Old Fashioned Strawberry Pie Recipes

OLD-FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. 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 lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.

STRAWBERRY RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F.
• Roll half the pie dough out to about 3 inches wider than the pie pan, and transfer it to the pie dish. Refrigerate the bottom crust while preparing the filling.
• Place the chopped rhubarb, halved strawberries, sugar, cornstarch, and salt in a large bowl and toss together to coat the fruit in the dry ingredients.
• Transfer the filling to the refrigerated pie crust.
• Dot with butter, and refrigerate while the top crust is prepared.
• Roll the second half of the pie dough out to about 3 inches wider than the pie pan.
• Cut into strips and arrange in a lattice pattern over the filled pie.*
• Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar.
• Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling.
• Cool for 2 hours before cutting and serving.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
• Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon.
• Mix flour mixture lightly with the berries.
• Pour filling into pastry lined pan.
• Dot fruit with butter or margarine.
• Cover with top crust and cut slits in the top.
• Seal and flute the edges.
• Sprinkle top lightly with sugar (optional).
• Bake for 35 to 45 minutes, or until the crust is lightly browned.

CLASSIC STRAWBERRY PIE

Steps:

• Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
• Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
• Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
• Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
• Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
• Set the filling aside while you prepare the crust for baking.
• Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
• Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
• Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
• Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
• Add the strawberry filling to the pie crust and smooth out the top.
• Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
• Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
• Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
• If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
• Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
• Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
• Let cool to room temperature before slicing and serving with a scoop of vanilla ice cream.

THE OLD BOY'S STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
• To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
• Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
• Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
• Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

STRAWBERRY RHUBARB PIE

Steps:

• Make or purchase a pie crust - enough for a bottom and top crust.
• Divide the dough into two balls; one ball slightly bigger than the other. Flatten the balls into discs and refrigerate them for at least 30 minutes.
• Hull and Slice the strawberries. Remove the green leaves and slice the rhubarb into 1/2 inch pieces. Combine the rhubarb, strawberries, sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl. Mix well.
• Preheat your oven to 425˚ F.
• Remove the dough discs from the refrigerator and roll the larger one out into a 12 inch circle. Gently press the circle into a 9-10 inch pie plate and tuck in the edges instead of trimming them. Set aside.
• Roll out the smaller disc into an 11 inch circle and cut 1 inch strips with a knife or decorative cutter. Set aside.
• Spread your strawberry rhubarb filling into the bottom crust.
• Place six dough strips horizontally across the pie, about ¾ inches apart. Working from the right side, peel back strips 1,3 and 5 and place a new strip vertically across the pie on the far right side. Lay the peeled strips back over, covering the vertical strip. Next, again working from the right, peel back strips 2, 4 and 6 and place a new strip vertically across the pie next to the other vertical one. Lay the peeled strips back over. Repeat this process twice, working your way right to left. Tuck in the edges of the lattice into the folded edge of the pie.
• Brush the top of the pie crust with cream and sprinkle with coarse sugar (optional)
• Bake the pie on the center rack for 20 minutes at 425˚F.
• Decrease the temperature to 375˚ F and bake an additional 50 minutes.
• Cool completely before cutting. Serve with whipped cream or ice cream.

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.