This simple strawberry pie, made with a fresh berry glaze, will be the first dessert to disappear at your next summer picnic or gathering! A buttery pastry crust filled with glazed berries allows the flavorful strawberries to be the star of the show! This post is sponsored by Gallo Family Vineyards. See below for details.
I’ve made those strawberry pies with a jello glaze in a pinch, but the artificial flavor and color detracts from the deliciousness of ripe summer berries. This strawberry pie is the second I’ve tested this summer and the obvious winner. This is a dessert only to be made at the peak of strawberry season, when the berries are sweet, ripe and juicy. With no other ingredients to disguise the strawberry flavor, you definitely want the best of the best berries
National Picnic Month
July is National Picnic Month! I always love to pack up a stellar dessert to bring to a picnic. You’re not surprised, are you? And with the glorious fruits of summer, a pie is the perfect way to showcase them. So the cooler gets packed with ice, meat to grill, a couple salads and a fruit laden pie with a buttery pastry crust. A berry version is certain to please. Your friends and family will ooh and ah when you place this beauty on the picnic table—something homemade always steals the show.
Gallo Family Vineyards Is Ready to Celebrate Picnics
Did you know that Gallo Family Vineyards sells mini bottles of many of their varietals? Perfectly portable for those backyard barbecues or summer picnics, the 187 ml. size helps prevent the need to re cork a half bottle at the end of the evening. For this Sunday Supper picnic, I’d tote along a few bottles of their Cabernet Sauvignon which pairs perfectly with grilled meats. And if you know my family, there are no sandwiches at picnics, but instead steaks or burgers cooked over a charcoal fire. Gallo describes their Cabernet as full bodied with rich with the flavors of black currants, blackberries and a touch of oak. Dry with a smooth mouth feel, it’s perfect for sipping during dinner—whether at an elegant dinner party or al fresco. I also adore a chilled glass of Gallo’s Pinot Grigio, a dry varietal with the flavors of green apple, peach and citrus. It’s perfectly delicious with grilled chicken, salads as well as acidic ingredients like lemon and tomatoes. I’ll be packing a few minis of Pinot Grigio for our summer picnics, too. Scroll down to find a store that sells Gallo wines near you.
More Picnic Recipes from my Sunday Supper Friends:
- 10 Deviled Egg Variations by Sunday Supper Movement
- Thai Spiced Chicken Meatballs with Peanut Sauce by Soni’s Food
Picnic Main Dishes:
- Baked or Grilled Tandoori Chicken Legs by Cupcakes & Kale Chips
- BBQ Pulled Pork Picnic Sandwiches by Family Foodie
- Creamy Pesto Chicken Sandwiches by Bobbi’s Kozy Kitchen
- French Ham and Butter Sandwich (Jambon Buerre) by Shockingly Delicious
- Grilled Honey Chicken Kabobs by Life Tastes Good
- Kimbap (Korean ‘Sushi’) by Curious Cuisiniere
- Picnic Sandwich Torte by Palatable Pastime
Picnic Salads and Sides:
- BLT Panzanella Salad by Casa de Crews
- Cold Chinese Peanut Noodles by Recipes Food and Cooking
- Lemon Chicken Penne Salad by Cindy’s Recipes and Writings
- Mason Jar Salmon Nicoise Salad by Simply Healthy Family
Picnic Sweets and Desserts:
- Banana Pudding Cups by Cosmopolitan Cornbread
- Blueberry Crumb Bars by Alida’s Kitchen
- Blueberry Peach Snack Cake by Peanut Butter and Peppers
- Key Lime Cheesecake Crumb Bars by Serena Bakes Simply From Scratch
- Lemon Meringue Pie in a Jar by Desserts Required
- Simple Strawberry Pie by That Skinny Chick Can Bake
- Southern Fried Apricot Hand Pies by Magnolia Days
- One baked pie crust
- 4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)
- Pinch of salt
- 1 tablespoon lemon juice
- Add 6 ounces of your strawberries to your food processor, process the berries till smooth, scraping down the bowl as needed.
- Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the berry puree. Cook over medium-high heat, stirring constantly with a heatproof spatula, and bring to a full boil. Boil, scraping the bottom and sides of the pan, for a full 2 minutes. Remove to a large bowl and stir in lemon juice. Let cool to room temperature.
- Pick out 2 pounds of attractive berries from those remaining. Cut large berries in half. Add the berries to the bowl with the glaze and fold gently l the berries are coated. Pile into the pie shell, turning the berries cut side up and arranging for a nice presentation. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.
Best served on day prepared.
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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