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
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Jaylyne Cook
[email protected]This pie is so good, I could eat it for breakfast, lunch, and dinner.
Quiante Blassingame
[email protected]I made this pie for my boyfriend's birthday, and he loved it! He said it was the best strawberry pie he'd ever had.
Adekunle Popson
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a delicious, beautiful pie that's perfect for any occasion.
Harper Hall
[email protected]I'm not a huge fan of strawberry pie, but this one is really good. The filling is perfectly sweet and tart, and the crust is flaky and buttery.
Jim Ass
[email protected]This pie is so beautiful! I always get compliments on it when I bring it to parties.
Alicia Ace
[email protected]I love that this recipe uses a cornstarch filling. It makes the pie so smooth and creamy.
Kawshi Dilrukshi
[email protected]I've made this pie with both fresh and frozen strawberries, and it's always delicious. It's a great way to use up extra strawberries.
Javed Jadran
[email protected]This pie is a summer staple in our house. We love the fresh strawberries and the flaky crust.
Peter Gingerelli
[email protected]I'm not a big baker, but this pie was so easy to make. I followed the recipe exactly, and it turned out perfectly.
Sona Jutt
[email protected]This pie is so good! I made it for my family last weekend, and they all loved it. The crust was flaky and buttery, and the filling was sweet and tart.
Mokshedul ali
[email protected]I've tried several different strawberry pie recipes, and this one is by far the best. The crust is perfect, and the filling is delicious.
Aoun Jafri
[email protected]I love that this recipe uses fresh strawberries. It makes such a difference in the flavor of the pie.
Diana Irena
[email protected]This is my go-to recipe for strawberry pie. It's so easy to make, and it always turns out perfectly.
Mohammad SALEEM
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The fresh strawberries really make it special.
Evan Cabral
[email protected]This strawberry pie was a huge hit at our 4th of July party! The filling was perfectly sweet and tart, and the crust was flaky and buttery. I'll definitely be making this again.