Best 4 1970s French Strawberry Pie Recipes
Journey back in time and savor the nostalgic flavors of the 1970s with our guide to the iconic French strawberry pie. This delectable dessert, hailing from the era of bell bottoms and disco, embodies the essence of classic French pastry-making techniques. Imagine a flaky, buttery crust enveloping a luscious filling of sweet, juicy strawberries, complemented by a velvety custard or crème pâtissière. Get ready to embark on a culinary adventure as we explore the secrets behind this timeless pie, providing you with irresistible recipes that will transport you to the groovy '70s with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
1970'S FRENCH STRAWBERRY PIE
My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make! Chill time is 2 hours. My mom used to make homemade pie crust but I always have trouble with mine and I recently found these Keebler Ready Made pie crusts.
Provided by buzzsau
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread cream cheese which has been softened with a little cream on bottom of pie shell.
- Place cut up strawberries on top of cream cheese.
- Place left over fresh strawberries in sauce pan and mash.
- Add sugar and cornstarch.
- Cook for 10 minutes on medium until really thick.
- Cool strawberry mixture. (Make sure its cooled).
- Pour over pie.
- Chill pie for 2 hours.
- Whip whipping cream (I add a couple tablespoons of sugar and some vanilla for extra flavor).
- Spread over top of cooled pie.
- EAT and ENJOY!
Nutrition Facts : Calories 282.3, Fat 15.7, SaturatedFat 9.7, Cholesterol 54.4, Sodium 53.8, Carbohydrate 35.3, Fiber 1.5, Sugar 28.4, Protein 2.1
1970'S FRENCH STRAWBERRY PIE
My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make. My mom used to make homemade crust but I always have trouble with mine and I recently found Keebler® ready made shortbread pie crusts!
Provided by buzzsau
Categories Desserts Pies Vintage Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 52.9 g, Cholesterol 58.8 mg, Fat 21.9 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 11.4 g, Sodium 156.1 mg, Sugar 37.9 g
1970'S FRENCH STRAWBERRY PIE
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 (optional), and vanilla extract (optional) in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.
GOLD MEDAL® FRESH STRAWBERRY PIE
Just like what you see in the bakery window, except you made it yourself!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
- 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 (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
- In medium bowl, beat cream cheese and lemon peel 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.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg
Tips:
- For the best flavor, use fresh, ripe strawberries.
- If you don't have a pie plate, you can use a 9-inch springform pan.
- To make a gluten-free pie, use a gluten-free pie crust mix or make your own using almond flour or oat flour.
- To make a vegan pie, use a vegan butter or margarine and a plant-based milk, such as almond milk or oat milk.
- You can use any type of sugar you like in this recipe. Granulated sugar, brown sugar, or a combination of the two all work well.
- If you don't have cornstarch, you can use flour instead. Just be sure to use twice as much flour as cornstarch.
- To make a lattice top crust, roll out the dough into a 12-inch circle. Cut the dough into 1-inch wide strips. Place 6 strips of dough across the pie filling, spacing them evenly. Fold back every other strip of dough. Place 6 more strips of dough across the pie filling, perpendicular to the first strips. Unfold the folded strips of dough and fold back the alternate strips. Repeat this process until all of the strips of dough have been used.
- To prevent the pie crust from getting too brown, cover the edges of the pie with foil before baking.
- Serve the pie with whipped cream, ice cream, or your favorite topping.
Conclusion:
This classic strawberry pie recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet and tangy filling, and fresh strawberry topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this strawberry pie recipe a try. You won't be disappointed!
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