Recipe for Strawberry Glaze for Pie

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Grab a medium saucepan—not a tiny one, because things will bubble up and try to escape like a mischievous puppy. Combine the sugar and cornstarch in the pan first. Stir them together with a whisk so there are no lumps.

Whisking is key here. If you skip this step, you’ll end up with sad, clumpy glaze. And we want a glaze that’s smooth enough to wear to a gala. Slowly pour in the water and lemon juice while whisking constantly—this is your moment to feel like a science wizard.

Now add your chopped strawberries. Turn the heat to medium-high and stir. Keep stirring. Don’t walk away to check your phone or pet the cat. The mixture will go from cloudy and sad to clear and glossy in about 5-7 minutes.

You’ll know it’s done when it thickens enough to coat the back of a spoon. If you dip a spoon in and run your finger across the back, the line should stay put. That’s the “spoon test” and yes, it’s a real thing and it makes you feel like a pro.

A Warning About Boiling

When it starts bubbling, it will spit little angry hot droplets. Don’t panic! Just lower the heat a notch and keep stirring. Consider this your arm workout for the day.

Once it’s thick and beautiful, take it off the heat immediately. Don’t let it sit on the burner, or it’ll turn into strawberry cement. Pour it through a fine-mesh strainer into a bowl to catch the seeds and strawberry bits, if you want a silky-smooth glaze.

Or don’t! Chunky glaze has a rustic, “I’m an artist” vibe. Your pie, your rules. I support either decision.

Mom'S Strawberry Glaze Pie (recipe and tips)