Strawberry Glazed Pie Recipe

Pie crust: A pre-made crust that serves as the base of the pie, providing a buttery and flaky texture.

Sugar: Adds sweetness to the glaze, balancing the tartness of the strawberries and lemon juice.

Cornstarch: A thickening agent that helps the glaze achieve the right consistency.

Water: Used to dissolve the sugar and cornstarch, forming the base of the glaze.

Strawberries: Fresh, hulled, and sliced strawberries are the star of the pie, offering a juicy and sweet flavor.

Lemon juice: Adds a touch of acidity to the glaze, enhancing the overall flavor of the pie.

When preparing the glaze, ensure you stir the mixture constantly to prevent any lumps from forming. This will result in a smooth and glossy finish that beautifully coats the strawberries. Additionally, allowing the glaze to cool slightly before pouring it over the fruit helps it set better and adhere more effectively to the strawberries.

• pre-made pie crust - Substitute with graham cracker crust: A graham cracker crust adds a sweet, crunchy texture that complements the strawberry filling.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly floral flavor that pairs well with strawberries.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch, making it a good alternative.

• water - Substitute with apple juice: Apple juice adds a subtle fruity flavor that enhances the taste of the strawberries.

• fresh strawberries - Substitute with frozen strawberries: If fresh strawberries are not available, frozen strawberries can be used; just make sure to thaw and drain them well.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness, adding a fresh, zesty flavor to the pie.

• To store your strawberry glazed pie, cover it loosely with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.
• For longer storage, you can freeze the pie. First, ensure the pie is completely cooled. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the strawberries and the glaze.
• Avoid freezing the pie crust separately from the filling as this can lead to a soggy crust when thawed.
• If you prefer to freeze the glaze separately, pour it into an airtight container. When ready to use, thaw it in the refrigerator and then reheat gently on the stove, stirring until smooth before pouring over fresh strawberries in the pie crust.
• Always label your frozen pie with the date to keep track of its freshness.

• Preheat your oven to 350°F (175°C). Place the strawberry glazed pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the crust's crispiness and the strawberries' freshness.

• For a quicker option, use a microwave. Place a slice of the pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the crust soggy and the glaze too runny.

• If you have an air fryer, preheat it to 300°F (150°C). Place a slice of the strawberry glazed pie in the basket and heat for 5-7 minutes. This method helps retain the crust's texture while warming the filling evenly.

• For those who prefer a stovetop method, use a non-stick skillet. Place a slice of pie in the skillet over low heat. Cover with a lid and heat for about 5-7 minutes, checking occasionally to ensure it doesn't burn. This method can help keep the crust crispy while gently warming the filling.

• If you have a toaster oven, preheat it to 325°F (160°C). Place the pie on a baking sheet and cover it with foil. Heat for 10-15 minutes or until the pie is warmed through. This method is great for reheating individual slices while maintaining the crust's texture.

• Oven: Used to preheat and bake the pie crust until it is lightly golden.

• Pie dish: Holds the pre-made pie crust while it bakes and later when the pie is assembled.

• Saucepan: Used to cook the sugar, cornstarch, and water mixture until it thickens.

• Wooden spoon: Ideal for stirring the glaze mixture constantly to prevent lumps and ensure even thickening.

• Measuring cups: Essential for accurately measuring the sugar, water, and lemon juice.

• Measuring spoons: Used to measure the cornstarch and lemon juice precisely.

• Knife: Necessary for hulling and slicing the fresh strawberries.

• Cutting board: Provides a safe surface for hulling and slicing the strawberries.

• Cooling rack: Allows the baked pie crust to cool evenly after it comes out of the oven.

• Refrigerator: Used to chill the pie for at least 2 hours before serving, allowing the glaze to set properly.

Use a pre-made crust: Save time by using a pre-made pie crust instead of making one from scratch.

Prep strawberries ahead: Hull and slice the strawberries in advance to streamline the assembly process.

Quick cooling: Place the pie crust in the fridge to cool faster after baking.

Microwave the glaze: Use the microwave to thicken the sugar, cornstarch, and water mixture quickly, stirring every 30 seconds.

Chill in the freezer: Speed up the final chilling step by placing the pie in the freezer for the first 30 minutes.