Best 5 Summertime Strawberry Glazed Pie Recipes

STRAWBERRY GLAZE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

SUMMERTIME STRAWBERRY PIE

Steps:

• 1. Bake pie shell according to package directions; set aside to cool.
• 2. In a medium saucepan, combine remaining ingredients, (except strawberries) over medium heat. Cook 5 to 7 minutes or until gelatin has dissolved and mixture is clear, stirring occasionally.
• 3. Remove from heat and let cool about 5 minutes. Stir in strawberries then pour into baked pie shell.
• 4. Chill at least 4 hours or until set. Serve, or cover and keep chilled until ready to serve. Top with Cool whip if desired.

SUMMERTIME STRAWBERRY GLAZED PIE

Steps:

• Bake the pie crust, let cool completely; set aside.
• In a medium size saucepan, combine the sugar, cornstarch, water and salt; bring to a boil, continue boiling on medium heat, and mix in the strawberry gelatin powder and a few drops of red food colouring; mix to combine; let glaze cool to room temperature.
• Brush the bottom of the baked pie crust with a thin layer of glaze.
• Gently fold in the sliced strawberries into cooled glaze, and pour into baked pie shell.
• Refrigerate/chill for a minimum of 4 hours or until well set.
• Serve topped with a dollop of whipped cream.
• Delicious!

SUMMERY STRAWBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake pie crust in preheated oven until lightly browed, about 5 minutes; allow to cool completely before filling.
• Beat together Neufchatel cheese, sugar, vanilla extract, and milk together in a bowl until slightly thinned; spread with a spatula onto the pie crust.
• Arrange berries atop the cheese filling in the pie crust with the points pointing upward, pushing down slightly to anchor in the cheese filling. Cover the cheese filling as completely as possible with berries.
• Pour strawberries glaze evenly over the pie.
• Refrigerate at least 1 hour before serving.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.