Roses Strawberry Pie Recipes

FRESH STRAWBERRY ROSE PIE

Steps:

• To prepare crust:Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. The colder the better for all the ingredients and tools.With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then form into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.Preheat your oven to 350 degrees F. Let the crust come to room temperature for 20 to 30 minutes (it should be still cool but pliable).Roll out crust into a round large enough to fit into your pie pan with a 1-inch overhang. Gently transfer rolled out crust to pie pan, easing it into the pan so as not to stretch the dough. Trim any uneven edges so there is a nice even overhang around the entire pie.Fold the overhang under itself, then crimp as desired. Refrigerate for at least 30 minutes.Line pie with a piece of foil, lightly draping the foil over the crimped edges. Fill with granulated sugar to weight it down (pie weights work too, also dried rice or beans).Bake crust for 50 to 60 minutes or until lightly golden around the edges. Remove from oven and carefully lift out foil with weights. If the crust still seems underdone, pop it in the oven for another 10 minutes or so until golden brown and puffed. Place on a wire rack and let cool.For the Filling:Pick out about 8 ounces of the least-attractive berries; hull and cut in half. Process berries in a food processor until smooth, 20 to 30 seconds, scraping down bowl as needed. You should have a scant 1 cup purée.Whisk sugar, cornstarch, Pomona's pectin, and salt in a bowl and set aside.In a medium saucepan, stir together berry puree, lemon juice, rose water, along with calcium water (if using Pomona's pectin). Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Add sugar-pectin mixture and stir vigorously until completely dissolved. Return to a boil, scraping bottom and sides of pan to prevent scorching, for 1 to 2 minutes to ensure that cornstarch is fully cooked; it will become very thick. Transfer to a small bowl and let cool to room temperature.Meanwhile, pick over remaining berries to find the most attractive ones; if you have any extra-large berries you can cut them in half, otherwise, leave them whole. Place in a large bowl.Pour glaze mixture over berries and fold gently with rubber spatula until evenly coated. Scoop berries into cooled pie crust, arranging them into a nice looking mound, rearranging as necessary and flipping berries so the cut sides are facing down.Refrigerate about 2 hours until fully set, then slice and serve. This pie is best enjoyed within 5 hours of chilling, topped with freshly whipped cream.

STRAWBERRY LOVER'S PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill., Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. , Arrange strawberries over the filling; brush with jam. Melt the remaining chocolate and drizzle over the top.

AUNT ROSE'S STRAWBERRY PIE

Steps:

• Clean and drain strawberries; arrange in cooled pie shell.
• In a sauce pan, combine sugar, water, cornstarch and salt.
• Cook, stirring often, until thickened.
• Add strawberry jello.
• Pour over berries.
• Chill.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

ROSE'S EASY STRAWBERRY PIE

Steps:

• Mix together sugar, cornstarch and water, boiling until clear.
• Add jello. Mix well. Cool in refrigerator.
• Add strawberries (whole or sliced).
• Pour into a graham cracker crust and put in refrigerator several hours to set. May be topped with whipped topping and additional strawberries.

DOUBLE-CRUST STRAWBERRY PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.