strawberry pie recipe?

Question

what is the easiest way to make a strawberry pie?

Answer 1

most delicious (and very easy) strawberry pie recipe, enjoy!!

1 1/2 quarts strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
red food coloring, if desired
1 (3 ounce) package cream cheese, softened
1 teaspoon grated lemons, rind of
1 9-inch baked pie crust

Mash enough strawberries to measure 1 cup.
Mix sugar and cornstarch in 2-quart saucepan.
Gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired).
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; cool.
Beat cream cheese and lemon peel until smooth; spread in pie crust.
Fill crust with remaining strawberries.
Pour cooked strawberry mixture over top.
Refrigerate about 3 hours or until set.
Store covered in refrigerator.

Answer 2

Easy Fresh Strawberry Pie:

35 min 15 min prep
6 servings
1 9' inch pie

Crust
1/2 cup solid type margarine or butter
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons powdered icing sugar
1 teaspoon vanilla extract
Filling
1 cup water
3/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/4 teaspoon red food coloring
2 cups fresh strawberries, wash hull, slice

1. Make crust and bake in a pre-heated oven 350.
2. Combine flour, margarine, salt, and sugar, vanilla.
3. Press into a 9 inch pie pan.
4. Prick well all over bottom ans sides.
5. If needed prick again while baking.
6. Bake 350 degrees, until lightly golden.
7. Remove from oven and cool.
8. Place sliced berries into shell laying flat cut side down.
9. Fill shell completely and full.
10. Make glaze:.
11. Mix water, white sugar, salt, cornstarch and salt.
12. Add food coloring.
13. Stir over medium heat for five minutes until thickened.
14. Do not overcook as the cornstarch will break down and not gel.
15. Cool in a bowl slightly.
16. Pour semi cooled glaze over all berries, a little at a time, letting glaze seep in between .
17. Refrigerate.
18. Serve with whipped cream and a fresh berry for garnish.

Answer 3

Your recipe seems to be on par with the others that I have seen. Usually, however, I have noticed that the rhubarb is a higher ratio than the strawberries. I think it just boils down to personal preference. I think that you are good to go though. good luck. Here is another recipe -- just to confuse you! Strawberry Rhubarb Pie From Diana Rattray, INGREDIENTS: Pastry for a 2-crust 9-inch pie 1-1/4 cups granulated sugar 3 tablespoon quick cooking tapioca 1/4 teaspoon salt 1/2 teaspoon ground nutmeg Dash ground cinnamon 3 cups 1/2 inch pieces fresh rhubarb 1 cup fresh strawberries, sliced 1 teaspoon grated orange rind (optional) 1 tablespoon butter PREPARATION: In a large bowl mix together the sugar, tapioca, salt, nutmeg, and cinnamon. Add the rhubarb, strawberries, and orange rind and stir until the mixture coats the spoon. Let the mixture stand for 15 minutes. Rhubarb Pie Line a 9-inch pie plate with the pastry; spoon in the strawberry rhubarb mixture. Dot the top of the strawberry rhubarb mixture with the butter. Cover the pie with rolled out pastry; crimp edges. Bake in a preheated 400° oven for 35 to 40 minutes, or until crust is browned. Serve pie warm with with whipped cream or vanilla ice cream.

Answer 4

Strawberry Pie

Ingredients:

1 cup sugar
3 tablespoons corn starch
1 cup boiling water
3 tablespoons strawberry gelatin
1 quart fresh strawberries
1 ready made pie crust (6-8 inches)

Instructions:

Combine the sugar, corn starch, and water in a medium saucepan and cook over medium heat until thick. Remove from heat and stir in 3 tablespoons of gelatin. Set aside to cool.

Clean berries and put in baked pie crust. Place in refrigerator while sauce cools.

Remove pie crust from the refrigerator and pour the cooled mixture over the strawberries.

Return to refrigerator for at least an hour.

Answer 5

Try this and you will forget about strawberry pie:

Bacardi Mojito (say 'mohito,' and enjoy!)

An easy mojito recipe to liven up your evening:
1.5 oz BACARDI Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup
(or 4 tsp. sugar)
The coolest summer drink recipes from the hottest bars always include Bacardi mojitos. Follow us step by step through our no-fail mojito cocktail recipe and mix up the sparkle for your party.
For the smoothest summer cocktails, gently crush mint leaves and lightly squeeze lime in a cool tall glass. Pour sweet syrup to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge and a few sprigs of mint. The best bar recipes then add these essential steps: toast, sip, and enjoy fine Bacardi mojitos with your friends.
Share the secrets of your original or favorite Bacardi bar recipes with your friends - send an e-recipe for mojitos today!
For over a century, the Bacardi Mojito has channeled the spirit of old Havana. Use our original mojito cocktail recipe to bring a little Caribbean flair to your social event or mojito party.

Answer 6

FRESH STRAWBERRY PIE

This pie gets its beautiful, jewel-like glaze from a mixture of strawberry puree, sugar, pectin, and cornstarch. The traditional flaky pie crust serves as a crisp and buttery
counterpoint to the tart berries and smooth glaze.

For the glaze to be the right consistency, you must start with 1 1/4 cups of strawberry puree. Varying that amount will yield a glaze that is either too thick or too thin. Likewise, be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften. It's important to use pectin intended for lower sugar recipes because this pie does not have enough sugar for ordinary pectin to set properly.

Serve the pie with softly whipped cream

2 quarts fresh strawberries, washed and hulled; 1 quart halved [4 cups], remaining quart sliced lengthwise into 4 to 5 slices [4 cups]
1 cup sugar
1 tablespoon powdered pectin for lower sugar recipes [such as Sure Jell]
Pinch salt
3 tablespoons cornstarch
Pinch ground cinnamon
2 tablespoons juice from 1 lemon
1/4 teaspoon vanilla extract
pie shell

Puree 1 pint [2 cups] halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth [you should have 1 1/4 cups; spoon off any extra]. In medium saucepan over medium heat, bring puree, sugar, pectin, and pinch salt to boil, stirring occasionally. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.

Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze to large bowl, reserving 1/4 cup for topping; cool to room temperature, at least 15 minutes.

Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into baked pie shell; spread evenly and smooth surface with rubber spatula. Place remaining berry halves in concentric circles, flat-sides down and pointed ends toward center, starting at center and working toward outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serves 8.

Answer 7

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