Fresh Strawberry Glace Pie

  • Yield 8 servings

There’s no better way to showcase nature's bounty than in a Strawberry Pie.

If you don't have your own strawberry patch, check out a U-pick patch or a farmer's market for the most flavorful berries.


1 (9-inch) baked piecrust
5 cups whole strawberries, washed and hulled (reserve 1 cup for glaze)
2/3 cup sugar
3 tablespoons cornstarch
3/4 cup cold water
1 teaspoon lemon juice
1 cup nonfat whipped topping


  1. Line pie crust with select strawberries placed large end down. Crush remaining I cup strawberries with a fork or in a food processor or blender. Combine strawberries and sugar in a 2-quart saucepan. Slowly bring to a boil over medium heat; simmer 1 minute.
  2. Mix water and cornstarch until smooth; gradually add to hot strawberry mixture. Bring to a boil; reduce heat and cook, stirring constantly until mixture thickens. Boil and stir one minute. Remove from heat. Stir in lemon juice; cool slightly.
  3. Spoon glaze over each berry; pour remaining glaze over pie. Gently shake pan to evenly distribute the glaze. Refrigerate for 2 hours. Top each serving with whipped topping. Serve at once.
Tip: You will need about 20 to 25 medium-size berries to place in the pan. Hull strawberries (remove the green leaves and stem) just before using to keep strawberries at their freshest.
Recipe by Carol Mergen. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association’s Cooking Healthy Across America (Wiley, 2004).



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