The Best Fresh Strawberry Pie

If using a store-bought pie crust, follow the instructions on the package to bake it and allow it to cool completely. If making a homemade pie crust, bake it according to your recipe and let it cool before filling.

2. Prepare the Strawberry Filling:

Hull and halve the strawberries, setting aside the prettiest whole ones for the top of the pie.

In a saucepan, combine sugar, cornstarch, and water over medium heat. Stir constantly until the mixture thickens and becomes clear. This will be your thickened glaze.

Remove from heat and stir in lemon juice and vanilla extract. Let it cool slightly.

3. Assemble the Pie:

Gently fold the halved strawberries into the glaze, making sure the strawberries are well-coated.

Pour the strawberry mixture into the cooled pie crust, spreading it evenly.

4. Make the Glaze:

For a shiny, smooth finish, combine water, sugar, cornstarch, and lemon juice in a saucepan. Heat over medium heat while stirring, until it thickens into a clear glaze.

Remove from heat and stir in vanilla extract. Let the glaze cool for a few minutes, then carefully spoon it over the filled strawberries.

5. Chill the Pie:

Refrigerate the pie for at least 3-4 hours, or until the filling is set and firm. This will allow the glaze to set and the flavors to meld together.

6. Serve and Enjoy:

Garnish the pie with the whole reserved strawberries on top before serving. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!

Serving and Storage Tips: