EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY RIBBON PIE
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. -Victoria Newman, Antelope, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , 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 golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.
Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH STRAWBERRY PIE
This fresh strawberry pie recipe will brighten up any dessert table. The simplicity of the pie with its strawberry glaze filling means it can be prepped in no time. Add a dollop of whipped topping when serving and you have a pie that's not only delicious but beautiful too.
Provided by Patsy Johnson
Categories Pies
Time 30m
Number Of Ingredients 4
Steps:
- 1. Wash and hull strawberries. Line the pie crust with the nicest strawberries, laying the berries with the narrow end up.
- 2. Mash remaining berries and add enough water to measure 2 cups. Add 1 cup sugar and 2 tablespoons of cornstarch. Mix well.
- 3. Heat berry mixture over medium heat, stirring constantly until mixture is thickened. Cool. Pour into baked pie shell and refrigerate until mixture is set up.
- 4. Top with whipped topping.
- 5. If using frozen berries, save juice and follow direction in step 2.
STRAWBERRY RIBBON PIE
I have not made this yet but intend to very soon. Posting this for the 2005 strawberry recipe swap contest. Cooking times are approx. because I don't know how long it takes until the mixture "mounds".
Provided by Bri22
Categories Pie
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan combine strawberry gelatin, sugar and boiling water.
- Add strawberries and lemon juice, mix well.
- Refrigerate.
- Stir every half hour until mixture mounds.
- Then whip the cream cheese in a seperate bowl with the confectioner's sugar , vanilla and salt.
- In a third bowl whip the heavy cream to soft peak stage. Fold the whipped cream cheese mixture into the whipped cream.
- Pour this mixture into the pie shell.
- Pour the strawberry mixture over that, refrigerate until ready to serve.
Nutrition Facts : Calories 469.3, Fat 29.6, SaturatedFat 14.7, Cholesterol 69.9, Sodium 329.4, Carbohydrate 47.6, Fiber 2.1, Sugar 29.5, Protein 5
BLUE RIBBON STRAWBERRY RHUBARB PIE
Make and share this Blue Ribbon Strawberry Rhubarb Pie recipe from Food.com.
Provided by Charmie777
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, preserves and lemon juice.
- Add strawberries, rhubarb and tapioca.
- Set aside for 10 minutes.
- Adjust oven rack to lower 1/3 of oven.
- Preheat oven to 400 degrees fahrenheit.
- Prepare bottom crust in pie plate.
- Pour in fruit.
- Top with decorated crust-top. (I like a lattice top.).
- Brush with milk and sprinkle with sugar.
- Place on foil-lined baking sheet.
- Bake 55 minutes or until filling is bubbling and crust is brown. (You may need to cover the edges of the crust with foil paper part way through, if crust is getting too brown.).
- Remove to wire rack and cool.
Nutrition Facts : Calories 584.8, Fat 21.1, SaturatedFat 5.3, Cholesterol 0.4, Sodium 337.2, Carbohydrate 96.1, Fiber 3.9, Sugar 51.7, Protein 4.9
CONTEST-WINNING RASPBERRY RIBBON PIE
It's fun to go out as a family and pick raspberries to make my mother-in-law's pie recipe. We always freeze some berries, so we can make this pie year-round.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10 minutes or until golden brown., In a bowl, dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. , Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Garnish pie with additional whipped cream and berries. Refrigerate leftovers.
Nutrition Facts : Calories 345 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
AWARD-WINNING STRAWBERRY RHUBARB PIE
This strawberry rhubarb pie is perfection! The filling is sweet, tart, and addictive to eat. When it's cut, the rhubarb strawberry filling holds up. It's a beautiful slice of pie. We agree with Shannon, this rhubarb pie recipe is definitely a winner.
Provided by Shannon Renee
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Mix the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit on the counter for 30 minutes.
- 2. Meanwhile, using a fork, poke holes in the pie crust. Add parchment paper and pie weights. Then lightly bake the bottom of the pie crust for 5-10 minutes.
- 3. Cool pie crust.
- 4. Pour in the filing. Dot with small pieces of butter.
- 5. Then cover with other pie crust in whatever fashion you want.
- 6. Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with aluminum foil so it doesn't burn (or use a pie crust shield). Then towards the end of the baking time, I take it off to make sure it's the same color as the rest of the pie crust.
- 7. Let stand before serving.
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- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
OLD-FASHIONED STRAWBERRY PIE RECIPE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 2 hrs 42 minsCategory DessertCalories 231 per serving
- In a saucepan, combine sugar, cornstarch, cold water and salt. Stir in mashed berries. Bring to a boil, stirring constantly. If using, stir in food coloring. Continue cooking and stirring until thick and clear (about 3 more minutes). Remove from heat and allow to cool for 10 minutes.
- Arrange the remaining 5 cups of berries in the baked pie shell. Spoon the glaze over the berries, coating each one.
- Place pie in the refrigerator to chill for 1-2 hours. Garnish with whipped cream or vanilla ice cream just before serving.
BAKED STRAWBERRY PIE WITH LATTICE CRUST - JOY THE BAKER
From joythebaker.com
4.6/5 (5)Estimated Reading Time 6 minsCategory FruitTotal Time 1 hr 30 mins
- To make the crust, in a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
- To make the filling, in a medium bowl toss together strawberries, sugars, cornstarch, salt, lemon juice and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
- To assemble the pie, on a well-floured surface, roll the bottom crust 1/8? thick and about 12? in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
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