How do i make my own glaze for a fresh strawberry pie?

Question

I usually buy the already prepared glaze but I couldn't find it at the store this time.

Answer 1

FRESH STRAWBERRY PIE

This pie gets its beautiful, jewel-like glaze from a mixture of strawberry puree, sugar, pectin, and cornstarch. The traditional flaky pie crust serves as a crisp and buttery
counterpoint to the tart berries and smooth glaze.

For the glaze to be the right consistency, you must start with 1 1/4 cups of strawberry puree. Varying that amount will yield a glaze that is either too thick or too thin. Likewise, be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften. It's important to use pectin intended for lower sugar recipes because this pie does not have enough sugar for ordinary pectin to set properly.

Serve the pie with softly whipped cream

2 quarts fresh strawberries, washed and hulled; 1 quart halved [4 cups], remaining quart sliced lengthwise into 4 to 5 slices [4 cups]
1 cup sugar
1 tablespoon powdered pectin for lower sugar recipes [such as Sure Jell]
Pinch salt
3 tablespoons cornstarch
Pinch ground cinnamon
2 tablespoons juice from 1 lemon
1/4 teaspoon vanilla extract
pie shell [recipe follows]

Puree 1 pint [2 cups] halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth [you should have 1 1/4 cups; spoon off any extra]. In medium saucepan over medium heat, bring puree, sugar, pectin, and pinch salt to boil, stirring occasionally. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.

Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze to large bowl, reserving 1/4 cup for topping; cool to room temperature, at least 15 minutes.

Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into baked pie shell; spread evenly and smooth surface with rubber spatula. Place remaining berry halves in concentric circles, flat-sides down and pointed ends toward center, starting at center and working toward outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serves 8.


PREBAKED PIE SHELL
Makes one 9-inch single pie shell Unless you both refrigerate and then freeze the pie pastry before prebaking, it will shrink and puff in the oven. Once the pan is in the oven, leave the foil lining and weights in place until the dough loses its wet look, turns an off-white from its original pale yellow color, and just starts to take on a very light brown color at its edges. Carefully [the dough will be hot] touch the side of the shell to make sure that the crust is set; it should be firm and able to hold itself up. If you remove the weights too soon, the dough sides will slip down, ruining the pie shell.

1 1/4 cups all-purpose flour, plus extra for dusting
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
3 tablespoons chilled all-vegetable shortening
4-5 tablespoons ice water

Pulse flour, salt, and sugar in workbowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to mix. Press down on mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball, squeezing two or three times with hands until cohesive, then flatten into 4-inch-wide disk.

Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes if dough has chilled for 30 minutes or 20 minutes if it has chilled overnight. [The dough should be pliable. Use your hands to squeeze the dough; if you can squeeze it without applying too much pressure, it is ready to roll].

Roll dough on lightly floured work surface or between two sheets plastic wrap to a
12-inch disk about 1/8 inch thick. Fold dough in quarters, then place dough point in center of pie pan. Unfold dough. [Alternatively, roll dough in 2-gallon zipper-lock bag to a 12-inch
disk about 1/8 inch thick. Cut away top side of bag. Grasping bottom, flip dough
into pie pan and peel off bag bottom].

Working around circumference of pan, press dough carefully into outer edge of pan
by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is about 1/4 inch beyond pan lip; flute dough in your own fashion.

Refrigerate pie shell for 40 minutes and then freeze for 20 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
Press doubled 12-inch square of aluminum foil inside dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil. Bake, leaving foil and weights in place, until dough dries out, about 17 minutes.

Carefully remove foil and weights by gathering sides of foil and pulling up and out.
Continue baking until deep golden brown, about 15 minutes more.

Transfer to wire rack to cool.

Answer 2

found this using yahoo search so can't speak personally to the quality. feel free to bring in a piece for me to try! :)

Strawberry Glaze

1 pint fresh strawberries, washed and hulled
1/3 cup water
2 tablespoons sugar
1 1/2 teaspoons cornstarch
few drops red food coloring, optional
Cut 10 to 12 strawberries in half; arrange in a single layer, cut side down, over the cooled cheesecake. Crush enough remaining strawberries to make 1/3 cup; put in saucepan. Stir in 1/3 cup water and heat to boiling. Reduce heat and simmer for 2 minutes. Press through a strainer to make 1/2 cup of puree. Return the 1/2 cup puree to the saucepan. Mix together the sugar and cornstarch and stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool slightly; spoon evenly over strawberries on cheesecake. Cool and store, covered, in refrigerator.

Answer 3

Strawberry Glaze:
Measure 2 cups strawberries, rinsed and hulled. Place half the berries in a saucepan. Crush them with a fork. Add 1/3 cup sugar and 1 Tbsp cornstarch and 1 Tbsp lemon juice. Cook, stirring, over med. heat until mixture is thick and clear. Cool until lukewarm. Slice remaining berries. Arrange evenly over pie. Spoon strawberry mixture evenly over pie.

Answer 4

2 c. water
1/2 c. sugar
1/4 c. cornstarch
1 sm. box strawberry Jello
1 qt. strawberries


Combine water, sugar and cornstarch. Cook over low heat until thick. Stir in Jello and cool. Fold in the berries and put in pie shell.

Answer 5

I hate to see people put sauce on pies,I take it as an insult to my cooking,however it all depends on the individuals tastes.I prefer my homemade pies & serve them with mashed potato & green vegies.Salad is wrong on so many levels in my opinion. @ C.M.C. but I don't like gravy on pies either.What is the point, they have their own gravy inside the pie?

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