Best Strawberry Pie Vi Recipes

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STRAWBERRY PIE WITH FROZEN STRAWBERRIES



Strawberry Pie With Frozen Strawberries image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h

Number Of Ingredients 7

2 (9-inch) unbaked pie crusts
1 1/4 cups granulated sugar
1/3 cup all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups frozen strawberries, thawed
2 tablespoons butter, cubed

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. Fit a crust into the bottom of a 9-inch pie pan.
  • In a large bowl, combine the sugar, flour, cornstarch, and cinnamon. Toss in the strawberries to coat.
  • Pour the strawberry filling into the pastry-lined pie pan. Place cubes of butter over the filling.
  • Cover the filling with the second pie crust, crimping the edges to seal the pie. Cut slits in the crust to allow steam to escape while baking.
  • Bake the pie at 425 degrees Fahrenheit for 30 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for an additional 20 minutes.
  • Let the pie set for at least 2 hours before serving. Slice and enjoy!

Nutrition Facts : Calories 412 cal

FRESH STRAWBERRY PIE



Fresh Strawberry Pie image

From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.

Provided by LonghornMama

Categories     Pie

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup sugar
3 tablespoons cornstarch
1 quart fresh strawberries
1/2 cup water
2 teaspoons lemon juice
1 (9 inch) baked pie shells
whipped cream (I use 1 c whipping cream with 2 T powdered sugar)

Steps:

  • Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
  • Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
  • Top with whipped cream. Chill.

EASY FRESH STRAWBERRY PIE



Easy Fresh Strawberry Pie image

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional

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.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.

FRESH STRAWBERRY PIE



Fresh Strawberry Pie image

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

10 2/3 ounces/300 grams shortbread cookies (two 5 1/3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup/55 grams unsalted butter, melted
2 1/2 pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled
1/3 cup/65 grams granulated sugar
3 tablespoons strawberry preserves
1/4 cup/30 grams cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 cup/240 milliliters cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract (optional)

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

BEST EVER FRESH STRAWBERRY PIE



Best Ever Fresh Strawberry Pie image

Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you're in a hurry, use a pre-made pie shell. -Janet Leach, Granger, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 19

2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
4 to 5 tablespoons 2% milk
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
TOPPING:
6 cups fresh strawberries, hulled (about 2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup water
1 package (3 ounces) strawberry gelatin
1 teaspoon butter

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a bowl, beat cream cheese, confectioners' sugar, lemon zest and extract until blended. Spread carefully onto bottom of crust. Refrigerate while preparing topping., Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours or until set.

Nutrition Facts : Calories 564 calories, Fat 27g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 359mg sodium, Carbohydrate 75g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.

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