Berry Glace Pie

If you love fresh strawberries, this pie is for you. The berries are not cooked. It is super yummy!

A food processor or blender is helpful.


Ingredients:

1 9" prebaked pie crust
8 cups fresh strawberries- small to medium size
2/3 cup sugar
2/3 cup water
2 Tablespoons cornstarch

Make and bake your pie crust and set aside.
Stem the strawberries and cut any large ones in half.
Take 1 cup of the strawberries and the water and puree them in a blender or food processor.
Measure and if needed add water so that you have 1-1/2 cup strawberry/water mix.
In a medium saucepan, mix the cornstarch and sugar.
Stir in the pureed strawberries.
Cook and stir over medium heat til mixture is thickened and bubbly.
Cook and stir for another 2 minutes.
Cool for 10 minutes without stirring.
Spread about 1/4 cup of the strawberry glaze over the bottom and sides of the baked pastry shell.
Arrange half of the fresh strawberries in the pastry. Put them stem down.
Spoon half of the glaze over the strawberries making sure each piece gets some glaze.
Add the rest of the strawberries to the pie.
Pour the rest of the glaze over the top. Once again make sure each piece gets covered.

Chill for 1-2 hours before serving.

Serves 6- 8

Strawberry Shortcake

Strawberry shortcake is such a summery dessert.
You can make one big shortcake and serve it in pieces, but I like doing the individual shortcakes.
Kids love having their very own shortcake and you can make them as you need.

Preheat your oven to 450 degrees Fahrenheit.
You will need an ungreased baking sheet.

Ingredients:

6 cups sliced strawberries
1/4 cup sugar

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 cup butter(1 stick)
1 beaten egg
2/3 cup milk
1 cup whipped cream

Mix the strawberries and the 1/4 sugar. Set off to the side.
In another bowl mix the flour, baking powder, and 1/4 cup sugar.
Cut in the butter.
Add the egg and the milk at once.
Stir until moistened.
Turn dough out onto well floured surface. Knead gently until dough is not sticky and workable- about a minute.
Pat dough to about a 1/2" thick.
With a 2-1/2"-3" biscuit cutter cut out 6-7 shortcakes.
Put on the baking sheet.
Bake for 12-15 minutes. At 12 minutes do the toothpick test. Toothpick should come out clean.
Remove shortcakes to wire rack to cool slightly.

To assemble:
Split shortcake in half.
Spoon some strawberries onto bottom half.
Top with dollop of whipped cream.
Add top half of shortcake.
Spoon strawberries over top.
Add dollop of whipped cream.


Makes 6 or 7 shortcakes.


If you prefer to make one large strawberry shortcake:


Instead of kneading dough, spread it into a greased 8" round pan. Bake for 15-18 minutes and do the toothpick test to make sure it's done.
Cool in pan for 10 minutes.
Remove from pan.
Split cake into 2 layers and add half the strawberries and cream.
Add top layer and rest of strawberries and cream.
Makes 8 servings.

Strawberry-Rhubarb Pie

Strawberry-rhubarb pie is a classic. Both fruits are in season right now, so why not put them together?

In this recipe, I give two amounts for the sugar.
If you like your pie less sweet, use the 3/4 cup. If you like it good and sweet use the full amount of 1-1/2 cups.

Preheat your oven to 400 degrees Fahrenheit.
You will need a 9" pie plate.

Ingredients:

Pastry for 2-crust 9" pie

3/4 to 1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups rhubarb, chopped into 1/2" slices
1 cup sliced strawberries
1 Tablespoon butter

Combine sugar, flour, salt, and nutmeg in a large mixing bowl.
Add the rhubarb and strawberries and toss. Let sit for 20 minutes.
Put bottom crust into pie plate.
Pour fruit mixture into the crust.
Dot with the butter.
Cover with top crust and seal.
Make 5 slits on top to allow steam to escape during baking.
Bake for 40-45 minutes until the filling is bubbling thickly.

Let cool for at least a few hours for the pie to set up.

Serves 6-8.