Janet’s Strawberry Pie
Many say apple pie is the all-American dessert, but strawberry pie deserves just as much love—especially when it brings back memories of picking berries and cooking with Mom.
This easy, nostalgic pie is packed with fresh strawberries and a fun twist from daiquiri mix!
Ingredients:
1 cup strawberries, crushed (about 5–6 medium berries)
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 cups fresh strawberries, sliced
1 baked 9-inch pie crust (traditional or graham cracker, your choice)
Optional: 1/2 cup frozen strawberry daiquiri mix (for a fun, zesty twist)
Instructions:
Make the Glaze:
In a medium saucepan, combine the crushed strawberries, sugar, water, and cornstarch.
(Optional) Add daiquiri mix if using.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear and glossy—about 5–7 minutes.
Remove from heat and let it cool slightly.
Assemble the Pie:
Place the sliced strawberries evenly into the baked pie crust.
Pour the cooled glaze over the fresh strawberries, spreading gently to coat them all.
Chill:
Refrigerate the pie for at least 3 hours, or until set.
Serve:
Serve chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.
Refrigerator Storage:
Wrap the pie loosely with plastic wrap or foil.
Store in the refrigerator for up to 4 days.
The glaze will keep the strawberries fresh for a couple of days, but after that, the crust may start to soften and the berries can weep a bit.
Freezing (Not Recommended):
This pie doesn’t freeze well due to the fresh strawberries, which can become mushy and watery once thawed.
If you must freeze it, wrap tightly in plastic wrap and foil, and freeze for up to 1 month—just know the texture won’t be quite the same after thawing.
Pro Tip:
If you know you’ll have leftovers, consider making the pie in a tart pan with a removable bottom or individual tart shells.
That way, you can store smaller portions easily without the crust going soggy too fast.
Variations:
1. Strawberry-Banana Pie:
Add a layer of sliced bananas to the bottom of the crust before adding strawberries and glaze.
2. Strawberry Cream Pie:
Spread a layer of sweetened cream cheese or whipped cream cheese (mixed with a bit of powdered sugar and vanilla) on the crust before adding strawberries.
3. Mixed Berry Pie:
Replace 1 cup of sliced strawberries with blueberries, raspberries, or blackberries for a colorful mix.
4. Boozy Twist:
Add 1–2 tablespoons of rum or strawberry liqueur to the glaze in place of part of the water for a grown-up flavor.
5. Chocolate-Dipped Crust:
Brush the baked pie crust with melted chocolate before adding the filling to prevent sogginess and add extra flavor.
Tips:
Use ripe, flavorful strawberries for the best taste—this pie really depends on the freshness of the fruit.
Chill thoroughly before serving; the glaze needs time to set.
Graham cracker crust gives a nice sweet crunch but can get soft quickly—serve it within a day or two.
Blind-bake your crust if using a traditional pastry shell to avoid sogginess (prick the crust with a fork, bake at 375°F for 10–15 minutes, cool before filling).
Add lemon zest or a splash of lemon juice to the glaze for brightness and balance.
Double the glaze if you like a saucier pie or want to serve some on the side.
Per Slice (1/8 of pie):
Calories: ~270
Total Fat: ~10g
Saturated Fat: ~3g
Cholesterol: ~0–10mg (depends on crust type)
Sodium: ~150mg
Total Carbohydrates: ~45g
Dietary Fiber: ~2g
Sugars: ~30g
Protein: ~1g
Vitamin C: ~40% DV (thanks to the fresh strawberries!)
Calcium: ~1% DV
Iron: ~6% DV
Notes:
Using a graham cracker crust may increase sugar slightly and add a bit more fat (due to butter).
Adding whipped cream or cream cheese layers will increase fat, calories, and sugar.
Swapping sugar for a substitute (like stevia or monk fruit) can lower the carb and sugar content considerably.