Janet Strawberry Pie Recipe

 This classic no-bake pie is the essence of summer in a slice. A simple, glossy strawberry glaze envelops fresh berries in a crisp crust, creating a dessert that is both stunning and refreshingly simple to make.

Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours (minimum)
Serves: 8

Ingredients

For the Filling:

• 3 cups fresh strawberries, hulled and sliced

• 1 cup fresh strawberries, hulled and crushed

• 1 cup granulated sugar

• 1 cup water

• 3 tablespoons cornstarch

For the Assembly:

• 1 9-inch pie crust, pre-baked and cooled (or a graham cracker crust)

• Whipped cream, for garnish

Instructions

1. Create the Strawberry Glaze
In a medium saucepan, combine the 1 cup of crushed strawberries, 1 cup of water, and 1 cup of sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Let it boil for 2 minutes.

2. Thicken the Glaze
In a small separate bowl, dissolve the 3 tablespoons of cornstarch in a few tablespoons of cold water, stirring until it forms a smooth slurry. While whisking the boiling strawberry mixture continuously, slowly pour in the cornstarch slurry.

3. Cook to Perfection
Reduce the heat to medium-low and continue to cook, whisking constantly, until the mixture becomes very thick and translucent. This should take about 3-5 minutes. Remove the pot from the heat.

4. Combine and Fill
Gently fold the 3 cups of sliced fresh strawberries into the warm glaze until they are evenly coated. Carefully pour the strawberry mixture into the prepared, cooled pie crust, spreading it into an even layer.

5. Chill and Set
Allow the pie to cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, or preferably overnight, to allow the glaze to set firmly.

6. Serve
Just before serving, slice the pie and top each piece with a generous dollop of freshly whipped cream.

🌟 Tips for the Perfect Pie

• Berry Best: For the best flavor and texture, use the ripest, in-season strawberries you can find.

• Lump-Free Glaze: Ensuring the cornstarch is fully dissolved in cold water before adding it to the hot mixture is the key to a smooth, lump-free glaze.

• Crust Options: A classic flaky pastry crust or a simple graham cracker crust both work wonderfully. For a graham cracker crust, you can use a store-bought version or make your own with 1 ½ cups crumbs mixed with 6 tbsp melted butter and a tablespoon of sugar, pressed into the pie dish and baked at 375°F (190°C) for 7 minutes.

• Make it Shine: For an extra glossy finish, you can add a teaspoon of lemon juice to the glaze at the end of cooking.