Ingredients30 m servings
- In a saucepan, combine sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. REmove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pastry shell. Chill for at least 2 hours. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thickened and clear, stirring constantly. Strain. Cool for 20 minutes. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hours.
ReviewsRead all reviews 5
This is delicious. Next time, I'm going to double the amount of glaze as the recipe doesn't quite make enough. I'm also going to lightly sprinkle the top of the pie in sugar to make it just a ...
This Recipe is sooooo good!!! I took the advise of the other review and doubled the glaze. It was a little runny for me so I will add extra cornstartch next time. Other than that it was perfect!...
love this recipe - used black berries instead of strawberries/raspberries and also added purple food coloring to the filling to make it a purple pie - yummy and gorgeous! :)
I followed the other suggestions to double the glaze. Definitely a must because a lot is lost when you strain out the chunks of strawberries. Make sure you really crush the strawberries in the...