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    Shimmering Strawberry Pie

    By Better Homes and Gardens – Mon, Nov 2, 2009 11:17 PM EST

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    servings:8
    cook time:10min
    recipe source:Better Homes and Gardens

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    Gorgeous, juicy, fresh strawberries are celebrated in this delicious, classic pie. Halved strawberries are folded into a puree of strawberries and sugar and baked atop a flaky crust. When baked, the sugar within the strawberry mixture serves as a glaze, providing a beautiful shimmer to this low-calorie, strawberry pie.

    Ingredients

    • 1 recipe Oil Pastry for Single-Crust Pie (see recipe below)
    • 6 cups strawberries, halved
    • 1 cup water
    • 1/4 cup sugar
    • 2 tablespoons cornstarch
    • Few drops red food coloring (optional)
    • Light frozen whipped dessert topping, thawed (optional)

    Directions

    1. 1Prepare Oil Pastry for Single-Crust Pie. Prick bottom and sides of pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
    2. 2In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process until smooth. Transfer to a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
    3. 3In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. If desired, stir in enough red food coloring to tint a rich red color. Cool to room temperature.
    4. 4Fold remaining strawberries into cooled mixture; transfer mixture to pastry shell. Cover; chill for 3 to 4 hours. If desired, serve with whipped topping. Makes 8 servings.
    5. 5 Oil Pastry for Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Combine 1/4 cup fat-free milk and 3 tablespoons cooking oil. Add milk mixture all at once to flour mixture. Stir lightly with a fork until dough forms. Form into a ball. On a lightly floured surface, slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired.

    Recipe Source

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    Write Review
    • I LOVE t....
      By Leslie on Tue, Jun 8, 2010 10:04 PM EDT

      N/A0

      I LOVE this recipe!! Made it in a chocolate cookie crust instead of traditional pie crust... OMG!!!!!
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