Strawberry Shortbread Pie Food

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GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

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

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

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.

FRESH MINI STRAWBERRY TARTS



Fresh Mini Strawberry Tarts image

Homemade shortbread cookie crusts are filled with sliced, fresh strawberries held together with a shiny easy-to-make glaze. Easy to serve and even easier to eat.

Provided by Paula Rhodes

Categories     Pies

Time 5h15m

Number Of Ingredients 14

1 1/4 cup all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup 1 stick chilled butter, cut into 8 pieces
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 pound fresh strawberries (cleaned and de-stemmed)
1/2 cup + 2 tablespoons cold water
2 tablespoons cornstarch
2 tablespoons powdered strawberry Jello (do not sub diet Jello)
3/4 cup corn syrup
Few drops of red food coloring (if desired)
1/8 teaspoon almond extract (optional)

Steps:

  • Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
  • Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
  • Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
  • Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
  • Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
  • Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
  • Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
  • Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
  • Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
  • Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
  • Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
  • Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

Nutrition Facts : ServingSize 1, Calories 130 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 127 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g

STRAWBERRY SHORTBREAD PIE



Strawberry Shortbread Pie image

This easy no-bake pie doubles up on the berryliciousness with strawberry flavor JELL-O Gelatin and chopped strawberries.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield Makes 8 servings.

Number Of Ingredients 7

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
3/4 cup cold water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup chopped strawberries
1 ready-to-use vanilla wafer crumb crust (6 oz.)

Steps:

  • Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cold water; stir. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add gelatin, beating until well blended. Place bowl of gelatin into larger bowl of ice and water. Let stand 5 minutes or until thickened (consistency of unbeaten egg whites), stirring occasionally.
  • Add whipped topping; beat with wire whisk until well blended. Stir in strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
  • Spoon into crust. Refrigerate 3 hours or until firm. Garnish with additional whipped topping and strawberry halves just before serving, if desired.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

FRESH STRAWBERRY PIE



Fresh Strawberry Pie image

This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it's reminiscent of strawberry shortcake - but maybe even better.

Provided by Samantha Seneviratne

Categories     pies and tarts, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14

10 2/3 ounces/300 grams shortbread cookies (two 5 1/3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup/55 grams unsalted butter, melted
2 1/2 pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled
1/3 cup/65 grams granulated sugar
3 tablespoons strawberry preserves
1/4 cup/30 grams cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 cup/240 milliliters cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract (optional)

Steps:

  • Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
  • Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
  • Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
  • Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 178 milligrams, Sugar 28 grams, TransFat 0 grams

STRAWBERRY SHORTBREAD PRETZEL PIE



Strawberry Shortbread Pretzel Pie image

Use melted marshmallows to bind this crust of crushed shortbread and pretzels; top it off with sweetened cream cheese and cooked strawberries.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Nonstick cooking spray
3 tablespoons unsalted butter
2 cups mini marshmallows
1 1/2 cups lightly crushed pretzels, plus more for garnish
1 cup crushed shortbread cookies
1 pound strawberries, quartered
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
8 ounces cream cheese, at room temperature
Toasted sliced almonds, for garnish

Steps:

  • Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
  • Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
  • Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
  • Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

Steps:

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

FRESH STRAWBERRY PIE WITH SHORTBREAD CRUST RECIPE - (4.6/5)



Fresh Strawberry Pie With Shortbread Crust Recipe - (4.6/5) image

Provided by Chez_Alexander

Number Of Ingredients 10

CRUST:
1 (5 oz) package shortbread cookies
2 TBS sugar
2 TBS cold butter, cut into pieces
FILLING:
2 lb fresh strawberries, hulled
1/4 cup sugar
1/3 cup fresh lemon juice
1 envelope unflavored gelatin
Whipped cream for serving

Steps:

  • CRUST: 1. Preheat oven to 350F with rack in middle. 2. Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9" pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool. FILLING: 1. Select 20 large strawberries as close to the same size as possible and set aside. Dice remaining strawberries into 1/4" pieces and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass 4-cup measuring cup. Add enough water to measure 2 cups. Transfer liquid to a saucepan and reserve berries. 2. Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20-30 minutes. 3. Spoon 1/2 cup filling into piecrust and arrange reserved whole berries, stem ends down, onto filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours. Serve with whipped cream on top. Makes 8 servings (slices). Each serving = 5 Weight Watchers points.

