Preview: Fresh Strawberry Pie with Jello in the Glaze is not overly sweet. It is formulated for maximum enjoyment of your fresh strawberries. The recipe also includes directions for an easy pat-in-the-pan cookie crust.
Are you a fan of fresh strawberry pie? Cooked or fresh? What are your requirements? For me, the berries must be fresh. Flavorful strawberries would be nice but they’re getting more difficult to find these days where I live in Texas.
I hope you have access to sweet, medium-sized, dark red berries. That would be the best! Either way, these glazed strawberries will make your pie taste even better.
As it turns out…
The strawberry glaze pictured above is translucent, glossy, colorful, light, thick, and sweet. It’s the perfect foil for beautiful and tasty spring strawberries.
What you can expect:
My Aunt Marg’s recipe for fresh strawberry pie 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. Jello helps with that, even though you can’t discern the flavor or texture in the pie.
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 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 is 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!
FAQ about Fresh Strawberry Pie with Jello in the Glaze
It’s best eaten the same day you make it. Otherwise, the fruit may weep, causing the glaze to be too thin and the crust to get soft.
No. Not only does the glaze contain Jello (doesn’t freeze well), but the fresh fruit will not fare well as it thaws.
First, it may need to be microwaved longer. If your oven is small or old, cook it longer. It should coat a spoon thickly. Second, slicing strawberries or de-stemming them will cause them to weep water into the glaze. Try to eat a fresh strawberry pie as soon as the pie is cold and the glaze is set.
Yes. The filling will get soft just like Jello gets soft when it is left out of the refrigerator. The strawberries will also age faster when they are left at room temperature or warmer, especially after they have their stems removed.
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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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.