Serves: 8
Total Calories: 302
1. Prepare Baked Pie Crust.
2. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute cool.
3. Beat cream cheese until smooth. Spread in pie shell. Fill shell with whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Refrigerate any remaining pie after serving.
BAKED PIE CRUST
1. Heat oven to 475°.
2. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball.
3. Shape into flattened round on lightly floured cloth-covered board. Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths place in pie plate.
4. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate flute.
5. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown cool on wire rack.
1 SERVING: Calories 315 (Calories from Fat 125) Fat 14g (Saturated 5g) Cholesterol 10mg Sodium 180mg Carbohydrates 47g (Dietary Fiber 3g) Protein 3g.
This Strawberry Glace Pie recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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