Sweetheart Strawberry Pie Recipes

SWEET LADY DANE STRAWBERRY PIE

Steps:

• Mash 3 cups sliced strawberries with 1 cup sugar in a saucepan over medium heat. Bring strawberry mixture to a boil, stirring frequently.
• Mix cornstarch with water in a small bowl and pour into mashed strawberries; reduce heat to medium-low.
• Let strawberry mixture simmer, stirring constantly, until thickened, about 10 minutes. Set aside.
• Bring half-and-half to a boil in a saucepan; remove from heat.
• Beat egg and egg yolk with an electric mixer in a bowl until frothy; gradually mix in 3/4 cup of sugar, then beat until the egg mixture is thick, pale yellow, and forms a ribbon when beater is lifted out of the bowl, about 3 minutes.
• Mix in flour until smooth.
• Gradually pour hot half-and-half into the egg mixture in a steady stream, beating constantly.
• Return mixture to the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the custard thickens and starts to boil. Reduce heat to medium-low; continue cooking, stirring constantly until flour is cooked, 2 to 3 more minutes.
• Remove custard from heat, and stir in butter and vanilla extract.
• Spread custard in an even layer over the bottom of graham cracker crust. Top the custard with the cooked strawberry mixture. Arrange fresh strawberries over the top.
• Chill at least 3 hours before serving.

FRESH STRAWBERRY PIE

Steps:

• Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
• Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
• Top with whipped cream. Chill.

SWEETHEART STRAWBERRY PIE

Steps:

• Preheat oven to 450°F. Place half of the pastry on lightly floured surface; roll out to 11-inch circle. Place in 9-inch pie plate, allowing a 1-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake 12 to 15 minutes or until lightly browned. Cool on wire rack.
• Meanwhile, reduce oven temperature to 425°F. Roll out remaining pastry to 1/8-inch thickness. Cut into heart shapes with cookie cutter. Place on ungreased baking sheet. Beat egg with 1 Tbsp. water. Brush over pastry hearts; sprinkle with sugar. Bake 8 minutes or until lightly browned. Cool.
• Mix dry gelatin, dry pudding mix and 1-1/4 cups water in medium saucepan until well blended. Bring just to boil on high heat, stirring constantly. Remove from heat. Let stand 5 minutes. Arrange strawberries, cut sides down, in pastry shell. Cover with gelatin mixture. Refrigerate 4 hours or until set. Top with pastry hearts just before serving. Store leftover pie in refrigerator.

CANDY SWEETHEART PIE

Steps:

• Finely chop enough chocolate to equal half of a cup. Transfer to a small nonstick skillet and add heavy cream and espresso powder. Heat over low heat until melted, stirring frequently with a small spatula.
• Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling.
• Add whipped cream, confectioners' sugar, and a drop of pink gel food coloring to a bowl and beat with hand mixer until stiff peaks are formed.
• Add cream cheese and strawberry extract to a large bowl and beat with hand mixer until creamy. Fold in chopped strawberries. Fold in whipped cream mixture.
• Transfer mixture to the crust.

STRAWBERRY SLAB PIE

Steps:

• Make the Double-Crust Pate Brisee and divide it in half. Place one half back in the fridge while you work with the other.
• Generously flick flour over the work surface and roll out the dough into a rectangle about 1/4 inch thick and large enough to line the bottom and sides of a rimmed 9 x 13-inch quarter-sheet pan or baking pan. Line the bottom and sides of the pan with the dough, making sure to press the dough into the corners. You may need to patch it up if the dough tears. Dock it with a pastry docker (see Cook's Note) or by poking it all over with a fork. Refrigerate the pie shell for at least 30 minutes to allow the dough to relax.
• Meanwhile, line a baking sheet or large flat platter with parchment paper and set aside. Remove the other half of the dough from the fridge and roll it into a rectangle about 1/4 inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on the prepared baking sheet or platter and refrigerate until you are ready to use it.
• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line the pie shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Blind bake the pie shell (see Cook's Note) for 20 to 30 minutes, rotating the pan midway through the baking time, until the pie shell is matte and pale golden brown. Remove it from the oven and let cool on a wire rack. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment. Set aside the pie shell.
• In a medium bowl, combine the strawberries, superfine sugar, cornstarch, orange zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices over the pie shell. Remove the rolled-out dough from the fridge and drape it over the pie. Press the dough gently along the rim of the pan to adhere it to the edges of the bottom crust. Trim any excess dough so that there is just a slight overhang (the dough will shrink during baking, so you want there to be a little extra along the edge). Whisk the egg for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the top of the dough with the egg wash. Sprinkle the top evenly with the sanding sugar. Slit the dough decoratively in 6 to 8 places to allow steam to escape while baking. Bake for 40 to 50 minutes, rotating the pan midway through the baking time, until the top is dark golden brown through and through--no pale soggy places!
• Remove the pie from the oven and let cool on a wire rack for at least 2 hours, so the fruit has time to set up. Serve warm or at room temperature.
• The pie can be stored well covered, at room temperature for up to 1 day or in the fridge for up to 3 days. If you store it in the fridge, it's best served warmed; reheat the pie in a 300 degrees F oven for 15 to 20 minutes, until the top and bottom crisp up a little bit.
• In a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour mixture. Paddle slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
• Whisk together the egg yolks and milk in a small bowl and add them all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
• Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together.
• Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch thick. Refrigerate for at least 1 hour before using.
• The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.