Strawberry Glacé Pie
Crust
1 cup flour
1 tsp baking powder
1/4 cup butter
3 tablespoons boiling water
Sift or whisk flour and baking powder together. Cut in butter. Add
boiling water and stir vigorously with fork to form a ball. With
fingers and heel of hand, pat evenly into 9-inch pie pan; bring dough
up over edge of pan; flute edge. Bake in preheated very hot over
(450°F.) for 8 to 10 minutes; cool.
Filling
1 quart strawberries (extra berries can't hurt - you can
always eat them)
1 cup water
1 cup sugar
3 tablespoons cornstarch
Wash and hull berries. Simmer 1 cup of the worst looking (or frozen)
berries and 2/3 cup water for 3 minutes, or until berries soften.
Blend together sugar (you want white sugar for this) and cornstarch (I
usually add a little extra cornstarch, e.g. 1/4 cup total for 9", to make sure
it sets firmly). Blend in remaining water. Stir into berry mixture
and cook, stirring
constantly, until it turns clear and thick - about 3 minutes. Make sure remaining berries are dry and
arrange in shell, best looking ends up. Cover with cooked mixture, and
tuck cooked berries out of sight under fresh berries with spoon. Chill
for 2 hours, or until firm.
Garnish (optional)
3 ounces cream cheese
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
Beat cream cheese until fluffy. Add cream and vanilla. Force through
pastry tube to garnish pie edge.
10" Crust
Multiply by 5/4.
1 1/3 cup flour
1 rounded tsp baking powder
1/3 butter
1/4 cup boiling water
Filling
5 cups strawberries (extra berries can't hurt - you can
always eat them)
1 1/4 cup water
1 1/4 cup sugar
1/4 cup cornstarch