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    Glazed Strawberry Pie

    Source of Recipe

    From "Southern Living: Recipe Revival"

    List of Ingredients

    • (14.1-ounce) package refrigerated piecrusts
    • 6 cups fresh strawberries, hulled
    • cup water
    • 1 cup granulated sugar
    • ⅓ cup cornstarch
    • 1 tablespoon butter
    • Red liquid food coloring (optional)
    • 1 cups heavy cream
    • 2 tablespoons powdered sugar


    1. Fit the piecrust into a 9-inch pie plate according to package directions; fold the edges under, and crimp. (Do not prick the crust.) Bake according to the package directions. Cool completely.

    2. Place 4 cups of the strawberries, cut sides down, in cooled, baked piecrust. Crush the remaining 2 cups strawberries in a medium saucepan; add cup water. Bring to a boil over medium; reduce heat to medium-low, and simmer 3 minutes. Pour the mixture through a fine wire-mesh strainer into a bowl. Discard the solids. Return cup strawberry liquid to the pan; discard any remaining strawberry liquid.

    3. Whisk together the granulated sugar and cornstarch; whisk into the strawberry liquid in the pan. Boil over medium 2 to 3 minutes or until the mixture is translucent. Remove from heat; stir in the butter and, if desired, 6 drops food coloring. Cool 10 minutes.

    4. Spoon the strawberry glaze over the berries, making sure to cover all berries. Chill two hours.

    5. Beat the cream and powdered sugar at medium-high speed with an electric mixer until stiff peaks form. Spread or pipe around the strawberry mixture in the crust.

      Makes one 9-inch pie




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