Forktionary

Glazed Fresh Berry Pie Recipe

This scrumptious berry pie, inspired by a Vancouver Sun recipe, is a delightful twist on traditional pies. Imagine layers of fresh summer strawberries and blueberries piled high in a flaky pie crust, then generously drizzled with a luscious homemade strawberry glaze. It's the perfect light and refreshing summer dessert, especially wonderful for 4th of July celebrations! Top with a dollop of sweetened whipped cream for an extra touch of decadence. This recipe easily adapts to other berries like raspberries or blackberries, depending on the season.

Prep Time 30 mins
Cook Time 50 mins
Calories 391.1 kcal
Protein 4g
Rating 5.0 (3 Reviews)
Glazed Fresh Berry Pie 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Glazed Fresh Berry Pie

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How to Make Glazed Fresh Berry Pie

  1. Preheat oven to the temperature specified on your pie crust box. Bake two 9-inch deep-dish pie shells according to package directions. Let cool completely.
  2. **Make the Strawberry Glaze:** In a blender or food processor, crush 2 cups (approximately 250g) fresh strawberries.
  3. Add enough cold water to the crushed strawberries to reach a total of 2 cups of liquid.
  4. Pour the strawberry mixture into a small heavy saucepan over medium-high heat. Bring to a boil.
  5. Reduce heat to low and simmer for 3 minutes.
  6. Strain the mixture through a fine-mesh sieve to remove seeds, pressing gently to extract all the juice. Add enough cold water to the strained juice to reach 2 cups.
  7. In a separate heavy saucepan, whisk together 1/2 cup (100g) granulated sugar, 2 tablespoons (15g) cornstarch, and 1/4 teaspoon salt.
  8. Gradually whisk in the 2 cups of strawberry juice mixture, stirring constantly to prevent lumps.
  9. Bring the mixture to a boil over medium heat, stirring continuously. Cook for 1 minute, or until the glaze has thickened.
  10. Remove from heat and let the glaze cool slightly.
  11. **Assemble the Pies:** Gently fill each cooled pie shell with approximately 3 cups (375g) fresh strawberries and 3 cups (375g) fresh blueberries. (Adjust berry quantities to your preference)
  12. Divide the cooled glaze evenly between the two pies, pouring it over the berries.
  13. Refrigerate for at least 2-3 hours, or until the glaze is completely set.
  14. **Make the Whipped Cream:** Just before serving, whip 1 cup (240ml) heavy cream with 2 tablespoons (20g) powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  15. Serve each pie with a generous dollop of whipped cream. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

126g

Fat

56g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Tarts Desserts Fruit Dinner Party Heirloom Historical Holiday Event Kid Friendly Summer Pies Dietary Low Sodium Seasonal Low In Something Berries Blueberries Strawberries Taste Mood Sweet