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Strawberry Glaze Pie

Yankee Plus Dec 2015


Strawberry Glaze Pie
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"This pie will not keep well, I'm sure, but I never had an opportunity to find out, as there has never been any left over from a meal!"

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  • 1-1/2 quarts large fresh strawberries
  • 1 cup sugar (or less to taste)
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon butter
  • Red food coloring (optional)
  • 9-inch pie shell, baked (see following recipe)
  • 1 cup heavy cream, whipped


Hull and wash the strawberries, and drain well. Cook sugar, water, cornstarch, and 1/2 cup crushed berries until thick and clear. Add butter, and food coloring, if desired, to make a bright red glaze. Fill the cooled pie shell with remaining whole berries, saving 4 or 5 of the largest berries to use as a garnish. Pour cooked sauce over berries in pie shell and refrigerate until ready to serve. (The glaze thickens as it cools.) Garnish pie with whipped cream and large berries.

Plain Pastry


  • 2 cups flour (presifted)
  • 1 teaspoon salt
  • 3/4 cup vegetable shortening
  • 3 to 4 tablespoons cold water


Measure flour and salt into a bowl. Cut in shortening until well mixed. Sprinkle cold water over mixture and stir with a fork just until it holds together. Lightly flour a board or pastry cloth, halve the pastry and roll out lightly. Press pastry into two 9-inch pie plates. Crimp the edges. Prick each shell with fork. Bake at 400 degrees F for 30 minutes or until golden brown. Enough for 2 single crusts.
Updated Thursday, December 6th, 2007

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