Contest Winning Fresh Strawberry Pie Recipes

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

AWARD WINNING STRAWBERRY PIE

Steps:

• To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate. Bake in a 400F oven for 12 minutes, let cool.
• In a saucepan, combine sugar and cornstarch. Add water and corn syrup. Cook and boil for 2 minutes. Add Jello powder. Cool for 10 minutes. Arrange cut strawberries in the cooled crust. Cover with the filling and chill for 4 hours or overnight.
• Top with whipped cream before serving.

AWARD-WINNING STRAWBERRY RHUBARB PIE

Steps:

• 1. Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
• 2. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
• 3. Cool pie crust.
• 4. Pour in the filing. Dot with small pieces of butter.
• 5. Then cover with other pie crust in whatever fashion you want.
• 6. Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
• 7. Let stand before serving.

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack.
• For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature
• Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

AWARD WINNING STRAWBERRY CAKE

Steps:

• Mix the cake mix, soda, & egg until smooth (as directed on box).
• Spray a 9X13 Pan with PAM. Pour cake in pan and bake as directed.
• Meanwhile mix the boiling water and jello together set aside and let cool (DO NOT let set up!).
• Mix the pudding mix & milk let set in fridge 10 min until thick. Fold in the cool whip.
• When Cake is done let cool. Poke holes in cake pour over jello mixture.
• Ice with pudding/cool whip mixture.
• Thinly slice strawberries layer on top.
• This is 3 pts per servings on Weight Watchers for a huge serving.

MONA'S FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Allow crust to cool.
• Bring water and pureed strawberries to a boil in a saucepan. Stir in sugar, gelatin, cornstarch, and salt until dissolved, 2 to 3 minutes, stirring constantly.
• Arrange strawberries in pie crust and pour gelatin mixture over berries. Chill until gelatin is set or overnight.