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 WITH JELLO RECIPE
A fresh Strawberry Jello Pie that the family is sure to love. An easy pie recipe featuring fresh strawberries and a jello glaze..
Provided by Robin Gagnon
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Place the pie crust in pie pan, nestle in, crimp edge and prick bottom with fork a few times (as shown above).
- Bake pie crust for about 15 minutes or until edges are browned. Remove from oven and set aside to cool.
- Layer sliced berries into the cooled baked pie crust. Fill to top.
- Stir together water sugar and cornstarch in a sauce pan and bring to a boil. Simmer, stirring constantly, until thickened.
- Remove from heat, add Jell-O and stir until dissolved.
- Pour mixture over the strawberry filled crust.
- Refrigerate until set. This will take at least 3 hours to have a good set.
- Top with whipped cream when serving.
Nutrition Facts : Calories 288 kcal, Carbohydrate 58 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, Sodium 139 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
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.
STRAWBERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
- Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.
STRAWBERRY RHUBARB PIE
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
- On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
- Spoon in filling.
- Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
- Brush pastry rim with some of the beaten egg.
- Gently weave strips over the pie to form lattice; trim and flute the edge.
- Brush lattice with beaten egg. Sprinkle top with sugar if using.
- Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
- Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
- Let stand for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
STRAWBERRY PIE II
This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.
Provided by OKBEE
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutrition Facts : Calories 265 calories, Carbohydrate 41.9 g, Cholesterol 20.4 mg, Fat 10.9 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 109.3 mg, Sugar 29.4 g
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.
EASY STRAWBERRY PIE
Make and share this Easy Strawberry Pie recipe from Food.com.
Provided by SharleneW
Categories Pie
Time 38m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring sugar, water and cornstarch to a boil over medium heat.
- Cook stirring constantly for 1 minute or until thickened.
- Stir in strawberry gelatin until dissolved.
- Remove from heat; chill 2 hours.
- Arrange strawberries in pastry shell and pour gelatin mixture over.
- Cover and chill 2-4 hours.
- Serve pie with whipped cream if desired.
Nutrition Facts : Calories 343.6, Fat 10.7, SaturatedFat 2.6, Sodium 174.8, Carbohydrate 57.4, Fiber 2.5, Sugar 38, Protein 6.6
STRAWBERRY ICEBOX PIE
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
- In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Nutrition Facts : Calories 376 g, Fat 15 g, Fiber 4 g, Protein 3 g
FRESH STRAWBERRY PIE
There is nothing like a sweet slice of my 4-ingredient homemade fresh strawberry pie recipe, made with juicy strawberries and strawberry jello in a perfectly textured pie crust.
Provided by The SouthernPlate Staff
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Combine the sugar, cornstarch, and dry gelatin mix in a saucepot and stir together. Add the water and cook over medium-high heat until thick and clear, stirring constantly to prevent scorching.
- Set this pie filling aside and let it cool.
- Wash and hull strawberries, cut them in half, and then arrange them in the pie crust. When the filling is cool, pour it over the strawberries. Cover and chill the pie in the fridge until ready to serve. Serve with whipped cream. Think of me when you eat a piece :).
Nutrition Facts : Calories 40 kcal, ServingSize 1 serving
STRAWBERRY RHUBARB PIE
Open top strawberry and Rhubarb tart
Provided by elaineoconnell
Time 1h30m
Yield Makes Pie
Number Of Ingredients 12
Steps:
- Combine the flour, sugar and salt in the bowl of a food processor and pulse the mixture several times to combine.
- Add the cold butter and pulse again for about 30 seconds.
- Add the shortening and process until the mixture resembles coarse meal. Sprinkle in the water and mix until the dough is moistened.
- Turn the dough out into a large bowl and use piece and 1/3 for the other. Wrap each piece separately in plastic wrap, pressing down to form a disk. Refrigerate for at least 30 minutes or up to 2 days.
- Combine all of the ingredients in a large mixing bowl. Mix thoroughly until some of the juices from the fruit are released. Set aside.
- Preheat the oven to 400°F and lightly oil the pie dish.
- Dust a work surface and rolling pin with flour. Roll the larger piece of dough into a piece to cover the preprepared pie plate.
- On a baking sheet that will fit into the freezer and dusted with flour, roll the remaining piece of dough into a rectangle. Trim the rough edges. Cut the rectangle into 12 (13"long) strips, then place the pan in the freezer for 10 to 15 minutes.
- Spoon the filling into the pastry-lined pan in an even layer. Lay the dough strips on top of the fruit in a lattice pattern. Use your fingers to pinch the edges of the dough strips and the bottom dough layer together. Sprinkle the top of the pie with 1 tablespoon sugar.
