I ate my first “slice” of strawberry glazed pie as a California kid enjoying strawberry season. I might be a thousand miles away now, but this is still the first pie I want to make when the spring strawberries make their way north.
This pie doesn’t cut well so it’s best just to give up, serve in a bowl, and realize it’s all about the pure strawberry experience.
8 cups fresh strawberries
1 cup granulated sugar
3 Tablespoons cornstarch
1/2 cup water
Pinch of salt
2 Tablespoon unsalted butter
10 drops red food coloring
1 baked 9" pie shell or graham cracker crust (The baked shell holds up a bit better.)
1. Rinse strawberries, twist off the leafy tops, and hull out the cores with a strawberry huller. Set aside in a large bowl.
2. In a blender or food processor puree 1 cup of the strawberries, granulated sugar, cornstarch, water and salt until smooth. Transfer to a saucepan and heat to a boil stirring frequently. Once it comes to a boil stir constantly until thickened. About 2 to 3 minutes.
3. Turn off the heat and add the butter and food coloring. Stir until the butter is melted.
4. Pour the hot glaze into the bowl and toss gently to coat the strawberries. Spoon into the pie crust and arrange nicely.
5. Chill if you have the patience to wait for fresh strawberry pie. Whipped cream is optional.
Recipe by Laura Flowers