Easy Fresh Strawberry Pie 1951 Recipes

THE EASIEST FRESH STRAWBERRY PIE.

Steps:

• Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.
• In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.
• Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.

EASY FRESH STRAWBERRY PIE

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.

EASY FRESH STRAWBERRY PIE 1951

Steps:

• Make crust and bake in a pre-heated oven 350.
• Combine flour, margarine, salt, and sugar, vanilla.
• Press into a 9 inch pie pan.
• Prick well all over bottom ans sides.
• If needed prick again while baking.
• Bake 350 degrees, until lightly golden.
• Remove from oven and cool.
• Place sliced berries into shell laying flat cut side down.
• Fill shell completely and full.
• Make glaze:.
• Mix water, white sugar, salt, cornstarch and salt.
• Add food coloring.
• Stir over medium heat for five minutes until thickened.
• Do not overcook as the cornstarch will break down and not gel.
• Cool in a bowl slightly.
• Pour semi cooled glaze over all berries, a little at a time, letting glaze seep in between .
• Refrigerate.
• Serve with whipped cream and a fresh berry for garnish.

STRAWBERRY-RHUBARB PIE

Steps:

• Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
• Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

EASY AS PIE STRAWBERRY PIE

Steps:

• In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.