Strawberry Pie With Glaze Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

Steps:

• Mash 1 pt of the strawberries, using a fork, and set aside.
• Combine the sugar and cornstarch in a 3 quart sauce pan.
• Stir in the water and mashed berries.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
• Remove from the heat and stir in the food coloring.
• Cool to room temperature.
• Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
• Chill in the refrigerator at least 2 hours.
• To serve, top with puffs of
• sweetened whipped cream

Steps:

• Mix Jello, sugar, cornstarch and water in saucepan. Heat until boiling gently. Stir and heat for about 5 minutes or until it starts to thicken.
• Cool until lukewarm.
• Cut up strawberries and place into pie crust.
• Pour glaze over top.
• Cool in refrigerator until glaze sets.

Steps:

• Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
• Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
• Top with whipped cream. Chill.

Steps:

• Add powdered sugar to 3 cups whole strawberries. Let stand for one hour.
• Crush remaining berries. Cook with water for about 2 minutes.
• Sieve, removing all liquid.
• Mix corn starch and granulated sugar, stir into BERRY JUICE. Discard cooked berries.
• Cook JUICE until clear, stirring constantly.
• Add red food coloring.
• Fill pie shell with berries, pour sauce over berries.
• Refrigerate until chilled and top with whip cream.

Steps:

• In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.

Steps:

• Make dough:
• Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
• Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the 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 parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale 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.
• Store:
• Refrigerated up to 2 days.
• Note:
• If the fruit is very acidic, the glaze will only keep 1 day.

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

Steps:

• Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
• In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Steps:

• Crush 1 cup of red ripe strawberries, add water and bring to a boil.
• Simmer for 3 minutes.
• Strain.
• Add water, if necessary, to make 1 cup liquid.
• Combine cornstarch, sugar, and salt and add to liquid.
• Stir until smooth.
• Bring to a boil and stir constantly until mixture thickens.
• Cool and add red food coloring.
• Place remaining whole strawberries in baked pie shell.
• Pour the glaze over the berries.
• Top the pie with whipped cream.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely.
• Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
• Arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.