Fresh Strawberry Pie (Gemini)

This classic fresh strawberry pie is perfect for showing off ripe, seasonal berries. It features a crisp crust and a bright, glossy glaze that keeps the fruit the star of the show.

 

Fresh Strawberry Pie

Prep time: 20 mins | Cook time: 15 mins (for crust and glaze) | Chilling time: 3 hours

Ingredients

• 1 (9-inch) pie crust, baked and cooled

• 6 cups fresh strawberries, hulled (keep small ones whole, halve large ones)

• 1 cup granulated sugar

• 3 tablespoons cornstarch

• 1 cup water

• 1 (3 oz) package strawberry-flavored gelatin (optional, for extra color and firmness)

• Whipped cream for serving

Instructions

1. Prepare the Berries: Place about half of your strawberries (the prettiest ones) into the pre-baked and cooled pie shell.

2. Make the Glaze: In a medium saucepan, combine the sugar and cornstarch. Gradually whisk in the water until smooth.

3. Thicken: Bring the mixture to a boil over medium heat. Cook, stirring constantly, for about 2 minutes or until the mixture is thick and clear.

4. Add Flavor: Remove from heat. If using strawberry gelatin, whisk it in now until dissolved. Otherwise, you can mash a few extra berries into the glaze for natural color. Let the glaze cool for about 10–15 minutes (it should be warm but not hot).

5. Assemble: Pour the glaze evenly over the strawberries in the pie shell, ensuring the berries are well-coated.

6. Chill: Refrigerate the pie for at least 3 hours, or until the glaze is completely set.

7. Serve: Slice and top with a generous dollop of whipped cream.

Variations to Try

• Cream Cheese Base: Spread a layer of sweetened cream cheese on the bottom of the crust before adding the berries for a richer flavor.

• Herb Infusion: Add a teaspoon of finely chopped fresh basil or mint to the glaze for a sophisticated, earthy note.

• Gluten-Free: Use a gluten-free pastry crust or a simple pressed crust made from crushed gluten-free graham crackers and melted butter.