Gluten-Free Strawberry Glacé Pie

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  • 25 min prep time
  • 1 hr 25 min total time
  • 5 ingredients
  • 8 servings

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
Granulated sugar, as desired
2
lb fresh strawberries, halved (about 5 cups)
1
container (13.5 oz) gluten-free glaze for strawberries
Sweetened whipped cream, if desired

Directions

  1. 1 Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  2. 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge. Prick bottom several times with fork.
  3. 3 Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool completely on cooling rack, about 20 minutes.
  4. 4 Meanwhile, repeat kneading and rolling of remaining dough. With small decorative cookie cutter, cut out dough shapes. Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 5 to 7 minutes or until just beginning to brown. Cool completely on cooling rack.
  5. 5 In large bowl, stir strawberries and glaze until strawberries are covered. Spread filling in crust. Top with about half of the crust cutouts. Serve with whipped cream. Save remaining cutouts for a snack. Cover and refrigerate any remaining pie.

Notes

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Nutrition Information

Recipe Step Photos

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