STRAWBERRY SHORTBREAD PIE



Strawberry Shortbread Pie image

Sherry Maurer of Manheim, Pennsylvania says, "My husband enjoys this pie so much that I always make an extra one just for him! To save time, use a purchased shortbread crust."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
1 shortbread crust (9 inches)

Steps:

  • In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. , Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

STRAWBERRY SHORTBREAD AND CREAM



Strawberry Shortbread and Cream image

In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.

Provided by Melissa Clark

Categories     cookies and bars, parfaits and trifles, dessert

Time 1h

Yield 4 servings, plus extra shortbread

Number Of Ingredients 10

1 cup/225 grams unsalted butter (2 sticks), preferably cultured (European-style), at room temperature
3/4 cup/150 grams granulated sugar
1 egg yolk
1/2 teaspoon fine sea salt
1 vanilla bean, split lengthwise and seeded with the tip of a knife, or 1 tablespoon vanilla extract
1/2 teaspoon orange blossom water or grated orange zest (optional)
2 cups/255 grams all-purpose flour
1 pint strawberries, sliced
Granulated sugar, to taste
1 cup/240 milliliters heavy cream

Steps:

  • Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
  • Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
  • When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
  • Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
  • When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
  • Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
  • Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.

STRAWBERRY CREAM PIE



Strawberry Cream Pie image

Ummmm, Strawberries 'n Cream, YUM! This pie brings raves and disappears quickly. The toasted pecans blended with the strawberries give a wonderful flavor. No-Bake and is very quick and easy. Pretty pie will impress your guests!

Provided by Seasoned Cook

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/2 cup powdered sugar
8 ounces Cool Whip Lite
2 cups strawberries (fresh or frozen)
1 cup pecans, toasted and chopped
1 shortbread pie crust

Steps:

  • Mix and blend softened cream cheese and powdered sugar.
  • Fold in Cool Whip. Chop strawberries and blot for any excess water. Carefully fold in strawberries and toasted pecans.
  • Pour into pie crust and chill for at least 5 hours.
  • (Time does not include chilling in refrigerator.).

STRAWBERRY SHORTBREAD COOKIES



Strawberry Shortbread Cookies image

Sparkly Strawberry Shortbread Cookies are pretty in pink with a burst of berry flavor. Sparkling sugar adds a sweet crunch to this fab strawberry cookie!

Provided by Sue Moran

Categories     Dessert

Time 2h25m

Number Of Ingredients 7

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 tsp vanilla extract (optional)
2 Tbsp freeze dried strawberry powder Note: see instructions in the cook's notes below for making your own.
2 cups all purpose flour
sparkling sugar
1 egg white, beaten. I use a pasteruized egg.

Steps:

  • Line baking sheets with parchment paper.
  • Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
  • Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
  • Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
  • Preheat oven to 350F
  • Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
  • Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
  • Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.

Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 2 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

SHORTBREAD WITH STRAWBERRIES



Shortbread with strawberries image

Lightly sweet, delicately flavoured and beautifully buttery!

Provided by Nancy Anne Harbord

Number Of Ingredients 8

40 g rolled oats
90 g plain flour
15 g cornflour
40 g icing sugar
1/4 teaspoon salt
100 g unsalted butter (cold (coconut fat for vegan))
200 ml double cream (optional)
20 strawberries

Steps:

  • Preheat the oven to 230c. Powder oats in a blender. Add the flour, cornflour, sugar and salt and pulse to combine. Add the butter/coconut fat and mix on low speed until a dough forms. I used a high-powered blender and this worked perfectly - the dough came together in less than a minute.
  • Lightly flour a work surface and roll out just over 1cm thick. Cut out shapes with a biscuit cutter (I used one about 6cm wide). Transfer to a baking tray - it does not need to be either greased or non-stick.
  • Bake for 5 minutes, then turn the oven down to 120c. Bake for a further 10-15 minutes longer, until the edges turn lightly golden. Turn off the oven, prop open the oven door a little with a wooden spoon and leave the shortbread to dry until it is pale golden in the centre (about an hour). Cool on a wire rack.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST



