Strawberry Pie with Orange Liqueur

    4 hours 45 minutes

    The highlight of this pie is the orange liqueur glaze making a yummy fresh strawberry tart. Serve with sweetened whipped cream.

    11 people made this

    Serves: 8 

    • 1 (22cm) refrigerated pie shell
    • 1 cup fresh strawberries, hulled
    • 3/4 cup (185ml) water
    • 3/4 cup (185g) white sugar
    • 3 tablespoons cornflour
    • 3 tablespoons orange liqueur
    • 3 cups fresh strawberries, hulled

    Preparation:15min  ›  Cook:30min  ›  Extra time:4hours chilling  ›  Ready in:4hours45min 

    1. Preheat an oven to 200 degrees C.
    2. Bake the pie shell in the preheated oven until puffed and golden-brown; 20 to 25 minutes. Remove to a wire rack and cool completely.
    3. Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar and cornflour. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
    4. Arrange the remaining 3 cups of strawberries decoratively in the prepared pie shell. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.

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    Reviews in English (7)


    with fresh plant city strawberry season right around the corner i tried this and not only was it easy it was really beautiful. my guest didnt have a clue...  -  10 Feb 2010  (Review from Allrecipes USA and Canada)


    I was pleasantly surprised by this pie. It turned out very well, much better than expected. I might add a little more cornstartch next time because it was a little runny but had a great flavor! I will be making this again.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)


    This recipe turned out great. The orange liquer sets the pie apart from other strawberry pie recipes. Helpful hint: to keep the pie crust from getting soggy, spread a thin coat of strawberry cream cheese on the bottom and sides of the crust before adding the strawberries and filling. The cream cheese will protect the pie crust from added moisture.  -  07 May 2011  (Review from Allrecipes USA and Canada)