Best Bonnies Strawberry Shortcake Pioneer Pie Crust Recipes
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
STRAWBERRY SHORTCAKE STACK
Strawberry Pie has always been a favorite in our family, especially those with a strawberry glaze, pie crust, and lots of whip cream! This is a shortcut recipe using pie crust strips. They can be made up fresh for individual servings without worry of a soggy crust if there are any left to share.
Provided by Sena Wilson
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Roll out pie crusts; cut in strips (about 1 /1/2 in. width). Place on sprayed (oil) baking sheet and sprinkle strips with Sparkling white sugar. Bake at 375 degree until strips are golden brown, about 7 - 10 minutes. Remove from oven and cool.
- 2. Wash strawberries and reserve one pint; cut the rest in halves and set aside. Process the one pint of berries in your food processor (for 1 cup of puree). In a microwavable bowl, combine the sugar and cornstarch; stir to blend. Add the puree and water. Microwave the mixture at 70% power for 9 minutes, stirring well with a wooden spoon every 3 minutes. The mixture will be thick and translucent. Add the butter and stir until it is melted; add vanilla. Cool.
- 3. Combine the strawberry halves (reserve a few for garnish) with sauce in a bowl. In individual serving dishes, layer broken pieces of the cooked crust, and a layer of the strawberry mixture; repeat layers; top with whipped cream and a reserved strawberry halve. Note: These can be made up as needed for serving.
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