Strawberry Shortbread Pie Recipes

STRAWBERRY SHORTBREAD PRETZEL PIE

Steps:

• Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
• Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
• Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
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FRESH STRAWBERRY PIE

Steps:

• Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
• Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
• Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
• Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST

Steps:

• Pre-heat oven to 375.
• Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
• Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
• Remove from oven and cool completely.
• While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
• (I use a whisk and stir constantly) Remove the glaze from heat.
• Add the butter and stir into the glaze until melted.
• Cool the glaze.
• While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
• When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

STRAWBERRY SHORTBREAD PIE

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cold water; stir. Beat cream cheese in large bowl with wire whisk until creamy. Gradually add gelatin, beating until well blended. Place bowl of gelatin into larger bowl of ice and water. Let stand 5 minutes or until thickened (consistency of unbeaten egg whites), stirring occasionally.
• Add whipped topping; beat with wire whisk until well blended. Stir in strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
• Spoon into crust. Refrigerate 3 hours or until firm. Garnish with additional whipped topping and strawberry halves just before serving, if desired.

FRESH STRAWBERRY PIE WITH SHORTBREAD CRUST RECIPE - (4.6/5)

Steps:

• CRUST: 1. Preheat oven to 350F with rack in middle. 2. Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9" pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool. FILLING: 1. Select 20 large strawberries as close to the same size as possible and set aside. Dice remaining strawberries into 1/4" pieces and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass 4-cup measuring cup. Add enough water to measure 2 cups. Transfer liquid to a saucepan and reserve berries. 2. Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20-30 minutes. 3. Spoon 1/2 cup filling into piecrust and arrange reserved whole berries, stem ends down, onto filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours. Serve with whipped cream on top. Makes 8 servings (slices). Each serving = 5 Weight Watchers points.

STRAWBERRY SHORTBREAD PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. , Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

1970'S FRENCH STRAWBERRY PIE

Steps:

• Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
• Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
• Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
• Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

STRAWBERRY SHORTBREAD SHORTCAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in flour and chocolate. Form dough into two balls (one slightly larger than the other.) , On a floured surface, roll balls into 7-in. circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork. , Bake at 350° for 25-30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into eight equal wedges. Cool on racks. To assemble, place circle on a serving plate. Top with whipped cream and strawberries. Set wedges into the cream at an angle, points toward center. Cut into wedges.

STRAWBERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
• Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
• Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
• Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.