Fresh Strawberry Pie I Recipes

Steps:

• Sprinkle the powdered sugar over the cooked pie crust.
• Fill pie crust with 2 cups of the largest berries.
• In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
• Add in sugar and cornstarch; stir to combine.
• Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
• Add in lemon juice; stir.
• Remove pan from heat and cool slightly.
• Pour berry mixture over the berries in the pie crust.
• Cover and refrigerate for 4 hours.
• Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
• Gradually add in sugar and whip until peaks form.
• Spoon whipped cream over pie wedges if desired.

Steps:

• Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
• Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
• Top with whipped cream. Chill.

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.

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.

Steps:

• Put 1 cup water and 1 cup of sugar in a saucepan and bring to a boil.
• Mix 3 tablespoons of cornstarch with 1/2 cup of water cold water. Keep stirred as it can lump back up quickly.
• Whisk the cornstarch mixture into the boiling sugar water.
• Whisk constantly until it become thick -- about 3 minutes.
• Remove from heat and whisk in Jell-O until dissolved and there are no lumps. Set aside.
• Take a spoonful of glaze ( or more) and coat the bottom of the pre-baked pie shell.
• While the strawberry glaze is cooling you can start placing your berries in the pie crust. I don't cut them up -- I leave them whole.
• Then I spoon the glaze over the strawberries until each individual berry is coated with glaze. Add more berries to the top as it becomes easier to place them. It's like art! Fill all the nooks and crannies with glaze until the glaze is even (or slightly under) the edge of the pie crust.
• Set in the fridge UNCOVERED until the glaze is set. But at least 1-2 hours.
• You can make this pie a day in advance (I don't advise it), but after glaze is set, you need to cover it with plastic wrap so it doesn't absorb the odors in your fridge.
• Enjoy!

Steps:

• Cook sugar, cornstarch, gelatin and water until thick; let it cool a bit.
• Place whole strawberries in baked pie shell. Pour sauce over berries and refrigerate until chilled.

Steps:

• Mash 1 pt of the strawberries, using a fork, and set aside.
• Combine the sugar and cornstarch in a 3 quart sauce pan.
• Stir in the water and mashed berries.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
• Remove from the heat and stir in the food coloring.
• Cool to room temperature.
• Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
• Chill in the refrigerator at least 2 hours.
• To serve, top with puffs of
• sweetened whipped cream

Steps:

• Arrange strawberries nicely in pie crust.
• Mix cornstarch and sugar in pan.
• Add water.
• Boil til clear.
• Add jell-o.
• Pour over strawberries.
• Chill.
• Serve with Cool Whip!

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

Steps:

• 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.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute; cool.
• In medium bowl, beat cream cheese 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.