Does anyone havea good strawberry pie recipie?

Question

i need it now... for a get together tonite.
i have about ten fresh strawberries, and a can of the strawberry filling stuff.... HELP?

Answer 1

SHONEY'S STRAWBERRY PIE

1 C. Sugar
3 Tbsp. Corn Starch
1 (12 oz.) can 7-Up
2-3 drops red food color (optional)
1 pint Strawberries
Whipped cream or Cool-Whip
Baked 9" pie crust

In a medium sized saucepan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring.
Wash, and cut strawberries depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into pie shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.
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Fresh Strawberry Pie

shortbread cookie pie crust
8 oz cream cheese, softened
1/2 cup sugar
1/2 tsp. almond extract (can used vanilla instead)
1 cup heavy cream
Strawberries, washed, caps removed

Beat cream cheese, sugar and extract until smooth. In a chilled bowl, whip cream until stiff peaks form - fold into cream cheese mixture.
Put into cookie crust. Top with whole strawberries, point end facing up, starting in the middle and working out to edges, covering the cream cheese layer. Refrigerate for up to 3 hours before serving. Serves 8.

Answer 2

I must have grown up in a strange place. All my mom ever did was bake a refrigerator pie crust and once cooled, throw in the strawberries (stems off of course) and then the glaze over it. Then whipped cream if desired. You have the glaze, so I'm not sure why you would need a regular recipe. Good luck.

Answer 3

it is truthfully a solid common recipe the only transformations i could make is sub. the canola oil for vegetable shortening. at the same time as including a million/2 tsp cinnamon or nutmeg (or the two). Then as quickly as the pie is assembled take an egg white and water mixture (with a pinch of sugar) and brush mixture on suitable of the crust. And interior the oven the pie is going.

Answer 4

Fresh Strawberry Pie:

35 min 15 min prep
8 servings
1 pie

1 cup sugar
3 tablespoons cornstarch
1 quart fresh strawberries
1/2 cup water
2 teaspoons lemon juice
1 (9 inch) baked pie shells
whipped cream (I use 1 c whipping cream with 2 T powdered sugar)

1. Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
2. Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
3. Top with whipped cream. Chill.

Answer 5

Fresh Strawberry Pie

Just like what you see in the bakery window, except you made it yourself!

Prep Time:40 min
Start to Finish:4 hr 35 min
Makes:8 servings

Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
1 1/2 quarts (6 cups) strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food color, if desired
1 package (3 oz) cream cheese, softened
1 teaspoon grated lemon peel


1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
4. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup 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.
5. In medium bowl, beat cream cheese and lemon peel until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.



Nutrition Information:

1 Serving: Calories 320 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 15 mg; Sodium 180 mg; Total Carbohydrate 48 g (Dietary Fiber 3 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 52 %; Calcium
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Fresh Strawberry Pie

INGREDIENTS:
2 cups granulated sugar
6 tablespoons cornstarch
1 package strawberry flavored gelatin, 4-serving size
2 cups water
4 pints strawberries, hulled
2 9-inch baked pie shells, cooled

PREPARATION:
Cook sugar, cornstarch, jello and water until thick; cool. Place whole berries the baked pie shells. Pour sauce over berries and refrigerate until thoroughly chilled.
Serve with lightly sweetened whipped cream or whipped topping.
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Easy Fresh Strawberry Pie Recipe

Ingredients
1 baked nine-inch pie shell
2 pounds quality strawberries (you’ll have some extra berries to snitch or use for garnish)
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
couple drops red food coloring (optional)
1 cup whipping cream
3 tablespoons powdered sugar

Directions
1. Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown.
2. Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny. Mash enough strawberries to make about one cup of pulp.
3. Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes or until the sauce becomes thick and translucent. Stir in the butter. Add the red food coloring if desired. Set it aside to cool.
4. In the meantime, fill the cooled pie shell with strawberries. If the strawberries are small, use whole berries. If not, cut the strawberries into chunks. Pour the cooled glaze over the berries. Let the pie chill for 2 to 3 hours.
5. Whip the cream until peaks form, adding the powdered sugar when the cream begins to stiffen. After the pie has chilled, garnish the pie with whipped cream.

Answer 6

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=strawberry%20pie&u3=**6*41&wf=9&recipe_id=64337

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31024,00.html?rsrc=search

http://allrecipes.com/Recipe/Fresh-Strawberry-Pie-II/Detail.aspx

http://allrecipes.com/Recipe/Big-Guy-Strawberry-Pie/Detail.aspx

http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=33894