For a long time I’ve been wanting to try to make a glazed strawberry pie. I’ve made lots of pies before, but I hadn’t tried a strawberry glazed pie. Most of the strawberry glazed pie you purchase from a bakery or restaurants have cream cheese in them, so my family can’t eat them. But they always look so delicious to me. That’s how I came to try to make this easy strawberry pie recipe.
Easy Strawberry Pie Recipe
I found a recipe in one of my mom’s old, old, cookbooks. It also called for using cream cheese in the bottom of the pie. I had a tub of Trader Joe’s Dairy Free Cream Cheese, but I decided to make these without it. Just to see how they turned out. This way the whole recipe would truly be dairy free without any need for special dairy free products.
I started out by making a single pie crust. If you don’t want to make a pie crust, I know I’ve found dairy free pie crust in the refrigerator section of the store. I made my own pie crust and I’m hoping to make a video in the future to show how easy it is to make a pie crust from scratch.
I rolled the pie crust out and cut out 10 circles of dough, big enough to line the muffin tins. Since, I wanted to make some cute little mini pies. I used a large mug to cut the dough circles, making it super easy. I didn’t have a biscuit cutter big enough. You can also make one big pie, but I thought the mini pies would be a nice handheld dessert, perfect for a barbecue.
I lined the muffin tins with the pie dough and then pricked them with a fork. It helped to keep them from puffing up some, but I did have a little shrinkage in the pie crust, when I baked them and a little puffing too.
Making the Strawberry Glaze
While the pie crusts were cooling I starting making the strawberry glaze. Making the strawberry glaze was easy to do. I wasn’t sure from the recipe if I needed to chop the berries for the strawberry glaze or not. I just cut the strawberries in half and simmered them. They broke down fairly well so I don’t think the strawberries really need to be cut up much at all.
I was really surprised by how much flavor the strawberry glaze turned out to have from just a few berries. After adding the cornstarch and sugar the mixture really thickened up nicely and tasted great.
Preparing the Berries
I was going to just add the strawberries cut in half to the mini pies but they were way to big. I started by slicing off the sides of the berries to make a nice slice to place on top of each pie. I should have held out a few more slices since my berries were a little small, I ended up needing two to slices to cover each of the tops of the mini pies. Be sure to have at least 20 nice slices before you dice up the rest of the berries. I will do this next time. I found that dicing the strawberries worked best for filling the mini pie crusts.
Assembling the Mini Strawberry Pies
After you have some nice slices to place on the tops of the pies, then have diced the rest of the berries, place the diced berries in the baked and cooled pie shells. I filled the pie shells up to the top. Then I spooned the strawberry glaze over the diced strawberries. Be careful not to overfill them. I did this with one of mine and it ran over the side.
After the pies are filled with glaze add a couple of the strawberry slices to the top. It dresses up the pies a little more. If you will be topping them with whipped cream then you can skip this step.
Once the pies are all assembled, chill until they are nice and set. Mine took a couple of hours to set up. We didn’t miss the cream cheese at the bottom of the pie at all. The crust held up to the strawberry filling just fine. They didn’t even get soggy after two days. But then again the mini pies only lasted two days.
This easy strawberry pie recipe had a nice strawberry taste too. Just a perfect balance of sweetness with a good flavor of strawberries. If you are looking for a hand held summer dessert or an easy strawberry pie recipe, you need to try this recipe. I’m sure you’ll love it.
- Single Pie Crust
- ½ to ¾ quart Strawberries, washed and hulled
- ⅓ cup water
- ½ cup Sugar
- 1½ tablespoons Cornstarch
- Roll out the pie crust dough and cut into 10 circles, big enough to line your muffin tins. I used a large mouthed coffee mug to cut mine.
- Line the muffin tin with pie crust and prick with a fork.
- Bake the pie crusts in a 475 degree oven for 8 minutes or until lightly brown.
- Add ½ cup of the washed and hulled strawberries to a sauce pan. These berries can be whole or cut in half. Add ⅓ cup of water to the pan with the berries and heat to simmer. Simmer for 3 minutes.
- In a bowl combine the sugar, cornstarch and 3 tablespoons of water. Mix until lumps are gone. Set aside.
- Stir the sugar mixture into the simmered berries. Bring to a boil and boil for 1 minute. Be sure to stir constantly.
- Set aside and let cool.
- Once the pie crust are done baking, let cool.
- Prepare the rest of the strawberries for the pies. Start by slicing the side of the berries off and reserve 10-20 of them for the tops of the mini pies.
- Dice the rest of the berries and place them into the baked pie shells.
- Spoon the cooled strawberry glaze over the diced berries. I used about 1 tablespoon per mini pie.
- Place the reserved berry slices on top of each mini pie.
- Chill for two hours or until the pies are set.
- Serve with whipped cream if desired.
What’s your favorite kind of pie?