Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Fruit: Berry Glace Pie




Source of Recipe


Better Homes & Gardens


List of Ingredients




1 recipe Baked Pastry Shell (recipe below)
8 cups medium fresh strawberries
2/3 cup sugar
2 tablespoons cornstarch


Recipe



Prepare Baked Pastry Shell; set aside. Meanwhile, remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.

For glaze, in a blender container or food processor bowl combine 1 cup of the strawberries and 2/3 water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1 1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended berry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in a few drops red food coloring. Cool for 10 minutes without stirring.

Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in pastry.

Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out). If desired garnish with whipped cream.

Cooking Instructions:
Comments: Baked Pastry Shell Prep: 10 minutes Makes: 8 servings (1 pie crust) 1 ¼ cups all-purpose flour ¼ teaspoon salt 1/3 cup shortening 4 to 5 tablespoons cold water In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea sized. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a Doughmakers 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.