THE EASIEST FRESH STRAWBERRY PIE.
The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 8 g, Calories 830 kcal, Carbohydrate 98 g, Protein 11 g, Fat 44 g, SaturatedFat 14 g, Sodium 683 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 25 g
FRESH STRAWBERRY ROSE PIE
Fresh strawberry pie bursting with ripe spring berries and a hint of floral rose, made with fresh strawberries held together with a binder of sweet strawberry jam, this pie is a perfect celebration of spring.
Provided by Love and Olive Oil
Time 4h
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- To prepare crust:Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. The colder the better for all the ingredients and tools.With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then form into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.Preheat your oven to 350 degrees F. Let the crust come to room temperature for 20 to 30 minutes (it should be still cool but pliable).Roll out crust into a round large enough to fit into your pie pan with a 1-inch overhang. Gently transfer rolled out crust to pie pan, easing it into the pan so as not to stretch the dough. Trim any uneven edges so there is a nice even overhang around the entire pie.Fold the overhang under itself, then crimp as desired. Refrigerate for at least 30 minutes.Line pie with a piece of foil, lightly draping the foil over the crimped edges. Fill with granulated sugar to weight it down (pie weights work too, also dried rice or beans).Bake crust for 50 to 60 minutes or until lightly golden around the edges. Remove from oven and carefully lift out foil with weights. If the crust still seems underdone, pop it in the oven for another 10 minutes or so until golden brown and puffed. Place on a wire rack and let cool.For the Filling:Pick out about 8 ounces of the least-attractive berries; hull and cut in half. Process berries in a food processor until smooth, 20 to 30 seconds, scraping down bowl as needed. You should have a scant 1 cup purée.Whisk sugar, cornstarch, Pomona's pectin, and salt in a bowl and set aside.In a medium saucepan, stir together berry puree, lemon juice, rose water, along with calcium water (if using Pomona's pectin). Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Add sugar-pectin mixture and stir vigorously until completely dissolved. Return to a boil, scraping bottom and sides of pan to prevent scorching, for 1 to 2 minutes to ensure that cornstarch is fully cooked; it will become very thick. Transfer to a small bowl and let cool to room temperature.Meanwhile, pick over remaining berries to find the most attractive ones; if you have any extra-large berries you can cut them in half, otherwise, leave them whole. Place in a large bowl.Pour glaze mixture over berries and fold gently with rubber spatula until evenly coated. Scoop berries into cooled pie crust, arranging them into a nice looking mound, rearranging as necessary and flipping berries so the cut sides are facing down.Refrigerate about 2 hours until fully set, then slice and serve. This pie is best enjoyed within 5 hours of chilling, topped with freshly whipped cream.
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
AUNT ROSE'S STRAWBERRY PIE
This is really easy to make and very delicious. I got the recipe from my Aunt Rose. You can substitute other fruits for the strawberries and then use the corresponding jello flavor.
Provided by Hey Jude
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Clean and drain strawberries; arrange in cooled pie shell.
- In a sauce pan, combine sugar, water, cornstarch and salt.
- Cook, stirring often, until thickened.
- Add strawberry jello.
- Pour over berries.
- Chill.
Nutrition Facts : Calories 2003.8, Fat 61.9, SaturatedFat 15, Sodium 1104.2, Carbohydrate 358.8, Fiber 21.1, Sugar 233.4, Protein 15.9
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.
ROSE'S EASY STRAWBERRY PIE
This is a recipe that my Aunt served everytime our family went to visit her on the farm. Easy to make and scrumptious
Provided by tuttifrutti1
Categories Dessert
Time 1h15m
Yield 1 pie, 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together sugar, cornstarch and water, boiling until clear.
- Add jello. Mix well. Cool in refrigerator.
- Add strawberries (whole or sliced).
- Pour into a graham cracker crust and put in refrigerator several hours to set. May be topped with whipped topping and additional strawberries.
Nutrition Facts : Calories 461.3, Fat 12.7, SaturatedFat 2.6, Sodium 370.6, Carbohydrate 85.8, Fiber 2, Sugar 66.8, Protein 3.9
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