Best Double Strawberry Pie Recipes

DOUBLE-CRUST STRAWBERRY PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

DOUBLE STRAWBERRY ICE CREAM PIE

Steps:

• Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2 tablespoons sugar and press into 9-inch-diameter pie pan with 1 1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes. Cool completely.
• Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.)
• Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely.
• Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4 cup sugar and salt and beat until stiff but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.

DOUBLE STRAWBERRY PIE

Steps:

• Preheat oven to 450 degrees F.
• Filling:
• Sift sugar, cornstarch and flour together into a medium bowl. Stir and combine with partially thawed strawberries.
• In a separate bowl, combine pie crust mix and cold strawberry nectar. Stir until a soft dough forms. Divide into 2 pieces, form into balls, and flatten into disks.
• On a lightly floured surface, roll 1 of the disks out to an 11-inch circle. Fold in half, place in a 9-inch pie plate, and unfold. Press into plate, but do not stretch. Trim dough 1/2-inch from edge of plate. Roll out second disk and fold in half. Pour filling into pastry-lined plate. Place top crust on top of filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits or punch center with small decorative cutter or knife.
• In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar. Brush atop crust and then sprinkle with sugar. Place pie on sheet pan* and place in oven.
• Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown. Cool completely before cutting.
• *TIP: preheat sheet pan in oven for crisper bottom crust.

DOUBLE STRAWBERRY PIE RECIPE

Steps:

• Preheat oven to 450ºF.
• Sift sugar, cornstarch and flour together into a medium bowl.
• Stir and combine with partially thawed strawberries.
• In a separate bowl, combine pie crust mix and cold strawberry nectar.
• Stir until a soft dough forms.
• Divide into 2 pieces, form into balls, and flatten into disks.
• On a lightly floured surface, roll 1 of the disks out to an 11-inch circle.
• Fold in half, place in a 9-inch pie plate, and unfold.
• Press into plate, but do not stretch.
• Trim dough 1/2-inch from edge of plate.
• Roll out second disk and fold in half.
• Pour filling into pastry-lined plate.
• Place second crust on top of filling and unfold.
• Press along rim to seal and trim edges.
• Press fork into edges or crimp to make decorative edge.
• Cut vent slits or punch center with small decorative cutter or knife.
• In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar.
• Brush atop crust and then sprinkle with sugar.
• Place pie on sheet pan* and place in oven.
• Bake for 10 minutes.
• Then lower heat to 350ºF and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown.
• Cool completely before cutting.
• TIP:
• preheat sheet pan in oven for crisper bottom crust.