Strawberry Glaze Pie

1. Stage

On a lightly floured surface, roll out the single crust pie dough to a 1/8-inch-thick circle. Carefully pick up the dough and transfer it into a 9-inch pie plate, arranging and fitting the dough into the dish. Trim the excess dough to 1/2 inch beyond the rim of the pie plate. Flute the edges as desired, and pop the crust in the refrigerator for 30 minutes. Preheat the oven to 425°F.

2. Stage

To blind bake a pie crust, fit two sheets of aluminum foil on top of the entire pie crust. Fill the center with pie weights, dried beans or uncooked rice. (This will hold down the crust during baking to ensure it doesn't puff up.) Bake the pie crust on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove the aluminum foil and weights, and bake until the bottom is golden brown, three to six minutes longer. Transfer the crust to a wire rack to cool to room temperature.

3. Stage

In a bowl, mash 1 cup strawberries and set aside. In a saucepan, whisk together the sugar and cornstarch, then stir in the water and mashed berries. Bring the mixture to a boil, stirring constantly. If desired, stir in the red food coloring. Cook and stir the mixture for three minutes more. Remove the saucepan from the heat and cool the mixture at room temperature for 10 minutes.

4. Stage

Spread about 1/3 cup of the glaze over the bottom and side of the crust. Halve the remaining strawberries, and arrange them in the crust. Spoon the remaining glaze over the berries. Refrigerate the strawberry glaze pie until it’s set, one to two hours. Just before serving, garnish the pie with whipped cream. Slice up the pie and enjoy!