Double Strawberry Pie Recipes

LATTICE-TOP STRAWBERRY PIE

Steps:

• To make the crust, combine the flour, 2 teaspoons of the sugar and the salt in a large bowl. Add the butter and shortening and rub into the dry ingredients until the mixture resembles coarse meal. Gradually and gently stir in just enough water to make it come together. Divide the dough in halve and gently press each half into a ball. Wrap both in plastic, flatten into disks, and refrigerate until cold, at least 30 minutes and up to 1 day.
• To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
• On a lightly floured surface, roll out one dough round to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top. Roll out the remaining dough, cut it into 1-inch strips and weave a lattice top over the filling. Trim and crimp the edges. Brush the egg over the crust and sprinkle with the remaining tablespoon of sugar. Place on a rimmed baking sheet to catch any drips and bake for 15 minutes. Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes. Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve.

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 BERRY SLAB PIE

Steps:

• Heat oven to 400°F.
• Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
• In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
• Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
• Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.

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.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

TWO TIER STRAWBERRY PIE

Steps:

• In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
• In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
• Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.