Yummy 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.

YUMMY STRAWBERRY PIE

Steps:

• Most Important Step - Homemade Pie Crust:.
• In a large mixing bowl, whisk together 2 cups sifted flour, 2 teaspoons sugar, and a dash of salt. Cut in 2/3 cup shortening with fork or pastry cutter.
• Slowly add ICE cold water and stir with fork until ball then roll it out and put in pie pans.
• Heat oven to 425°F -- cover pie crusts with foil (butter side touching crusts) and fill foil with pie weights or beans.
• Bake crusts for about 10 minutes. Remove foil, reduce heat to 350°F and bake crusts for another 10-12 minutes until golden brown. Sit crusts out to cool until filled.
• For Strawberry Filling:.
• Put about 2 1/2 cups of whole strawberries into each pie crust. You can keep the strawberries whole or slice them if preferred. Make sure they are patted dry before putting into crust.
• Then clean and slice approximately 1/2 quart strawberries. Bring 1 1/3 cup sugar and 1/2 cup water to a boil. Add strawberries. Dissolve 1/4 cup cornstarch in 3/4 cup cold water. Add to syrup mixture. Cook approximately 10 minutes over low heat until thick and clear. Stir often. Add 1 teaspoon lemon juice. Pour glaze over whole strawberries in baked pie shells. Let cool in the refrigerator for a few hours to set.
• Top with homemade whipped cream (heavy whipping cream + sugar to taste).

C&N'S YUMMY STRAWBERRY PIE!

Steps:

• 1. Pre-Bake Pie Crust according to directions, then Cool.
• 2. In a bowl mix softened Cream Cheese and Powdered sugar.
• 3. Spread Cream Cheese mixture over cooled pie crust.
• 4. Slice Washed Strawberries, I did bit size pieces.
• 5. Arrange strawberries in pie crust.
• 6. In a medium saucepan mix the package of Jell-O,Cornstarch, Water, Sugar, Salt and Karo Syrup.
• 7. Heat until boiling, Stirring ocacasionally.mine thickened up.
• 8. Pour the boiling mixture over the strawberries in crust.
• 9. Place in refrigerator and chill for 3-4 hours or until Jell-O sets.
• 10. Cut and serve, add as much Whip Cream on top as you desire.

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 EVER FRESH STRAWBERRY PIE

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.