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Glazed Fresh Strawberry Pie

The crust is a sweet and crunchy addition for this strawberry pie.

Quick Facts

Prep Time: 40 minutes
Cook Time: 15 to 20 minutes, plus bake time of 8 minutes
Chill Time: 3 hours
Yield: 8 servings

Ingredients

COOKIE CRUST:

  • 1-1/2 cups crushed shortbread cookies
  • 1/3 cup butter, melted
  • 1/4 cup chopped almonds

FILLING:

  • 2 pints (about 2 pounds) strawberries, hulled
  • 1/3 cup water
  • 1 cup sugar
  • 2 tablespoons Argo® Corn Starch
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • Whipped topping (optional)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.
  5. Recipe Note: A baked 9-inch pie crust may be substituted for the cookie crust.