Ingredients Jump to Instructions ↓

  1. 1 ea Pie shell,

  2. 9", baked --GLAZE--

  3. 1 pt Strawberries

  4. 1 c Sugar, granulated

  5. 2 1/2 tb Cornstarch

  6. 1 tb Butter, unsalted --FILLING--

  7. 2 pt Strawberries

  8. 2 tb Orange juice

  9. 1 c Heavy cream; whipped

  10. 2 tb Sugar, confectioners

Instructions Jump to Ingredients ↑

  1. Prepare and bake pie shell; let cool. GLAZE: Wash strawberries gently in cold water. Drain; hull. In medium saucepan, crush strawberries with potato masher. Combine sugar and cornstarch; stir into crushed strawberies. Add 1/2 cup water. Over low heat, stirring constantly, bring to boiling. Mixture will be thickened and translucent. Strain; add butter. Cool. FILLING: Wash strawberries gently in cold water. Drain; hull. Measure 3 cups; reserve rest for garnish. In medium bowl, gently toss strawberries with Cointreau; let stand about 30 minutes. Then arrange in baked pie shell. Pour cooled glaze over strawberries. Refrigerate until well chilled--about 2 hours. Just before serving, whip cream until stiff; fold in confectioners' sugar. To serve, garnish pie with reserved strawberries and whipped cream. Makes 6-8 servings. Variation - Strawberry Devonshire Glace Pie: Combine 1 package (3 oz) soft cream cheese with 1 tablespoon light cream. Spread over bottom of cooled pie shell before adding strawberries.


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