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Glazed Strawberry Pie

Serves: 6 to 8

Glazed Strawberry Pie  
The Beranbaum family fell in love with this pie at a diner called Big Boy in Stroudsburg, Pennsylvania. We were addicted to this pie, consisting of a crisp crust filled only with fresh strawberries held together by a fruit juice glaze. We would drive fifty miles to Big Boy every weekend just to have it. When I tried to duplicate it in my kitchen, I discovered that a fruit glaze also works well with fresh raspberries or a mixture of raspberries and currants. The glaze preserves the freshness of the fruit for two days.

 
 
Ingredients Measure Weight
  Volume Ounces Grams
Basic Flaky Pie Crust
for a 9-inch pie
  12 ounces 340 grams
1/2 large egg white,
lightly beaten
1 tablespoon approx. 0.5 ounce 15 grams
sugar 1/4 cup 1.75 ounces 50 grains
cornstarch 3 tablespoons 1 ounce 28.5 grams
cran/raspberry concentrate,
thawed, undiluted
1 cup liquid 10 ounces 282 grams
water 3/4 cup liquid 6.25 ounces 177 grams
strawberries, rinsed, hulled,
dried, and halved
4 cups 1 pound 454 grams
 

Make the Basic Flaky Pie Crust.

Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.

Preheat the oven to 425 degrees F. at least 20 minutes before baking.

Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

In a 2-quart saucepan all, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.

Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.

 

Variations

Glazed Raspberry Pie:
Use 1 pound of raspberries (4 cups) and 1/4 cup plus 21/2 tablespoons of sugar for the glaze.

Glazed Raspberry Currant Pie:
Use 12 ounces (3 cups) of raspberries, 4 ounces (3/4 cup) of fresh red currants, and 1/2 cup of sugar for the glaze. Fresh blueberries make a stunning garnish.

Store:
Refrigerated, up to 2 days.

 

The Pie and Pastry Bible
By Rose Levy Beranbaum
Scribner/Simon & Schuster
Hardback,315 recipes, $ 35.00
ISBN: 0-684-81348-3
Recipe Reprinted by permission.

 

The Pie and Pastry Bible

Recipes

 


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This page created March 1999


 


 
 

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