Noodles Fresh Strawberry Pie Recipes

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.

FRESH STRAWBERRY PIE

Steps:

• Begin by hulling and slicing 4 cups of strawberries. Hull and halve the remaining cup of strawberries and set aside.
• Layer 2 cups of the sliced strawberries on the bottom of the baked pie crust.
• Mash the remaining 2 cups of sliced strawberries, or pulse in the blender until a mashed consistency is reached. Combine the mashed strawberries with the sugar and cornstarch in a small sauce pan, and bring to a boil. Reduce heat, stirring constantly until mixture is thickened, for about 3 minutes. Remove from heat and allow to cool for about 15 minutes.
• Pour the strawberry filling over the top of the pie, spreading evenly. Top with halved strawberries and chill in the refrigerator for at least 2 hours.
• To make the whipped cream, combine the heavy whipping cream and sugar in a large mixing bowl and beat over medium speed until fluffy. Serve over the top of each slice of pie and enjoy!

STRAWBERRY PIE

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.