FRESH STRAWBERRY PIE
From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.
Provided by LonghornMama
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
OUR FAVORITE FRESH STRAWBERRY PIE
Steps:
- For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
- For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
STRAWBERRY PIE II
This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.
Provided by OKBEE
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutrition Facts : Calories 265 calories, Carbohydrate 41.9 g, Cholesterol 20.4 mg, Fat 10.9 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 109.3 mg, Sugar 29.4 g
STRAWN'S FRESH STRAWBERRY PIE
There is a restaurant in Shreveport, LA that is famous for it's Strawberry Pie. I got this recipe back in the 70's In fact, Strawn's is known for this pie. I got this recipe many years ago and make it during strawberry season.
Provided by Britt Os sweetie pie
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix corn starch, sugar and salt in saucepan. Mix to a paste with 3 tbsp water. Then boil the cup of water and slowly add to sugar mixture. Boil on low heat til the mixture is thick and clear. Add lemon juice and food coloring.
- Cool 15 minutes then add sliced strawberries.
- Pour into shell. Chill.
- Whip cream and slowly add sugar and spread on pie.
- Refrigerate.
BEST FRESH STRAWBERRY PIE
I make this in the summer when the berries are fresh and juicy. I have tried many strawberry pie recipes but this one is the best imo. Chill time is 4 hours.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the powdered sugar over the cooked pie crust.
- Fill pie crust with 2 cups of the largest berries.
- In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
- Add in sugar and cornstarch; stir to combine.
- Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
- Add in lemon juice; stir.
- Remove pan from heat and cool slightly.
- Pour berry mixture over the berries in the pie crust.
- Cover and refrigerate for 4 hours.
- Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
- Gradually add in sugar and whip until peaks form.
- Spoon whipped cream over pie wedges if desired.
Nutrition Facts : Calories 606.2, Fat 37, SaturatedFat 20.7, Cholesterol 108.7, Sodium 151.8, Carbohydrate 68, Fiber 2.8, Sugar 46, Protein 4
FRESH STRAWBERRY PIE
This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it's reminiscent of strawberry shortcake - but maybe even better.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
- Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
- Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
- Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 178 milligrams, Sugar 28 grams, TransFat 0 grams
FRESH STRAWBERRY PIE
This is pretty close to the original recipe from the Strawberry Farm in South Carolina that I used to go and pick strawberries every year. I'd come home and whip up about 4-5 pies and they'd be gone in a flash! What makes my pie just a bit different is that I leave all the strawberries whole and I drizzle the glaze over every single berry -- these pies are a work of (he)art!
Provided by The Simple Recipe D
Categories Dessert
Time 30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Put 1 cup water and 1 cup of sugar in a saucepan and bring to a boil.
- Mix 3 tablespoons of cornstarch with 1/2 cup of water cold water. Keep stirred as it can lump back up quickly.
- Whisk the cornstarch mixture into the boiling sugar water.
- Whisk constantly until it become thick -- about 3 minutes.
- Remove from heat and whisk in Jell-O until dissolved and there are no lumps. Set aside.
- Take a spoonful of glaze ( or more) and coat the bottom of the pre-baked pie shell.
- While the strawberry glaze is cooling you can start placing your berries in the pie crust. I don't cut them up -- I leave them whole.
- Then I spoon the glaze over the strawberries until each individual berry is coated with glaze. Add more berries to the top as it becomes easier to place them. It's like art! Fill all the nooks and crannies with glaze until the glaze is even (or slightly under) the edge of the pie crust.
- Set in the fridge UNCOVERED until the glaze is set. But at least 1-2 hours.
- You can make this pie a day in advance (I don't advise it), but after glaze is set, you need to cover it with plastic wrap so it doesn't absorb the odors in your fridge.
- Enjoy!
Nutrition Facts : Calories 2262.8, Fat 46.8, SaturatedFat 14.4, Sodium 1139.2, Carbohydrate 455.3, Fiber 23.5, Sugar 323.8, Protein 22.8
FRESH STRAWBERRY PIE
Each year we wait for "strawberry time" here in the Upper Peninsula of Michigan. We believe our strawberries are the best in the country! After picking them at a nearby farm, I can't wait to get home to make this pie.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 113mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 3g fiber), Protein 2g protein.
BEST EVER FRESH STRAWBERRY PIE
Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you're in a hurry, use a pre-made pie shell. -Janet Leach, Granger, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 564 calories, Fat 27g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 359mg sodium, Carbohydrate 75g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
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