Summery Strawberry Pie Food

CLASSIC STRAWBERRY PIE

Steps:

• Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
• Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
• Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
• Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
• Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
• Set the filling aside while you prepare the crust for baking.
• Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
• Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
• Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
• Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
• Add the strawberry filling to the pie crust and smooth out the top.
• Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
• Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
• Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
• If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
• Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
• Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
• Let cool to room temperature before slicing and serving with a scoop of vanilla ice cream.

SUMMER FRESH STRAWBERRY PIE

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

SUMMERY STRAWBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake pie crust in preheated oven until lightly browed, about 5 minutes; allow to cool completely before filling.
• Beat together Neufchatel cheese, sugar, vanilla extract, and milk together in a bowl until slightly thinned; spread with a spatula onto the pie crust.
• Arrange berries atop the cheese filling in the pie crust with the points pointing upward, pushing down slightly to anchor in the cheese filling. Cover the cheese filling as completely as possible with berries.
• Pour strawberries glaze evenly over the pie.
• Refrigerate at least 1 hour before serving.

STRAWBERRY PIE

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.

KOOL-AID SUMMER STRAWBERRY PIE

Steps:

• Add milk to drink mix in medium bowl; stir until mix is dissolved. Gently stir in strawberries and 2 cups COOL WHIP.
• Spoon into crust; cover with remaining COOL WHIP.
• Refrigerate 6 hours or firm.

FRESH STRAWBERRY PIE

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.

STRAWBERRY-PLUM SUMMER PIE

Steps:

• Place baking sheet on center oven rack. Preheat oven to 375 degrees.
• Fit single pie crust into a 9-inch pie pan.
• Mix fruit, 1 cup sugar, cornstarch and cinnamon; spoon into pie shell.
• Place remaining pie crust over fruit; flute edge. Cut slits and top and prick with fork to release steam. Brush on egg; sprinkle with remaining sugar.
• Bake on sheet 1 hour, 20 minutes or until bubbly. (If crust browns too quickly, shield with strips or pieces of aluminum foil.).

SUMMER FRESH STRAWBERRY PIE

Steps:

• Wash, drain and slice strawberries and sprinkle them with the 1/8 cup sugar; set aside.
• Mix cornstarch,3/4 cup sugar and water in saucepan; bring to boil and stir several minutes, while boiling, until thickened and clear.
• Remove from heat and stir in gelatin until dissolved.
• Place berries in cooked, cooled shell (or use shortbread or graham cracker crust) and pour gelatin mixture carefully on top.
• Refrigerate until chilled; when completely cooled, spread thick layer of Cool Whip on top.

SUMMER STRAWBERRY RHUBARB PIE

Steps:

• Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
• roll the other half of dough into a 12-inch round and refrigerate.
• Preheat oven to 425 degrees.
• Put rhubarb and strawberries into a large bowl.
• In another bowl, whisk together sugar, tapioca or cornstarch and salt.
• Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
• Pour rhubarb and strawberries into bottom crust, dot with butter.
• Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
• Cut steam vents into top crust.
• Lightly brush top of pie with milk or cream and sprinkle with sugar.
• Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

FLUFFY STRAWBERRY PIE

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.