Glazed Strawberry Pie

Glazed Strawberry Pie

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From: Diabetic Living Magazine

Fresh strawberries in a sweet glaze fill a tender crust for a light dessert.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 6 cups strawberries
  • 1 cup water
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • Red food coloring
  • Fat-free frozen whipped dessert topping, thawed (optional)
  • Oil Pastry for Single-Crust Pie:
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup fat-free milk
  • 3 tablespoons cooking oil

Preparation

  • Prep

  • Ready In

  1. To prepare Oil Pastry for Single-Crust Pie: In a bowl stir, together flour and salt. Combine milk and cooking oil. Add milk mixture all at once to flour mixture. Stir with a fork until dough forms; form into a ball. On a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to ½ inch beyond edge of plate. Fold under extra pastry; crimp edge as desired. Prick bottom and sides of pastry generously with the tines of a fork. Bake in a 450°F oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
  2. To prepare the filling: Place 1 cup of the strawberries and the water in a food processor bowl. Cover; process until smooth. Transfer to a small saucepan. Bring to boiling; simmer 2 minutes.
  3. In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in enough red food coloring to tint a rich red color. Cool to room temperature.
  4. Fold remaining strawberries into cooled mixture; pour into pastry shell. Cover with plastic wrap or foil; chill for 3 to 4 hours. If desired, serve with whipped topping.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 179 calories; 6 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 3 g protein; 0 mg cholesterol; 73 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, ½ fruit

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