Easy Fresh Strawberry Pie 1951 Recipes

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.

Steps:

• Make crust and bake in a pre-heated oven 350.
• Combine flour, margarine, salt, and sugar, vanilla.
• Press into a 9 inch pie pan.
• Prick well all over bottom ans sides.
• If needed prick again while baking.
• Bake 350 degrees, until lightly golden.
• Remove from oven and cool.
• Place sliced berries into shell laying flat cut side down.
• Fill shell completely and full.
• Make glaze:.
• Mix water, white sugar, salt, cornstarch and salt.
• Add food coloring.
• Stir over medium heat for five minutes until thickened.
• Do not overcook as the cornstarch will break down and not gel.
• Cool in a bowl slightly.
• Pour semi cooled glaze over all berries, a little at a time, letting glaze seep in between .
• Refrigerate.
• Serve with whipped cream and a fresh berry for garnish.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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 until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours. , Just before serving, whip cream with sugar and, if desired, almond extract until stiff peaks form. Serve with pie.

Steps:

• In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.

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.