STRAWBERRY PIE
Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.
Provided by Geoffrey Zakarian
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
FRESH STRAWBERRY PIE FROM AMERICA'S TEST KITCHENS
Steps:
- 1. FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree. 2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature. 3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.? 4. FOR THE WHIPPED CREAM: Just before serving, beat cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 additional seconds. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds. 5. Cut pie into wedges. Serve with whipped cream.
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.
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.
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
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