Strawberry GlacÉ Pie Food

STRAWBERRY GLAZED PIE

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.

STRAWBERRY GLAZE PIE

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.

STRAWBERRY PIE GLAZE WITH JELLO

Steps:

• Thaw the Marie Callender pie crust 10 minutes before baking and use a fork to poke holes on the crust.
• Preheat oven 400F and bake it for 12-15 minutes until is golden brown. Then, let it cool down.
• Wash and soak 2 pounds of fresh strawberries in a bowl for a few minutes.
• In the meanwhile, put a small pack (3 oz) strawberry jello powder, 1/2 cup of sugar (can use more or less depends on your sweetness), 2 tablespoons cornstarch and 1 cup of water into a pot mix them well. Then, turn on fire to small to medium. Keep stirring until it's bubbling.
• After that, let the glaze cool down.
• Drain and dry strawberries with a paper towel. After that, remove the leaves.
• Put and lay the fresh strawberries on the baked pie crust.
• Next, pour the glaze over the strawberries.

V'S STRAWBERRY GLAZE

Steps:

• Crush enough strawberries to make 1 cup pulp.
• Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
• Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
• Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
• Cool to room temperature.

STRAWBERRY GLACE PIE

Steps:

• Hull, wash, & drain berries.
• Crush enough berries to make 1 cup.
• Combine sugar & cornstarch; add crushed berries & water.
• Cook over medium heat, stirring almost constantly, until mixture comes to a boil.
• Continue cooking & stirring over low heat for two minutes or until mixture thickens & becomes translucent.
• Remove from heat; stir in butter & set aside to cool.
• Place whole berries in pie shell, reserving a few choice ones for garnishing.
• Pour cooked mixture over berries & chill at least 2 hours.
• Whip cream & sugar together & frost pie with whipped cream.
• Garnish with reserved berries.
• Note: you can use whole berries placed into the shell with the points up, or you can half them & layer the berries in the crust.
• "cooking" time = chlling time.

1970'S FRENCH STRAWBERRY PIE

Steps:

• Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
• Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
• Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
• Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

GLAZED STRAWBERRY CREAM CHEESE PIE

Steps:

• Mix together the cream cheese, 1/2 cup of the sugar, eggs, and vanilla until light and smooth.
• Spread into the prepared graham cracker crust.
• Bake in a preheated oven at 350 F for 35-40 minutes (Cover crust with a pie shield or a ring of foil if it starts to overbrown).
• As soon as the pie comes out of the oven, immediately spread the sour cream on top.
• Cool completely.
• Place the best looking whole strawberries (tips upward) across the surface of the pie (save some for the topping).
• Mash any remaining berries and combine with 1 cup water in a small pan; cook for 5 minutes.
• Pour through a sieve and return the sieved juices back to the pan.
• Mix the remaining 1/4 cup sugar with the cornstarch and add to the berry juice, along with lemon juice.
• Cook, stirring constantly, until thickened and clear.
• Add a few drops of red food coloring; let cool.
• Carefully spoon glaze over the pie, then chill pie well before serving.

HOW TO MAKE STRAWBERRY GLAZE

Steps:

• Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
• In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
• Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
• Combine the puree with the remaining strawberries and enjoy!

FRESH STRAWBERRY GLACE PIE

Steps:

• For the glace (or glaze), puree 1 heaping cup strawberries and 1/2 cup water in a blender or food processor; add water until puree equals 1 1/2 cups.
• In a medium saucepan, combine sugar and cornstarch; stir in berry puree. Cook and stir over medium heat until mixture is thickened and bubbly. Cook, stirring 2 minutes more. Cool 10 minutes without stirring.
• Spread about 1/3 cup glace over bottom of graham cracker crust. Arrange remaining berries, stem side down, in crust. Carefully spoon remaining glaze over fruit covering each piece. Chill 1-2 hours.

HOMEMADE STRAWBERRY GLAZE

Steps:

• Mash the Strawberries and set aside
• In a saucepan, combine sugar and cornstarch
• Stir in water and mashed berries
• Bring to a boil, stirring constantly
• Stir in food coloring if desired
• Cook and stir 3 minutes until thick
• Remove from heat and transfer to bowl, cool 10-15 minutes
• If strawberries are not smooth, you can either put them through a sieve and smash them or use the food processor.

STRAWBERRY GLAZE PIE

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.

STRAWBERRY JAM GLAZE

Steps:

• Add the half-and-half and lemon juice to the jam in the jam jar (or combine them in a jar with a lid). Stir to combine. Add the confectioners' sugar, cover with the lid and shake until a uniform, pourable consistency.
• Serve drizzled over your favorite Bundt or pound cake.

GLAZED STRAWBERRY PIE

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.