Fresh Strawberry Pie

Nothing screams summer more than strawberries and whip cream! This pie brings those yummy ingredients together in one amazingly fresh and delicious bite!


Ok, so this pie is a blast from the past for me! As a kid, we had strawberries in our back yard and from time to time we would have fresh strawberries pie, it is one of those desserts that I hadn't had in years yet thought about often.

The only problem is the pie we use to have had a glaze on it that was, gasp, store-bought and unfortunately, I haven't spotted that lovely little package since I was a child. So I knew that I needed to figure out how to recreate that delicious pie but sadly most recipes I was finding in my research involved jello. Now here is what you need to know, in my opinion, it should not be a jello consistency but rather more of a glaze. The strawberries need to be the star of the show with this one and I worry that by using jello it would take away from that.

So I finally found a few recipes that were thickening with cornstarch and I finally felt like I was on the right track, the only thing was is that they were putting the mashed strawberries through a fine sieve leaving all that strawberry pulp which just seems so wasteful to me. So, as usual, I pulled out the ever-versatile food processor and it luck for me, perfection!

I also wanted to make this pie as easy as possible so I used a store bought crust but feel free to make a homemade crust if you have the time/inclination to do so.

Now to the outcome - this pie is just as good as I remember and I wanted to make a second one the minute it was gone. It would be the perfect dessert for Easter or basically any bbq or brunch all summer long!


prep time 15 minutes + 3 hours to set

cook time 10 minutes

total time 3 hour 25 minutes

servings 6 - 8


1 pre-made pie crust

8 cups strawberries (washed, hulled and quartered)

1/2 cup water

1/2 cup granulated sugar

2 tbsp corn starch

1/2 lemon


Cook pie crust according to directions then allow to cool.

In a medium saucepan place 2 1/2 cups of the strawberries then mash using a potato masher. Add in water and simmer for 5 minutes allowing the strawberries to completely break down.

Transfer the strawberries to a food processor and blend until smooth. In the pot combine sugar and corn starch and using a whisk. Add in the strawberry puree and bring to a boil for 1 minute, reduce heat then simmer until thickened (approx. 2 minutes) stirring constantly. Remove from heat and whisk in lemon juice.

In your cooled pie crust layer in 1/2 of the remaining strawberries then pour over 1/2 of the glaze and repeat with remaining strawberries and glaze. Allow to cool in the refrigerator for a minimum of 3 hours to set. Top with whip cream.


Lime Meltaways with Zesty Glaze

These melt in your mouth cookies are the perfect little treat with the tart lime glaze and softness of shortbread-like cookies they are a great afternoon treat!


So, if you haven't already figured it out already, I love citrus! When I was younger if you offered anything lemon or lime flavoured I would have passed without hesitation, but now, if there's a lemon flavoured dessert on any menu, it's the only thing I choose.

For some reason, I also feel less guilty about eating something that has more of a fresh flavour like citrus; it just feels healthier. I know this isn’t true, but it sure is something I like to tell myself.

Now there are a couple of rules that you absolutely must follow:

1. Be sure that you allow your cookie dough to cool for a minimum of 1 hour before you cook them.

2. Be sure to cool before you put on the cooling rack or your cookies will fall apart.

3. Do not put chilled cookie dough onto a hot cookie sheet. Doing so will cause the cookies to melt before they bake.

Now, follow these easy steps you will have the most delicious refreshing cookies you will ever taste.


prep time 10 minutes + 1 hour to chill

cook time 13 minutes

total time 1 hour 23 minutes

servings 20 - 24 cookies


14 tbsp butter softened

1/2 cup icing sugar

zest of 2 lime

juice of 1 lime

1 1/2 cups flour

1/4 cup corn starch

1/4 tsp salt


In the bowl of your stand mixer whip the softened butter until light and fluffy. Add in the icing sugar, lime zest + lime juice and beat until fully combined.

In a small bowl combine flour, corn starch + salt. Add flour mixture to the butter and stir until just combined. Cover with Saran Wrap and place in the refrigerator for a minimum of 1 hour to chill.

Preheat oven to 350. Form cooled dough into 3/4 inch balls and place on a parchment-lined baking sheet. Press each cookie down slightly then bake for 13 minutes or until very lightly browned. Allow to cool before transferring to a cooling rack.

*If you are going to use the same baking sheet for the second batch of cookies be sure to allow your tray to fully cool before putting cold cookie dough on the tray.

Zesty Glaze

1 cup icing sugar

juice of 2 limes

zest of 1 lime


In a small bowl combine icing sugar and lime zest. Stir until well combined then add in the juice of the limes and stir well. If the glaze is too thin add additional icing sugar to thicken.

Allow cookies to cool completely before drizzling with the glaze.