Janet’s Strawberry Pie Recipe
Introduction
Janet’s Strawberry Pie is a classic, old-fashioned dessert that celebrates the natural sweetness of fresh strawberries.
With a glossy strawberry filling nestled in a flaky pie crust, this recipe is simple, nostalgic, and perfect for spring
and summer gatherings. It’s the kind of pie that feels homemade in the best way—bright, refreshing, and made to share.
Ingredients
- 1 baked 9-inch pie crust (homemade or store-bought)
- 4 cups fresh strawberries, hulled (about 1 quart)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream (optional, for serving)
Instructions
-
Prepare the Strawberries: Wash, hull, and gently pat dry the strawberries.
Slice about half of them and leave the rest whole. Set aside. -
Make the Glaze: In a medium saucepan, whisk together sugar, cornstarch, salt,
and water. Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy
(about 5–7 minutes). - Add Flavor: Remove the saucepan from heat and stir in lemon juice and vanilla extract.
- Combine with Strawberries: Gently fold the strawberries into the warm glaze until evenly coated.
- Fill the Pie Crust: Spoon the strawberry mixture into the baked pie crust, spreading evenly.
- Chill: Refrigerate the pie for at least 3–4 hours, or until fully set.
- Serve: Slice and serve chilled, topped with whipped cream if desired.
Description
This strawberry pie is light, fresh, and bursting with real fruit flavor. The sweet-tart glaze enhances
the strawberries without overpowering them, while the crisp crust adds a satisfying contrast.
Each bite is juicy, bright, and perfectly balanced—ideal for picnics, potlucks, or family dinners.
Tips
- Use fresh, ripe strawberries for the best flavor and texture.
- Let the glaze thicken fully before adding strawberries to avoid a runny pie.
- Chill the pie well before slicing for clean, neat pieces.
- For extra shine, brush a little glaze over the top strawberries before chilling.
Correction (Common Mistakes & Fixes)
- Pie is too runny: The glaze wasn’t cooked long enough—make sure it thickens before removing from heat.
- Strawberries release too much juice: Pat them dry after washing.
- Crust gets soggy: Ensure the crust is fully baked and cooled before filling.
Enjoy
Janet’s Strawberry Pie is best enjoyed cold, shared with loved ones, and served with a generous dollop
of whipped cream. Whether it’s a special occasion or a simple weekend treat, this pie brings timeless
comfort and sweet joy to the table.
