Glazed Fresh Berry Pie
"This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things."
photo by Derf2440
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
2 pies
- Serves:
- 12
ingredients
- 2 cups fresh strawberries
- 1 1⁄2 cups granulated sugar
- 5 tablespoons cornstarch
- 1 pinch salt
- 18 inches deep dish pie shells, baked
- 4 cups fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 2 cups whipping cream, to serve (whipped and sweetened with icing sugar and vanilla)
directions
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
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Reviews
-
Loved it. Used strawberries, blueberries, cherries, and about 4 peaches. Perfect summer dessert.<br/>It is also nice that the recipe makes 2 pies. Thanks,<br/>Jan -
Delicious and so refreshing! I used a mix of strawberries, blueberries, raspberries and blackberries... mmm mmm good! I did't use the whipped cream. Very easy to put together and quite impressive looking. Thanks for posting , I will make this again. -
Thanks Jacquelynlee for submitting this recipe. This has been our fruit (summer) pie recipe for years. Actually it is the only way we will eat strawberries in a pie. I just wanted to reinforce how good this is. I think I found the recipe where you did (I'm from Canada too).
RECIPE SUBMITTED BY
I absolutely love cooking. I am a chef school grad, and have thousands of recipes on file in my kitchen. If a recipe is not "outstanding" ... I don't hang on to it. The ones I've posted on Recipezaar are some of my favourites ... and I'll add more when I get around to it, lol