- Bake the pie on the second to lowest rack position of the oven for 35 to 40 minutes or until the filling is bubbly and the pastry is golden. Cool the pie to allow the filling to gel, then serve
2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE
Strawberry angel food cake recipe is a 2 ingredient cake recipe that takes just minutes to prepare. Your family will love this quick and easy dessert.
Provided by Desserts on a Dime
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water.
- Mix with a hand mixer and it will break up some of the chunks of strawberries in the pie filling.
- Pour into an UNGREASED 9x13 baking pan.
- Bake in preheated oven for 30-35 minutes or until the top begins to brown.
- Cut and serve. I like to serve with whipped cream and fresh strawberries.
Nutrition Facts : Calories 190 kcal, Carbohydrate 42 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 218 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
COOL 'N EASY STRAWBERRY PIE
Keep it simple with this COOL 'N EASY Strawberry Pie! This dreamy, creamy easy strawberry pie is light and refreshing with just the right amount of sweetness.
Provided by My Food and Family
Categories Home
Time 6h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Slice 1 cup strawberries; refrigerate for later use. Chop remaining strawberries; set aside.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
- Whisk in COOL WHIP. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
- Refrigerate 6 hours or until firm. Top with sliced berries just before serving.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
STRAWBERRY PIE
Treating them to this no-bake, diner-style strawberry pie is as easy as you-know-what. In just 20 minutes you can have it chillin' in the fridge.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange strawberries over top of pie.
- Spoon gelatin over strawberries. Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 2.6879 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.8859 g, Sugar 0 g, Protein 3 g
OLD FASHIONED STRAWBERRY PIE
This is a two crust strawberry pie that has a thick juice. Any fresh berries can be substituted.
Provided by Cindy B.
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
- Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
- Bake for 35 to 45 minutes, or until the crust is slightly browned.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 62.7 g, Cholesterol 7.6 mg, Fat 17.3 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 4 g, Sodium 300.7 mg, Sugar 35 g
STRAWBERRY PIE
There's no better way to celebrate springtime than with a big ole slice of fresh, sweet strawberry pie.
Provided by Cynna
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- To prepare crust, place wafers in a food processor, and process until finely ground.
- Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist.
- Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
- Bake at 350° for 15 minutes; cool on a wire rack.
- To prepare filling, mash 2 cups strawberries with a potato masher.
- Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.
- Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary).
- Discard pulp.
- Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.
- Bring to a boil; cook 1 minute, stirring constantly.
- Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
- Arrange a layer of small strawberries, stem sides down, in the crust.
- Spoon about one-third of sauce over the strawberries.
- Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.
- Chill for at least 3 hours.
- Serve with whipped topping.
Nutrition Facts : Calories 374.5, Fat 14.7, SaturatedFat 6.5, Cholesterol 15.2, Sodium 168.9, Carbohydrate 60.7, Fiber 3.7, Sugar 28, Protein 2.7
STRAWBERRY PIE
Make and share this Strawberry Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Set baked pie shell aside.
- Mash enough of the berries to make 1 cup full of mashed berries.
- Mix dry sugar and dry cornstarch well.
- In a medium saucepan,mix sugar and cornstarch mixture with water and berries.
- Cook on medium heat (stirring constantly) till mixture boils and gets thick.
- then boil for 1 minute stirring constantly.
- While this mixture is cooling, beat cream cheese till smooth and softened.
- Spread the cream cheese in the bottom of the baked pie shell.
- Put the remaining WHOLE berries in the pie shell over cream cheese.
- Pour the cooked berries over top and refrigerate till cold and set.
STRAWBERRY PIE
Steps:
- In a large bowl, add the strawberries and 1/4 cup of the sugar and mix together. Let macerate for at least 30 minutes.
- Sprinkle 1/4 cup of the sugar on the bottom of the pie crust and pour the macerated strawberries on top. Pat down, so the berries come just to the edges. Sprinkle the remaining 1/4 cup sugar on top of the strawberries. Cover with whipped cream and use a spatula to smooth.
STRAWBERRY PIE WITH FROZEN STRAWBERRIES
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Fit a crust into the bottom of a 9-inch pie pan.
- In a large bowl, combine the sugar, flour, cornstarch, and cinnamon. Toss in the strawberries to coat.
- Pour the strawberry filling into the pastry-lined pie pan. Place cubes of butter over the filling.
- Cover the filling with the second pie crust, crimping the edges to seal the pie. Cut slits in the crust to allow steam to escape while baking.
- Bake the pie at 425 degrees Fahrenheit for 30 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for an additional 20 minutes.
- Let the pie set for at least 2 hours before serving. Slice and enjoy!
