Best 10 Fresh Crustless Strawberry Pie Recipes

NO CRUST STRAWBERRY PIE

Steps:

• Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
• In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.

FRESH STRAWBERRY PIE I

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.

CRUSTLESS PUMPKIN PIE

Steps:

• Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
• In small bowl, mix all Brown Sugar Topping ingredients; set aside.
• Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
• Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

FRESH STRAWBERRY PIE

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.

EASY FRESH STRAWBERRY PIE

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.

FRESH CRUSTLESS STRAWBERRY PIE

Steps:

• Use a small pudding mix and a large jello.
• The pudding mix and jello should be dry.
• Use strawberry jello, sugar free.
• Mix pudding mix and water together.
• Bring to boil.
• Remove from heat and mix in jello crystals.
• Place strawberries in a pie pan.
• Pour the mixture over the strawberries and chill for at least an hour.

CRUSTLESS FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
• To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside.
• To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
• Ad the eggs, extracts, and whisk to combine.
• Pour the wet mixture over the dry and stir to combine; don't overmix.
• Add 2 cups strawberries and stir to combine; batter is very thick.
• Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
• Evenly sprinkle 1/4 cup strawberries over the top, pressing them lightly into the batter.
• Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it's personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
• Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

OUR FAVORITE FRESH STRAWBERRY PIE

Steps:

• For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
• For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.

CRUSTLESS STRAWBERRY PIE

Steps:

• Rinse and hull strawberries.
• Distribute evenly in a 10-inch pie pan.
• In a medium saucepan, combine pudding mix, gelatin mix, and water.
• Stir well and bring to a full boil.
• Pour mixture over strawberries and chill for 4-6 hours in fridge.