Aunt Margies Strawberry Pie Recipes

PIEROGIES - AUNTIE MARY'S RECIPE

Steps:

• Dough- combine all ingredients and knead well. (Elaine's method: Mixed moist ingredients quickly in food processor then added the flour to knead until it formed a ball. Put in fridge to rest up to 2 days,) Roll out and cut with a 2 inch round cookie cutter. Fill with potato, sauerkraut or fruit fillings. Place 1 tsp. filling on each piece, fold over and pinch edges together. Drop into boiling water for 7 to 8 minutes or until Pierogies float to the top. Remove from pot. Place in a large bowl and top with melted butter.
• Potato-Cheese Filling: Combine all ingredients and mash well together. Yield 4 dozen.
• Sauerkraut Filling: Cook sauerkraut approximately 20 minutes. Drain and press out water. Saute onion in butter until golden. Add sauerkraut, salt and pepper. Fry for 10 minutes. Cool before putting fillings into Perogies. Yield: 4 dozen
• Prune or Plum Filling: Boil fruit for 20 minutes. Drain and cool. Remove seeds and chop finely. Sprinkle with sugar. Put one plum or prune per pierogy.
• You can freeze the pierogies before boiling or after boiling. Freeze the pierogies on parchment in a single layer on a cookie sheet. After freezing put them in a container. Put parchment between layers so they don't stick together. Boil or fry them after thawing. Serve with sour cream, applesauce or gravy.

CLASSIC STRAWBERRY PIE

Steps:

• Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
• Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
• Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
• Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
• Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
• Set the filling aside while you prepare the crust for baking.
• Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
• Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
• Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
• Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
• Add the strawberry filling to the pie crust and smooth out the top.
• Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
• Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
• Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
• If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
• Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
• Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
• Let cool to room temperature before slicing and serving with a scoop of vanilla ice cream.

AUNT MARGIE'S STRAWBERRY PIE

Steps:

• 1. Put berries in crust. Combine remaining ingredients and melt together. Pour over strawberries and bake 40 minutes at 425 degrees.

AUNT ROSE'S STRAWBERRY PIE

Steps:

• Clean and drain strawberries; arrange in cooled pie shell.
• In a sauce pan, combine sugar, water, cornstarch and salt.
• Cook, stirring often, until thickened.
• Add strawberry jello.
• Pour over berries.
• Chill.

AUNT MARGIE'S BLUEBERRY PIE

Steps:

• Put blueberries in crust, combine remaining ingredients and when warm and melted, cover berries. Bake 40 minutes at 425 degrees.

AUNT MARTHA'S CREAMY STRAWBERRY PIE

Steps:

• Combine cream cheese and sugar.
• Add vanilla and strawberries, mix well.
• Pour into pie shell.
• Mix whipped cream and confectioner's sugar and spoon over top of pie.
• Chill for one hour.
• Serve.

AUNT BARBARA'S STRAWBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
• Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
• Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
• Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
• Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.