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
STRAWBERRY SATIN PIE
My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- Cover bottom of pie shell with almonds; set aside. In a small saucepan, combine the sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream. Pour into pie shell. Cover and refrigerate for at least 2 hours., Mash 1 cup strawberries; set remaining berries aside. In a small saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool., In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool for 20 minutes. , Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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.
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.
FRESH STRAWBERRY PIE
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
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 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
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
STRAWBERRY SATIN PIE
Creamy filling with fresh strawberries and strawberry glaze. Does it get any better? The hours in the prep time reflect chilling time.
Provided by CoffeeMom
Categories Dessert
Time 4h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make the Creamy Satin Filling-.
- Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
- Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
- Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
- Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
- Divide berries as follows-.
- Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
- Arrange halved and whole berries atop filling, whole berries in the center.
- Combine the crushed berries and 1/2 cup of water in a small pan.
- Cook 2 minutes over medium heat, then press through a sieve.
- Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
- Refrigerate until serving time. Can easily be made the day before.
Nutrition Facts : Calories 316.2, Fat 14, SaturatedFat 6.8, Cholesterol 52.2, Sodium 281.4, Carbohydrate 42.8, Fiber 1.8, Sugar 22.4, Protein 5
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.
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 SATIN PIE
This Strawberry Satin Pie has it all: a smooth custard filling, fresh strawberries, and a delicious glaze, all inside a graham cracker crust (I've also used a traditional crust--whatever you prefer!). Makes 2 pies (trust me, you'll be glad you made a second one!).
Provided by AZ Meg
Categories Pie
Time 1h30m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Glaze:.
- Whisk sugar and pectin together, then add strawberry puree. Stir for 3 minutes. Let sit at room temperature, then store in fridge until ready to use. (This is the recipe for freezer jam, so any glaze you don't use on the pie can be used as such).
- Filling:.
- While the glaze is setting, combine sugar, cornstarch, flour, and salt in a medium saucepan. Gradually stir in milk. Bring to a boil, stirring constantly. Lower heat; cook and stir until thick and bubbly (air bubbles will pop through surface).
- Stir a little of the hot mixture into the beaten egg to temper. Return to pan. Bring just to a boil, stirring constantly.
- Cool for a few minutes, then transfer to a bowl and cover tightly with plastic wrap (lay plastic wrap directly on surface of custard to prevent a "skin" from forming). Chill thoroughly in fridge (at least 1-2 hours). Beat well, then stir in the Cool Whip.
- Crust:.
- While the custard is chilling, preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and melted butter (I use a food processor). Press crumb mixture onto bottom and sides of 2 pie pans. Bake for 5 minutes. Cool.
- Assembly:.
- Divide custard equally into 2 cooled pie crusts. Toss sliced strawberries in glaze, then place on tops of both pies (you can plop them right on, or if you have time to make it pretty, arrange sliced strawberries in a circular pattern over entire pie. Keep refrigerated until ready to eat.
Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.5, Sodium 216.4, Carbohydrate 40.1, Fiber 1.9, Sugar 27.4, Protein 3.4
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.
AWARD WINNING STRAWBERRY PIE
Make and share this Award Winning Strawberry Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate. Bake in a 400F oven for 12 minutes, let cool.
- In a saucepan, combine sugar and cornstarch. Add water and corn syrup. Cook and boil for 2 minutes. Add Jello powder. Cool for 10 minutes. Arrange cut strawberries in the cooled crust. Cover with the filling and chill for 4 hours or overnight.
- Top with whipped cream before serving.
Nutrition Facts : Calories 325.2, Fat 15.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 120.1, Carbohydrate 46.1, Fiber 2.8, Sugar 27, Protein 3.1
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
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