STRAWBERRY PIE II
This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.
Provided by OKBEE
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutrition Facts : Calories 265 calories, Carbohydrate 41.9 g, Cholesterol 20.4 mg, Fat 10.9 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 109.3 mg, Sugar 29.4 g
STRAWBERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
- Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.
STRAWBERRY PIE WITH BISQUICK CRUST
This scrumptious pie recipe was given to me many years ago by a co-worker. I have made it every year during strawberry season. I also made it with fresh peaches.
Provided by Irish Rose
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- For the crust: Mix together the bisquick, butter and boiling water. Spread in pie pan with hands and bake at 400 degrees for 8 minutes.
- Fill cooled shell with clean berries. I leave my berries whole starting in the middle of the pie pan and going around in a circle.
- Meanwhile, combine 1 cup sliced berries and 2/3 cup of water in saucepan and cook until it comes to a boil.
- Blend together the sugar, cornstarch and 1/3 cup water. Mix well and then pour into above boiling mixture, stirring constantly while boiling.
- Cook for 1 minute and then pour over the berries in pie pan.
- Refrigerate at least 1 hour. Serve with whipped cream if desired.
Nutrition Facts : Calories 330.1, Fat 11.1, SaturatedFat 5.7, Cholesterol 20.7, Sodium 312, Carbohydrate 57.4, Fiber 2.5, Sugar 40.4, Protein 2.4
FRESH STRAWBERRY PIE
This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it's reminiscent of strawberry shortcake - but maybe even better.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
- Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
- Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
- Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 178 milligrams, Sugar 28 grams, TransFat 0 grams
OUTRAGEOUS STRAWBERRY PIE
Three different strawberry ingredients pack sensational flavor into a refreshingly delicious pie with a cereal-pretzel crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
- Meanwhile, heat oven to 350°F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
- Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
- To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 0 g
STRAWBERRY PIE III
This one is made with zwieback crumbs, cream cheese, and strawberry gelatin. I got this recipe from my sister-in-law last year while visiting her in Washington, and it's been a family favorite ever since.
Provided by ANTLALA
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together zwieback crumbs and white sugar. Stir in butter or margarine. Mix well and pat mixture into a 9x13 inch baking dish. Bake in preheated oven for 12 to 15 minutes, until lightly browned. Set aside and allow to cool.
- In a large mixing bowl, whip cream cheese until fluffy. Add confectioners' sugar and beat until smooth. Fold in whipped topping and marshmallows. Spread mixture evenly onto cooled crust.
- Boil water in a medium saucepan. Remove from heat and add gelatin. Mix until dissolved, then stir in partially frozen strawberries. Pour mixture over cream cheese layer. Chill until very firm.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.5 g, Cholesterol 35.1 mg, Fat 15.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 149.2 mg, Sugar 24.5 g
STRAWBERRIES WITH SWEET CRUST
Steps:
- Preheat oven to 375 degrees.
- Arrange the berries in one layer in an 8-cup gratin dish.
- Mix the graham cracker crumbs, granola and brown sugar together in a small bowl. Sprinkle the crumb mixture over the berries.
- Bake for 30 minutes, until the berries are soft and most of their moisture has been absorbed.
- Serve lukewarm as is or with plain yogurt or sour cream.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 23 grams, TransFat 0 grams
FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST
Most fresh strawberry pies call for a regular pie pastry or a graham cracker crust. This crust is similar to shortbread and complements the fresh strawberries wonderfully! I hope you enjoy it as much as I do! My mom would make this pie every summer, and it was gone before you could blink, it's THAT good!
Provided by MapleLeafLili Hill
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375.
- Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
- Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
- Remove from oven and cool completely.
- While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
- (I use a whisk and stir constantly) Remove the glaze from heat.
- Add the butter and stir into the glaze until melted.
- Cool the glaze.
- While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
- When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.
Nutrition Facts : Calories 2696.8, Fat 117.7, SaturatedFat 73.2, Cholesterol 305.1, Sodium 1230.6, Carbohydrate 400.9, Fiber 12.7, Sugar 269.9, Protein 23.9
STRAWBERRY SLAB PIE
AMAZING. PERFECTION. PHENOMENAL. I couldn't keep track of the compliments that came pouring in when our recipe testers got their hands on this one. Even veteran pie bakers (and eaters) couldn't help but rave. Maybe it's the super-flaky crust. Or the juicy fragrant berries. Or the gorgeous red-stained top with the juices bubbling through. I think it's all these, plus the rare opportunity to eat sweet strawberries on their own as the star, without other fruits like rhubarb or mixed berries folded in.
Provided by Joanne Chang
Categories dessert
Time 5h30m
Yield 1 slab pie (8 to 10 servings)
Number Of Ingredients 14
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.
STRAWBERRY CUSTARD PIES
These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. -Caroline Park, Pritchard, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 pies (8 servings each).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 202mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
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