Fantastic Fresh Strawberry Pie Food

FRESH STRAWBERRY PIE I

Steps:

• In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
• Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
• Refrigerate until set. Serve with whipped cream, if desired.

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.

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.

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.

OUR FAVORITE FRESH STRAWBERRY PIE

Steps:

• For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
• For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.

FANTASTIC STRAWBERRY PIE

Steps:

• Mash enough berries to make 2-1/2 cups.
• In pan, combine the mashed berries, water, sugar and cornstarch.
• Mix well; bring to a boil; stirring.
• Cook and stir for 2 minutes.
• Remove from heat, cool for 15 minutes; add remaining berries.
• Put in baked pie crust.

CONTEST-WINNING FRESH STRAWBERRY PIE

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.

5-INGREDIENT STRAWBERRY PIE

Steps:

• Mix and cook first 4 ingredients until clear .
• Remove from heat and add gelatin .
• Pour over strawberries .
• Put berries in cooled pie shell.
• chill .

SUMMER FRESH STRAWBERRY PIE

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

FRESH STRAWBERRY PIE

Steps:

• Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown.
• Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny (I dry mine on paper towels to get out as much water as possible). Mash enough strawberries to make about one cup of pulp (you can use a blender if you want more of a smooth glaze versus a chunky glaze).
• Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes, or until the sauce becomes thick. Remove from heat and stir in the butter. Add the red food coloring if desired. Set aside and let cool completely.
• Once the glaze mixture is completely cooled, fold in the remaining strawberries and spoon into cooled pie crust (If the strawberries are small, use whole berries. If not, cut the strawberries into chunks.) Place in refrigerator and chill for 2 to 3 hours.
• Top with any whipped topping, or make your own.
• Whip 1 cup whipping cream until peaks form, adding 3 tablespoons powdered sugar when the cream begins to stiffen.

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.

TWO TIER STRAWBERRY PIE

Steps:

• In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
• In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
• Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

MONA'S FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Allow crust to cool.
• Bring water and pureed strawberries to a boil in a saucepan. Stir in sugar, gelatin, cornstarch, and salt until dissolved, 2 to 3 minutes, stirring constantly.
• Arrange strawberries in pie crust and pour gelatin mixture over berries. Chill until gelatin is set or overnight.