Allergen Friendly Glazed Strawberry Pie is the perfect summer dessert to use with fresh berries. Our Strawberry Pie Glaze recipe a crowd pleaser that suits a variety of diets from gluten and dairy free to vegan and top 8 allergen free.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down on the Allergen Friendly Glazed Strawberry Pie
- Instructions/ Directions and Tips
- Substitutions
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
Why We Like This Recipe
We love the Allergen Friendly Glazed Strawberry Pie because it is a no-bake pie. It is easier most times to make a no bake pie than to make a baked pie when learning to bake Top 8 free. A lot can go wrong in a top 8 free bake where as with this recipe it is easier to make than a full baked pie with pastry.
This is based on a strawberry pie glaze recipe I found in my grandmother’s recipe box. When she stopped baking our family was handed down all of her family recipes and a version of this filling was in her handwritten cards. We changed a few things to make this glaze top 8 allergens and vegan friendly. The original recipe dates to the 1950s from what we can tell from my grandmother’s records but there were no details as to where her recipe came from. My brother in law’s family made a variation of this as well, so it was a popular recipe variety.
Ingredients
- Strawberries
- Granulated sugar
- Mashed strawberries
- Cornstarch
- Cold Water
- 9 Inch Baked Pie Crust
See recipe card for quantities.
The Ingredient Low Down on the Allergen Friendly Glazed Strawberry Pie
Granulated sugar - if making the dessert vegan make sure the sugar is vegan by contacting the manufacturer. In North America some granulated sugars are processed with bone char making the sugar not vegan friendly.
Mashed strawberries - if mashing is a bit tough with less ripe berries, add a couple of tablespoons of water and the berries in a blender and puree.
Cornstarch - make sure this is gluten free as some contain allergens. Check with the manufacturer for cross contact as well.
9 Inch Baked Pie Crust - Crusted Chocolate Pizzelles from our crushed cookie pie crust is what we usually use as a crust for this pie. A pre-made top 8 free pie shell from Wholly Gluten Free can also be used for an easy dessert option. We have not found a fantastic top 8 free homemade pastry that works and is easy to use yet.
Instructions/ Directions and Tips
Step 1
Place whole or halved strawberries in a cooked and cooked pie crust.
Step 2
Sprinkle the berries in the shell with ½ C of the sugar.
Step 3
Mash or purée strawberries to get 1 Cup of purée. Pour in a pot.
Step 4
Add ½ C granulated sugar to the mashed strawberries.
Step 5
In a small bowl mix cornstarch and cold water. Mix well so there aren’t any lumps. Start by mixing equal parts of the water and cornstarch so they don’t clump then add the rest of the water. This step is incredibly important as it incorporates the cornstarch into the water allowing it to dissolve completely. The best way to add equal parts is to add 1 tablespoon of water to 1 tablespoon of cornstarch and mix well, then add a bit more water and stir continuously until all the water is added.
Step 6
Add the starchy water to the strawberry and sugar purée in the pot. Do not add the starch and water separately or the cornstarch will make a lumpy glaze.
Step 7
Cook over medium heat until it thickens while stirring continuously.
Step 8
Once it thickens, move the mix to either a double boiler where it is over water or a heat proof large glass bowl over a pot of water. The bowl needs to be large enough to sit over the pot but not too large the base isn’t in the water. Cook for 30 mins. The water should be hot but not boiling. Stir the glaze often. This step makes the glaze clear and gives it a beautiful shine on the topping of the pie. If not cooked long enough or skipped, the glaze will be tough and cloudy.
Step 9
Once finished cooking, strain the glaze using a fine mesh sieve into a heat proof handled measuring cup with a pouring spout. Use a spatula to get all the glaze out of the pot or bowl. This step is what gives the smooth glaze by removing all the strawberry seeds and pulp.
Step 10
Pour over the pie getting in all the nooks and crannies. If some areas have air bubbles use a skewer to poke the air bubble and smooth out the glaze. The pie can be gently tilted to help fill areas but slowly pouring the glaze over the pie is the best way to get a smooth finish on the pie.
Step 11
Chill in the fridge for 2 hours to set.
Hint: To garnish use a bit of coconut whip or dairy free whip added to the pie when serving.
Substitutions
- Arrowroot or Tapioca Starch - the cornstarch can be substituted for an equal amount of arrowroot or tapioca starch.
- Blueberry - switch out the strawberries out for blueberries.
- Raspberries - switch the strawberries out for raspberries
Variations /Adaptations
- Tarts or tartlets - in a muffin tin or tart tins make the crusts and fill with halved or quartered strawberries topped with glaze.