Fresh Strawberry Pie with Special Shortbread Crust image

Most fresh strawberry pies call for a regular pie pastry or a graham cracker crust. This crust is similar to shortbread and complements the fresh strawberries wonderfully! I hope you enjoy it as much as I do! My mom would make this pie every summer, and it was gone before you could blink, it's THAT good!

Provided by MapleLeafLili Hill

Categories     Pie

Time 30m

Yield 1 pie

Number Of Ingredients 9

1/2 cup butter
1 cup flour
2 tablespoons granulated sugar
16 ounces fresh strawberries, hulled and sliced,approximately
1 (3 ounce) package strawberry Jell-O gelatin dessert
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1 3/4 cups boiling water
2 tablespoons butter

Steps:

  • Pre-heat oven to 375.
  • Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
  • Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
  • Remove from oven and cool completely.
  • While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
  • (I use a whisk and stir constantly) Remove the glaze from heat.
  • Add the butter and stir into the glaze until melted.
  • Cool the glaze.
  • While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
  • When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

Nutrition Facts : Calories 2696.8, Fat 117.7, SaturatedFat 73.2, Cholesterol 305.1, Sodium 1230.6, Carbohydrate 400.9, Fiber 12.7, Sugar 269.9, Protein 23.9

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  • Preheat the oven to 350°F. Lightly grease a 9" square or 9" round springform pan., To make the crust: Put all the ingredients in a mixing bowl and beat at medium speed until the dough comes together; this could take up to 2 minutes.
  • If the dough won't come together, drizzle in a teaspoon of milk at a time until it does., Pat the dough into the bottom of the prepared pan, and prick it all over with a fork.
  • Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden.
  • Remove the crust from the oven, and let it cool completely., To make the filling: Trim the top of the strawberries to remove their leaves, but don't bother slicing them.


STRAWBERRY BARS RECIPE - DINNER, THEN DESSERT
Strawberry Bars combine a buttery shortbread crust with strawberry pie filling and a sweet vanilla almond glaze for an easy, fruity summertime dessert! Part cookie bar, part pie, …
From dinnerthendessert.com
5/5 (3)
Total Time 55 mins
Category Dessert
Calories 134 per serving


STRAWBERRY SHORTBREAD BARS - RECIPE GIRL®
Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and …
From recipegirl.com
5/5 (1)
Category Dessert
Cuisine American
Calories 223 per serving
  • In a large bowl, use an electric mixer to combine the butter and sugars; beat until creamy. Add the vanilla and salt, and beat until well combined. Beat the flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.
  • Place the jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.


STRAWBERRY SHORTCAKE PIE - SHAKEN TOGETHER
Instructions. In a bowl, stir together the vanilla pudding mix and cold milk until thoroughly mixed. Allow to set for about one minute. Fold in the thawed Cool Whip and stir just …
From shakentogetherlife.com
Reviews 1
Category Dessert
Cuisine American
Total Time 15 mins


AWARD-WINNING STRAWBERRY CREAM CHEESE PIE - HOUSE OF NASH EATS
Topping. Combine the Danish Dessert with the cold water in a medium saucepan over medium-high heat. Bring to a boil for 1 minute, stirring constantly, then remove from the …
From houseofnasheats.com
4.6/5 (8)
Calories 547 per serving
Category Dessert
  • In a large bowl, combine the flour, brown sugar, walnuts, cinnamon, and melted butter. Mix to combine, then press into the bottom of a 9-inch pie pan. Bake for 10 to 15 minutes until light brown, then crumble with a fork. Press the warm crumbs back around the edges of the pan to form a crust. Set aside to cool.
  • Beat the cream cheese and powdered sugar in a medium bowl until creamy and smooth. In a separate bowl, beat the cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and stir to combine. Spoon over the crust and spread into an even layer.
  • Combine the Danish Dessert with the cold water in a medium saucepan over medium-high heat. Bring to a boil for 1 minute, stirring constantly, then remove from the heat and cool for 15-20 minutes.


