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1
Remove the dough from the refrigerator.
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2
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
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3
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle.
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4
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
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5
Transfer the dough to the pie pan.
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6
Fold under the excess and crimp the border using a fork or your fingers.
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7
Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.
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8
Preheat the oven to 425F at least 20 minutes before baking.
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9
Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans.
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10
Bake for 20 minutes.
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11
Carefully lift out the rice or beans with the parchment.
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12
With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden.
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13
Check after 3 minutes and prick any bubbles that may have formed.
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14
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
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15
In a 2-quart saucepan, mix together the sugar and cornstarch.
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16
Gradually stir in the cran/raspberry concentrate and water until smooth.
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17
Over medium heat, bring to a boil, stirring constantly.
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18
Boil for 1 minute.
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19
Remove the pan from the heat and cool completely.
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20
Gently fold in the strawberries and spoon the filling into the baked pastry shell.
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21
Refrigerate for 4 hours or until set.
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22
Refrigerated up to 2 days.
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23
If the fruit is very acidic, the glaze will only keep 1 day.
