Fresh Strawberry Pie I Recipes
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
FRESH STRAWBERRY PIE
From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.
Provided by LonghornMama
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
- Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
- Top with whipped cream. Chill.
BEST FRESH STRAWBERRY PIE
I make this in the summer when the berries are fresh and juicy. I have tried many strawberry pie recipes but this one is the best imo. Chill time is 4 hours.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the powdered sugar over the cooked pie crust.
- Fill pie crust with 2 cups of the largest berries.
- In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
- Add in sugar and cornstarch; stir to combine.
- Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
- Add in lemon juice; stir.
- Remove pan from heat and cool slightly.
- Pour berry mixture over the berries in the pie crust.
- Cover and refrigerate for 4 hours.
- Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
- Gradually add in sugar and whip until peaks form.
- Spoon whipped cream over pie wedges if desired.
Nutrition Facts : Calories 606.2, Fat 37, SaturatedFat 20.7, Cholesterol 108.7, Sodium 151.8, Carbohydrate 68, Fiber 2.8, Sugar 46, Protein 4
FRESH STRAWBERRY PIE
Adopted recipe. This makes a nice, full pie. I would recommend using a higher sided pie plate to avoid any spill-over. You can make the pie shell and clean and hull the berries while the sugar mix cools to save some time.Prep. time is apprx. I forgot to time myself when I made it. oops. Cooking time is actually chilling time.My girls both loved this. It was equally good with or without the whipped cream.You could top it with whipped cream and decorate with additional strawberries if desired.
Provided by Zaney1
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium saucepan, combine sugar and cornstarch; add water and lemon juice.
- Over high heat, bring to a boil.
- Reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes.
- Remove from heat, add gelatin and stir until dissolved.
- Cool to room temperature.
- While mix cools, bake pie crust (if necessary) and clean and hull strawberries.
- Stir in strawberries; turn into prepared pastry shell.
- Chill 4 to 6 hours or until set.
- Serve with whipped cream if desired.
- Refrigerate leftovers.
Nutrition Facts : Calories 321.4, Fat 8.1, SaturatedFat 2, Sodium 174.4, Carbohydrate 61.6, Fiber 2.7, Sugar 46.1, Protein 3
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FRESH STRAWBERRY PIE RECIPE - PILLSBURY.COM
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4/5 (46)Category DessertServings 8Total Time 4 hrs
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
- Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
- Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
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