Strawberry Glacé Pie


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.


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


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