Moms Fresh Strawberry Pie Recipes

STRAWBERRY PIE

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.
• Mix until it forms a buttery, crumbly texture.
• Press the crust mixture into the bottom and sides of a 9" pie plate.
• Place in the oven to bake for 6-8 minutes, or until lightly browned.
• Set the pie crust aside to cool while preparing the filling.
• Wash the strawberries, then remove the stems and slice the strawberries in half.
• Set aside a dozen of the best looking strawberry halves to top the pie.
• Place the remaining fresh sliced strawberries in a large skillet, off the stove.
• Add the corn starch and sugar to the strawberries in the skillet.
• Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.
• Move the skillet to the stovetop over medium heat.
• Stir continuously until the strawberry mixture begins to bubble.
• Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes.
• Remove the mixture from the heat and stir in the lemon juice.
• Allow the mixture to cool off the stove, at room temperature, for at least 30 minutes.
• Once cooled, transfer the strawberry filling into the prepared graham cracker crust.
• Add the reserved strawberry halves to the top of the pie.
• Place the pie in the refrigerator and allow to chill for at least one hour before serving.

FRESH STRAWBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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 until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Arrange sliced strawberries over crust. In a saucepan over medium heat, combine mashed strawberries, sugar and cornstarch. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over sliced strawberries. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours. , Just before serving, whip cream with sugar and, if desired, almond extract until stiff peaks form. Serve with pie.

FRESH STRAWBERRY PIE, MOM'S

Steps:

• Mix sugar and cornstarch, add water and cook until thick and clear. Add jello. Coat the bottom of the pie shell with glaze, add sliced berries and top off with remaining glaze. Serve with cool whip.

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.

BEST EVER FRESH STRAWBERRY PIE

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.