Glazed Strawberry Pie
Serves: 6 to 8
This fruit glaze also works well with fresh raspberries (see bottom of page) or a mixture of raspberries and currants. The glaze preserves the freshness of the fruit for two days.
| Ingredients | Measure | Weight | |
| Volume | Ounces | Grams | |
| Basic Flaky Pie Crust for a 9-inch pie |
12 ounces | 340 grams | |
| 1/2 large egg white, lightly beaten |
1 tablespoon | approx. 0.5 ounce | 15 grams |
| sugar | 1/4 cup | 1.75 ounces | 50 grains |
| cornstarch | 3 tablespoons | 1 ounce | 28.5 grams |
| cranberry / raspberry concentrate, thawed, undiluted |
1 cup liquid | 10 ounces | 282 grams |
| water | 3/4 cup liquid | 6.25 ounces | 177 grams |
| strawberries, rinsed, hulled, dried, and halved |
4 cups | 1 pound | 454 grams |
Directions
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 degrees 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 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.
In a 2-quart saucepan all, mix together the sugar and cornstarch. Gradually stir in the cranberry/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.
Use 1 pound of raspberries (4 cups) and 1/4 cup plus 21/2 tablespoons of sugar for the glaze.