STRAWBERRY GLAZE PIE
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
V'S STRAWBERRY GLAZE
This is my best strawberry glaze. I will make this for a topping on a low-calorie to very rich cheese cake. The topping will make the cheesecake!
Provided by Vseward Chef-V
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 0.9, Carbohydrate 13, Fiber 1, Sugar 10.7, Protein 0.3
STRAWBERRY GLACE PIE
This is my favorite strawberry pie; it has a fresh, light flavor. I much prefer it to those with jello or cream cheese. This is adapted from an old Farm Journal cookbook & is a family favorite. There are many recipes on Zaar that are close to this one, but no exact matches.
Provided by Judy from Hawaii
Categories Pie
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
STRAWBERRY GLAZE
Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.
Provided by Tracy McKibben
Categories Dessert Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g
GLAZED FRESH BERRY PIE
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.
Provided by JacquelynLee
Categories Tarts
Time 50m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4
STRAWBERRY GLAZE PIE
Make and share this Strawberry Glaze Pie recipe from Food.com.
Provided by Aroostook
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
GLAZED STRAWBERRY PIE
Provided by Rose Levy Beranbaum
Categories Dessert Bake Strawberry Summer Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 7
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.
GLAZED FRESH STRAWBERRY PIE
Make and share this Glazed Fresh Strawberry Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 2h2m
Yield 6 serving(s)
Number Of Ingredients 7
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
Nutrition Facts : Calories 362, Fat 10.9, SaturatedFat 2.6, Sodium 165.7, Carbohydrate 65.5, Fiber 4.1, Sugar 42, Protein 3.1
STRAWBERRY GLAZE PIE
Update 9/11/2011 I remembered to look up the recipe while visiting my dad this past month. Hopefully the corrections made below are the keys to making this the yummy pie I remembered my mother making. Based on the two reviews, I'm not recommending this pie. My mom knew what to do, but obviously didn't write down the directions all that well. If you do wish to try it - then adjust the liquid (after sieving) as best as possible. I don't recall there being much liquid at all. Thanks for the reviews - sorry it didn't work out.
Provided by Color Guard Mom
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 273.2, Fat 9.2, SaturatedFat 2.2, Sodium 141.2, Carbohydrate 47.2, Fiber 3, Sugar 31.4, Protein 2.3
STRAWBERRY GLAZED PIE
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Provided by Karin Christian
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 279 calories, Carbohydrate 52.2 g, Fat 7.8 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 185.5 mg, Sugar 37 g
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