Double Crust Strawberry Pie Recipes

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.

Steps:

• To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Divide the dough in halve and gently press each half into a ball. Wrap both in plastic, flatten into disks, and refrigerate until cold, at least 30 minutes and up to 1 day.
• To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
• On a lightly floured surface, roll out one dough round to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Place on a rimmed baking sheet to catch any drips and bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes. Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve.

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.

Steps:

• In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
• In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
• Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Steps:

• Make the Double-Crust Pate Brisee and divide it in half. Place one half back in the fridge while you work with the other.
• Generously flick flour over the work surface and roll out the dough into a rectangle about 1/4 inch thick and large enough to line the bottom and sides of a rimmed 9 x 13-inch quarter-sheet pan or baking pan. Line the bottom and sides of the pan with the dough, making sure to press the dough into the corners. You may need to patch it up if the dough tears. Dock it with a pastry docker (see Cook's Note) or by poking it all over with a fork. Refrigerate the pie shell for at least 30 minutes to allow the dough to relax.
• Meanwhile, line a baking sheet or large flat platter with parchment paper and set aside. Remove the other half of the dough from the fridge and roll it into a rectangle about 1/4 inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on the prepared baking sheet or platter and refrigerate until you are ready to use it.
• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line the pie shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Blind bake the pie shell (see Cook's Note) for 20 to 30 minutes, rotating the pan midway through the baking time, until the pie shell is matte and pale golden brown. Remove it from the oven and let cool on a wire rack. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment. Set aside the pie shell.
• In a medium bowl, combine the strawberries, superfine sugar, cornstarch, orange zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices over the pie shell. Remove the rolled-out dough from the fridge and drape it over the pie. Press the dough gently along the rim of the pan to adhere it to the edges of the bottom crust. Trim any excess dough so that there is just a slight overhang (the dough will shrink during baking, so you want there to be a little extra along the edge). Whisk the egg for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the top of the dough with the egg wash. Sprinkle the top evenly with the sanding sugar. Slit the dough decoratively in 6 to 8 places to allow steam to escape while baking. Bake for 40 to 50 minutes, rotating the pan midway through the baking time, until the top is dark golden brown through and through--no pale soggy places!
• Remove the pie from the oven and let cool on a wire rack for at least 2 hours, so the fruit has time to set up. Serve warm or at room temperature.
• The pie can be stored well covered, at room temperature for up to 1 day or in the fridge for up to 3 days. If you store it in the fridge, it's best served warmed; reheat the pie in a 300 degrees F oven for 15 to 20 minutes, until the top and bottom crisp up a little bit.
• In a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour mixture. Paddle slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
• Whisk together the egg yolks and milk in a small bowl and add them all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
• Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together.
• Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch thick. Refrigerate for at least 1 hour before using.
• The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.

Steps:

• Preheat oven to 450 degrees F.
• Filling:
• Sift sugar, cornstarch and flour together into a medium bowl. Stir and combine with partially thawed strawberries.
• In a separate bowl, combine pie crust mix and cold strawberry nectar. Stir until a soft dough forms. Divide into 2 pieces, form into balls, and flatten into disks.
• On a lightly floured surface, roll 1 of the disks out to an 11-inch circle. Fold in half, place in a 9-inch pie plate, and unfold. Press into plate, but do not stretch. Trim dough 1/2-inch from edge of plate. Roll out second disk and fold in half. Pour filling into pastry-lined plate. Place top crust on top of filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits or punch center with small decorative cutter or knife.
• In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar. Brush atop crust and then sprinkle with sugar. Place pie on sheet pan* and place in oven.
• Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown. Cool completely before cutting.
• *TIP: preheat sheet pan in oven for crisper bottom crust.

Steps:

• Preheat oven to 450ºF.
• Sift sugar, cornstarch and flour together into a medium bowl.
• Stir and combine with partially thawed strawberries.
• In a separate bowl, combine pie crust mix and cold strawberry nectar.
• Stir until a soft dough forms.
• Divide into 2 pieces, form into balls, and flatten into disks.
• On a lightly floured surface, roll 1 of the disks out to an 11-inch circle.
• Fold in half, place in a 9-inch pie plate, and unfold.
• Press into plate, but do not stretch.
• Trim dough 1/2-inch from edge of plate.
• Roll out second disk and fold in half.
• Pour filling into pastry-lined plate.
• Place second crust on top of filling and unfold.
• Press along rim to seal and trim edges.
• Press fork into edges or crimp to make decorative edge.
• Cut vent slits or punch center with small decorative cutter or knife.
• In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar.
• Brush atop crust and then sprinkle with sugar.
• Place pie on sheet pan* and place in oven.
• Bake for 10 minutes.
• Then lower heat to 350ºF and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown.
• Cool completely before cutting.
• TIP:
• preheat sheet pan in oven for crisper bottom crust.

Steps:

• Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
• Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
• Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
• Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.