CLASSIC STRAWBERRY PIE
This Classic Strawberry Pie is the perfect summer dessert recipe made with an all-butter crust and fresh strawberries. It's a simple pie recipe that's easy enough for anyone to make - even beginners!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
- Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
- Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
- Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
- Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
- Set the filling aside while you prepare the crust for baking.
- Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
- Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
- Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
- Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
- Add the strawberry filling to the pie crust and smooth out the top.
- Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
- Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
- Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
- If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
- Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
- Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
- Let cool to room temperature before slicing and serving with a scoop of vanilla ice cream.
Nutrition Facts : ServingSize 1 slice, Calories 344 kcal, Carbohydrate 46 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 206 mg, Fiber 2 g, Sugar 19 g
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
COOL AND EASY STRAWBERRY PIE
This pie has fresh fruit and a fluffy texture -- good for a snack or dessert, especially on a hot summer day when you want something light. (Cooking time is refrigeration time for pie to firm.)
Provided by TasteTester
Categories Pie
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
- Add whipped topping; stir with wire whisk until well-blended. Stir in chopped strawberries. Refrigerate 20-30 minutes or until mixture is very thick and will mound. Spoon into crust.
- Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. (Update: the last few times I've made this, I have coarsely chopped the strawberries for the topping. I think it is better that way instead of the big slices of strawberry.) Store in refrigerator.
Nutrition Facts : Calories 220.6, Fat 9.1, SaturatedFat 4.3, Cholesterol 0.6, Sodium 192.7, Carbohydrate 32.9, Fiber 1, Sugar 25.7, Protein 2.8
YUMMY STRAWBERRY PIE
Here is the recipe for the Strawberry Pie I made the other day. Just for the record I used frozen strawberries and then let them defrost and they were absolutely fabulous in this recipe. Without further a do...The Yummy Strawberry Pie courtesy of my friend Katie. I believe it is a family recipe. This makes 2 pies.
Provided by ElizabethKnicely
Categories Pie
Time 2h10m
Yield 2 9-inch pies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Most Important Step - Homemade Pie Crust:.
- In a large mixing bowl, whisk together 2 cups sifted flour, 2 teaspoons sugar, and a dash of salt. Cut in 2/3 cup shortening with fork or pastry cutter.
- Slowly add ICE cold water and stir with fork until ball then roll it out and put in pie pans.
- Heat oven to 425°F -- cover pie crusts with foil (butter side touching crusts) and fill foil with pie weights or beans.
- Bake crusts for about 10 minutes. Remove foil, reduce heat to 350°F and bake crusts for another 10-12 minutes until golden brown. Sit crusts out to cool until filled.
- For Strawberry Filling:.
- Put about 2 1/2 cups of whole strawberries into each pie crust. You can keep the strawberries whole or slice them if preferred. Make sure they are patted dry before putting into crust.
- Then clean and slice approximately 1/2 quart strawberries. Bring 1 1/3 cup sugar and 1/2 cup water to a boil. Add strawberries. Dissolve 1/4 cup cornstarch in 3/4 cup cold water. Add to syrup mixture. Cook approximately 10 minutes over low heat until thick and clear. Stir often. Add 1 teaspoon lemon juice. Pour glaze over whole strawberries in baked pie shells. Let cool in the refrigerator for a few hours to set.
- Top with homemade whipped cream (heavy whipping cream + sugar to taste).
Nutrition Facts : Calories 227.1, Fat 8.9, SaturatedFat 2.2, Sodium 11.6, Carbohydrate 35.9, Fiber 1.7, Sugar 20.3, Protein 2
C&N'S YUMMY STRAWBERRY PIE!
This is a great strawberry pie. My 11 year old son and I combined a few recipes and came up with this one. Our family of 5 LOVED it! It is so good! Hope you enjoy it!
Provided by HogHeaven
Categories Dessert
Time 2h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Pre-Bake Pie Crust according to directions, then Cool.
- 2. In a bowl mix softened Cream Cheese and Powdered sugar.
- 3. Spread Cream Cheese mixture over cooled pie crust.
- 4. Slice Washed Strawberries, I did bit size pieces.
- 5. Arrange strawberries in pie crust.
- 6. In a medium saucepan mix the package of Jell-O,Cornstarch, Water, Sugar, Salt and Karo Syrup.
- 7. Heat until boiling, Stirring ocacasionally.mine thickened up.
- 8. Pour the boiling mixture over the strawberries in crust.
- 9. Place in refrigerator and chill for 3-4 hours or until Jell-O sets.
- 10. Cut and serve, add as much Whip Cream on top as you desire.
Nutrition Facts : Calories 392.7, Fat 16.8, SaturatedFat 6.6, Cholesterol 20.8, Sodium 266.6, Carbohydrate 58.7, Fiber 2.3, Sugar 36.5, Protein 4
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