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Glazed Strawberry Pie from Pie and Pastry Bible

Ingredients

  • 1 Basic Flaky Pie Crust for a 9-inch pie
  • 1 tablespoon egg white lightly beaten
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup liquid cran/raspberry concentrate thawed, undiluted
  • 3/4 cup water
  • 4-5 cups strawberries rinsed, hulled, dried, and halved

Instructions

For pie dough:

  • Favorite pie crust recipe, need only a single crust.
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • Roll dough 1/8 inch thick or less and about a 13-inch circle.
  • Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
  • Preheat the oven to 425°F at least 20 minutes before baking.
  • Line the pastry shell with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the foil. With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a golden. Check after 3 minutes and prick any bubbles that may have formed.
  • Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

Make the filling:

  • In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.
  • Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.
  • Serve with freshly whipped cream
  • Store:
  • Refrigerated up to 2 days.
  • The Pie and Pastry Bible