When the fruit is fresh and ripe and it’s hot outside, this dessert is perfection. It’s also super easy to make, delicious, and nutritious!
The recipe for this pie is based on the local-legend strawberry pie from Hess’s Patio Restaurant. It was about eight inches high and glorious. Of course, I am not using any fake glaze…this is from scratch! No food coloring, either, so it won’t be as bright red as the original, but that’s OK because it tastes better and is also organic.
Adding blueberries gives the glaze an amazing purple hue. But try making this with any fresh summer fruit!
Glazed Berry Pie with Whipped Cream
For the pie:
- 1 precooked pie shell (see my recipe is below)
- 5 cups strawberries and blueberries, cleaned, stems removed (try to keep them whole!)
- Whipped cream, heaps
For the glaze:
- 3 cups strawberries and blueberries, cleaned and stems removed
- 1 cup water
- 1/3 cup sugar
- 1 Tablespoon lemon juice
- 1½ Tablespoons cornstarch, thinned with 1½ Tablespoons cold water
1. To make the glaze, whip up the strawberries and blueberries in a blender. Pour into a saucepan and add the water, sugar, and lemon juice. Cook to boiling on the stovetop. Stir in the cornstarch and water mixture; continue stirring until it’s thickened. Let cool.
2. Tightly pack the fresh berries into the piecrust, pour the glaze on top and refrigerate until serving.
3. Add heaps and heaps of whipped cream!
Tip 1: When prebaking the pie shells, make sure to either put the crust over the edge a bit or line the inner sides with tinfoil to keep the side of the crusts from shrinking as it cooks.
Tip 2: This recipe makes an awesome gluten-free dessert, as well—simply eliminate the crust!
Incredibly Easy, Flaky, and Basic Pie Crust
Makes 1 piecrust
- 1½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 Tablespoon granulated sugar
- 5 Tablespoons unsalted butter, room temperature
- 5 Tablespoons lard, room temperature
- Water, as needed (around 6 Tablespoons)
1. Mix the flour, salt, and sugar in a large mixing bowl until all ingredients are thoroughly combined.
2. Add the soft butter and lard and, using your hands, mix as gently and quickly as possible.
3. Add the water and mix quickly to a smooth dough. Wrap the dough in parchment or wax paper and refrigerate for at least 30 minutes, or until you’re ready to roll it out.
4. Bake at 375 degrees for 35-45 minutes (it’s best to keep an eye on it!).
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