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Cook'n with Betty Crocker 
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Strawberry Glace Pie |
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Serves: 8 Print this RecipeWhen backyard gardens and farmer's markets flourish with summer fruits, use other seasonal fruits in this pie. Try 6 cups of raspberries or 5 cups of sliced fresh peaches for the strawberries. Baked Pie Crust (below) 1 1/2 quarts strawberries 1 cup sugar 3 tablespoons cornstarch 1/2 cup water 1 (3-ounce) package cream cheese, softened Baked Pie Crust 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water 1. Prepare Baked Pie Crust. 2. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. 3. Beat cream cheese until smooth. Spread in pie shell. Fill shell with whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Refrigerate any remaining pie after serving. For Baked Pie Crust 1. Heat oven to 475°. 2. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. 3. Shape into flattened round on lightly floured cloth-covered board. Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. 4. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. 5. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. 1 SERVING: Calories 315 (Calories from Fat 125); Fat 14g (Saturated 5g); Cholesterol 10mg; Sodium 180mg; Carbohydrates 47g (Dietary Fiber 3g); Protein 3g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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