Glazed Strawberry Pie Recipes

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EASY FRESH STRAWBERRY PIE

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7



Easy Fresh Strawberry Pie image

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.

1 sheet refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional

STRAWBERRY GLAZE PIE

"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7



Strawberry Glaze Pie image

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

Nutrition Facts :

Dough for single-crust pie
6 cups fresh whole strawberries, hulled, divided
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
2-4 drops red food coloring, optional
Whipped cream

GLAZED FRESH STRAWBERRY PIE

Make and share this Glazed Fresh Strawberry Pie recipe from Food.com.

Provided by CoffeeMom

Categories     Pie

Time 2h2m

Yield 6 serving(s)

Number Of Ingredients 7



Glazed Fresh Strawberry Pie image

Steps:

  • Mash 1 pt of the strawberries, using a fork, and set aside.
  • Combine the sugar and cornstarch in a 3 quart sauce pan.
  • Stir in the water and mashed berries.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
  • Remove from the heat and stir in the food coloring.
  • Cool to room temperature.
  • Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
  • Chill in the refrigerator at least 2 hours.
  • To serve, top with puffs of
  • sweetened whipped cream

Nutrition Facts : Calories 362, Fat 10.9, SaturatedFat 2.6, Sodium 165.7, Carbohydrate 65.5, Fiber 4.1, Sugar 42, Protein 3.1

3 pints strawberries, Fresh, Hulled
3 drops red food coloring
1 cup sugar
1 9-inch baked pie crust
3 1/2 tablespoons cornstarch
sweetened whipped cream
1/2 cup water

STRAWBERRY GLAZE PIE

Make and share this Strawberry Glaze Pie recipe from Food.com.

Provided by Aroostook

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8



Strawberry Glaze Pie image

Steps:

  • Crush 1 cup of red ripe strawberries, add water and bring to a boil.
  • Simmer for 3 minutes.
  • Strain.
  • Add water, if necessary, to make 1 cup liquid.
  • Combine cornstarch, sugar, and salt and add to liquid.
  • Stir until smooth.
  • Bring to a boil and stir constantly until mixture thickens.
  • Cool and add red food coloring.
  • Place remaining whole strawberries in baked pie shell.
  • Pour the glaze over the berries.
  • Top the pie with whipped cream.

1 quart strawberry
3/4 cup water
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
3 -5 drops red food coloring
1 baked 9-inch pie shell
whipped cream (or Cool Whip)

GLAZED STRAWBERRY PIE

Provided by Rose Levy Beranbaum

Categories     Dessert     Bake     Strawberry     Summer     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 7



Glazed Strawberry Pie image

Steps:

  • Make dough:
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • 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. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
  • Preheat the oven to 425°F at least 20 minutes before baking.
  • Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden. Check after 3 minutes and prick any bubbles that may have formed.
  • 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.
  • Make the filling:
  • In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.
  • Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.
  • Store:
  • Refrigerated up to 2 days.
  • Note:
  • If the fruit is very acidic, the glaze will only keep 1 day.

1 Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
1/4 cup sugar
3 tablespoons cornstarch
1 cup liquid cran/raspberry concentrate, thawed, undiluted
3/4 cup water
4 cups strawberries, rinsed, hulled, dried, and halved

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