Strawberry Glaze Pie Recipe
Ingredients
| 1 vegetable shortening pastry shell | ||
| 6 cups fresh medium size strawberries | ||
| Water | 1 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Red food coloring | ||
Directions
Bake and cool pastry.
Wash berries; remove hulls.
Crush 1 cup of the smaller berries and cook with the water for about 2 minutes.
Drain well with sieve; reserve juice.
Add water if needed to make 1 1/4 cups juice.
Discard cooked berries.
In saucepan, combine sugar and cornstarch; stir in berry juice.
Cook and stir over medium heat until thickened and clear.
Stir in about 5 drops red food coloring.
Spread a small amount of the glaze mixture (about 1/4 cup) on bottom and sides of baked pastry shell.
Arrange half the whole berries, stem end down, in pastry shell.
Spoon half the remaining glaze carefully over berries, being sure each is well coated.
Arrange remaining berries, stem end down, on first layer; spoon on remaining glaze, coating each berry.
Chill 3 to 4 hours.
Garnish with whipped cream.
Wash berries; remove hulls.
Crush 1 cup of the smaller berries and cook with the water for about 2 minutes.
Drain well with sieve; reserve juice.
Add water if needed to make 1 1/4 cups juice.
Discard cooked berries.
In saucepan, combine sugar and cornstarch; stir in berry juice.
Cook and stir over medium heat until thickened and clear.
Stir in about 5 drops red food coloring.
Spread a small amount of the glaze mixture (about 1/4 cup) on bottom and sides of baked pastry shell.
Arrange half the whole berries, stem end down, in pastry shell.
Spoon half the remaining glaze carefully over berries, being sure each is well coated.
Arrange remaining berries, stem end down, on first layer; spoon on remaining glaze, coating each berry.
Chill 3 to 4 hours.
Garnish with whipped cream.
Chef
