STRAWBERRY GLAZE PIE
"WE STILL GO OUT to the strawberry farms to pick our own berries for this pie, and a delicious one it is! "This pie was a family favorite while I was growing up, and it has become the same with my own family, which is nearly all grown. "Strawberries are one of my favorite fruits, and when they're in season, you can bet this is a treat we have often!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.
Nutrition Facts :
PERFECTLY FLAKY PIE CRUST
Provided by Aida Mollenkamp
Categories dessert
Time 35m
Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
Number Of Ingredients 6
Steps:
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
LOW SODIUM PIE CRUST
Steps:
- Whisk together flour and sugar in a mixing bowl. In a separate bowl, whisk together oil, oat milk, and vanilla until well combined. Add wet ingredients in with dry ingredients and mix until fully combined.
- On a lightly floured service, roll your dough into a ball. Cover and refrigerate forOne Hour
- Remove dough from the refrigerator. On a lightly floured service, roll the dough until you have a 10-12 inch circle, leaving room to create a nice thick crust.
- For a baked pie shell, prick the bottom and sides with a fork and bake at 450 degrees for 12 minutes, or until golden brown. For an unbaked shell, fill with pie filling and bake as directed in the filling recipe.
Nutrition Facts : ServingSize 0.6 pie, Calories 289 kcal, Carbohydrate 28 g, Protein 3 g, Fat 19 g, SaturatedFat 15 g, Sodium 4 mg, Fiber 1 g, Sugar 4 g
LOW SODIUM PIE CRUST
Provided by LoSo Foodie
Time 22m
Number Of Ingredients 3
Steps:
- Pour oil and milk into a large mixing bowl and stir together.
- Slowly add flour, stirring lightly with a fork.
- Work mixture with your hands to form a large dough ball.
- Continue to work the dough until it is no longer tacky to the touch.
- Place dough ball between two pieces of wax paper and roll into a 12-inch circle.
- Remove the top piece of wax paper. Pick up the dough using the bottom piece of wax paper. Place the dough, paper side up into a tin pie plate or glass dish that has been sprayed with non-stick. (Essentially you flip the dough so the dough side is in the dish and the remaining piece of wax paper is on the top)
- Trim the excess pie dough from around the edges. If you prefer, pinch along the edge for a crimped look.
- To pre-bake your pie shell, prick the bottom with a fork and bake at 450 for 12 minutes or until golden brown.
- FOr an unbaked shell, fill the pie filling and bake as directed in the pie recipe.
Nutrition Facts : Calories 208 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice of pie, Sodium 2 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
LOW SODIUM PIE DOUGH
while most frozen,store bought crusts come in at 648 or better calories,this one is 138,and also low sodium and low sugar.
Provided by agshare
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Sift the flour into a bowl.
- Add the butter or butter and shortening mix. Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
- Gradually stir in the water until the mixture binds itself together.
- Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
- Note: a general guide when making pie dough is to use half as much fat to flour. The use of shortening will make the end texture more flaky. Instead of adding water, milk can be used to make the cooked dough softer in texture. Using self-rising flour instead of all-purpose will also have the same result.
Nutrition Facts : Calories 124.6, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.9, Carbohydrate 11.9, Fiber 0.4, Sugar 0.1, Protein 1.7
NO FAIL PIE CRUST I
I found this recipe years ago, and have not made any other since. This dough freezes very well.
Provided by Lenn
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
- Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
- Wrap with plastic and chill in a refrigerator until ready to prepare.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 10 g, Cholesterol 7.8 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 27.5 mg, Sugar 0.1 g
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
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