Strawberry Glaze Pie Grannys Recipes

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

Steps:

• 1. Wash and hull strawberries. To make the Glaze..Mix 1 cup of strawberries,1 cup of water and sugar together.Bring to a boil,quickly ,and then reduce heat and cook gently 15 minutes.
• 2. Mix cornstarch and remaning water to form a paste.Then add to the cooked strawberries.Cook over low heat stirring constantly untill thick and clear..Strain and cool.
• 3. Beat whipping cream untill stiff.Gently stir in confectioners sugar .IF USING COOL WHIP OMIT THE WHIPPING CREAM...Spread half of the whipping cream or Cool Whip in bottom of the pie shell .Sprinkle with nutmeg.
• 4. Put 3 cups of the strawberries on top of the cream or cool whip.Pour the glaze,over the strawberries.Chill for at least 3 hours.Just before serving ,after sliced spoon on some whipped crean or cool whip on top of the slice of pie
• 5. I have use whole frozen strawberries ,when I could not get the fresh .BUT fresh is much better...

Steps:

• In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Steps:

• Crush 1 cup of red ripe strawberries, add water and bring to a boil.
• Simmer for 3 minutes.
• Strain.
• Add water, if necessary, to make 1 cup liquid.
• Combine cornstarch, sugar, and salt and add to liquid.
• Stir until smooth.
• Bring to a boil and stir constantly until mixture thickens.
• Cool and add red food coloring.
• Place remaining whole strawberries in baked pie shell.
• Pour the glaze over the berries.
• Top the pie with whipped cream.