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.
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
THE EASIEST FRESH STRAWBERRY PIE.
The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
- In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
- Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.
Nutrition Facts : ServingSize 8 g, Calories 830 kcal, Carbohydrate 98 g, Protein 11 g, Fat 44 g, SaturatedFat 14 g, Sodium 683 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 25 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
DOUBLE-CRUST STRAWBERRY PIE
The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. -Patricia Kutchins, Lake Zurich, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.
Nutrition Facts : Calories 334 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 49g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g 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.
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.
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
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