Description
A delicious strawberry pie with a fresh fruit filling and sweet glaze.
Ingredients
Scale
- 1 (9-inch) pie crust (scratch or store bought refrigerated)
- 2 egg whites (lightly beaten)
- 6 cups strawberries (quartered, halved, or thinly sliced, use fresh berries)
- 1 ½ cups granulated sugar
- 4 ½ Tablespoons cornstarch
- 1 ½ cups water
- 6 ounces Strawberry Jell-o (one 6-ounce or two 3-ounce boxes)
Instructions
- Begin by blind baking your pie crust according to package directions, or if using scratch pie crust, bake for approximately 15 minutes at 425F. Make sure to weigh down the crust with dry beans or pie weights. Optionally, you can place a sheet of foil first over the raw crust, then place the beans or weights inside the foil so they’re not in direct contact with the crust.
- After baking for approximately 15 minutes, evenly brush with the egg whites and bake for another 3 minutes to help seal the crust.
- Remove from the oven, fill it with the strawberries, and set aside.
- In a medium saucepan, add the sugar, cornstarch, and water, and heat over medium until dissolved.
- Remove from heat and stir in the Strawberry Jell-o.
- Allow the mixture to cool until just barely warm; do not let it set. Pour the slightly warm glaze over the strawberries, trying to coat them all.
- Place the pie in the fridge to chill and set for at least 1 hour. Optionally, make the pie the night before to ensure it’s well-chilled.
- Serve optionally with whipped cream, whipped topping, or vanilla ice cream.
Notes
- The glaze should not be too warm before pouring over the strawberries, as it may cause the fruit to cook and release juices, leading to a runny pie.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg