This splendid Glazed Strawberry Pie for Two is a scaled-down version of the recipe for the Strawberry Pie I originally posted in 2013. Recognizing that there are many small households (including mine) that neither need nor desire a full-sized pie, I have sized the pie down to fit a deep-dish 7” pie plate that will easily provide up to four servings – two to enjoy today and two for tomorrow! Or, for bigger appetites, the pie provides two generous servings.
Baking pan manufacturers have recognized the need for smaller sizes of pans to meet the needs of smaller households. Small-sized pans of different shapes are now available in many places and can often be found in proximity to toaster ovens in stores. Speciality kitchen stores, and even dollar stores and thrift shops, are great places to find small sized bakeware.
The pie pastry recipe included with this posting will be sufficient for a deep dish 7” pie plate. It is sufficiently generous that the pastry can be rolled thin or thick, depending on the cook’s preference. I tend to roll my pastry more on the thinner than thicker side but I know several like to have a thicker pie crust so I have allotted enough pastry in the recipe to accommodate that. Any leftover pie pastry can be formed into a small disk shape, wrapped in plastic wrap, and placed in an airtight plastic bag in the freezer for future use. When making this pie, make the pastry first, before beginning to make the filling, as the pie crust must be baked and cooled before being filled.
For the 7” pie shown in the photos, I used a total of 18 ounces of fresh berries – about 11 oz of the berries left whole to place in the pie plate and 7 ounces to be crushed for the glaze. This is a gauge and I recommend having a few extra ounces of berries available in case a few more are needed to fill the pie plate or to crush for the glaze. The actual amount required is dependent, in part, upon the size of the berries used. Smaller berries will fit into the smaller pie plate and leave fewer gaps than will the larger, more showy berries.
While a few cut up berries can be used to fill in any gaps between the berries, try to arrange the berries so that as few cut up berries as are necessary are used. This is because the cut-up berries will release their juices more quickly than the whole berries and can contribute to a soggy pie crust, particularly if there are leftovers for the next day. This pie is at its best served, after a few hours of chilling, on the day it is made.
Three-quarters of a cup of crushed berries will be needed for the glaze. I use 7 oz of berries to get the ¾ cup but the actual amount will depend on the quality of the berries (i.e., some berries are more watery than others) and how finely crushed the berries are. Again, this is a reason why I suggest a few extra ounces of berries be on hand when making this pie. If the berries aren’t needed for the filling, they can always be used to garnish the slices of pie for plating purposes as shown in the photos in this post.
Once the filling has been placed in the pie shell, refrigerate the pie for at least 3 hours or longer before serving. A dollop of whipped cream is a great way to dress up this pie and it should only be added at the time of serving.
Glazed Strawberry Pie For Two
Ingredients:
Apx. 18 oz fresh strawberries, hulled, washed, and dried
1 tbsp cornstarch
6 tbsp granulated sugar
dash salt
½ tbsp butter
½ tsp lemon juice
1 – deep dish 7″ baked pie shell (recipe below)
Whipped cream (optional)
Method:
Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough whole berries (apx. 11 oz) to fill the pie shell.
Prepare remaining berries (apx. 7 oz) for crushing by cutting up the berries into 3-4 pieces each. Place in bowl and, using a potato masher, crush enough strawberries to make ¾ cup.
In small saucepan, combine cornstarch, sugar, and salt. Mix well. Add the crushed berries and stir to blend well.
Place mixture over medium heat and stir constantly until it becomes somewhat clear and starts to thicken, about 4-6 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
Reduce heat to low, cover mixture, and continue to cook for about 4-5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
Arrange the whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
Spoon hot glaze mixture over the berries. Completely cover berries with the glaze.
Place pie in refrigerator and let chill several hours (at least 3 hrs or longer) before serving. If desired, add whipped cream at time of serving.
Yield: Apx. 2-4 servings
Tips and Notes: This pie is best served the day it is made as the pie crust can become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and reduces the lifespan of the pie crust.
Single crust pastry
Ingredients:
1 cup all-purpose flour (or same amount of gluten-free 1-to-1 baking flour, if gluten-free pastry is required)
¼ tsp salt
¾ tsp sugar
2 tbsp cold butter
2 tbsp cold lard
1 tbsp beaten egg
½ tsp white vinegar
Enough water to make 1/3 cup liquid
Method:
In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. Toss to coat the fats with the flour mixture. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 1/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid that the dough clings together and can be formed into a ball.
Form dough into disk shape and refrigerate for about 10-12 minutes to chill.
