Bestfreshstrawberrypie Recipes

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FRESH STRAWBERRY PIE I



Fresh Strawberry Pie I image

Delicious pies made with fresh strawberries. Top with whipped cream if you like.

Provided by Janice Papola

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h30m

Yield 16

Number Of Ingredients 6

2 (8 inch) pie shells, baked
2 ½ quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 (3 ounce) package strawberry flavored Jell-O®

Steps:

  • In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
  • Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
  • Refrigerate until set. Serve with whipped cream, if desired.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g

BEST FRESH STRAWBERRY PIE



Best Fresh Strawberry Pie image

I make this in the summer when the berries are fresh and juicy. I have tried many strawberry pie recipes but this one is the best imo. Chill time is 4 hours.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons powdered sugar
1 9 inch pie shell, baked and cooled
4 cups fresh strawberries, hulled
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
2 cups whipping cream
2 tablespoons sugar

Steps:

  • Sprinkle the powdered sugar over the cooked pie crust.
  • Fill pie crust with 2 cups of the largest berries.
  • In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
  • Add in sugar and cornstarch; stir to combine.
  • Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
  • Add in lemon juice; stir.
  • Remove pan from heat and cool slightly.
  • Pour berry mixture over the berries in the pie crust.
  • Cover and refrigerate for 4 hours.
  • Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
  • Gradually add in sugar and whip until peaks form.
  • Spoon whipped cream over pie wedges if desired.

Nutrition Facts : Calories 606.2, Fat 37, SaturatedFat 20.7, Cholesterol 108.7, Sodium 151.8, Carbohydrate 68, Fiber 2.8, Sugar 46, Protein 4

BEST EVER FRESH STRAWBERRY PIE



Best Ever Fresh Strawberry Pie image

Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you're in a hurry, use a pre-made pie shell. -Janet Leach, Granger, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 19

2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
4 to 5 tablespoons 2% milk
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
TOPPING:
6 cups fresh strawberries, hulled (about 2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup water
1 package (3 ounces) strawberry gelatin
1 teaspoon butter

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust 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 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a bowl, beat cream cheese, confectioners' sugar, lemon zest and extract until blended. Spread carefully onto bottom of crust. Refrigerate while preparing topping., Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours or until set.

Nutrition Facts : Calories 564 calories, Fat 27g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 359mg sodium, Carbohydrate 75g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

GOLD MEDAL® FRESH STRAWBERRY PIE



Gold Medal® Fresh Strawberry Pie image

Just like what you see in the bakery window, except you made it yourself!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 8

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 1/2 quarts (6 cups) strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food color, if desired
1 package (3 oz) cream cheese, softened
1 teaspoon grated lemon peel

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
  • 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 (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
  • In medium bowl, beat cream cheese and lemon peel 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.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg

EASY FRESH STRAWBERRY PIE



Easy Fresh Strawberry Pie image

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional

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.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.

FRESH STRAWBERRY PIE



Fresh Strawberry Pie image

From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.

Provided by LonghornMama

Categories     Pie

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup sugar
3 tablespoons cornstarch
1 quart fresh strawberries
1/2 cup water
2 teaspoons lemon juice
1 (9 inch) baked pie shells
whipped cream (I use 1 c whipping cream with 2 T powdered sugar)

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.

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