A crisp, buttery pie crust filled with fresh strawberries and finished with a glossy glaze for a classic summer dessert.
Ingredients
Scale
1 9-inch pre-baked pie crust
4 cups fresh strawberries, hulled and halved
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup water
2 tablespoons strawberry jam or clear jelly (optional, for glaze)
Instructions
- Pre-bake the pie crust at 375°F for 15–20 minutes, let cool.
- Wash, hull, and halve strawberries, reserving some for top decoration.
- Cook sugar, cornstarch, salt, and water until thickened; add vanilla and lemon juice.
- Fold strawberries into filling, cool slightly, and pour into crust.
- Arrange reserved strawberries on top.
- Brush with warmed jam for glaze if desired.
- Refrigerate 2–3 hours before serving.