CONTEST-WINNING FRESH STRAWBERRY PIE
Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
BEST EVER FRESH STRAWBERRY PIE
Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you're in a hurry, use a pre-made pie shell. -Janet Leach, Granger, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a bowl, beat cream cheese, confectioners' sugar, lemon zest and extract until blended. Spread carefully onto bottom of crust. Refrigerate while preparing topping., Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours or until set.
Nutrition Facts : Calories 564 calories, Fat 27g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 359mg sodium, Carbohydrate 75g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
FRESH STRAWBERRY PIE
Each year we wait for "strawberry time" here in the Upper Peninsula of Michigan. We believe our strawberries are the best in the country! After picking them at a nearby farm, I can't wait to get home to make this pie.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours. , Just before serving, whip cream with sugar and, if desired, almond extract until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 113mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.
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.
STRAWBERRY PIE
Starring fresh-from-the-patch berries, this ruby-red pie comes from Barbara Budlow Schneider, whose recipe appears in their family cookbook, pens Linda Skiles of Lyons, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Add the gelatin and lemon juice; stir until dissolved. Allow to cool to room temperature, about 30 minutes. Add strawberries and stir gently to coat. Spoon into pastry shell. Chill until set, about 3 hours. Serve with whipped topping if desired.
Nutrition Facts :
LIGHT STRAWBERRY PIE
People rave about this luscious strawberry pie. Best of all, it's a low-sugar sensation that you won't feel guilty eating. -Lou Wright, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FRESH STRAWBERRY PIE
From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.
Provided by LonghornMama
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
BEST FRESH STRAWBERRY PIE
I make this in the summer when the berries are fresh and juicy. I have tried many strawberry pie recipes but this one is the best imo. Chill time is 4 hours.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 606.2, Fat 37, SaturatedFat 20.7, Cholesterol 108.7, Sodium 151.8, Carbohydrate 68, Fiber 2.8, Sugar 46, Protein 4
EASY FRESH STRAWBERRY PIE RECIPE (TASTE OF HOME)
We skipped the strawberry gelatin and mashed a cup of strawberries and cooked down instead. It was delicious. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 343.2, Fat 10.2, SaturatedFat 2.5, Sodium 224.5, Carbohydrate 61.3, Fiber 3, Sugar 41.9, Protein 3.6
EASY FRESH STRAWBERRY PIE 1951
Make and share this Easy Fresh Strawberry Pie 1951 recipe from Food.com.
Provided by andypandy
Categories Pie
Time 35m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 366.4, Fat 15.5, SaturatedFat 2.7, Sodium 373.1, Carbohydrate 55.2, Fiber 1.6, Sugar 35.2, Protein 2.6
FRESH STRAWBERRY PIE
Here's an easy recipe to delight the eyes and palate for any strawberry pie lover...but that's not all. Substitute fresh blackberries, raspberries or peaches for the strawberries, and you'll be enjoying deee-licious fresh fruit pies all summer long.
Provided by Clever Cooking
Categories Pie
Time 15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Crush enough strawberries to make one cup of crushed berries.
- In a saucepan stir together sugar and cornstarch. Stir in the water, then stir in the crushed berries.
- On medium heat, stir until mixture thickens. Let cool.
- Place washed berries, whole or sliced in half, in a large bowl.
- Pour cooled berry mixture over berries and lightly stir to coat.
- Dish berries into the pre-baked pie shell. For a beautiful appearance, turn cut berries over so their rounded, red sides face up.
- Chill for several hours. Serve with whipped cream or ice cream.
- Watch the video here: https://www.youtube.com/watch?v=yx5Ma2rCCBY.
Nutrition Facts : Calories 264.8, Fat 7.9, SaturatedFat 1.9, Sodium 119.2, Carbohydrate 48.3, Fiber 3.5, Sugar 31.5, Protein 2.3
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