Cookbook offers every type of pie

The book: “Betty Crocker The Big Book of Pies & Tarts”; 336 pages, $19.99. Published by Betty Crocker, 2014.

What you get: More than 200 recipes, organized by chapter: Fruit Pies, Cream & Chilled Pies, Tarts & Mini Pies, Holiday Pies and Savory Pies. There’s also an indispensable guide on making and baking different pie crusts.

In their own words: “In this lovely Big Book of Pies and Tarts cookbook, we are sharing all of our best recipes and tips so you can make pie crust that will bring rave reviews any time you make a pie. But if you prefer just a bit of convenience, start with refrigerated pie crust and fill with any of our delicious fillings — no one will know the difference except you!” — the editors at Betty Crocker

What we made:


1 Pillsbury refrigerated pie-crust, softened as directed on box

1 pint (2 cups) strawberry sorbet, softened

2 containers (6 ounces each) strawberry fat-free yogurt

1 cup frozen strawberries, thawed, chopped

1/4 cup rum

8 whole fresh strawberries

1/4 cup sugar

1. Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely on cooling rack.

2. In medium bowl, mix sorbet, yogurt, chopped strawberries and rum until blended. Spoon into cooled baked shell. Freeze uncovered until firm, about three hours.

3. Remove pie from freezer 10 minutes before cutting. Moisten whole strawberries; roll in sugar. Garnish each slice of pie with 1 sugared strawberry.

Our assessment: This pie is perfect for summer entertaining and is very easy to prepare. Instead of sipping strawberry daiquiris on the back patio or by the pool, surprise your guests with their favorite summer cocktail in dessert form. Cool, refreshing, delicious. This recipe does contain a small amount of rum, so serve accordingly.

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