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 ROSE PIE
Fresh strawberry pie bursting with ripe spring berries and a hint of floral rose, made with fresh strawberries held together with a binder of sweet strawberry jam, this pie is a perfect celebration of spring.
Provided by Love and Olive Oil
Time 4h
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- To prepare crust:Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. The colder the better for all the ingredients and tools.With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then form into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.Preheat your oven to 350 degrees F. Let the crust come to room temperature for 20 to 30 minutes (it should be still cool but pliable).Roll out crust into a round large enough to fit into your pie pan with a 1-inch overhang. Gently transfer rolled out crust to pie pan, easing it into the pan so as not to stretch the dough. Trim any uneven edges so there is a nice even overhang around the entire pie.Fold the overhang under itself, then crimp as desired. Refrigerate for at least 30 minutes.Line pie with a piece of foil, lightly draping the foil over the crimped edges. Fill with granulated sugar to weight it down (pie weights work too, also dried rice or beans).Bake crust for 50 to 60 minutes or until lightly golden around the edges. Remove from oven and carefully lift out foil with weights. If the crust still seems underdone, pop it in the oven for another 10 minutes or so until golden brown and puffed. Place on a wire rack and let cool.For the Filling:Pick out about 8 ounces of the least-attractive berries; hull and cut in half. Process berries in a food processor until smooth, 20 to 30 seconds, scraping down bowl as needed. You should have a scant 1 cup purée.Whisk sugar, cornstarch, Pomona's pectin, and salt in a bowl and set aside.In a medium saucepan, stir together berry puree, lemon juice, rose water, along with calcium water (if using Pomona's pectin). Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Add sugar-pectin mixture and stir vigorously until completely dissolved. Return to a boil, scraping bottom and sides of pan to prevent scorching, for 1 to 2 minutes to ensure that cornstarch is fully cooked; it will become very thick. Transfer to a small bowl and let cool to room temperature.Meanwhile, pick over remaining berries to find the most attractive ones; if you have any extra-large berries you can cut them in half, otherwise, leave them whole. Place in a large bowl.Pour glaze mixture over berries and fold gently with rubber spatula until evenly coated. Scoop berries into cooled pie crust, arranging them into a nice looking mound, rearranging as necessary and flipping berries so the cut sides are facing down.Refrigerate about 2 hours until fully set, then slice and serve. This pie is best enjoyed within 5 hours of chilling, topped with freshly whipped cream.
STRAWBERRY REFRIGERATOR PIE BY ROSE
I like this because you can use fresh or frozen strawberries. Fast and easy..tastey too. Enjoy
Provided by Rose Rauhauser
Categories Fruit Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Bake your premade crust. In a small bowl, combine the cornstarch and 1/3 cup cold water stir to dissolve lumps set aside.
- 2. In a medium saucepan combine chopped strawberries sugar and salt. Stir to combine and cook over medium heat until mixture comes to a gentle boil. Cook about 5 minutes until the berries create a little pool of sauce. Stir up the cornstarch and water mixture and add to the pan cook and stir often until the strawberry sauce boils again and thickens up about 4 or 5 minutes. Remove from heat and stir in the butter and vanilla. Set aside to cool to room temperatuare. Beat the heavy cream in a large bowl until very thick. Stir in gently the strawberry mixture and pile into the prepared cooled pie crust. Refrigerate 3 to 4 hours. This can be made with a graham cracker crust if you desire. If fresh strawberries are available I slice and serve the pie on top of them just to make it look pretty. Enjoy.
AUNT ROSE'S STRAWBERRY PIE
This is really easy to make and very delicious. I got the recipe from my Aunt Rose. You can substitute other fruits for the strawberries and then use the corresponding jello flavor.
Provided by Hey Jude
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Clean and drain strawberries; arrange in cooled pie shell.
- In a sauce pan, combine sugar, water, cornstarch and salt.
- Cook, stirring often, until thickened.
- Add strawberry jello.
- Pour over berries.
- Chill.
Nutrition Facts : Calories 2003.8, Fat 61.9, SaturatedFat 15, Sodium 1104.2, Carbohydrate 358.8, Fiber 21.1, Sugar 233.4, Protein 15.9
EASY STRAWBERRY PIE
Make and share this Easy Strawberry Pie recipe from Food.com.
Provided by SharleneW
Categories Pie
Time 38m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring sugar, water and cornstarch to a boil over medium heat.
- Cook stirring constantly for 1 minute or until thickened.
- Stir in strawberry gelatin until dissolved.
- Remove from heat; chill 2 hours.
- Arrange strawberries in pastry shell and pour gelatin mixture over.
- Cover and chill 2-4 hours.
- Serve pie with whipped cream if desired.
Nutrition Facts : Calories 343.6, Fat 10.7, SaturatedFat 2.6, Sodium 174.8, Carbohydrate 57.4, Fiber 2.5, Sugar 38, Protein 6.6
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