Extremely Fresh Glazed Strawberry Pie with Jello is not overly sweet and formulated for maximum enjoyment of fresh strawberries. No cooked berries in sight. The recipe includes directions for an easy pat-in-the-pan cookie crust.
You would not believe how many strawberries I’ve eaten lately in my quest for the BEST fresh strawberry pie.
Thankfully, my experimenting ended when I remembered my Aunt Marg’s strawberry pie. She served it to me during a visit to her house in Speedway, Indiana (my home state). Although I was in high school at the time, I still remember it. (This is the same aunt who won second place in a baking contest with her recipe for Hickory Nut Cake.)
Isn’t this amazing?
A quick e-mail produced the recipe in short order. Don’t you think it’s impressive that, my aunt, who is well into her eighties, looks at and uses her computer often enough to reply to my e-mail within a couple of hours?
As it turns out…
Aunt Marg’s strawberry glaze recipe was exactly what I had been searching for. The glaze is translucent, glossy, colorful, light, thick, and sweet. It’s the perfect foil for beautiful and tasty spring strawberries.
What you can expect
Aunt Marg’s recipe is not cloyingly sweet but just sweet enough to enhance the berries. The texture of the gel is not so thick that it seems rubbery, nor so thin that it is runny or watery.
The first picture posted above was taken 24 hours after the pie was made so you can see exactly what to expect. Of course, any kind of dessert made with fresh fruit is better eaten the day you make it. Otherwise, one runs the risk of a soggy crust as the strawberries release moisture.
A regular flaky pie crust is more than acceptable. A cookie-type crust, although richer, is more memorable.
This pat-in-the-pan recipe is adapted from Joy the Baker, a fabulous baker, and blogger worth checking out. Her crust is a cross between a regular pie crust and a sweet-tart crust. No rolling required.
Be sure to let the crust cool before adding strawberries and filling. This is key to keeping it crispy as long as possible.
Interestingly, my aunt didn’t mention the crust in her recipe. If memory serves me right, she didn’t assemble the pie until we were ready to eat. Consequently, the crust was crisp and flaky. (She used a standard crust like this one.)
At least part of the time, she broke off large pieces of the crust and laid them on individual serving plates. Then strawberries covered in glaze were poured on top. Maybe not very photogenic but exceedingly edible!
Two Ways To Make Pat-in-the-Pan Pie Crust
1. Hand-Grating the Butter
2. Making the Crust in a Food Processor
Pat-in-the-Pan Piecrust is perfect for any fresh fruit pie. However, I am adding a second option in the recipe for putting it together using a food processor.
Personally, I think this is an easier method for making the crust. If you don’t have a food processor, Joy’s method described above works fine even if it’s a bit more labor-intensive.
P.S. In looking at the original recipe my aunt emailed, I notice she specifies adding a touch of almond extract to the glaze.
I tried it. I liked it. Optional, of course, but a nice touch!
More Strawberry Recipes
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- 2 pounds fresh strawberries, cleaned and de-stemmed
- 1/2 cup + 2 tablespoons cold water
- 2 tablespoons cornstarch
- 2 tablespoons powdered strawberry Jello (do not sub diet Jello)
- 3/4 cup corn syrup
- Few drops of red food coloring, if desired
- 1/8 teaspoon almond extract (optional)
Pre-baked 9-inch pie crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1/4 cup frozen butter, grated (This process is much easier if you start with a whole stick so you have something to hang on to.)
- 1 tablespoon cream cheese, at room temperature
- 1/4 cup vegetable oil
- 2 tablespoons cold milk
- Combine water, cornstarch, Jello, and corn syrup (in that order) in a microwave-safe glass bowl. Stir or whisk until dissolved. Cook until mixture boils and thickens to the consistency of maple syrup.
- Microwave on HIGH for 4-7 minutes, stirring once or twice. The mixture should boil and thicken to the consistency of thick maple syrup.
- Add food coloring and flavorings if using. Set aside to cool.
- Arrange 2 quarts of cleaned and dried strawberries in a pretty pattern in a pre-baked and cooled pie crust. If the fruit is very large, cut in halves or quarters. I try to buy smaller berries so I don't have to cut them. They seem to last longer. Pour glaze over strawberries, taking care to cover every berry.
- Alternately, pour glaze over strawberries in a large bowl. Gently mix. Pour strawberries/glaze mixture into pie crust. Although not as pretty as arranging individual strawberries, I like the way the gel holds the berries together better.
- Refrigerate at least 2 hours. Best eaten the day it's made. Serve with whipped cream.
PIE CRUST--Original Instructions
- Whisk together the first four ingredients in a medium bowl.
- Add grated frozen butter and cream cheese to dry ingredients and combine them with your fingers. The texture should be coarse with pieces of varying sizes like oatmeal and fine bread crumbs combined.
- Mix vegetable oil and cold milk. Pour into flour and butter mixture all at once. Use a fork to mix until all flour/butter particles have been kissed by moisture. The mixture should have a "shaggy" appearance.
- Dump into a clean pie plate and pat out crust with your fingers as smooth as possible taking care to evenly cover pie plate and sides. It probably won't be perfect but as long as you have no holes and no terribly thick places, it will be fine. Place crust in the freezer while you preheat oven to 375 degrees.
- Place rolled and twisted parchment paper on top of the pie crust (see picture on this post) or use beans or rice to weigh down the crust. Bake for 12 minutes. Remove weights or paper and continue to bake another 8-10 minutes until golden brown. Watch closely in the last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.
PIE CRUST--Method 2 (in a food processor)
- Add flour, salt, sugar, and baking powder to the food processor bowl and pulse several times to mix thoroughly.
- Add frozen or very cold butter (cut into 6-8 pieces) and cream cheese to the dry ingredients. Pulse until the mixture looks similar to raw oatmeal flakes.
- Combine oil and milk and pour over ingredients already in the bowl. Pulse just until the mixture looks shaggy. The mixture should stick together if you press on it with your fingers. If too dry, add a little bit more milk and pulse 2-3 times.
- Remove blade from the bowl. Dump dough mixture into a clean pie plate and pat out the crust with your fingers as smooth as possible taking care to evenly cover your entire pie plate. It probably won't be perfect but as long as you have no holes and no terribly thick places, it will be fine. Place crust in the freezer while you preheat oven to 375 degrees.
- Using non-stick aluminum foil to cover raw crust. Place a flat piece of foil over the top with the non-stick side next to the crust. Use your hands to press the foil down into contact with the crust. No need to place weights on top.
- Bake 12 minutes, then remove foil and continue to bake another 8-10 minutes until golden brown. Watch closely in the last 2-3 minutes. It can go from gloriously golden to badly browned faster than you can answer the doorbell. Set aside to cool. Assemble pie according to directions in step 4 in the Glaze directions.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 560Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 38mgSodium: 506mgCarbohydrates: 76gFiber: 4gSugar: 36gProtein: 11g