Ruth’s Strawberry Glaze Pie

Fresh strawberries and a whipped top.

Another take, from the March 7, 1942 edition of the North Adams (Massachusetts) Transcript:

Strawberry Glaze Pie
Bernard Lamoureux
82 East Quincy Street

2 cups water
1-1/2 cups sugar
2 teaspoons tapioca flour

Dissolve tapioca flour in part of the 2 cups of water (cold). Put remainder of water in saucepan with sugar. Bring to boil. Add (dissolved) tapioca, continue stirring until clear.

Make pie shell by rolling ordinary pie dough in graham cracker crust both sides, as with ordinary flour. Bake. Line shell with clean, unwashed berries. Use glaze as given in method above. Pour over berries with a spoon, quickly, as glaze thickens fast. Let cool and top with whipped cream.

Yesterdish suggestion: Wash your damn berries, you animal.


From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Strawberry Glaze Pie (Ruth’s)

1 qt. fresh strawberries
1 c.+ sugar
3 Tbsp. corn starch
1 c. water
1 c. Dream Whip (1 pkg.)

Cut up 1 c. strawberries. Mix sugar and corn starch in pan–stir in H20 until smooth, then add cut up berries. Cook and stir over medium heat until thick and clear. Add coloring if needed.

Cool and stir in remaining berries, saving 1/4 c. for top. Pour in shell. Chill until firm, about 3 hours.

Top with whipped cream and berries.

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