Strawberry glaze pie
Write a review
  1. 6 cups fresh whole strawberries, hulled, divided
  2. 1 cup sugar
  3. 3 tablespoons cornstarch
  4. 3/4 cup water
  5. Juice of ½ a lemon
  6. 1 pastry shell (9 inches), baked (I use the tenderflake pasty recipe)
  7. Whipping cream
  1. Mash 1 cup strawberries; set aside.
  2. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir 3 minutes more. Cool for 10 minutes. Stir in lemon juice
  3. Halve remaining strawberries; arrange in shell. Spoon glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
  4. Pie is best served the day it's made. Yield: 6-8 servings.
The Passionate Cooks Essentials