Strawberry pie glace is a fresh strawberry pie that is perfect for any summer dessert. The strawberries are preserved in sugar, giving them a beautiful glossy appearance!
Strawberry Pie Glace’
This recipe comes from a book called, Thoughts for Buffets, which was published in 1958 as a companion to Thoughts for Food, 1938 and 1946.
Both of these books were intended for the “woman who is both home-maker and hostess.” Both were given to my mom, who was a young wife, “home-maker” and hostess, in the early 60’s by my aunt, and signified a time when America was changing both culturally and gastronomically.
The idea that “the authors” would write an introduction aimed exclusively towards women seems preposterous today, in an age where men are just as likely to whip up something in the kitchen as their wives, and in many cases, enjoy it more!
Many of the menus feature dishes from “exotic” places like China and the Far East (which is, apparently, located somewhere far away from China!) where you’ll find a recipe for, ahem, authentic chop suey and veal sub gum (?) The books are dog-earred where mom has turned down pages, and the pages are grease spattered and stained…but she never made the chop suey or the sub-gum. (Thank goodness!)
Strawberry Pie has withstood the test of time and seems just as fresh and current today, as it must have 50 years ago. My mom had all the ingredients ready for me when I went to visit her last week. She knows my posting schedule and plans ahead for me. I must confess, though, I had no hand in making this pie. 11 year old Sophie is the avid baker and quickly agreed to make the pie, with grandma’s guidance, for I really have no passion for baking.
On a happy note, that with only a couple of ingredients, and practically no baking, strawberry pie glace is the perfect summer pie for a party!
I’ve adapted the recipe slightly for modern measurements. It also calls the filling, “Bavarian Cream“, which is not a traditional Bavarian Cream. So I guess I should write, ‘sic’ after Bavarian Cream, so the traditionalists won’t get their knickers in a twist.
- "Bavarian" Cream Filling
- 8 ounces of cream cheese
- 5 tablespoons sour cream
- 1 quart fresh strawberries
- 3/4 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 pre-baked 9" pie crust either homemade or store-bought
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Beat together the cream cheese and sour cream together in a mixer.
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Spread over the baked pie shell.
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Wash and hull strawberries.
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Measure out 1 cup of berries and place in a saucepan with water and simmer 5 minutes.
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Combine sugar and cornstarch. Add to cooked fruit, stirring constantly, until syrup is thick and clear, about 10 minutes. Add lemon juice and cool.
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Arrange berries on the cream cheese mixture.
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Spoon cooked strawberry syrup over fresh berries.
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Chill 1 hour or longer.
Here is the recipe to bake a delicious pie crust for your strawberry pie glace!
- 3/4 cup vegetable shortening
- 1/4 cup boiling water
- 1 tablespoon milk
- 2 cup all-purpose flour
- 1 teaspoon salt
- Place shortening in a mixing bowl and add boiling water and milk. Whip with a fork until smooth. The mixture should resemble whipped cream and stand in soft peaks when lifted with the fork.
- Sift together flour and salt and stir quickly into a dough until it pulls away from the sides. of the bow. Knead gently until just blended.
- Divide in to two and place one half between 2 12" inch sheet of parchment paper.
- Roll dough from center to edge and fit onto a 9" baking dish. Prick bottom of pie crust with a fork.
- Bake for 12 to 15 minutes at 450* until golden brown.
Looking for more pie recipes?
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Del's cooking twist says
Hi Cynthia! Thank you for sharing your beautiful strawberry pie to my Fruit pie party. Here’s the link to the party with all the recipes. Enjoy! http://www.delscookingtwist.com/2014/04/22/fruit-pie-party-with-a-twist/
Cynthia says
Thank you Del!
dina says
this looks delicious!
Cynthia says
Thanks Dina!
Barbara | Creative Culinary says
I saw this on Pinterest and yes my first thought was ‘she made my pie!’ but only because I took a very old recipe from a 1970’s version of Better Homes and Gardens cookbook and added a layer of whipped cream cheese between the crust and berries; initially as a way to preserve the crust which gets very soggy without it. Of course we now love the flavor and it has to be included and you are one person who knows why; that tang adds a great balance to the sweetness of the berries.
Still such a favorite and now that fresh berries are showing up in abundance; one that will be made more then once in the coming weeks!
Cynthia says
Haha Barbara! My mom started making this pie from a cookbook she got in ’58 or ’59. It’s a delicious recipe! I’m sure yours is fantastic too!
Des @ Life's Ambrosia says
I just LOVE old cookbooks. I go to a used bookstore some times just to see what kind of gems I can find. 🙂 This strawberry pie looks great! Don’t know about the chop suey though 🙂
Cynthia says
Me too Des! The pie is fantastic, but you’re right…not sure about the chop suey! haha!
allie @ Through Her Looking Glass says
Cynthia – so fun your mom and Sophie baked this gorgeous pie. My passion is totally baking. (So let’s open a little cafe. You do savory, I’ll do sweet.) Ok, loving this pretty strawberry pie!
Cynthia says
Perfect! I like that idea Allie!
Gisele aka LA2LAChef says
My Mom made this pie (or one very close to it), too. It was a favorite of my uncle’s, her older brother. She made it once or twice on his birthday. They died only within 7 months of each other. I valiantly tried to find her recipe to make for him after she left us, but couldn’t find it. Thanks for sharing.
Lorinda - The Rowdy Baker says
I’m so impressed by this recipe – can’t wait to give it a go, especially that pie crust!
Cynthia says
Thanks Linda! Let me know how you like it!