Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
In this video, Betty demonstrates how to make her delicious Springtime Glazed Strawberry Pie with Special Crust recipe. It ...
is a gorgeous-looking pie, and it tastes even better than it looks!
Tags:Springtime Glazed Strawberry Pie Recipe,bettyskitchen,cooking tips,pie recipe,springtime strawberry,strawberry pie,strawberry recipe
Grab video code:
Springtime Glazed Strawberry Pie Recipe
Hi I’m Betty. Welcome to Betty’s Kitchen. We’re going to be making strawberry pie today. It’s one of the greatest spring time pies. Strawberries are coming into season. They’re easy to get and they’re not as expensive as they are over the winter. So we’re going to make a beautiful pie and have this very special request for it. I f you like to go to my basic pie crust making you can just make a pie crust like that or your own or one that is pre-made but this wouldn’t go. It’s really well with fruit pies.
It could be strawberry pie or blueberry pie or any kind of pie that you want to do. We will need some flour and I’ve got some self rising flour. It doesn’t have to be that with the all purpose flour and we need 1 cup. We’re going to put that in a mixing bowl and along with that we need some confectioners sugar and I have measured out here is ¼ cup and it’s packed down tight so it definitely is a full ¼ cup and then the 3rd ingredient is 1 stick of butter and it’s at room temperature. You can see it’s not holding its shape here.
Let’s get that out of there and put it into the next. What I want to do now is to blend all that together. We’re trying to get the flour and the confectioner’s sugar to combine— you know just start mashing the butter. I’ve been stirring and mashing on this for a couple of minutes. Actually it takes a while for it to happen but you can see that it’s going together and I think I’ll get rid of the fork now and just go to my hands and make this into that ball that I mentioned. Don’t give up on the stirring because at the beginning it may look like it’s never going to come into the ball but if you keep working at it you’ll get it.
So I want to get all of that goodness out and bring it to my pie dish. Now what I want to do here, I don’t even have to roll up the pie dough. I just use my fingers to press it into the dish and I like to get it started so I am kind of bringing it into a circle that is larger. It’s very crumbly and mostly fall apart but that will be cooked and it will go together just fine so start pressing from the center toward the edges and just keep working on that until you get a nice fairly thick pie crust.
So we have our fluted pie crust and you can see I did not come up very high on the edges. If I had come up to the top and even gone over to the room this would be extremely difficult to serve. As I said it’s a very short dough and that means it’s going to be crumbling and crispy so I want to be able to get as much out of there as possible without breaking it or without breaking it too much but we expect you will probably break some. The last thing you do before you put this in the oven is to put some holes in it so that it will cook evenly and the air can escape without making big bubbles that might come up in the center or anywhere here actually.
I’ll even go around the outside and I think we got it to the point where it can go in the oven so this is going in the oven at about 15 to 20 minutes and I’ll be back to show you what the pie crust looks like before we cool it. I’ve been watching my pie crust and it’s been 12 minutes so this is done a little early than I expected but I want to make sure that I don’t burn it so let me get the pan here to put it on and transfer it over to the counter and you could see how nice they came out.
Now it’s a little more done in the middle but it just mean that it was all thinner when I pressed it out. It’s not a problem. It’s not burned. It’s just a little browner there but this is perfect and we’ll have a very pretty look and you notice that it much try to get down a little bit but that’s good because this going to be difficult to move and we’re going to do the best we can to get out some nice pieces of pie when we get finished. So I’ll be back later after this is cooled and I’ll make the pie which will be sliced strawberries with the nice strawberry glaze and then when we cool that I cut a piece of the pie and we decorate it with whip cream and it’s beautiful pie.
I’m back with our crust that we made this morning and we’ll let that cool in fact I let it cool at room temperature for some time and then I stuck it in the refrigerator so it was actually chilled. That’s necessary. It just needs to be cooled down and so you could put your filling inside. So we’re going to make up our filling and put it into our crust. The crust remember can be any time you want. It could be pre-made graham cracker or other crust that you might buy and buy from the store and then have to bake or it might pre- baked, any of those would do but this is a special crust that I use for fruit pies and I love to use it for a spring time strawberry pie.
So let’s go to making the filling, I have ¼ of strawberries here that I have put into halves so you can see I’m not dicing them or making them tiny bites but I don’t want the whole berry so we’re going to mix with that some strawberry glaze and you’ll notice I have the sugar free and that’s just a matter of my taste being such that I would give up maybe a little bit on the flavor in order to have your calories and actually this taste very nice because the strawberries are nice and juicy and sweet at this time of the year.
So we’ll just add the glaze and with this strawberries and they will mix that around just to get a comfortable mixing bowl or a pyrex dish like this and as soon as you have all of this mixed together you have your pie filling. So it doesn’t take much to do this. It’s very easy pie to make. It take a little time to wash your strawberries and to put them in halves. A little time to make that crust if you want it to be a special crust but remember it doesn’t have to be special, but when you get to this point just pour it in to the crust.
You could pour it maybe making sure that the center is covered and then spread toward the edges. You do have a lot of ability to move this around so it shouldn’t be any problem at all in putting it together. Now this is our finished strawberry pie and if you want to decorate it then you can go around and use ReddiWhip and put just some squirts Reddiwhip on top of it or you could use something like whip topping.
Now I’m back with the pie which has been cut one piece out of it, you can see that as I mentioned this is a very crisp crust that’s what makes it so good but that also makes it a little difficult to work with so what you need to do is cut all the way through to the bottom and make sure it’s really, really separated then you can reach under with a pie server or something that is broad and get the whole piece of pie out at 1 time and then it will look like this.
Now what I’m going to do is add some fat free whip topping. You can use regular whip topping you prefer but just going to get a nice dollop and put on top and try get a little swirl going there and it makes a beautiful dessert. It’s wonderful for spring time particularly when strawberries are in season. The taste is delicious and it looks gorgeous. So when you take out of this you want to get some of that topping some of the strawberry and hopefully some of that nice crispy crust which is almost like a cookie so let’s see this could be messy but good. Mmm!