Double Crust Strawberry Pie Recipes

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.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

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.

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.