Best 12 Strawberry Strawberry Pie From The Really Good Food Cook Book Recipes

NEELY'S STRAWBERRY PIE

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.

OLD FASHIONED STRAWBERRY PIE

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.

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.

OLD-FASHIONED STRAWBERRY PIE

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.

STRAWBERRY STRAWBERRY PIE FROM THE REALLY GOOD FOOD COOK BOOK

Steps:

• Pre-bake pie crust.
• Cool.
• Slice the strawberries into the pie crust.
• In a medium saucepan mix the package of jello with the cornstarch.
• Add the water and the sugar.
• Cook over medium heat until boiling.
• Stir occasionally.
• Pour the boiling mixture over the strawberries.
• Place the pie in the refrigerator.
• Chill for 3-4 hours until the jello glaze sets.
• Serve with big dollops of whipped cream over the pie.

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

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.

CHECKERBOARD STRAWBERRY PIE

Steps:

• Crust: Mix crumbs, cocoa and sugar in medium-size bowl. Stir in melted butter until well mixed. Press mixture over bottom and up sides of 9-inch glass pie plate. Place in freezer until ready to fill.
• Filling: Mix sugar and cornstarch in medium-size saucepan. Over medium heat, gradually stir in milk. Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in white chocolate, vanilla and food coloring until mixture is smooth. Transfer to large bowl; cover surface directly with plastic wrap. Let cool to room temperature, about 2 hours.
• When cool, whisk chocolate mixture until smooth. Reserve 1 cup of the nondairy topping. Fold the remaining nondiary topping into chocolate mixture.
• Spread half of chocolate filling over bottom of prepared crust. Top with chopped strawberries. Spread remaining chocolate filling over strawberries. Refrigerate for at least 4 hours.
• To decorate top of pie: Spoon remaining nondairy topping into pastry bag fitted with #30 star tip. Pipe border around edge of pie. Pipe grid over top of pie. Arrange whole strawberries in squares on top of pie. Melt jelly in small microwave-safe bowl in microwave oven on high power, about 15 seconds. Brush jelly over kisses. Sprinkle kisses with nonpareils. Arrange in squares. Or use uncoated striped kisses.

FLUFFY STRAWBERRY PIE

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.

STRAWBERRY PIE

Steps:

• Mix all the ingredients and chill for 30minutes then roll out pastry on a floured surface then grease the pie tin and put pastry inside then lay out strawberries and smother with strawberry jam then use leftover pastry lay it on top and make three slits put in the oven and bake.

STRAWBERRY VANILLA PIE

Steps:

• Combine strawberries and sugar.
• Let stand for 10 minutes.
• Drain off liquid and measure.
• Add water to make 1 cup.
• Pour liquid into saucepan and heat to boiling and pour over gelatin.
• Stir until dissolved.
• Add ice cream and stir until melted.
• Add berries and mix.
• Pour into 9-inch baked pie crust.
• Chill.
• Top with whipped topping.

MY HOMEMADE STRAWBERRY PIE

Steps:

• 1.preheat oven to 450
• 2.combine the flour and salt in a mixing bowl. in another bowl,mix vegetsble oil and milk. combine dry ingredients with the wet ingredients and mix.
• 3.when pie crust dough is well mixed,roll out into a ball divide in half into 2 balls, roll out both seperatly on a lighty floured table.
• 4.with a rolling pin ,roll dough into a 1/4 inch thin sheet and lay it over a pie tin. bake for 20 minutes or untill golden brown on edges.
• 5.while bottom crust bakes combine- lemon juice, cornstarch and sugar.
• mix well . pour mixture over the strawberries and gently mix. pour the mixture into the baked ,cooled bottom pie crust cover with top pie crust and bake for 10-20 minutes or untill top crust is golden brown.
• 6. take pie out of oven and let cool for 20 minutes the put in fridge to set
• serve cold serves 8.