STRAWBERRY SHORTBREAD BARS - EASY DESSERT - FED BY SAB
Strawberry Shortbread Bars – Easy Dessert. Strawberry Shortbread Bars combine a buttery shortbread crust with strawberry pie filling and a sweet vanilla glaze for an easy, fruity …
From fedbysab.com
Ratings 3
Calories 166 per serving
Category Dessert
  • In a stand mixer or large bowl with a handheld mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
  • Add eggs, one at a time mixing after each addition, then vanilla and lemon zest. Beat until light and fluffy


STRAWBERRY-RASPBERRY PIE - TASTES LIKE SUMMER!
shortbread pie crust ready to go in the oven. Bake at 325 degrees F for 15-18 minutes until lightly brown. Allow to cool to room temperature before filling. For Filling: In a …
From commonsensehome.com
Reviews 1
Estimated Reading Time 6 mins
  • For crust: Cut together butter, sugar and flour with a pastry blender to form pea sized bits. Press into a pie plate (preferably glass). If you use a 9 inch pan, you will have a thicker, more cookie-like crust. If you use a 10 inch pie plate, it will be spread thinner and be more crumbly. When pressing a crust into a pie plate, start with the edges, then press the remaining material into the bottom.
  • Bake at 325 degrees F for 15-18 minutes until lightly brown. Allow to cool to room temperature before filling.
  • For Filling: In a small sauce pot, simmer 1/2 cup mashed strawberries, 1/2 cup raspberries and 2/3 cup water for 3 minutes. In a small bowl, blend sugar and cornstarch, then add remaining 1/3 cup water and mix into a slurry. Pour sugar/cornstarch mix into berry mix on stove. Bring to boil, stirring constantly. Boil one minute. The color of the mix will turn from dull to glossy. Set aside to chill. Room temperature is okay, refrigerator temperature is better. Don’t pour hot filling over your berries or you’ll end up with a big, sloppy mess.
  • While the cornstarch mix is chilling, prep your berries. Rinse berries in a colander if they are dirty – never soak your berries to wash them. (They act like sponges.) Place berries on a kitchen towel and pat dry. (Too much moisture will make your pie runny.) Remove the hulls. If the berries are small, you can leave them whole. Larger berries may be sliced. Sliced berries tend to make a neater pie. Whole berries save time. Your choice. It’s all good.


KETO STRAWBERRY CREAM PIE WITH SHORTBREAD CRUST (PRIMAL ...
Carbs in Keto Strawberry Cream Pie with Shortbread Crust. If you make the Keto version of this recipe, the net carbs in the filling for this pie are 3 grams! Super low. With the …
From eatbeautiful.net
5/5 (12)
Total Time 3 hrs 25 mins
Category Breakfast, Dessert, Snack
Calories 148 per serving
  • Add water to small pot (I use a metal 1/2 cup measuring cup). Sprinkle gelatin over its surface, and allow it to absorb ("bloom") for about 1 minute. Stir with a fork or small/tiny whisk. Turn on heat beneath pot, and stir water continually for 1 to 2 minutes, until steamy, mostly clear and a little foamy, showing that the gelatin has dissolved into the water. Remove from heat, and allow to partially cool during next step.
  • With electric beaters, mix cream cheese, 1/4 cup powdered sweetener (or Paleo granulated sweetener) and vanilla extract in a large bowl until smooth. Add and briefly beat 3/4 cup mashed strawberries into cream cheese mixture. Stir in (and scrape sides and bottom with spatula) 1/4 cup diced strawberries.
  • Beat heavy cream in a (separate) metal bowl until soft (almost stiff) peaks form. Add final 1/2 cup powdered sweetener (or liquid for Primal) until fully incorporated. With beaters going, add slightly cooled gelatin water. The whipped cream may wilt a little at first. Keep beating another 30 seconds or so until whipped cream stiffens again.


