Easy Strawberry Glaze Pie with Jello
Indulge in the sweet simplicity of this classic strawberry pie, featuring layers of fresh, juicy strawberries nestled in a flaky baked crust and enrobed in a shimmering, homemade glaze. This recipe, inspired by warm summer afternoons and the joy of seasonal berries, is surprisingly easy to make and delivers a burst of fresh strawberry flavor in every bite. The clear glaze beautifully highlights the vibrant color of the fruit, making it as visually appealing as it is delicious.
| American Cuisine |
| Dessert |
| By Talia Beventi |
Ingredients:
For the Pie:
- 1 baked 9-inch pie shell (store-bought or homemade)
- 1 quart (4 cups) fresh strawberries, cleaned and hulled
For the Glaze:
- 1 ½ cups water
- 4 Tbsp cornstarch
- 1 cup granulated sugar
- ⅛ tsp salt
- 4 Tbsp strawberry Jello (1 small 3-oz box)
Optional Topping:
- Whipped cream or vanilla ice cream
8 slices
15 minutes
10 minutes
Easy
Tools We Use:
Instructions:
- In a medium saucepan, whisk together the water, cornstarch, sugar, and salt until the cornstarch is fully dissolved.
- Place the saucepan over medium heat and stir constantly. Bring the mixture to a boil and continue to stir until it thickens and becomes clear. This should take about 2-3 minutes.
- Remove the saucepan from the heat and immediately stir in the strawberry gelatin powder until it is completely dissolved and the glaze is smooth.
- Set the glaze aside to cool slightly, stirring occasionally to prevent a skin from forming. Do not allow the glaze to fully set.
- Arrange a layer of the prepared strawberries in the bottom of the baked pie crust.
- Gently pour a portion of the cooled glaze over the strawberries.
- Continue layering the remaining strawberries and glaze, ensuring the berries are nicely coated.
- Refrigerate the pie for at least 2-3 hours, or until the glaze is fully set and the pie is chilled.
- Serve chilled with whipped cream, if desired.
Chef's Tips:
- For a more intense strawberry flavor, crush about half a cup of the strawberries and add them to the glaze mixture after it has thickened.
- Ensure your baked pie shell is completely cooled before adding the filling to prevent it from becoming soggy.
- If your glaze thickens too much while cooling, you can gently reheat it over low heat, stirring constantly, until it reaches the desired consistency.
Essential Cookware Sets:
Serving Suggestions:
- Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
- Garnish with a fresh mint sprig for a pop of color and aroma.
- A drizzle of balsamic glaze can add a sophisticated sweet and tangy contrast.
Storage:
- The baked pie shell can be made up to 2 days in advance and stored at room temperature in an airtight container.
- The fully assembled strawberry pie is best enjoyed within 2-3 days and should be stored covered in the refrigerator.
- Freezing this pie is not recommended as the glaze texture may change upon thawing.
Dietary Adaptations:
- Vegan: Use a vegan pie crust and a plant-based gelatin alternative (check setting instructions carefully).
- Gluten-Free: Use a gluten-free pie crust. The glaze ingredients are naturally gluten-free.
- Lower Sugar: While the recipe relies on sugar for the glaze, you could experiment with sugar substitutes, keeping in mind that they may affect the texture and clarity of the glaze.
Nutrition Facts:
per Slice
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Carbohydrates | 52g |
| Fiber | 2g |
| Sugars | 38g |
| Protein | 2g |
| Sodium | 150mg |
