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Strawberry Glazed Short Pie Recipe

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This recipe for Strawberry Glazed Short Pie, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane Ann


1 cup Bisquick
1/4 cup melted butter
3-5 tablespoons boiling water

Put Bisquick and butter in 9 inch pie pan.
Add boiling water and stir vigorously with a fork until dough forms a ball and cleans the pan. dough will be puffy and soft.
With fingers and heel of the hand, pat evenly into pie pan bringing dough to edge of pan. This may seem skimpy but it will not be when baked. Flute edges.
Bake 8-10 minutes at 450. Cool

Pie filling:
1 quart strawberries
1 cup water
1 cup sugar
3 tablespoons cornstarch

Wash, drain and hull strawberries.
For glaze, simmer 1 cup of the berries with 2/3 cup water until berries begin to break up.
Blend sugar, cornstarch and remaining 1/3 cup water. Stir into boiling mixture and boil a minute or so until thickened. Cool.
Put remaining strawberries into baked short pie (I usually half them).
Cover the berries with the glaze and refrigerate until firm (about 2 hours).
Top with whipped cream (or Cool Whip) or ice cream.

Personal Notes:
Personal Notes:
I found this recipe in a Bisquick cookbook. It is Jim's favorite pie.




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