CLASSIC STRAWBERRY PIE
This Classic Strawberry Pie is the perfect summer dessert recipe made with an all-butter crust and fresh strawberries. It's a simple pie recipe that's easy enough for anyone to make - even beginners!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 1h50m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 slice, Calories 344 kcal, Carbohydrate 46 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 206 mg, Fiber 2 g, Sugar 19 g
AUNT KATE'S STRAWBERRY CAKE
This recipe dates back to the early 1900's and was made by my grandmother's sister Kate. I have the fondest memories of my grandmother and my mother making this when strawberries came into season. The cake itself is not very sweet, although the icing is. The balance is perfect. I make this for many occasions, and my secret taste testers have remarked how wonderful it is. Just a side note: using fresh, sweet strawberries is the key.
Provided by Drea217
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a cake pan.
- Beat white sugar and shortening together until light and fluffy.
- Beat eggs, one at a time, into sugar mixture until well mixed; stir in vanilla extract.
- Stir 1 cup strawberries and baking soda in a large bowl until baking soda is dissolved. This will help strawberries foam and rise in the cake.
- Whisk flour and salt together in a separate bowl. Stir flour mixture and strawberry mixture by hand, into sugar mixture, alternating flour mixture, then strawberry mixture, beginning and ending with flour mixture.
- Pour batter into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Beat confectioners' sugar, butter, and 1/4 cup strawberries in a bowl with an electric mixer until blended; frost the cooled strawberry cake.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 41.5 g, Cholesterol 30.9 mg, Fat 10.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 141.9 mg, Sugar 28.8 g
AUNT FRANCIE'S STRAWBERRY PIE
This is a favorite pie that was always made by my Aunt Francie for all summer occasions! This recipe is so versatile and easy you can do this with alot of different fruits. Sometimes I like to add blueberries in with the strawberries. I have also used this recipe for fresh peaches too and its delish!! With the peaches, instead...
Provided by Linda Kauppinen
Categories Other Desserts
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. Ingredients, prep and cook time do not include the pie crust!
- 2. Put 1/2 of the strawberries plus water into a pot and cook 3 minutes. Mix sugar and cornstarch or arrowroot together and add to strawberries. Mix and let come to a boil (about 5 minutes) until it starts to thicken. Remove from head and add lemon juice (this helps to maintain the bright color of the fruit). While strawberries are cooling, bake pie shell. (Be sure to use pie weights or dried beans to hold the shell down) Allow shell to cool
- 3. Take the balance of fresh strawberries and spread over bottom of the pie shell. Pour cooked strawberry mixture over the strawberries. Chill thoroughly (about 1 to 2 hours)
- 4. While strawberry mixture is chilling, in a medium bowl add heavy cream and confectioners sugar together. Whip at high speed until firm and fluffy. Put in refrigerator to chill.
- 5. When pie mixture is chilled remove pie and whip cream from refrigerator. Spread whip cream over top of pie. Garnish top if you like with several left over perfect berries in the center, sliced berries, or however you wish to garnish if at all. Return to the refrigerator until ready to serve.
AUNT MARTHA'S CREAMY STRAWBERRY PIE
Make and share this Aunt Martha's Creamy Strawberry Pie recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311.1, Fat 19.1, SaturatedFat 8.8, Cholesterol 36.9, Sodium 264.5, Carbohydrate 32.6, Fiber 0.8, Sugar 22.9, Protein 3.8
AUNT BARBARA'S STRAWBERRY PIE
This is a summer favorite from my childhood! Sliced strawberries, mixed with whipped cream and gelatin for texture, on top of a yummy graham cracker crust.
Provided by redfraggle37
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 24.2 g, Cholesterol 56 mg, Fat 17.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 116 mg, Sugar 18.3 g
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