Strawberry Pie?

Question

I was watching the Food TV Pie Challange last night & saw what looks to be an amazing Strawberry Pie. Does anyone know where I can find this receipe? I looked on Food TV.com & found nothing. Thank you.

Answer 1

here's a link to many strawberry pies
http://www.recipesource.com/cgi-bin/search.cgi?search_string=strawberry+pie&imageField.x=0&imageField.y=0&filter=off&dir=.%2Fmisc%2Fmixes&any=off

Answer 2

GLAZED STRAWBERRY PIE

The glaze preserves the freshness of the fruit for two days.
1 Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
1/4 cup sugar
3 tablespoons cornstarch
1 cup liquid cran/raspberry concentrate, thawed, undiluted
3/4 cup water
4 cups strawberries, rinsed, hulled, dried, and halved



Make dough:
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan. Fold under the excess and crimp the border using a fork or your fingers. Cover it loosely and refrigerate for a minimum of 1 hour and a maximum of 24 hours.

Preheat the oven to 425°F at least 20 minutes before baking.

Line the pastry shell with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork prick the bottom and sides and bake 5 to 10 minutes more or until the crust is a pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

Make the filling:
In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely.

Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set.

Store:
Refrigerated up to 2 days.

Note:
If the fruit is very acidic, the glaze will only keep 1 day.

Serves 6 to 8.

Answer 3

Could it be this one?

Strawberry Margarita Pie
Recipe courtesy Corwynn Darkholme 2002 for FoodNetwork.com's Perfect Pie Championship Cook-Off Competition
Crust:
1 1/4 cup pretzel crumbs
1/2 cup plus 2 tablespoons butter, melted
1/4 cup sugar

Filling:
1 1/2 cup strawberries, diced
14 oz sweetened condensed milk
1/3 cup lime juice, freshly squeezed
1/4 cup Tequila or Tequila Cuervo 1800
2 tablespoons Triple Sec
1 1/2 cup Cool Whip, thawed

Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.

Combine milk, lime juice, strawberries, tequila and triple sec, blend well.

Fold in Cool Whip.

Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.

Garnish with whipped cream or Cool Whip.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

search the food network recipes

Answer 4

My favorite pie is Fresh Strawberry Pie. I get it from Bakers Square in the summer time. I found GREAT fresh strawberry pie recipes from www.recipezaar.com and www.allrecipes.com too. Good luck and ENJOY!

Answer 5

Secret Chocolate Strawberry Pie
Ingredients:
3 cups (about 2-1/2 pts.) sliced fresh strawberries, divided
1 cup sugar
2 teaspoons cornstarch
1 package (3 oz.) strawberry-flavored gelatin
1 tablespoon butter or margarine
1 tablespoon lemon juice
1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
4 tablespoons whipping cream, divided
1 baked 9-inch pie crust, cooled
1 package (3 oz.) cream cheese, softened
Sweetened whipped cream(optional)
Whole strawberries(optional)
Directions:
1. Reserve 2 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 2 minutes. Remove from heat.

2. Add gelatin, butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds,. Refrigerate until partially set.

3. Meanwhile, place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared crust; refrigerate 30 minutes or until firm.

4. Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling. When gelatin mixture is partially set, fold in reserved sliced strawberries; spoon mixture over cream cheese layer.

5. Cover; refrigerate several hours or until firm. Just before serving, garnish with sweetened whipped cream and whole strawberries, if desired. Cover; refrigerate leftover pie. 8 servings.

Strawberry Crumb Pie Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Fruit Desserts
Pie Crust:
1 stick butter
3 ounces cream cheese
1 1/4 cups all-purpose flour
Pinch salt
For the crumb topping:
1/3 cup sugar
1/2 cup all-purpose flour
3/4 cup oatmeal
4 tablespoons butter, melted and cooled slightly

For the filling:
6 cups (2 pounds) quartered strawberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
2 1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest


In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

Preheat the oven to 350 degrees F.

Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.

In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Answer 6

http://search.ivillage.com/search/ivillage?sk=ivi&restrict=ivillage&q=strawberry+pie Hopes this helps you theres several diff versions not sure which one would be the best!

Answer 7

http://www.texascooking.com/recipes/freshstrawpie.htm

Hope this helps! :)

Answer 8

foodnetwork.com