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Glazed Fresh Strawberry Pie

  • Intermediate
  • 8 servings
  • 30 min
Baking Success Or Baking Mess


1-1/2 cups crushed shortbread cookies
1/3 cup butter, melted
1/4 cup chopped almonds
2 pints (about 2 pounds) strawberries, hulled
1/3 cup water
1 cup sugar
2 tablespoons Fleischmann's® Corn Starch
1/2 teaspoon almond extract
1/4 teaspoon salt
Whipped topping (optional)


To Make COOKIE CRUST: Mix all crust ingedients. Press into a 9-inch pie pan. Bake at 350°F for 8 minutes or until lightly browned.

To Make FILLING: Mash (or puree) enough strawberries to equal 1 cup; add water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries.

Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes.

Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.

Recipe Note: A baked 9-inch pie crust may be substituted for the cookie crust.

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