Fresh Strawberry Rose Pie Recipes

FRESH STRAWBERRY PIE WITH ROSé WINE GLAZE

Steps:

• Preheat the oven to 350°F.
• To make the crust, combine the graham cracker crumbs and sugar in a medium bowl. Sprinkle the melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
• Take the pan out of the oven. While it's still warm, press down to flatten puffy spots and to close any gaps in the crust. While the crust is still warm, sprinkle the chopped white chocolate into the bottom of the pie shell. Allow the chocolate to melt and then gently spread it across the bottom and sides of the pie shell. Cool until the chocolate is set.
• Place 1 1/2 pounds of the strawberries into a large mixing bowl and put the bowl in the refrigerator.
• Puree the remaining 8 oz of berries in a food processor with the wine. You should have about 1 1/ 2 cups of strawberry puree. You can add a little more wine to bring it up to 1 1/2 cups if needed.
• Put a 1/2 cup of purée into a small bowl. Sprinkle the gelatin powder evenly over the purée and whisk briefly to combine. Set it aside to bloom.
• In a medium sauce pan combine the rest of the strawberry puree with the sugar. Cook over medium heat until the sugar melts and liquid is hot. It doesn't need to come to a boil. Remove the pan from the heat. Add the bloomed gelatin and stir until the gelatin is melted. Set the puree aside to cool until it is tepid.
• Remove the bowl of berries from the refrigerator. Pour the puree over the whole berries and toss to give them an even coating. Lift the berries out of the puree and arrange them into the pie shell. I like to start with the largest berries to cover the bottom of the shell. Then arrange the small berries on top. You can cut them into halves or quarters to nestle them between the larger berries. Pour the puree over the berries.
• Chill the pie for at least 6 hours to set the gelatin. Whip the cream with the confectioner's sugar. Pipe a border of cream around the edge of the pie. Serve the pie with the rest of the whipped cream on the side.

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.

FRESH STRAWBERRY PIE

Steps:

• Crush enough strawberries to make one cup of crushed berries.
• In a saucepan stir together sugar and cornstarch. Stir in the water, then stir in the crushed berries.
• On medium heat, stir until mixture thickens. Let cool.
• Place washed berries, whole or sliced in half, in a large bowl.
• Pour cooled berry mixture over berries and lightly stir to coat.
• Dish berries into the pre-baked pie shell. For a beautiful appearance, turn cut berries over so their rounded, red sides face up.
• Chill for several hours. Serve with whipped cream or ice cream.
• Watch the video here: https://www.youtube.com/watch?v=yx5Ma2rCCBY.

FRESH STRAWBERRY PIE

Steps:

• In medium saucepan, combine sugar and cornstarch; add water and lemon juice.
• Over high heat, bring to a boil.
• Reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes.
• Remove from heat, add gelatin and stir until dissolved.
• Cool to room temperature.
• While mix cools, bake pie crust (if necessary) and clean and hull strawberries.
• Stir in strawberries; turn into prepared pastry shell.
• Chill 4 to 6 hours or until set.
• Serve with whipped cream if desired.
• Refrigerate leftovers.

FRESH STRAWBERRY PIE ALA ROSE

Steps:

• Put 2 cups whole berries in cooked shell.
• Make sauce of 2 cups crushed berries, water, cornstarch and sugar (or sugar/honey mix).
• Cook in saucepan over low heat until thick.
• Add butter and stir well until melted.
• Pour over whole berries in shell and refrigerate.
• Top with whipped cream when ready to serve.