1 Pillsbury™ Pet-Ritz® Frozen Deep Dish Pie Crust (from 12-oz. pkg.)
4 to 5 cups strawberries, stems removed
1 (12 to 14-oz.) container strawberry glaze
1 cup refrigerated or frozen whipped topping, thawed
Method
1 Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled.
2 In large bowl, combine strawberries and glaze. Spoon into cooled baked shell. Serve with whipped topping. Garnish as desired. Store in refrigerator.
1 cup liquid cran/raspberry concentrate, thawed, undiluted
3/4 cup water
4 cups strawberries, rinsed, hulled, dried, and halved
PREPARATION
Make dough:
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
Preheat the oven to 425°F at least 20 minutes before baking.
Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden. Check after 3 minutes and prick any bubbles that may have formed.
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white. Make the filling:
In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.
Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set. Enjoy!
Directions
Mash 1 cup strawberries; set aside.
In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Stir in food coloring if desired. Cook and stir 3 minutes more. Cool for 10 minutes.
Spread about 1/3 cup glaze over bottom and sides of pie shell. Halve remaining strawberries; arrange in shell. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream. Pie is best served the day it's made. Enjoy it!
