Farmhouse Strawberry Pie Recipes

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STRAWBERRY RHUBARB PIE

Provided by Nancy Fuller

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15



Strawberry Rhubarb Pie image

Steps:

  • Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
  • Preheat the oven to 425 degrees F.
  • Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
  • To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
  • On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
  • Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
  • Cool completely before serving to allow time for the filling to set up.

2 cups all purpose flour, plus additional bench flour
Pinch salt
1 cup unsalted butter, chunked
1/2 cup ice water, plus more as needed
1 1/4 pounds rhubarb, trimmed, cut in 1/2-inch pieces
2 pints strawberries, hulled and sliced
1 cup granulated sugar
Pinch ground cinnamon
1 tablespoon flour
Pinch salt
Juice of 1 lemon
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Milk, for brushing
Granulated sugar, for sprinkling

MAKEOVER GRANDMA'S STRAWBERRY PIE

Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13



Makeover Grandma's Strawberry Pie image

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.

Nutrition Facts : Calories 255 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 150mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons canola oil
4 to 5 tablespoons buttermilk
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 package (.3 ounce) sugar-free strawberry gelatin
4 cups sliced fresh strawberries
1/2 cup reduced-fat whipped topping

RUSTIC STRAWBERRY TART

This is a free form tart - no tart pan necessary! It's easy, delicious, and really looks great. You can use puff pastry or a pie crust for this.

Provided by Recipe Reader

Categories     Tarts

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Rustic Strawberry Tart image

Steps:

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • Combine strawberries with the sugar, cornstarch and lemon juice and set aside.
  • While the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
  • Transfer to lined baking sheet.
  • Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
  • Gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
  • Brush top of pastry lightly with water and sprinkle with turbinado sugar. Bake for 30-35 minutes until crust is golden and strawberries are bubbling.
  • Let sit for 5-10 minutes before cutting.

1 frozen puff pastry sheets, thawed or 1 pie crust
1 lb strawberry, washed and quartered
1/4 cup sugar
2 teaspoons cornstarch
juice from half lemon
water for brushing pastry dough
turbinado sugar for sprinkling over pastry dough

OLD FASHIONED STRAWBERRY PIE

This is a two crust strawberry pie that has a thick juice. Any fresh berries can be substituted.

Provided by Cindy B.

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 6



Old Fashioned Strawberry Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
  • Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
  • Bake for 35 to 45 minutes, or until the crust is slightly browned.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 62.7 g, Cholesterol 7.6 mg, Fat 17.3 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 4 g, Sodium 300.7 mg, Sugar 35 g

2 (9 inch) unbaked pie crusts
1 ¼ cups white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
4 cups fresh strawberries
2 tablespoons butter

ROCK CREEK LAKE FRESH STRAWBERRY PIE

A unique strawberry pie adapted similar to the one served at Rock Creek Lake Resort in northern California. Resort owner Sue King's pies are famous to the locals, and her pies have even been written about in Sunset Magazine! Fresh strawberries in a glaze are spooned over a baked pie crust covered in sweetened cream cheese. Can also substitute peaches for strawberries and use orange juice to make peach pie, Rock Creek-style.

Provided by SUUNKISSED

Categories     Desserts     Pies     Fruit Pies     Strawberry Pie Recipes

Time 3h40m

Yield 8

Number Of Ingredients 9



Rock Creek Lake Fresh Strawberry Pie image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
  • Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
  • Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
  • Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
  • Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56.9 g, Cholesterol 30.8 mg, Fat 17.7 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 201.6 mg, Sugar 38.6 g

1 pastry for a 9-inch pie crust
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 cup fresh strawberries, hulled and halved
¾ cup white sugar
¾ cup strawberry juice
¼ cup cornstarch
¼ cup lemon juice
5 cups fresh strawberries, hulled and halved

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