readers have a good substitute, please send it to me! From my memory, it was a different kind of pie in that I think the strawberries were lightly baked, but I could be wrong; it was so long ago. All the strawberry pie recipes I’ve read are similar to this one (unbaked strawberries finished with a glaze).
I too remember Tippins fondly, and have been searching for their Strawberry Pie Recipe. This is the closest one I have found. The pies I remember (bought from the Arlington, TX location) looked almost identical to the one above, except it had a ring for fresh made whipped cream around the edges. They did have a baked Strawberry Pie, but it more resembled a cherry or an apple pie.
Hey Gloria…
Did you hear that Marie Callender’s filed for bankruptcy yesterday? They closed something like 30+ restaurants across the nation. I saw it on the news. Supposedly, people were asked to leave the restaurant even after they placed their orders! No wonder they’re going out of business with the prices they charge for one slice of pie (much less a whole pie!).
Bummer. Even though their strawberry pie has gone downhill, the restaurant is still a childhood favorite. Love their potato cheese soup and cornbread and had a delicious piece of pie there a couple of weeks ago (on another date with my now 94 year old grandfather)….Double Cream Blueberry (the two creams are sour cream and whipped cream). I will be super sad if they are closing the location in my area. :(
I hear ya! My friends and I used to love the chili and cornbread. At least you can buy the cornbread mix at Costco and some grocery stores (though I now find it a bit too sweet–I prefer making my own these days). Even still, MC’s chili and cornbread inspired a family fave tradition at Halloween that my daughter is continuing in college with her friends.
Thanks for posting this. I too have childhood memories of fresh strawberry pie (from Marie Callendar’s…props to the Stawberry girl in the post above). Similarly I had a piece about 2 years ago and was very disappointed. Plus my 92 (at the time) year old grandfather took me out to Marie Callendar’s as a treat and was mortified when the check came and the slice of pie was something like $7.95 plus a couple of extra dollars for fresh whipped cream. He ordered a piece of pie that was around the $5.00 mark. LOL. It definitely wasn’t worth it.
Your pie looks amazing. I think you should come up with a homemade fresh peach version too….that was my second favorite pie from Marie Callendar’s.
Ever heard of the Bumbleberry restaurant chain? It was in Northern California. I got my first job as a high school teenager there making fresh strawberry and peach pies. My official job title was “Strawberry Girl” but I eventually worked my way up the chain to hostess. If you’re familiar with Marie Callender’s restaurants, you’ll know what Bumbleberry’s was known best for making (pies, pies and more pies!). I didn’t make the other pies, though. Only the fresh strawberry and peach pies. They had an older guy who could handle the hot commercial oven bake all of the others, and also the crusts that I was responsible for filling with the fruit and goo. People went nuts for them when they were in season. I’ll have to give the recipe you found a try. I was always turned off by the goo as it came pre-made in huge tubs (I’m still trying to figure out what was used the peach goo). At least I now know how to make a better version of the strawberry pie. Thanks!
Why is yours so runny? would a longer chill/set time cure that? This tooks quite similar to a strawberry pie recipe I have, probably my all-time favorite dessert.
What a beautiful strawberry pie!!! I’m absolutely loving strawberry season :)
Strawberry pies scream summer! Love it!
This pie looks like pure bliss to me! My favorite is cherry pie, but this looks like it would be runner up and maybe even surpass it. I just made your snickerdoodles this weekend. SO delish! Thank you for sharing :)
I LOVE strawberry pie (I am also from Pittsburgh). I have never made a strawberry pie, but I make sure to get a few every summer when I’m home! Yours looks amazing. I’m totally trying it in the next few weeks:-)
I had never even heard of Strawberry Pie until recently and now it seems to be popping up everywhere! It looks amazing and with Strawberries coming into season it seems like just the thing.
Wow this pie looks fabulous!!
This reminds me I haven’t made a strawberry pie yet this year and strawberry season is almost over! This look so good!
Oh my that looks good. And God bless you for not posting a recipe with Jello in it.
Oh my, that looks amazing! I love it!
I had the same experience with an Eat n’ Park strawberry pie just a few days ago. The glaze tasted like plastic and it was kind of gross. Yours looks much better!
Beautiful pie! Love this.
What I wouldn’t give for fresh strawberries right now! Strawberry season can’t come soon enough to Iowa!
Nothing like a disappointing dish outside to get you back in the kitchen. Looks so…..you know……delicious :-)
Making two of these today to take to my nursing class! Shells are in the oven (I like puff pastry sheets for my crusts) and gel is cooling on the counter!
