Mixed Berry Pie: Replace half the strawberries with blueberries or raspberries.
Sugar-Free Version: Use sugar substitute and sugar-free gelatin.
Chocolate-Coated Crust: Brush melted chocolate on the cooled pie crust before adding berries—it creates a barrier and adds flavor.
Vanilla Glaze Twist: Add ½ teaspoon vanilla extract to the glaze after removing it from heat.
FAQ
Q: Can I use frozen strawberries?
A: Fresh berries are best. Frozen berries release too much liquid and will prevent the glaze from setting properly.
Q: Can I make the pie ahead of time?
A: Yes! You can prepare it a day in advance. Just keep it refrigerated until serving.
Q: My glaze didn’t thicken—what happened?
A: This usually means the cornstarch wasn’t cooked long enough. Make sure the mixture bubbles and becomes visibly thicker before removing from heat.
Q: Can I use a graham cracker crust?
A: Absolutely. Graham crust adds a sweet, buttery crunch that pairs beautifully with fresh berries.
