5 cups strawberries, sliced

½ cup sugar

Pinch of salt

2 tablespoons water

1 tablespoon cornstarch

Non-stick spray

1 package Pillsbury pie crust (2 crusts total)

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/8 teaspoon vanilla extract

Sprinkles

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Make the Filling: Add sliced strawberries, sugar, and salt to a saucepan. Let sit for 15 minutes. Simmer over medium heat for 15 minutes.
Thicken: Mix cornstarch and water to create a slurry. Stir into the berries and cook for 5 more minutes until thickened. Let cool for 10 minutes.
Preheat Oven: Preheat the oven to 375°F (190°C). Spray the pie dish or skillet with non-stick spray.
Assemble Pie: Line the dish with one pie crust. Add the cooled strawberry filling. Top with the second crust, crimp the edges with a fork, and cut a small “X” in the center.
Bake: Bake for 30–40 minutes, or until golden and bubbling. Let cool completely for at least 2 hours.
Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled pie and add sprinkles. Allow the glaze to set before slicing.

Swap some strawberries for raspberries, blueberries, or blackberries for a mixed berry version.

Add lemon zest to the filling for a refreshing citrus kick.

Instead of vanilla glaze, drizzle melted chocolate on top for a richer twist.

Add a crumbly topping made from butter, sugar, and flour for extra texture.

Store leftovers in the refrigerator for up to 4 days or freeze the pie before glazing for up to 2 months.