Strawberry Pie Cake Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl or bowl of stand mixer, beat cake mix, water, oil and eggs on low speed 30 seconds. Beat 2 minutes on medium speed, scraping side of bowl occasionally. Pour batter into pie plate until plate is 3/4 full (you will not use all of the batter).
• Bake 25 minutes or until edge is set but center is only slightly wobbly. Meanwhile, toss strawberries with sugar and salt; let stand 20 minutes.
• Remove cake from oven; place on cooling rack to cool slightly. Increase oven temperature to 450°F.
• On lightly floured work surface, cut middle section of 1 pie crust into 3 long (1-inch-wide) strips. Press ends of strips together to make 1 long strip for pie edge; set aside. Cut second pie crust into 1-inch-wide strips.
• Carefully arrange half of the pie crust strips from second pie crust about 1 inch apart on top of strawberries. Fold back every other strip halfway; arrange 1 of the remaining strips crosswise in center of pie. Fold strips back over. Repeat until lattice crust is created, alternating strips you fold back. Trim off excess pie crust with kitchen scissors.
• Arrange long strip of pie crust around edge of pie, pressing lightly onto pie plate edge to secure. Carefully crimp crust with fingertips. Cover edge with foil.
• Bake pie cake at 450°F 10 to 15 minutes or until crust is golden brown. Remove from oven to cooling rack. Cool at least 15 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F. Spray a pie plate with cooking spray. Make the batter; pour into the pie plate until three-quarters full. Bake until set around the edges but slightly wobbly in the center, 20 to 25 minutes.
• Meanwhile, make the strawberry filling: Toss the strawberries, granulated sugar and salt in a bowl. Let sit 20 minutes.
• Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1- to 1 1/4-inch-wide strips with a knife. Set aside.
• Unroll the remaining piece of pie dough. Cut three 1-inch-wide strips from the middle of the round and press the strips together, end to end, to form one long strip. (This will be used for the piecrust rim.)
• Transfer the partially baked cake to a rack; cool slightly. Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top to hold them in place. Increase the oven temperature to 450 degrees F.
• Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends.
• Fold back every other strip halfway. Lay one of the remaining strips across the center of the pie, perpendicular to the others. Unfold the strips over the perpendicular one. Repeat, alternating the strips you fold back, to create a lattice top. Trim the overhang.
• Drape the long pie dough strip around the edge of the plate, on top of the lattice ends. Trim as needed and press the ends together. Tuck the edge of the dough under itself, then crimp decoratively with your fingers.
• Sprinkle the lattice crust with coarse sugar and return the cake to the oven. Bake until the crust is golden, 10 to 15 more minutes. (Cover the pie rim with aluminum foil if it browns too quickly.) Serve with vanilla ice cream or whipped cream.

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:

• 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.