Springtime Glazed Strawberry Pie Recipe

bettyskitchen

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!