This fresh strawberry pie is just waiting to be the star at your next barbecue! It is fresh and cool, and the perfect dessert to beat the heat. With strawberries in season right now, there is no better time to make it!

This is a favorite from Leesh & Lu’s Recipe Box, and we love this pie because the strawberries really get to be the star and their flavor shines through here! Besides the berries that are blended up in the glaze, the other berries aren’t cooked so they don’t get mushy and they keep their fresh taste and juiciness as opposed to a baked berry pie.

It’s a light a refreshing dessert and would be a perfect patriotic holiday dessert! Oh, and did we mention there are only 5 ingredients? It’s simple and easy to whip up but for some reason feels fancy to serve.

If you are lucky enough to have strawberries in your garden (or a nice neighbor who does!) that will up the wow factor here even more. Give it a go and let us know what you think!

Also, if you are new to making pie pastry, check out our favorite method here. Store-bought pastry from the freezer section works great here, too.

Fresh Strawberry Pie

Fresh strawberries wrapped in a sweet glaze and nestled in a pastry shell. Don't forget the whipped cream for a dessert that won't disappoint.

Servings 8 slices

Ingredients

1 baked pastry shell
8 cups medium fresh strawberries
2/3 cup sugar
2 tablespoons cornstarch
Several drops red food coloring optional
Whipped cream sweetened
Additional strawberries with stems on for garnish if desired

Instructions

Remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
For glaze, in a blender or food processor add 2 cups of the strawberries. Cover and blend or process until smooth. Add water to the mixture to equal 1-1/2 cups.
In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)
Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.
Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each.
Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) Top with a generous dollop of sweetened whipped cream for serving.
Adapted slightly from Better Homes and Gardens