- Add a vegan custard layer - before the strawberries are placed in the pie shell spread a vegan custard like one from Bird’s Custard ( may not be Gluten Free depending on where it is manufactured) or a homemade one. Spread near the edges but far enough away to surround the custard with strawberries. Once the custard is spread top with whole or halved strawberries and glaze.
- Add a vanilla dairy free pudding layer - put a layer of vanilla pudding like the Simply Delish vegan instant puddings. Spread the made pudding on the pie crust leaving room for one row of strawberries near the crust to be placed directly on the crust. Once the pudding has been spread, place the strawberries around and on top of the pudding then top with glaze.
- Chocolate dairy free pudding layer - use a pudding recipe like ours from the chocolate mint pudding pie except omit the mint and replace with vanilla extract. Spread the prepared pudding on the pie crust leaving room for one row of strawberries near the crust to be placed directly on the crust. Once the pudding is down, place the strawberries around and on top of the pudding then top with glaze.
Fun Fact: Bird's Custard was made by Alfred Bird whose wife was allergic to eggs. He developed this egg free custard powder in the 1830s in England.
Equipment
Knife and cutting board - to remove the husks from the strawberries
Vegetable masher - to mash the strawberries for the glaze
Heat proof cup with a handle and a spout - for pouring the glaze on the pie in a controlled manner
Small bowl - for mixing the cornstarch and water. Mixing it then adding it will help it to not clump
Pot - for reducing the mashed strawberries to a syrup
Fine mesh sieve - to get a smooth syrup to colour and flavour the glaze
Heat proof glass bowl that fits over a water bath or a double boiler - to get a good shine out of the glaze and not have it go cloudy
Spatula - to get all the glaze out of the pots and cup
Storage and Reheating Instructions
Storage
-Fridge
This Allergen Friendly Glazed Strawberry Pie can be kept covered in the fridge for up to 3 days. After the second day the glaze may start to shrink a little, for the best look the pie is best eaten before the glaze starts to shrink.
-Freezer
This Allergen Friendly Glazed Strawberry Pie does not freeze well. The strawberry pie glaze cracks, shrinks, and loses its beautiful sheen.
Top Tip
This Allergen Friendly Glazed Strawberry Pie can be made a day ahead and kept in the fridge covered overnight. It can also be made in tart sized pies and made ahead to save time before entertaining.
What To Serve With
This Allergen Friendly Glazed Strawberry Pie makes a delightful dessert. It can be served after dinner as a dessert course or when friends are over for coffee. This pie is perfect for spring and summer gatherings, barbecues and picnics. For parties and buffest this strawberry pie glaze recipe can easily be made in tart or tartlet shells for individual portions.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Knife and Cutting Board
- Vegetable masher
- Heat proof cup with a handle and a spout
- Small bowl
- Pot
- Heat proof glass bowl that fits over a water bath or a double boiler
- Spatula
Ingredients
- 1-2 Lbs Strawberries whole or halved with husks trimmed
- 1 C granulated sugar divided in half
- 1 C of mashed strawberries can also be pureed if easier.
- 2 tablespoons of GF cornstarch
- ½ C Cold Water
Instructions
- Place whole or halved strawberries in a cooked and cooked pie crust.
- Sprinkle the berries in the shell with ½ C of the sugar.
- Mash or purée strawberries to get 1 Cup of purée. Pour in a pot.
- Add ½ C granulated sugar to the mashed strawberries.
- In a small bowl mix cornstarch and cold water. Mix well so there aren’t any lumps. Start by mixing equal parts of the water and cornstarch so they don’t clump then add the rest of the water.
- Add the starchy water to the strawberry and sugar purée in the pot.
- Cook over medium heat until it thickens while stirring continuously. About 5- 10 mins.
- Once it thickens, move the mix to either a double boiler where it is over water or a heat proof large glass bowl over a pot of water. The bowl needs to be large enough to sit over the pot but not too large the base isn’t in the water. Cook for 30 mins. The water should be hot but not boiling. Stir the glaze often.
- Once finished cooking, strain the glaze using a fine mesh sieve into a heat proof handled measuring cup with a pouring spout. Use a spatula to get all the glaze out of the pot or bowl.
- Pour over the pie getting in all the nooks and crannies. If some areas have air bubbles use a skewer to poke the air bubble and smooth out the glaze. The pie can be gently tilted to help fill areas but slowly pouring the glaze over the pie is the best way to get a smooth finish on the pie.
- Chill in the fridge for 2 hours to set.
Notes
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.