Day 3 of cheap raspberries

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)

Directions

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.

2. 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.

3. Add the butter and shortening.

4. Pulse 8 to 12 times, until the butter is the size of peas.

5. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

6. Dump out on a floured board and roll into a ball.

7. Wrap in plastic wrap and refrigerate for 30 minutes.

8. Cut the dough in half.

9. 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.

10. Fold the dough in half, place in a pie pan, and unfold to fit the pan.

Okay, so after you're through with step 10, flute or pinch the edges as desired around edge of pie plate. Preheat oven to 375 degrees. Stick the pie in the refrigerator for at least 30 minutes. The chilling will help the pie to retain its shape during baking. Take your pie out of the refrigerator and line it with a large piece of aluminum foil. Fill the pie with unbaked beans or pie weights. (I just have a container of beans that I keep in my pantry for such occasions. They're my pie beans. :) Put in the preheated oven for 15 minutes. After 15 minutes, remove foil and turn heat down to 325 degrees. Bake another 15-20 minutes until desired shade of golden brown.