Joanna Gaines Strawberry Pie Recipe

Joanna Gaines Strawberry Pie is made with a mountain of fresh, ruby-red strawberries encased in a glossy, homemade strawberry glaze and nestled in a crisp, buttery pastry shell. The result is a vibrant summer dessert that perfectly balances the tartness of the fresh fruit with the sweetness of the cooked sauce, all topped with a cloud of freshly whipped cream. It is the ultimate seasonal treat for a backyard barbecue or a sunny afternoon picnic.

Joanna Gaines Strawberry Pie Ingredients

• 1 quart Fresh Strawberries: Hulled. Choose firm, ripe red berries for the best flavor and visual appeal.
• 1 (9-inch) Pie Crust: Baked and completely cooled. A blind-baked shortcrust pastry is traditional, though a graham cracker crust works too.
• 1 cup White Sugar: To sweeten the glaze.
• 3 tablespoons Cornstarch: The thickening agent that turns the fruit juices into a glossy, sliceable gel.
• 3/4 cup Water: To create the liquid base for the glaze.
• 1/2 cup Heavy Whipping Cream: Whipped to soft peaks for serving.

How To Make Joanna Gaines Strawberry Pie

1. Arrange the fruit: Select the firmest, prettiest strawberries from your quart (about half of them). Arrange them point-side up inside the cooled, baked pastry shell. Pack them in tightly to ensure every slice is full of fruit.
2. Simmer the base: Place the remaining strawberries into a medium saucepan. Mash them slightly to release their juices. Add the white sugar. Place the pan over medium heat and bring to a boil, stirring frequently, until the sugar has dissolved and the berries begin to break down into a syrup.
3. Thicken the glaze: In a small bowl, whisk together the cornstarch and water until smooth (this is a slurry). Gradually stir this mixture into the boiling strawberries in the saucepan. Reduce the heat to low and simmer gently, stirring constantly, for about 10 minutes until the mixture has thickened significantly and turned translucent and glossy.
4. Assemble the pie: Remove the glaze from the heat and let it cool for just a minute (don’t let it set). Pour the hot cooked strawberry mixture evenly over the fresh berries in the pastry shell, ensuring they are completely coated.
5. Chill the dessert: Transfer the pie to the refrigerator. Chill for at least 3 hours, or until the filling is completely cold and firmly set. This resting time is non-negotiable for a clean slice.
6. Whip the cream: Just before serving, pour the heavy cream into a medium bowl. Whisk vigorously until soft, billowy peaks form.
7. Serve the dish: Slice the chilled pie and serve each portion with a generous dollop of the whipped cream on top.

Recipe Tips

• Blind Baking: Since this is a “fresh” pie, the crust must be fully baked before you add the filling. Use pie weights or dried beans when baking the empty shell to prevent it from puffing up or shrinking.
• Berry Selection: Try to pick strawberries that are roughly the same size for the base layer. This makes the pie easier to cut and much more visually appealing when sliced.
• The Cornstarch Slurry: Always mix cornstarch with cold water before adding it to hot liquid. If you throw dry cornstarch directly into the hot pot, it will clump instantly and ruin the texture of the glaze.
• Cooling Time: Be patient with the chilling time. The cornstarch gel needs cold temperatures to solidify. If you cut it too soon, the filling will cascade out of the crust like soup.

What To Serve With Strawberry Pie?

This pie is the star of the show and needs little embellishment beyond the fresh whipped cream. However, a sprig of fresh mint adds a lovely pop of color and aroma. For a beverage pairing, a glass of cold lemonade or iced tea complements the summery vibe perfectly. If you want to make it extra indulgent, swap the whipped cream for a scoop of vanilla bean ice cream.

How To Store Leftovers Strawberry Pie?

• Refrigerate: Cover the pie loosely with plastic wrap or store in a cake dome in the refrigerator. It is best eaten within 24 hours, as the fresh strawberries will eventually release water and make the crust soggy.
• Freeze: This pie does not freeze well. The cornstarch gel will weep and the fresh strawberries will turn mushy upon thawing.

Strawberry Pie Nutrition Facts

• Calories: ~265 kcal
• Fat: 11g
• Carbohydrates: 42g
• Protein: 2g
• Nutrition information is estimated per slice based on 8 servings.

FAQs

Try More Recipes:

• Joanna Gaines Peanut Butter Pie Recipe
• Joanna Gaines French Silk Pie Recipe
• Joanna Gaines Apple Pie Recipe