Fantastic Strawberry Pie Recipes

STRAWBERRY PIE II

Steps:

• Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
• In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

EASY FRESH STRAWBERRY PIE

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.

STRAWBERRY PIE WITH JELLO RECIPE

Steps:

• Preheat oven to 350.
• Place the pie crust in pie pan, nestle in, crimp edge and prick bottom with fork a few times (as shown above).
• Bake pie crust for about 15 minutes or until edges are browned. Remove from oven and set aside to cool.
• Layer sliced berries into the cooled baked pie crust. Fill to top.
• Stir together water sugar and cornstarch in a sauce pan and bring to a boil. Simmer, stirring constantly, until thickened.
• Remove from heat, add Jell-O and stir until dissolved.
• Pour mixture over the strawberry filled crust.
• Refrigerate until set. This will take at least 3 hours to have a good set.
• Top with whipped cream when serving.

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.

THE EASIEST FRESH STRAWBERRY PIE.

Steps:

• Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
• In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
• Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.

FRESH STRAWBERRY PIE I

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.

FANTASTIC FRESH STRAWBERRY PIE

Steps:

• 1. Wash and remove the stems from the berries, and let drain. (I leave them whole for the Pie)
• 2. Place the water, sugar and cornstarch in a sauce pan; bring to a boil and cook until glossy, stirring constantly (about 2 minutes). Remove from heat.
• 3. Add strawberry jello powder, and a few drops of red food coloring. cool. Fold in the strawberries and place in baked pie shell.. refrigerate. Serve with a dab of whipped cream... Enjoy!

CHOCOLATE STRAWBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. and grease your baking dish.
• Add both cans of strawberry pie filling to the bottom of the dish; spread evenly.
• Sprinkle and smooth on the dry cake mix. Firmly pat it into the strawberry.
• Cover dry mix with pads of butter.
• Bake for 55 minutes, remove from oven, and sprinkle on chocolate chips.
• Serve warm with ice cream or enjoy as is!

FANTASTIC STRAWBERRY PIE

Steps:

• Mash enough berries to make 2-1/2 cups.
• In pan, combine the mashed berries, water, sugar and cornstarch.
• Mix well; bring to a boil; stirring.
• Cook and stir for 2 minutes.
• Remove from heat, cool for 15 minutes; add remaining berries.
• Put in baked pie crust.

COPYCAT BOB EVANS STRAWBERRY PIE RECIPE

Steps:

• Preheat oven to 375°F
• To make the crust, the key is to not play with the dough any more than is necessary. To begin, add flour, salt, and shortening into a mixing bowl. Mix until you have pea-sized balls of dough in the bottom. Add water and mix, just until it is combined.
• Pat into a ball and roll out onto a floured surface. Roll until dough is ¼ to ½ inch thick. Sprinkle the top with flour and fold into quarters. Carefully lift and place into a lightly greased pie pan. Unfold once in the pie pan. Pinch edges of crust to the top of the pan. Use a fork to place a few marks on the bottom of the pie crust. Bake for 10 to 12 minutes, or until crust just starts to turn golden. Remove from oven and let cool.
• Next, it is time to start the cream layer of your pie. In a mixing bowl, add cream cheese, and beat until it is creamy. Add vanilla and powdered sugar. In another bowl, whip the heavy cream until stiff peaks begin to form. Once stiff peaks begin to form, fold in cream cheese mixture. Whisk to combine. Pour into cooled pie crust, and store in the fridge.
• To create your strawberry layer, be careful to follow these instructions in order, to avoid unwanted lumps in your glaze. In a small saucepan, add sugar and corn starch. Mix until they are completely combined. Add water and stir. Your mixture will look like a watery milky substance.
• Once any lumps are completely dissolved, turn the heat to medium-low. Cook over a low temperature until your mixture begins to thicken. Once it gets thick and starts to turn a translucent color, remove it from heat. Mix in your Jell-O packet and mix in. Sit to the side and allow to cool.
• Using the strawberries that have been hulled, rinsed, and dried, arrange your strawberries on top of your cream cheese mixture. Once your strawberries are how you want them, cover them in the glaze.
• After your pie has been assembled, place it in the fridge and allow it to chill for one to two hours. Remember, it is best if eaten the same day it was prepared. By allowing your pie chilling time, it will set up better and become more solid when you serve it.
• Before you serve your pie, make your whipped cream. To make whipped cream, pour heavy cream into your mixing bowl. Whisk on high until stiff peaks form. Add vanilla and powdered sugar and mix until combined.
• Place whipping cream into a piping bag to create swirls. You can also place a dollop of whipping cream on your slices of pie as you serve them if you prefer. Serve and enjoy!

LOW CALORIE STRAWBERRY PIE- NO CRUST

Steps:

• Wash, dry and hull berries.
• Place in bottom of lightly oiled 9" pie pan standing upright.
• Mix pudding and jello in pan.
• Add 2 cups water.
• Bring to full boil stirring constantly.
• Pour over strawberries.
• Let chill 6 hours or more.