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Slice of Strawberry Pie Topped with Whipped Cream

Glazed Strawberry Pie For Two

This Glazed Strawberry Pie For Two is perfectly sized for the small household. It’s a lovely summertime dessert when the local strawberries are in-season. Add a dollop of whipped cream to dress the pie for dessert.
Course Dessert
Cuisine Canadian
Keyword pie, strawberry pie, strawberry pie for two
Servings 2
My Island Bistro Kitchen My Island Bistro Kitchen

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:

  1. 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.
  2. 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.
  3. In small saucepan, combine cornstarch, sugar, and salt. Mix well. Add the crushed berries and stir to blend well.
  4. 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.
  5. 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.
  6. Arrange the whole strawberries in baked pie shell. If necessary, fill in any gaps between berries with a few cut-up berries.
  7. Spoon hot glaze mixture over the berries. Completely cover berries with the glaze.
  8. 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:

  1. 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.
  2. 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.
  3. Form dough into disk shape and refrigerate for about 10-12 minutes to chill.
  4. 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.

  5. Meanwhile, preheat oven to 425°F.
  6. 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.
  7. 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.

 

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