1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour.
Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post)
Cool the pie crust completely before assembling the pie.
2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie.
Cut the remaining strawberries into thin slices.
3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat. Stir the glaze constantly until the mixture comes to a rolling boil. Boil for 1 minute.
Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you’ll use this for the top of the pie.
4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that the slices are flat, and arrange the reserved, halved strawberries on top.
Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie.
5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made.
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