Easy Fresh Strawberry Pie Food

FRESH STRAWBERRY PIE

Steps:

• Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
• Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
• Top with whipped cream. Chill.

THE EASIEST FRESH STRAWBERRY PIE.

Steps:

• Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
• In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
• Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.

BEST FRESH STRAWBERRY PIE

Steps:

• Sprinkle the powdered sugar over the cooked pie crust.
• Fill pie crust with 2 cups of the largest berries.
• In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
• Add in sugar and cornstarch; stir to combine.
• Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
• Add in lemon juice; stir.
• Remove pan from heat and cool slightly.
• Pour berry mixture over the berries in the pie crust.
• Cover and refrigerate for 4 hours.
• Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
• Gradually add in sugar and whip until peaks form.
• Spoon whipped cream over pie wedges if desired.

EASY FRESH STRAWBERRY PIE

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.

STRAWBERRY PIE

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

EASY FRESH STRAWBERRY PIE RECIPE (TASTE OF HOME)

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes.
• Remove foil and 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 and cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled.
• Meanwhile, arrange strawberries in the crust. Pour gelatin over berries.
• Refrigerate until set. Garnish with mint if desired.

EASY FRESH STRAWBERRY PIE 1951

Steps:

• Make crust and bake in a pre-heated oven 350.
• Combine flour, margarine, salt, and sugar, vanilla.
• Press into a 9 inch pie pan.
• Prick well all over bottom ans sides.
• If needed prick again while baking.
• Bake 350 degrees, until lightly golden.
• Remove from oven and cool.
• Place sliced berries into shell laying flat cut side down.
• Fill shell completely and full.
• Make glaze:.
• Mix water, white sugar, salt, cornstarch and salt.
• Add food coloring.
• Stir over medium heat for five minutes until thickened.
• Do not overcook as the cornstarch will break down and not gel.
• Cool in a bowl slightly.
• Pour semi cooled glaze over all berries, a little at a time, letting glaze seep in between .
• Refrigerate.
• Serve with whipped cream and a fresh berry for garnish.