Ingredients:

  • 1 (9-inch) pre-baked deep-dish pie crust
  • 2 lbs fresh strawberries, hulled and sliced into quarters
  • 1 small box (85g) strawberry gelatin
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 cup (240ml) water

Instructions:

  1. Wash the strawberries thoroughly and pat them dry. Hull the berries and slice them into quarters, then fill the pre baked crust to the brim with the sliced berries. Note: Packing them tight prevents the crust from soaking up too much glaze
  2. In a medium saucepan, whisk together the strawberry gelatin, sugar, and cornstarch while dry. Note: Doing this first prevents clumps from forming once the water hits
  3. Slowly stir in the water.
  4. Place the saucepan over medium heat, stirring constantly, until the mixture reaches a gentle simmer and thickens to a syrupy consistency (about 10 minutes).
  5. Carefully pour the hot glaze over the strawberries.
  6. Use a spatula to ensure the liquid seeps into the crevices and the top is smooth. Note: Don't over stir the berries or you'll bruise them
  7. Let the pie cool at room temperature for 30 minutes.
  8. Transfer to the refrigerator for at least 3 hours until the glaze is firm and set to the touch.