Homemade strawberry pie glaze passes the store bought bags of red mystery in a flash. Kick the red #40 and make your version without artificial colors or flavors and still be able to say it’s the most delicious you’ve ever had. It’s true. I’ll show you how.
My daughter is deeply allergic to artificial food coloring. I guess you’d call it an allergy–technically she loses her blazing mind when she eats it and I’m left following her around for hours trying to keep her under control.
If you want to read more about how we determined this connection, you can do that on my about page.
That’s just one of the reasons we work hard to avoid them and why I take recipes that typically use lots of artificial grossness and make them work for my family–and this strawberry pie glaze is one I’m terribly proud of.
I don’t know why it never occurred to me that the stuff in the tub or the bag that you buy in the produce department didn’t have a homemade version till I started doing a little research.
And I was even more glad to have a homemade strawberry pie glaze when I took a closer look at the ingredients in the one at the store:
- high fructose corn syrup (first ingredient)
- sodium bromide
- artificial strawberry flavor
- Red #40
And you know what? That’s a big bag of chemicals. So instead, let’s you and I have a strawberry pie glaze that’s thick, sweet and spoon-licking good. To me, it’s basically jam. Yep.
Cooked a little less than the spreadable variety and thickened with cornstarch instead of the fruit’s natural pectin, it’s still pretty much it.
There for a minute, I wasn’t totally sure I didn’t have a deconstructed fruit roll up on my hands (which, by the way, are also colored).
The final color is not nearly as red as that stuff you buy, but no one will care. It tastes too good to worry about.
How to make strawberry pie glaze
- Puree your berries until smooth. A food processor won’t be able to blend out all the seeds, so if you want it perfectly smooth, you’ll need to run the final product through a sieve at the end.
- Add the cornstarch to your pan with the sugar and then add the room temperature berries. You can’t add cornstarch to hot liquids because it clumps. If you should happen to forget it and your mixture is heating up, turn it off, cool it down then add the cornstarch and re heat it.
- I enjoyed a little cut of the sweetness with a squeeze of lemon and a tiny pinch of salt. I’d recommend adding those if you can.
- This strawberry pie glaze recipe took me less than 12 minutes to make. Seems like a small price to pay for not having to eat junk, doesn’t it?
Find my favorite strawberry lush recipe that’s uses this glaze here and make a big pan then share your creations with me on Facebook or Instagram!
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups strawberries
- juice from half a lemon optional
- pinch of salt optional
Wash, stem and slice the strawberries. Puree them in a food processor or blender until smooth.
In a medium sauce pan, add the sugar and cornstarch. Add the strawberries, lemon juice and salt if using it.
Cook over medium heat, whisking constantly until the sauce begins to bubble in the center of the pot, about 6 minutes or so.
Turn off the heat and work the thickened mixture through a sieve (if you want to get rid of the seeds and make it smoother). Cover and chill or use right away.