Strawberry Glazed Pie
|Pastry||1 (For Single Crust Pie)|
|Strawberries||6 Cup (96 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||5 Drop|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake at 450° till golden, 10 to 12 minutes; cool.
To prepare strawberry glaze, in small saucepan crush 1 cup of the smaller berries; add the water.
Bring to boiling; simmer 2 minutes.
Sieve berry mixture.
In saucepan combine sugar and cornstarch; stir in sieved berry mixture.
Cook and stir over medium heat till glaze has thickened and is clear.
Stir in food coloring, if desired.
Spread about 1/4 cup glaze over bottom and sides of pastry shell.
Arrange half of the whole berries, stem end down, in pastry shell.
Carefully spoon half of the remaining glaze over berries, covering each berry.
Arrange remaining berries, stem end down, atop first layer; spoon on remaining glaze, covering each berry.
Chill pie at least 3 to 4 hours.
If desired, garnish with whipped cream.