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Glazed Strawberry Pie Recipe, From Anna Garonzik Ehrlich


Updated April 04, 2010

Glazed Strawberry Pie Recipe, From Anna Garonzik Ehrlich
© Nancy Lapid
My grandmother started using this strawberry pie recipe nearly a hundred years ago, and it still holds its own against modern pies. Every summer I make it for my uncle, who's in his eighties. He and my husband say it's one of the best fruit pies they've ever had. It's not a quick recipe, but it's not difficult (especially today, with blenders and food processors). It's worth the extra time. My uncle is diabetic, so I use Splenda instead of sugar.

For the pre-baked gluten-free pie shell, use a cookie crumb crust recipe or a ready-made gluten-free pie crust (if you can find one in your local store).

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes


  • 2 quarts of strawberries, sliced
  • 1 baked gluten-free pie shell
  • 1 cup water
  • 3/4 cup sugar (or equivalent sugar substitute)
  • 1 Tbs corn starch or potato starch


Fill the baked pie shell with sliced strawberries until no more will fit. (You'll have quite a bit left over.) Chill the pie crust with the berries for at least an hour.

Near the end of the hour, put the remaining slices into a medium saucepan with a cup of water. Cook until the berries are tender.

Pour the strawberries and water into a blender and puree. Then pour the mixture back into the saucepan, through a strainer. Add the sugar and starch to the strained berry mixture. Stir and cook on a low flame until the sugar and starch dissolve.

Pour the hot glaze over the refrigerated berries in the pie crust. Chill and serve, either plain or with whipped cream topping.

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