Moms Strawberry Pie Recipes

STRAWBERRY PIE

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.
• Mix until it forms a buttery, crumbly texture.
• Press the crust mixture into the bottom and sides of a 9" pie plate.
• Place in the oven to bake for 6-8 minutes, or until lightly browned.
• Set the pie crust aside to cool while preparing the filling.
• Wash the strawberries, then remove the stems and slice the strawberries in half.
• Set aside a dozen of the best looking strawberry halves to top the pie.
• Place the remaining fresh sliced strawberries in a large skillet, off the stove.
• Add the corn starch and sugar to the strawberries in the skillet.
• Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.
• Move the skillet to the stovetop over medium heat.
• Stir continuously until the strawberry mixture begins to bubble.
• Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes.
• Remove the mixture from the heat and stir in the lemon juice.
• Allow the mixture to cool off the stove, at room temperature, for at least 30 minutes.
• Once cooled, transfer the strawberry filling into the prepared graham cracker crust.
• Add the reserved strawberry halves to the top of the pie.
• Place the pie in the refrigerator and allow to chill for at least one hour before serving.

MOM'S STRAWBERRY PIE

Steps:

• STRAWBERRY TOPPING.
• Wash and halve strawberries.
• Whisk together the sugar, cornstarch and salt in a medium saucepan.
• Add the water, lemon juice and red food coloring. Cook over medium high heat until the mixture starts to thicken, stirring frequently.
• Add half of the strawberries and cook until mixture is thickened.
• Add remaining strawberries and remove from heat.
• Cool completely before putting on top of cream filling in pie shell.
• CREAM FILLING.
• While strawberry filling cools, whip the whipping cream.
• In separate bowl, beat together the cream cheese, powdered sugar, vanilla and salt.
• Fold in the whipped cream and spread in the bottom of the cooled pie shell.
• Once the strawberry filling has cooled, gently put it on top of the cream filling.

MOM'S STRAWBERRY PIE

Steps:

• Bake 9" pie shell according to it's directions and allow to cool.
• Clean and cut strawberries. Pour into pie shell.
• On the stovetop, cook the water, sugar (or Splenda), and cornstarch until thick. Cornstarch will lump as it heats and thickens so be attentive with a whisk. Add strawberry jello mix (the powder, not pre-made jello) and combine thoroughly. Allow to cool but not gel.
• Pour jello mixture over strawberries and refrigerate until fully gelled.
• Personally, I like it best if you pour the jello mixture over strawberries and allow to gel without chilling the strawberries. I think it takes away from the flavor when the berries get too cold.

MOMS AWARD WINNING STRAWBERRY PIE

Steps:

• In small sauce pan combine water, corn starch, jello, sugar. Stirring constantly till becomes very thick. About 8 to 10 minutes.
• Wash and remove stems from strawberries. Dry very well.
• Add strawberries to pie crust pour mixture over strawberries covering making sure every strawberry is covered.
• Place in refrigerator till ready to serve.

MONA'S FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Allow crust to cool.
• Bring water and pureed strawberries to a boil in a saucepan. Stir in sugar, gelatin, cornstarch, and salt until dissolved, 2 to 3 minutes, stirring constantly.
• Arrange strawberries in pie crust and pour gelatin mixture over berries. Chill until gelatin is set or overnight.

THE OLD BOY'S STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
• To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
• Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
• Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
• Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.