Fresh Strawberry Rose Pie Recipes

EASY FRESH STRAWBERRY PIE

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.

FRESH STRAWBERRY PIE I

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.

BEST EVER FRESH STRAWBERRY PIE

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.

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.

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 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.