Strawberry Shortcake Pie Recipes

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

FRESH STRAWBERRY PIE

Steps:

• Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
• Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
• Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
• Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

STRAWBERRY SHORTBREAD PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. , Transfer to a small bowl. Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

STRAWBERRY SHORTCAKE PIE

Steps:

• Pre Heat oven to 375 degrees.
• Grease 9 inch pie dish.
• Combine the flour, Splenda, baking powder, and salt in a medium bowl.
• Cut the butter into the dry ingredients with a pastry blender or a large fork.
• Whisk the egg into the milk.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well.
• Mix with a fork until the ingredients just stick together.
• Spread out about half the mixture into the 9 inch pie dish until the dough is about 1/4 to 1/2 inch thick depending on how thick you like your cake/crust.
• Bake for about 10 to12 minutes until it has risen and is no longer doughy in the middle.
• While the crust is cooling Mix and cook first 4 ingredients of the pie filling until thicker and more clear .
• Slice strawberries length wise.
• Remove from heat, add gelatin, and stir for 2 minutes. (do not add other cup of water like stated on box.).
• Pour over strawberries and let cool.
• After filling has cooled and starts to set very slightly pour into pie crust and allow to cool in the refrigerator for 2 to 3 hours.
• Top with 8 oz of whipped cream and drizze chocolate syrup on top if desired.