Natalie gave me a couple boxes of this a while back and I was always planning on using it or my next strawberry pie. I've tried making my own strawberry glace before and not loving the results. I'm not sure I did it right by this box either. The consistency seemed like that of jello rather than a glaze to me. Oh well, I didn't get the look I was going for, but it still tasted great! :)
I decided to make this one a strawberry raspberry pie. It's not really much of a recipe, just a pre-baked pie crust filled with 1 1/2 16 oz cartons fresh hulled strawberries, and one carton fresh raspberries. I tossed them in the pie glaze/jello and then placed them carefully so the ends of the strawberries pointed up. After talking it over with Jessica, I think next time I would just try adding more boiling water to the mix so the consistency would be thinner and the flavor not as strong.
Pre-baked Pie Crust
(Pie recipe from barefoot contessa, enough for 2 pie crusts.)
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6-8 tablespoons ice water (about 1/2 cup)
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
Fold the dough in half, place in a pie pan, and unfold to fit the pan.