Summertime Strawberry Pie Recipes

SUMMER FRESH STRAWBERRY PIE

Steps:

• Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
• Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
• Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
• Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

SUMMERY STRAWBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake pie crust in preheated oven until lightly browed, about 5 minutes; allow to cool completely before filling.
• Beat together Neufchatel cheese, sugar, vanilla extract, and milk together in a bowl until slightly thinned; spread with a spatula onto the pie crust.
• Arrange berries atop the cheese filling in the pie crust with the points pointing upward, pushing down slightly to anchor in the cheese filling. Cover the cheese filling as completely as possible with berries.
• Pour strawberries glaze evenly over the pie.
• Refrigerate at least 1 hour before serving.

SUMMERTIME STRAWBERRY PIE

Steps:

• 1. Bake pie shell according to package directions; set aside to cool.
• 2. In a medium saucepan, combine remaining ingredients, (except strawberries) over medium heat. Cook 5 to 7 minutes or until gelatin has dissolved and mixture is clear, stirring occasionally.
• 3. Remove from heat and let cool about 5 minutes. Stir in strawberries then pour into baked pie shell.
• 4. Chill at least 4 hours or until set. Serve, or cover and keep chilled until ready to serve. Top with Cool whip if desired.

SUMMER FRESH STRAWBERRY PIE

Steps:

• Wash, drain and slice strawberries and sprinkle them with the 1/8 cup sugar; set aside.
• Mix cornstarch,3/4 cup sugar and water in saucepan; bring to boil and stir several minutes, while boiling, until thickened and clear.
• Remove from heat and stir in gelatin until dissolved.
• Place berries in cooked, cooled shell (or use shortbread or graham cracker crust) and pour gelatin mixture carefully on top.
• Refrigerate until chilled; when completely cooled, spread thick layer of Cool Whip on top.

SUMMER STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
• Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
• Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
• Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.

SUMMERTIME STRAWBERRY GLAZED PIE

Steps:

• Bake the pie crust, let cool completely; set aside.
• In a medium size saucepan, combine the sugar, cornstarch, water and salt; bring to a boil, continue boiling on medium heat, and mix in the strawberry gelatin powder and a few drops of red food colouring; mix to combine; let glaze cool to room temperature.
• Brush the bottom of the baked pie crust with a thin layer of glaze.
• Gently fold in the sliced strawberries into cooled glaze, and pour into baked pie shell.
• Refrigerate/chill for a minimum of 4 hours or until well set.
• Serve topped with a dollop of whipped cream.
• Delicious!