Ingredients
Scale
- 1 pre-baked pie crust
- 4 cups fresh strawberries (halved)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions
- Bake the pie crust and let it cool.
- Wash and halve the strawberries, then pat them dry.
- In a saucepan, whisk sugar, cornstarch, and water. Cook over medium heat, stirring until thick and clear. Add lemon juice and let cool.
- Arrange strawberries in the crust and pour the cooled glaze evenly over them.
- Chill the pie in the refrigerator for at least 2 hours. Serve with whipped cream or ice cream if desired.
Notes
- Substitute granulated sugar with a sugar alternative for a lighter version.
- Store leftover pie in the refrigerator for up to 2 days.