Lake Isle Press

Glazed Strawberry Pie

A favorite of Jim Fobel's family, this simple and colorful pie adds a festive touch to picnics and parties.

Glazed Strawberry Pie


  • 4 pints ripe strawberries
  • 2 tablespoons water
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 single-crust pie shell, your favorite recipe


1. Quickly rinse the strawberries and hull them. Select 3 pints of the best-looking berries for the shell and drain them on paper towels. Use the remaining 1 pint for the glaze.

2. Using a paring knife, cut the berries reserved for the glaze into quarters and place them in a heavy medium-sized saucepan. Add 2 tablespoons of water and place over moderately high heat. Mashing with a fork or potato masher, bring the mixture to a boil. Cook, stirring frequently, until very juicy, about 2 minutes. Place a sieve over a bowl and force the berries through, discarding any solids that remain. Measure the juice; you should have 1 cup. If there is less, add water to make 1 cup. If there is more, reserve the excess for another use.

3. On a sheet of waxed paper, combine the sugar and the cornstarch, mixing them together with your fingers. Place the strawberry juice in a heavy medium-sized saucepan, and gradually whisk in the sugar-cornstarch mixture until smooth. Add the lemon juice and cook over moderate heat, stirring constantly, until the mixture thickens and boils. Boil for a minute or two, until translucent. Remove from the heat and stir in the vanilla.

4. Arrange one-third of the well-drained strawberries in the shell and drizzle with one-third of the hot glaze. Repeat 2 more times with the remaining berries and glaze. Chill until set, 2 to 3 hours. Serve cold.

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