Glacé Strawberry Pie
Ingredients
2 pounds strawberries (1 quart)
8 ounces cream cheese (I usually use Neufchatel, because who can tell the difference?)
1 cup sugar (anywhere between 3/4 cup and 1 1/4 cup, depending on how sweet your berries are)
3 Tbsp corn starch
Instructions
Pre-bake a 9" pie crust and allow to cool. My pie crust recipe is as follows:
Spread the bottom of the crust with the cream cheese. Hull all the strawberries and sort into two equal size piles. One pile should contain the nice looking berries, and the other should contain the over-ripe and under-ripe berries. Wash and the nice looking berries and slice them in half (unless they are very small). Cover the cream cheese with the sliced berries (cut side down if you want it to look nicest).
In a 3 quart sauce pan, combine the remaining berries with the sugar and corn starch. You will need to mash these berries up until they are pretty smooth. I use our potato masher, when I can rescue it from being used as a tool for manipulating Play-Doh. You could use an immersion blender or a food processor if you want a very smooth sauce, but I don't mind a few chunks. Now bring to a boil and cook for a couple minutes while stirring. I pour the hot sauce directly onto the berries in the pie plate and then refrigerate until well-chilled.
Ingredients
2 pounds strawberries (1 quart)
8 ounces cream cheese (I usually use Neufchatel, because who can tell the difference?)
1 cup sugar (anywhere between 3/4 cup and 1 1/4 cup, depending on how sweet your berries are)
3 Tbsp corn starch
Instructions
Pre-bake a 9" pie crust and allow to cool. My pie crust recipe is as follows:
Ingredients
1/3 cup shortening
1 cup flour
1/2 tsp salt
2 1/2 Tbsp water
Instructions
Cut the shortening into the flour and salt until well mixed and crumbly. Add the water all at once, and mix until it forms a ball. Roll out until it's the right size to fit in a 9" pie plate. Prick all over with a fork to prevent bubbling, and then bake at 425 degrees for 10 minutes. I'm not sure why people make a big deal out of pie crust - it's quite simple in my experience...
1/3 cup shortening
1 cup flour
1/2 tsp salt
2 1/2 Tbsp water
Instructions
Cut the shortening into the flour and salt until well mixed and crumbly. Add the water all at once, and mix until it forms a ball. Roll out until it's the right size to fit in a 9" pie plate. Prick all over with a fork to prevent bubbling, and then bake at 425 degrees for 10 minutes. I'm not sure why people make a big deal out of pie crust - it's quite simple in my experience...
Spread the bottom of the crust with the cream cheese. Hull all the strawberries and sort into two equal size piles. One pile should contain the nice looking berries, and the other should contain the over-ripe and under-ripe berries. Wash and the nice looking berries and slice them in half (unless they are very small). Cover the cream cheese with the sliced berries (cut side down if you want it to look nicest).
 |
| Strawberries on top of cream cheese |
In a 3 quart sauce pan, combine the remaining berries with the sugar and corn starch. You will need to mash these berries up until they are pretty smooth. I use our potato masher, when I can rescue it from being used as a tool for manipulating Play-Doh. You could use an immersion blender or a food processor if you want a very smooth sauce, but I don't mind a few chunks. Now bring to a boil and cook for a couple minutes while stirring. I pour the hot sauce directly onto the berries in the pie plate and then refrigerate until well-chilled.
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| The finished pie |
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