Bring on the ‘Eat and Park” Strawberry pie! This pie looks devine! This sounds silly but, I really miss not having “Eat and Park” local. It’s funny my sister lives in Ohio and when we go “home” to Dad’s for holidays we always go to Eat and Park for a Super burger and Onion rings! Thanks for sharing this great recipe!
Yessss Eat n’ Park! Love it! :) The recipe looks fabulous.
That looks absoLUTELY amazing. I can’t wait to give it a try! :)
Oh Michelle — I think you’ve just given me a recipe for Nirvana. When I was growing up my family often ate at a Twin Cities’ restaurant called Nelson’s. Every meal ended with a slice of wonderful, fresh strawberry pie. I’m sure this is it, if not even better. Can’t wait to try it. And thanks for the memories!
Wow your pie looks amazing. I’d love a taste right now!
I love strawberry season. I just shared my favorite recipe for a skinny strawberry pie topped cheesecake, http://www.skinnykitchen.com/recipes/fresh-strawberry-pie-topped-cheesecake-the-ultimate-dessert-for-father%E2%80%99s-day/
Wow, now that looks simply gorgeous! I love the strawberries… they look like little gems. Great Pie. : )
Ooh so nice and summery!
Like that you don’t overdo the cream, just a touch, looks perfect.
LL
And this is what we call SUMMERTIME!! I love the bright red colors of the strawberries. Mouthwatering
I made this pie several weeks ago! Let’s just say that yours came out looking a right bit nicer than mine did. :)
This pie looks incredible! Was Eat-N-Park the diner chain? Just looking at it reminds me of ” Merry Berry Month of May” from my childhood, but I am sure homemade will taste much better, fresh out of the fridge, mmmmm.
Yep, Eat n’ Park! I loooooved their strawberry pie when I was younger, then we got it a couple of years ago and I almost spit it out. Not sure if they changed something or if my palate “matured” with age ;-)
Glad your pie crust doesn’t taste like metal, that would be pretty gross :) The pie looks so pretty though, the glaze really shines!
This looks SO good! All of your recipes that I’ve tried have been delicious, so I will be bookmarking this for a future dessert!
Simple delicious!!
This looks like summer :) I make a similar blueberry open faced pie. I love them because you can really taste the fruit.
What a beautiful pie! This is perfect for the strawberries I’ve been receiving in my CSA. Thanks for a great recipe!
Will you PLEASE come make me a pie crust. I swear I can’t make one to save my life lol. This looks gorgeous :) I love how it all oozes out on the plate there mmmm I can almost taste it!
we’re just entering prime strawberry season in ontario, so this is great! i don’t think we have sure-jell here though so i’ll have to look for something similar.
Absolutely beautiful, making my mouth water photographs!
I am an avowed strawberry pie fan; spring without one would not be the same. I’ve been using a similar recipe for, gee…almost 35 years! The ONLY modification I made many years ago and we love is to mix some mascarpone (or cream) cheese with a bit of sugar and spread it on the bottom of the cooled crust before piling it with the strawberries and glaze. I did it initially to form a barrier between the crust and the juices to avoid having the crust get soggy, but the flavor component was such a plus I would do it now just for that!
Oooh Barb, that sounds fabulous!
I make a glazed strawberry pie with a shortbread crust over which a mixture of cream cheese and icing sugar is spread and then sprinkled with walnuts before the strawberry topping and glaze are added…divine!
My daughter texted me this morning about this pie and she must have read your comments about the idea of spreading the mascarpone cheese around the pie crust. I can’t wait to try this!!
I love how glossy those strawberries are-yum!
That looks so tasty! I’m always amazed how many hpjars of strawberry glaze are sold when it’s SO easy to make your own and its 10 times better! Beautiful pictures!
Beautifully photographed! The pie looks amazing, that crust looks fantastic.
Gosh, that is beautiful!
strawberry pie is always one of those things i saw on the line at those all-you-can-eat restaurants that my grandparents would take us to, but this looks FAR better than that! so fresh and delicious!
Adult palates are certainly more sophisticated and judging from the pictures that pie was delicious!
I’ve never had strawberry pie but I happen to have a Costco container of strawberries in my fridge…..
This looks wonderfully refreshing!
I went to school in Pittsburgh (Hail to Pitt!) and I can confirm that just seeing that picture made my mouth water. Hmmm I may have to add this to my weekend baking list…..
I love strawberry pie! Hopefully I can make this before I eat all the strawberries!