Glazed Strawberry Pie
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Make dough: Remove the dough from the refrigerator
2
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll
3
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
4
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle
5
Transfer the dough to the pie pan
6
Fold under the excess and crimp the border using a fork or your fingers
7
Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours
8
Preheat the oven to 425°F at least 20 minutes before baking
9
Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans
10
Bake for 20 minutes
11
Carefully lift out the rice or beans with the parchment
12
With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden
13
Check after 3 minutes and prick any bubbles that may have formed
14
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
15
Remove the dough from the refrigerator
16
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll
17
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
18
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle
19
Transfer the dough to the pie pan
20
Fold under the excess and crimp the border using a fork or your fingers
21
Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours
22
Preheat the oven to 425°F at least 20 minutes before baking
23
Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans
24
Bake for 20 minutes
25
Carefully lift out the rice or beans with the parchment
26
With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden
27
Check after 3 minutes and prick any bubbles that may have formed
28
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
29
Make the filling: In a 2-quart saucepan, mix together the sugar and cornstarch
30
Gradually stir in the cran/raspberry concentrate and water until smooth
31
Over medium heat, bring to a boil, stirring constantly
32
Boil for 1 minute
33
Remove the pan from the heat and cool completely
34
Gently fold in the strawberries and spoon the filling into the baked pastry shell
35
Refrigerate for 4 hours or until set
36
In a 2-quart saucepan, mix together the sugar and cornstarch
37
Gradually stir in the cran/raspberry concentrate and water until smooth
38
Over medium heat, bring to a boil, stirring constantly
39
Boil for 1 minute
40
Remove the pan from the heat and cool completely
41
Gently fold in the strawberries and spoon the filling into the baked pastry shell
42
Refrigerate for 4 hours or until set
43
Store: Refrigerated up to 2 days
44
Refrigerated up to 2 days
45
Note: If the fruit is very acidic, the glaze will only keep 1 day
46
If the fruit is very acidic, the glaze will only keep 1 day