Sues Fresh Strawberry Pie Food

LISSER SUE'S STRAWBERRY PIE (FRUIT JUICE SWEETENED)

Steps:

• Mix strawberries through cornstarch and cook over medium heat, bringing to a boil then reducing heat.
• Cook for 5 minutes, stirring to prevent sticking.
• Separately combine the softened cream cheese and grape juice concentrate in a food processor.
• Pour the cream cheese mixture into an already-baked pie shell.
• Top with the cooked strawberry mixture.
• Chill before serving.

SUE'S FRESH STRAWBERRY PIE

Steps:

• Bake pie crust according to package directions, let cool.
• Combine cornstarch with water until smooth. In small saucepan mix cornstarch water & sugar. On medium heat bring to boil until mixture thickens. Remove from heat & add jello. Let cool 10-15 min
• Dice strawberries & add to cooled pie shell. Pour filling over berries slowly, gently moving berries around. Refrigerate until set. Enjoy! *i don't always use all the filling... depends on the size of the berries. Just fill the pie shell to the top.

LUBY'S CAFETERIA FRESH STRAWBERRY PIE

Steps:

• For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin.
• Bring to a boil, stirring occasionally.
• In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth.
• Add to saucepan, whisking constantly with a wire whisk.
• Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. (I suggest stirring constantly).
• Stir in food color.
• Remove from heat and let stand at room temperature cool.
• Do not refrigerate.
• For pies, spread 1/4 cup glaze onto bottom of each pie shell.
• In large bowl, combine strawberries and 2 cups of the glaze.
• Mix gently to coat evenly.
• Spoon half the mixture into each pie shell, arranging berries attractively.
• Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.
• Refrigerate at least 2 hours.
• Top with whipped cream.

FRESH STRAWBERRY PIE

Steps:

• Crush enough strawberries to make one cup of crushed berries.
• In a saucepan stir together sugar and cornstarch. Stir in the water, then stir in the crushed berries.
• On medium heat, stir until mixture thickens. Let cool.
• Place washed berries, whole or sliced in half, in a large bowl.
• Pour cooled berry mixture over berries and lightly stir to coat.
• Dish berries into the pre-baked pie shell. For a beautiful appearance, turn cut berries over so their rounded, red sides face up.
• Chill for several hours. Serve with whipped cream or ice cream.
• Watch the video here: https://www.youtube.com/watch?v=yx5Ma2rCCBY.

EASY FRESH STRAWBERRY PIE

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.

BEST FRESH STRAWBERRY PIE

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.