Nutrition Facts : Calories 412 cal
STRAWBERRY PIE
delicious dessert to have after a meal
Provided by hannanahmed
Time 1h40m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Mix all the ingredients and chill for 30minutes then roll out pastry on a floured surface then grease the pie tin and put pastry inside then lay out strawberries and smother with strawberry jam then use leftover pastry lay it on top and make three slits put in the oven and bake.
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FRESH STRAWBERRY PIE - BETTER HOMES & GARDENS
From bhg.com
3.7/5 (37)Calories 253 per servingServings 8
- Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
- For glaze, in a blender or food processor combine 1 cup of the strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1-1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)
- Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.
- Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.
STRAWBERRY ANGEL FOOD CAKE DESSERT RECIPE! {2 …
From thefrugalgirls.com
Reviews 40Servings 12Cuisine AmericanCategory Dessert
- Add powder cake mix and pie filling to large mixing bowl, and stir together with large spoon or wooden spoon.
NEELY'S STRAWBERRY PIE RECIPE | THE NEELYS | FOOD …
From foodnetwork.com
5/5 (56)Difficulty EasyCategory DessertSteps 5
- Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Set aside.
- Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.
FRESH STRAWBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (44)Category DessertServings 8Total Time 4 hrs
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
- Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
- Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
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EASY STRAWBERRY PIE - MRFOOD.COM
From mrfood.com
4/5 (22)Category Pies
- In a medium saucepan over medium heat, bring sugar, water, and cornstarch to a boil; cook 1 minute or until thickened, stirring constantly.
- Place strawberries in a large bowl and pour glaze over them. Toss gently until evenly coated, then spoon evenly into pie crust. Cover and chill 4 hours. Serve with whipped cream, if desired.
STRAWBERRY PIE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Servings 8Cuisine AmericanCategory Dessert
- Prick the crust with a fork and bake until golden brown, according to recipe or package instructions. Allow crust to cool completely.
- In a small pot on the stove top whisk together cornstarch, sugar and water, until smooth. Bring to a boil and simmer for 2 minutes or until it starts to thicken.
- Remove from the heat then whisk in the strawberry jello powder. Set aside and allow to cool completely.
- Slice your strawberries in half (or smaller if desired) and place in a large bowl. Combine the strawberry and cooled jello mixture. Pour mixture into baked crust, using a spatula to get everything out of the bowl.
STRAWBERRY PIE (WITH THICK STRAWBERRY PIE FILLING) - FOOD ...
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Cuisine AmericanCategory BakingServings 12Total Time 3 hrs 15 mins
- Mix together vodka and water into a small measuring cup, then set aside in the fridge. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
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5/5 (1)Total Time 5 hrs 30 minsServings 8
STRAWBERRY SLAB PIE RECIPE - JOANNE CHANG | FOOD & WINE
From foodandwine.com
5/5 (1)Category PiesServings 6Total Time 3 hrs
- In the bowl of a stand mixer fitted with the paddle, combine the flour, sugar and salt and mix at low speed. Add the butter and mix at medium speed until almost incorporated, with some pecan-size pieces remaining, about 1 minute. In a small bowl, whisk the egg yolks with the milk. With the machine on, drizzle the egg mixture into the flour mixture and mix until the pastry just starts to come together, about 30 seconds; it will be crumbly. Scrape the pastry onto a lightly floured work surface and gather it together. Using the heel of your hand, smear the pastry against the work surface to work in the butter. Form the pastry into a 1-inch-thick disk, cover in plastic wrap and refrigerate until firm, at least 1 hour.
- In a medium bowl, toss the strawberries with the granulated sugar, cornstarch, orange zest and salt. Spread the filling in the pastry crust. Cover with the chilled piece of pastry crust, gently pressing it down around the edges. Brush the top with the beaten egg and sprinkle with the sanding sugar. Using a sharp paring knife, make six 2-inch-long slits in the top pastry. Bake for about 50 minutes, until the crust is deep golden. Transfer the pan to a rack to cool, at least 3 hours. Carefully lift the pie out of the pan and transfer to a platter before serving.
STRAWBERRY HAND PIES - A LATTE FOOD
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5/5 (6)Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 40 mins
NO BAKE STRAWBERRY PIE {FRESH OR FROZEN BERRIES!} - SPEND ...
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4.9/5 (31)Calories 356 per servingCategory Dessert
- Press the mixture evenly into a standard 9" pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
- Pick approximately 2 cups undesirable berries. In a food processor, process the strawberries until smooth until you have ¾ cup of puree.
- Whisk the ¾ cup strawberry puree with cornstarch, sugar, water, and lemon juice in a medium saucepan.
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From readersdigest.ca
Servings 8Total Time 25 minsCategory Pies/Tarts
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Ratings 4Calories 339 per servingCategory Dessert
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