Stunning Strawberry Pie

Stunning Strawberry Pie

Fresh strawberries smothered in a homemade strawberry glaze and surrounded by a gluten-free brûlée crust. Dairy-free option.

By, variation of Brown-Eyed Baker strawberry pie

If pies could talk, this one would say, "Don't hate me because I'm beautiful!" (yes, yes, I stole that line from 1980's Pantene commercial featuring babe-a-licious Kelly LeBrock of "Weird Science" fame).

Seriously though, looks are everything to this dessert of glistening, crimson mounds of fresh berries surrounded by brûlée peaks of pie crust. Just as simple as a rinse-and-repeat, you'll be wowing the crowds with this easy-to-assemble scarlet looker. Oh, and did I mention it is gluten-free with a dairy-free option? Beauty and brains!


For Pie Shell
For Pie Filling
  • 3 ½ pounds fresh strawberries, gently rinsed, dried, and stems removed
  • ¾ cup raw granulated sugar
  • 2 Tbsp cornstarch
  • 1 ½ tsp unflavored gelatin (I use Knox)
  • 1 pinch of kosher salt
  • 1 Tbsp fresh lemon juice (optional)


    For Pie Crust
  1. Make Macaroon Pie Dough Crust.
  2. While Macaroon Pie Dough Crust is baking, prepare strawberry glaze.
  3. For Strawberry Glaze
  4. Into food processor, add 1 ½ cup of berries, selecting the least attractive of the bunch. Pulse for 30 seconds to form a smooth, pink puree.
  5. Into medium saucepan over medium-high heat, add sugar, cornstarch, gelatin, and salt. Add to dry ingredients strawberry puree. Whisk continuously while bringing mixture to boil. Mixture will become frothy upon boiling.
  6. Once boiled, continue whisking and cooking for an additional 2 minutes into order to thicken glaze.
  7. Remove glaze from heat; turn off stove. Pour glaze into an empty pie plate or a deep dish. Add to glaze optional lemon juice, and mix with a fork to combine. Allow glaze to cool to room temperature.
  8. Separate berries into two bowls, one for sliced and one for whole (slice the misshapen ones), and carefully coat each berry with the glaze using your favorite spatula (of course, I use my Glitter Spatula!).
  9. For Assembly
  10. Into cooled pie crust, gently pile sliced strawberries into a mound of deep red gloriousness, thoroughly covering the interior bottom of pie crust. If any cut sides face up, turn them down, as looks really do matter...for this pie! Next, take the whole strawberries and place each stem side down in a circular pattern, working up to about three layers of whole strawberries forming a mountainous peak of berries. Rearrange berries as necessary to fill any large gaps.
  11. Refrigerate pie approximately 2 hours in order to firm it up for proper slicing...because again, looks matter in this pie.


  • Best when served the same day that pie is prepared. However, it will keep for up to 2 days in refrigerator; simply cover loosely with plastic wrap.
  • Crust and glaze may be made 1 day in advance to save you precious time to enjoy a Spring picnic with your bird of a feather. Store each separately in refrigerator, and then combine with strawberries a few hours before serving.
  • Migraine Warning: Citrus (lemon). Omitting lemon will not negatively impact the glaze, so go for it if you are sensitive to that ingredient.