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Topic: French Strawberry Glace Pie  (Read 1827 times)
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« on: April 12, 2007 06:55:39 PM »

8-9" pie shell
1 qt strawberries
1c water
3/4c sugar
3Tbsp cornstarch

Bake the empty pie shell according to the package directions.
Simmer 2.3c water and 1c strawberries for 3 minutes. Blend in sugar, cornstarch, and 1.3 c. water. Boil for 1 minute stirring constantly. Let the mixture cool. Put the rest of the strawberries in the pie shell and pour the mixture over the strawberries, refrigerate for 2 hours.

I got the whipped cream out and went all fancy with "lattice" mostly to hide the mixture. I cannot stress the importance of mixing the sugar and cornstarch in a sifter and addint it in that way because the cornstarch thickens the cooked mixture to create a nice "gel" like substance that holds the pie together. It will clomp together if you dont sift it well.

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« Reply #1 on: April 12, 2007 06:59:41 PM »

You're gonna make me fat!

This looks SO good!
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« Reply #2 on: April 12, 2007 07:21:27 PM »

Here's another tip for smooth cornstarch mixing--wisk it into that 1/3 cup water that you need to add until dissolved. Then it's already dissolved before you start cooking it!

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« Reply #3 on: April 12, 2007 08:13:51 PM »

I love your version of the "lattice top"!  Great idea.

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