Rock Creek Lake Fresh Strawberry Pie Recipes

ROCK CREEK LAKE FRESH STRAWBERRY PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
• Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
• Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
• Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
• Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.

FRESH STRAWBERRY PIE

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. , Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours. , Just before serving, whip cream with sugar and, if desired, almond extract until stiff peaks form. Serve with pie.

ROCK CREEK LAKE FRESH STRAWBERRY PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
• Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
• Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
• Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
• Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.

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

Steps:

• In small bowl, mash enough strawberries to measure 1 cup.
• In 2-quart saucepan, mix sugar and cornstarch.
• Gradually stir in 1/2 cup water and mashed strawberries.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute; cool.
• In medium bowl, beat cream cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.