Ingredients:

  • 1 9-inch pre-baked pie crust
  • 2 tbsp melted butter
  • 3 lbs fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 cup water
  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Ensure the pie crust is completely cooled to room temperature. Brush the bottom and sides with melted butter and bake for 2 minutes to seal the pores, then set aside on a wire rack.
  2. In a medium saucepan, whisk together water, cornstarch, and 1/2 cup sugar until no lumps remain.
  3. Place saucepan over medium heat, stirring constantly until the mixture reaches a gentle boil and becomes translucent and glossy.
  4. Remove from heat, stir in the vanilla extract, and let the glaze cool for 5 minutes.
  5. In a large bowl, toss the sliced strawberries with lemon juice and the remaining 1/2 cup sugar.
  6. Pour the warm glaze over the berries and fold gently with a spatula until evenly coated.
  7. Heap the strawberry mixture into the prepared crust, smoothing the top with a spatula.
  8. Refrigerate for at least 2 hours until the filling is firm and holds its shape.