Triple Berry Pie with Glossy Strawberry Glaze

Ingredients

• 1 store-bought pie shell
• 1 cup freeze-dried strawberries
• 1 cup diced fresh strawberries (pre-washed, dried, and hulled)
• 1 cup granulated sugar
• 3 1/2 tablespoons cornstarch
• 3/4 cup water
• 3 teaspoons lemon juice (freshly squeezed)
• 2 cups fresh strawberries (pre-washed, dried, hulled, and sliced in half (preferably small to medium strawberries))
• 2 cups fresh blueberries (washed and dried)
• 2 cups fresh blackberries (washed and dried)
• Whipped cream or vanilla ice cream

Instructions

1. 1

   --- Prepare the pie crust: ---

2. 2

   Position your oven rack in the center of the oven and preheat to the temperature listed on the pie shell packaging. Oven temperatures vary, so I recommend using an oven thermometer for the most accurate reading.

3. 3

   Bake the pie shell according to the package directions until fully baked and golden. Transfer the pie pan to a wire rack and let the crust cool completely — the crust must be fully cooled before you add the filling.

4. 4

   --- Prepare the strawberry sauce: ---

5. 5

   Add the freeze-dried strawberries to a blender and pulse until finely ground. Transfer the strawberry powder to a small bowl and set aside. I like to run the powder through a mesh sifter first to catch any pieces that didn't fully grind.

6. 6

   Add the diced fresh strawberries to the blender and puree for about 30 seconds, until completely smooth with no lumps or strawberry pieces. Pour the puree into a bowl and set aside.

7. 7

   In a medium saucepan, whisk together the granulated sugar and cornstarch. Place the saucepan over medium-low heat, add the strawberry powder, strawberry puree, water, and lemon juice, and stir until the mixture reaches a low boil.

8. 8

   Once the sauce reaches a low boil, reduce the heat to low and continue stirring as the sauce thickens. Before removing it from the heat, make sure the sauce is thick enough to coat the back of a spoon. Set the sauce aside and let it cool to room temperature.

9. 9

   --- Prepare the fruit filling and assemble: ---

10. 10

    Once the strawberry sauce has cooled to room temperature, pour it into a large bowl. Add the halved fresh strawberries, blueberries, and blackberries.

11. 11

    Gently fold the berries into the strawberry sauce until everything is evenly coated — stir with a light hand so the fruit stays whole.

12. 12

    Using a large spoon, transfer the berry filling into the fully baked and cooled pie shell, spreading the berries out evenly.

13. 13

    Refrigerate the pie for a minimum of 4 hours to allow the filling to set.

14. 14

    Once fully chilled, slice and serve the pie cold. It's wonderful on its own, or top each slice with whipped cream or a scoop of vanilla ice cream.