Shirleys Strawberry Pie Recipes

NEELY'S STRAWBERRY PIE

Steps:

• Preheat the oven to 400 degrees F.
• Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Set aside.
• In a medium bowl, mix together all of the filling ingredients and pour into the crust.
• Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.
• Beat the heavy cream in a medium bowl until thick. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Add the jam, a little at a time, and beat until stiff peaks are formed.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

SKY-HIGH STRAWBERRY PIE

Steps:

• In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.

STRAWBERRY SHIRLEY

Steps:

• In a blender, mix the lemon, sugar, grenadine, and strawberries until relatively smooth.
• Pour into a glass with ice; top with 7-up and stir.
• Garnish with a fresh strawberry or maraschino cherry.

LUBY'S CAFETERIA FRESH STRAWBERRY PIE

Steps:

• For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin.
• Bring to a boil, stirring occasionally.
• In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth.
• Add to saucepan, whisking constantly with a wire whisk.
• Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. (I suggest stirring constantly).
• Stir in food color.
• Remove from heat and let stand at room temperature cool.
• Do not refrigerate.
• For pies, spread 1/4 cup glaze onto bottom of each pie shell.
• In large bowl, combine strawberries and 2 cups of the glaze.
• Mix gently to coat evenly.
• Spoon half the mixture into each pie shell, arranging berries attractively.
• Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.
• Refrigerate at least 2 hours.
• Top with whipped cream.