Old Fashioned Strawberry Pie Recipes

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.

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:

• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel. Set aside.
• In a medium bowl, mix together all of the filling ingredients and pour into the crust.
• Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries. Brush the top with the melted butter and sprinkle the sanding sugar. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F. and bake until the top is golden brown, another 30 minutes. Let cool before serving with Strawberry Whipped Cream, if desired.
• Beat the heavy cream in a medium bowl until thick. Add the vanilla and confectioners' sugar and continue to beat until soft peaks appear. Add the jam, a little at a time, and beat until stiff peaks are formed.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.

Steps:

• Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
• Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
• Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
• Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

Steps:

• Rinse berries thoroughly, drain, remove stems. Pat dry.
• Crush enough of the berries to make 1 1/2 cups berry pulp and juice.
• Combine the crushed berries and juice in a saucepan with the sugar, cornstarch, lemon juice and salt.
• Bring to a boil, stirring constantly.
• Cook until mixture thickens and turns clear.
• Stir in butter and cook one more minute.
• Arrange whole berries in baked pie shell.
• Pour the hot berry mixture over them.
• Let cool.
• Chill several hours.
• Serve with vanilla ice cream or top servings with whipped cream.