STRAWBERRY JAM SHORTBREAD BARS - A LATTE FOOD
Press about 1/2 - 2/3 of the shortbread dough into the bottom of the pan, pressing the dough into an even layer. Spread the strawberry jam (or strawberry preserves) on top of the dough, in an even layer. (Use 3/4 cup if you want less jam filling; use 1 cup for more jam filling. Whatever your preference.)
From alattefood.com
Category Dessert
Total Time 55 mins


STRAWBERRY SHORTBREAD PIE BY HOLLY'S KITCHEN | STRAWBERRY ...
Jan 29, 2015 - Strawberry Shortbread Pie by Holly's Kitchen. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com
Estimated Reading Time 3 mins


FRESH STRAWBERRY PIE RECIPE - DRISCOLL'S

From driscolls.com
4/5 (3)
Calories 527.30
Servings 1
Cholesterol 122.65 mg


STRAWBERRY SHORTBREAD PIE | RECIPE | STRAWBERRY SHORTBREAD ...
Apr 21, 2016 - Sherry Maurer of Manheim, Pennsylvania says, “My husband enjoys this pie so much that I always make an extra one just for him! To save time, use a …
From pinterest.com


CHILLED STRAWBERRY SHORTBREAD PIE CRUST - ALL INFORMATION ...
Fresh Strawberry Pie with Special Shortbread Crust Recipe ... great www.food.com. Pre-heat oven to 375. Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers. Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges). Remove from oven and cool completely.
From therecipes.info


STRAWBERRY SHORTBREAD PIE RECIPE - FOOD NEWS
SHORTBREAD CRUST FOR STRAWBERRY PIE : 1 c. flour 2 tbsp. confectioners' sugar 1/2 c. butter. Sift flour and sugar together into mixing bowl. With pastry blender, cut in butter until mixture resembles cornmeal.
From foodnewsnews.com


STRAWBERRY SHORTBREAD PIE - ANTIPASTI RECIPES
Recipes Magazine. Home. Recipes. Strawberry Shortbread Pie. Strawberry Shortbread Pie. This recipe serves 50. One serving contains 35 calories, 1g of protein, and 2g of fat. It will be a hit at your Mother's Day event. Head to the store and pick up water, philadelphia cream cheese, water, and a few other things to make it today. From ...
From fooddiez.com


STRAWBERRY SHORTBREAD PIE – AMYYC.COM
Homemade sweet shortbread recipe for this strawberry pie, prepared in advance one or two days, it can even be frozen. A dessert with strawberries is the arrival of strawberries on the market and the beginning of spring for this dessert. Recipe ingredients. Strawberry shortbread tart recipe for 8 people: 600 g strawberries; 400 g of shortbread ...
From amyyc.com


FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST RECIPES
Steps: Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
From tfrecipes.com


STRAWBERRY SHORTBREAD PIE - MICHELLESRECIPEPLACE.COM
1 package (3 ounces) strawberry gelatin 4 cups sliced fresh strawberries 1 shortbread crust (9 inches) In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. Transfer to a small bowl. Chill until ...
From michellesrecipeplace.com


STRAWBERRY SHORTBREAD PIE RECIPE: HOW TO MAKE IT | TASTE ...
Sherry Maurer of Manheim, Pennsylvania says, “My husband enjoys this pie so much that I always make an extra one just for him! To save time, use a purchased shortbread crust.”
From stage.tasteofhome.com


STRAWBERRY SHORTBREAD PIE RECIPES
Steps: In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
From tfrecipes.com


STRAWBERRY SHORTBREAD PIE RECIPE | TASTE OF HOME
Sherry Maurer of Manheim, Pennsylvania says, “My husband enjoys this pie so much that I always make an extra one just for him! To save time, use a purchased shortbread crust.”
From staging2.tasteofhome.com


STRAWBERRY SHORTBREAD PIE - DAIRY FREE RECIPES
Strawberry Shortbread Pie could be an awesome recipe to try. This recipe makes 6 servings with 349 calories, 4g of protein, and 9g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of strawberry gelatin, sugar, water, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com


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