Strawberry Pie With Bisquick Crust Recipes
GOLD MEDAL® FRESH STRAWBERRY PIE
Just like what you see in the bakery window, except you made it yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
- In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
- In medium bowl, beat cream cheese and lemon peel until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg
IMPOSSIBLE FRUIT PIES
The combinations you can use are endless! Some of My Favorites: Rhubarb & Strawberry / Blueberry & Peach / Blackberry & Apple... Whatever you choose, this is delicious!
Provided by kelycarter_
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees.
- Grease 10" pan, put fruit in pan.
- Blend all remaining ingredients (except Powdered Sugar) for 3 minutes.
- Pour over Fruit. Let set for a few minutes. Bake 40 to 45 minutes.
- After Pie is cooled, dust with Powdered Sugar.
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