Shimmering Strawberry Pie

Shimmering Strawberry Pie

Fresh strawberries coated with a light glaze makes for a low calorie pie that's truly delicious.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
1 hr

Shimmering Strawberry Pie

Fresh strawberries coated with a light glaze makes for a low calorie pie that's truly delicious.

Shimmering Strawberry Pie
SERVINGS
8
PREP TIME
1 hr
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
  •  red food coloring (optional)
  •  Light frozen whipped dessert topping, thawed (optional)
Oil Pastry for Single-Crust Pie
  • 1 1/3  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup cooking oil
  • 3   tablespoons fat-free milk

Related Video
How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Directions
1. 
Prepare 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. 
In 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. 
In 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. 
Fold 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.
Oil Pastry for Single-Crust Pie
1. 
Prepare 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. 
In 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. 
In 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. 
Fold 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.

nutrition information

Per Serving: cal. (kcal) 182, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 31, fiber (g) 3, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 60.82, sodium (mg) 79, calcium (mg) 30.29, iron (mg) 1.44, Fruit () 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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