Fresh Strawberry Chilled Pie With Oreo Crust Recipes

DOUBLE-CRUST STRAWBERRY PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

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.

STRAWBERRY CREAM PIE

Steps:

• For Crust: In a food processor, crush the Golden OREO's. Pour crumbs into a 9" pie plate, and combined with the melted butter. Mixture should resemble gravel. Firmly press crumb mixture into the bottom and sides of the pie plate. Refrigerate.
• For filling: With a hand or stand mixer, cream together the room temperature cream cheese and sugar until smooth and fluffy.
• In a separate cup or bowl, pour the strawberry Jell-O mix into the milk, and stir well to dissolve. With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
• Using a rubber scraper, fold in half (8 oz.) of the Cool Whip. Fold in the chopped strawberries until mixture is completely combined. Pour the filling into the chilled crust and refrigerate for at least 2 hours.
• Just before serving, top the pie with additional Cool Whip. (Feel free to add as much or as little as you like.) Add the sliced strawberries to the top of the whipped topping. Slice and serve.

STRAWBERRY FROZEN PIE

Steps:

• Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
• Freeze pies until solid, 2 to 3 hours.

FRESH STRAWBERRY PIE

Steps:

• To make the butter pie crust, use a pastry blender to cut the butter into the flour and salt until all of the butter is pea sized or smaller. Adding one tablespoon at a time of the cold water, work the dough together just until it sticks together. Take care not to over mix or over work the dough. Shape into a dish and tightly wrap with plastic wrap. Refrigerate at least and hour.
• Roll dough out on a heavily floured surface until it is of even thickness and can fit into a 9 inch pie dish. Poke holes in dough across entire surface of dough to allow steam to escape. Cover with parchment paper and weigh down paper with pie weights or dry beans. Bake crust in 375 F degree oven for 20 minutes, then remove the weights and paper and continue cooking for another 10-20 minutes until the crust is golden brown.
• When crust is done cooking, turn off oven, add chocolate chips, and allow crust to sit in hot oven for a few minutes to allow chocolate to melt. Once melted, use a pastry brush to evenly spread the chocolate across the bottom and up the sides of the crust. Refrigerate to set.
• Mash 2 cups of the strawberries and add water. In a separate dish, combine sugar and cornstarch in a small bowl. Combine both the mashed strawberries with water with the sugar and cornstarch mixture in a medium saucepan. Place saucepan over medium-high heat and bring to a boil, stirring constantly. Allow to boil while stirring for 2-3 minutes until thickened, stirring constantly. I find a wooden spoon with a flat end works best. Remove from heat and stir in butter. Allow to cool enough that you can touch it without getting burnt and pour over strawberries in pastry shell.
• Arrange 4 cups strawberries in baked pastry shell. Pour warm filling over strawberries, spreading as needed to cover entire surface.
• Chill for at least 1 hour before serving.
• In a small bowl, whip cream and powdered sugar until soft peaks form. Serve each slice of pie with a dollop of 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.