how do i make a good strawberry pie?

Answer 1

Strawberry Pie

"Fluffy mousse is made with strawberry gelatin and whipped topping and piled into a graham cracker crust with sliced strawberries."
Original recipe yield: 1 - 9 inch pie.

INGREDIENTS:
1 (3 ounce) package strawberry flavored gelatin
2/3 cup boiling water
3 cubes ice
1 (8 ounce) container frozen whipped topping, thawed
1 cup strawberries, hulled and sliced
1 (9 inch) prepared graham cracker crust

DIRECTIONS:
In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.

Answer 2

cold strawberry pie like you can get at Frisch's or Big Boy??

Baked pie shell (prebaked and then cooled)
1 qt fresh strawberries
2T strawberry jello
2T sugar
lemon juice
whipped cream for topping.

Slice strawberries into halves, sprinkle with a dash of lemon juice. Mix in both the 2T of sugar and jello and stir well. Let sit for 5 minutes (the juices will mix with the jello). Stir again and then put into pie shell. Top with whipped cream. Best served cold and immediately, the longer it sits the runnier it gets. To make a firmer glaze, boil 2T strawberry jello, 2T sugar, and 1/3 cup water until it is the consistency you want.

Answer 3

Strawberry Pie/ Cheesecake

Ingredients:

Chocolate Layer:
2 pounds cream cheese, softened
2 cups chocolate syrup
4 prepared 9-inch deep-dish piecrust shells, unbaked

Vanilla Layer:
2 pounds cream cheese, softened
1/2 cup milk
2 ounces sugar
4 teaspoons vanilla

Strawberries:
4 pounds, 8 ounces whole fresh strawberries, stemmed
3/4 cup chocolate syrup

Preparation:
Chocolate Layer:
Beat cream cheese and chocolate syrup until smooth. Portion 13 ounces into each pie shell, spreading evenly.

Vanilla Layer:
Beat cream cheese, milk, sugar and vanilla until smooth. Spread over chocolate layer, portioning about 9 ounces per pie. Bake in 425 degrees oven for 10 minutes. Reduce heat to 350 degrees, continue baking 20 to 25 minutes, until crust is golden and filling just set. Cool.

Arrange 1/4 of the strawberries (about 18 ounces) stem sides down, over each pie. Drizzle each pie with 2 ounces chocolate syrup, chill (or drizzle wedges with syrup just before serving.)

Answer 4

Strawberry Pie:

1¾ hours 5 min prep
6-8 servings
1 pie

1 unbaked 9-inch pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry Jell-O gelatin dessert
4 cups fresh strawberries, sliced

1. Line unpricked pie shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil and continuing baking for 5 minutes longer. Cool on cooling rack.
2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from the heat; stir in Jello until dissolved. Refrigerate (IN A CONTAINER NOT IN THE PIE CRUST) for 15-20 minutes or until slightly cooled. In the meantime, arrange strawberries in the cooled crust. Pour Jello mixture over berries. Refrigerate until set.

Answer 5

Strawberry Pie

INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Answer 6

Double Strawberry Pie
Filling:
3/4 cup sugar
4 tablespoons cornstarch
1/2 cup all-purpose flour
4 cups frozen strawberries, unsweetened, partially thawed in refrigerator
Crust:
1 (11-ounce) box pie crust mix
1/3 cup strawberry nectar, cold, plus 1 tablespoon

1 egg
Sugar, for sprinkling


Preheat oven to 450 degrees F.

Filling:
Sift sugar, cornstarch and flour together into a medium bowl. Stir and combine with partially thawed strawberries.

In a separate bowl, combine pie crust mix and cold strawberry nectar. Stir until a soft dough forms. Divide into 2 pieces, form into balls, and flatten into disks.

On a lightly floured surface, roll 1 of the disks out to an 11-inch circle. Fold in half, place in a 9-inch pie plate, and unfold. Press into plate, but do not stretch. Trim dough 1/2-inch from edge of plate. Roll out second disk and fold in half. Pour filling into pastry-lined plate. Place top crust on top of filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits or punch center with small decorative cutter or knife.

In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar. Brush atop crust and then sprinkle with sugar. Place pie on sheet pan* and place in oven.

Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown. Cool completely before cutting.

*TIP: preheat sheet pan in oven for crisper bottom crust.

Answer 7

I think there is a good recipe on the box of Minute Tapioca.......if not, go to Foodnetwork.com and look up one..Never made one myself, but the hospital I work at serves strawberry cobbler and it's awesome....