Remove pastry from the refrigerator and roll to desired thickness, generally between 1/16”and 1/8” thickness. Transfer pastry to a 7” deep dish pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Press edge of pastry with fork tines. Dock the pastry by pricking the bottom and sides of the pastry all over with the tines of a fork. This will let the steam escape and prevent the pie shell from puffing up during baking and thus creating an uneven shell for the filling. Place pie shell in refrigerator for 15-20 minutes to chill.
Meanwhile, preheat oven to 425°F.
Transfer pie shell to heated oven and bake for 10-12 minutes, or until pastry is lightly tanned. Cool pie shell completely before filling with strawberries and glaze.
Any leftover pastry can be formed into a small disk shape, wrapped in plastic wrap, and stored in an airtight freezer bag in the freezer for a future use.
Yield: One single 7” – 9” pie shell
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
For hints and tips on making pie pastry, check out this posting.
Connect with My Island Bistro Kitchen on Social Media
Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/
Follow “the Bistro” on “X” (formerly Twitter): https://twitter.com/PEIBistro/
See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/
Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!
Glazed Strawberry Pie For Two
Ingredients
Ingredients For Pie Filling:
- Apx. 18 oz fresh strawberries, hulled, washed, and dried
- 1 tbsp cornstarch
- 6 tbsp granulated sugar
- dash salt
- ½ tbsp butter
- ½ tsp lemon juice
- 1 - deep-dish 7" baked pie shell (recipe below)
- Whipped cream (optional)
Ingredients For Single Crust Pastry:
- 1 cup all-purpose flour (or same amount of gluten-free 1-to-1 baking flour, if gluten-free pastry is required)
- ¼ tsp salt
- ¾ tsp sugar
- 2 tbsp cold butter
- 2 tbsp cold lard
- 1 tbsp beaten egg
- ½ tsp white vinegar
- Enough water to make 1/3 cup liquid
Instructions
Method for Pie Filling:
- Hull, wash, and dry strawberries (use a paper towel to gently blot the berries dry). Set aside enough whole berries (apx. 11 oz) to fill the pie shell.
- Prepare remaining berries (apx. 7 oz) for crushing by cutting up the berries into 3-4 pieces each. Place in bowl and, using a potato masher, crush enough strawberries to make ¾ cup.
- In small saucepan, combine cornstarch, sugar, and salt. Mix well. Add the crushed berries and stir to blend well.
- Place mixture over medium heat and stir constantly until it becomes somewhat clear and starts to thicken, about 4-6 minutes. Watch that mixture does not scorch as this can easily and quickly happen.
- Reduce heat to low, cover mixture, and continue to cook for about 4-5 minutes, stirring occasionally to prevent mixture from sticking to pan. Remove from heat. Add butter and lemon juice. Stir well.
- Arrange the whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
- Spoon hot glaze mixture over the berries. Completely cover berries with the glaze.
Place pie in refrigerator and let chill several hours (at least 3 hrs or longer) before serving. If desired, add whipped cream at time of serving.
Method for Single Crust Pastry:
- In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. Toss to coat the fats with the flour mixture. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
- In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 1/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough liquid that the dough clings together and can be formed into a ball.
- Form dough into disk shape and refrigerate for about 10-12 minutes to chill.
Remove pastry from the refrigerator and roll to desired thickness, generally between 1/16”and 1/8” thickness. Transfer pastry to a 7” deep dish pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Press edge of pastry with fork tines. Dock the pastry by pricking the bottom and sides of the pastry all over with the tines of a fork. This will let the steam escape and prevent the pie shell from puffing up during baking and thus creating an uneven shell for the filling. Place pie shell in refrigerator for 15-20 minutes to chill.
- Meanwhile, preheat oven to 425°F.
- Transfer pie shell to heated oven and bake for 10-12 minutes, or until pastry is lightly tanned. Cool pie shell completely before filling with strawberries and glaze.
- Any leftover pastry can be formed into a small disk shape, wrapped in plastic wrap, and stored in an airtight freezer bag in the freezer for a future use.
Recipe Notes
Yield: One – 7” pie (apx. 2-4 servings)
Tips and Notes: This pie is best served the day it is made as the pie crust can become somewhat soggy the next day. Leaving the berries whole helps contain the amount of moisture that soaks into the pie crust as cutting the berries up releases their juices and reduces the lifespan of the pie crust.
[Copyright My Island Bistro Kitchen]
PIN ME TO PINTEREST!
