Fresh Strawberry Pie (Or as We Sometimes Call it “Birthday Cake!”)

In Southern California as spring rolls around we start seeing the strawberry stands popping up. I love it when we are able to stop at a little stand and purchase fresh, fresh strawberries. Not only are they delicious, but it means summer is even closer! (I am a summer girl in case you didn’t know.)

Ever since I can remember my 38 year old son has requested strawberry pie for a birthday “cake”. Even when he was little. So of course, strawberry pie it is!

When I first started making this pie I would use that jar of red red red (not a natural red!) strawberry glaze that you can buy in the grocery store. As my tastes and cooking ability began to improve I began to make my own glaze. It is really easy to make and such a huge difference in flavor. The homemade glaze tastes so much fresher.

I have made this pie using both a store-bought graham cracker crust and a homemade regular crust. I like both, but my son and the Hubs prefer the graham cracker crust. Either way, this pie is delish!

Strawberry Birthday Pie

Yield: 1 pie

4 cup strawberries

1 cup sugar

3 Tbsp corn starch

3/4 cup water

Graham cracker crust

1 egg white

For glaze:

Wash strawberries and mash one cup of them up. Combine sugar and cornstarch in a medium saucepan. Stir in mashed strawberries and water. Bring to a boil while stirring constantly. Boil while stirring for three minutes or until thickened. Transfer to a bowl and let cool for 10-15 minutes.

To finish pie:

Brush graham cracker crust with one egg white. Bake at 375º for 7-9 minutes. This step is important as it helps “set” the crust which makes for easier slicing.

Slice the remaining strawberries in half and place in large bowl. Pour glaze over strawberries and gently stir to coat.

Pour strawberry glaze mixture into prepared crust and refrigerate for 2-3 hours.

Slice (the first slice is not the prettiest one!) and serve with vanilla ice cream or whipped cream.