Strawberry Glazed Pie
|Single crust pie pastry||1|
|Strawberries||6 Cup (96 tbs) (Use Fresh Medium Sized Ones)|
|Water||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Prepare and roll out pastry into a 12-inch circle.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
For glaze, crush 1 cup of the smaller berries; add water.
Bring to boiling.
Simmer for 2 minutes; sieve.
Combine sugar and cornstarch; stir in sieved berries.
Cook and stir till thickened and bubbly.
If desired, stir in food coloring.
Spread 1/2 cup glaze over bottom and sides of pastry shell.
Arrange half of the remaining strawberries, stem end down, in pastry shell.
Spoon half of the remaining glaze over berries.
Arrange remaining berries, stem end down, atop first layer; spoon on remaining glaze.
Chill for 3 to 4 hours.