Strawberry Pie with Glaze
1 Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
1/4 cup sugar
3 tablespoons cornstarch
1 cup liquid cranberry/raspberry concentrate, thawed, undiluted
3/4 cup water
4 cups strawberries, rinsed, hulled, dried, and halved
Dough:
Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
2 1/2 to 3 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Optional
1/8 teaspoon baking powder (if not using, double the salt)
Make dough:
• Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
• Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle.
• Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
• Transfer the dough to the pie pan.
• Fold under the excess and crimp the border using a fork or your fingers.
• Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
Preheat the oven to 425 degrees F.
• Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans.
• Bake for 20 minutes.
• Carefully lift out the rice or beans with the parchment.
• With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden.
• Check after 3 minutes and prick any bubbles that may have formed.
• Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
Make the filling:
• In a 2-quart saucepan, mix together the sugar and cornstarch.
• Gradually stir in the cran/raspberry concentrate and water until smooth.
• Over medium heat, bring to a boil, stirring constantly.
• Boil for 1 minute.
• Remove the pan from the heat and cool completely.
• Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.
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