I know it’s October, but here in Southern California we continue to have record-breaking scorching hot days! Fresh strawberries are still available in our stores, so what could be more refreshing than Fresh Strawberry Pie on a hot fall day?
So easy, so delicious and even though it’s sugary sweet from the glaze, fresh strawberries are always a “healthy” choice, right? Okay, so I’m just kidding myself on the “healthy” part!
Fresh Strawberry Pie tutorial
- Just 3 ingredients unless you count whipped cream and then it’s 4!
- Bake the pie crust according to package instructions. Mine said to prick holes everywhere and bake at 400 degrees for 7 to 9 minutes. This pie crust was 7 minutes.
- Wash and trim 32 ounces (2 pounds) of fresh strawberries.
- Place the washed and trimmed strawberries in the cooled pie crust.
- Cover with about 20 ounces of Marie’s Strawberry Glaze (about 1 and 1/2 cartons).
- Refrigerate until ready to serve and then dollop with whipped cream.
Here’s the recipe:
Fresh Strawberry Pie
This is an easy recipe because you use a pre-made pie shell and pre-made strawberry glaze. And, oh so good!
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 17 mins
- Yield: 6 to 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 – 9” pre-made pie shell, baked according to package instructions and cooled
- 2 pounds fresh strawberries, washed and trimmed
- 2 – 14 ounce cartons of Marie’s Strawberry Glaze
- Whipped cream
Instructions
- Bake the pie shell according to package instructions and cool.
- Wash the strawberries and remove tops and any bad spots.
- Place strawberries in cooled pie crust.
- Top with about 20 ounces of the Strawberry Glaze.
- Refrigerate one hour to cool.
- Slice and serve with a dollop of whipped cream.
Notes
You will have leftover Marie’s Strawberry Glaze. One carton doesn’t quite do it and two cartons is a little too much for a 9″ pie shell.
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Hi Carole, This pie looks amazing and I can’t wait to make it. I do have a question, I was wandering if you could do this in a Graham Cracker Crust? Or would the Graham Crackers get to mushy :). Thanks so much for any input you can give. But either way I am going to make this.
Hi, Joann: I think using a graham cracker crust would be fine, if you are eating the pie all in one sitting! In other words, if you are serving it to family and friends and if there are no leftovers. I’ve never made it with a graham cracker crust, but I think with leftovers, the crust will get soggy from the juicy strawberries and the glaze. And, one other thing: sometimes it’s the combination of sweet and salty that makes a dessert so delicious. With a regular pastry pie crust, you get the savory saltiness that you won’t get from a graham cracker crust. The graham cracker crust is sweeter and might make this pie a little too sweet? In any case, I’ve sure you’ll love it! It’s so easy with a pre-made crust and the pre-made glaze! Thanks for dropping by and thanks, too, for the thought-provoking question!
This looks yummy, thank you for sharing. I haven’t ever had a strawberry pie before.
Thanks, Christy. It is yummy and so summer easy! On a hot, summer day like today, it’s he perfect dessert!