Deep Dish Strawberry Pie Recipes

Steps:

• 1. In a large pot, whisk together the corn starch, water, extract and sugar. Bring to a slow boil and then simmer and stir until thickened. Remove from heat and whisk in the jello until dissolved. Cool to Lukewarm.
• 2. Arrange strawberries into prepared crust.
• 3. Pour lukewarm jello mixture over strawberries, you will have some glaze leftover. Place in refrigerator and chill until set. Cut and serve with whipped cream if desired. This recipe can be halved for a regular sized pie.

Steps:

• Preheat oven to 450°F.
• Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
• Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
• Prick crust with the tines of a fork to allow steam to escape.
• Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Steps:

• Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
• In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
• Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
• * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
• Preheat oven to 425 degrees Fahrenheit.
• Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
• Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
• Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
• Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.