How To make Strawberry Port Pie

Strawberry-Key Lime Pie Recipe | Pillsbury

Reimagine your Key Lime Pie recipe and make this classic summer dessert with a tasty strawberry topping. Prep this pie recipe in 20 minutes when you use a Pillsbury Pie Crust, refrigerate, then serve! Enjoy this cold dessert on a hot summer night.

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Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe

Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Strawberry Rhubarb Custard Pie recipe!

How to Make Strawberry Pot Pie

Who says pot pies have to be the main course? dixiecrystals.com. Strawberry Pot Pie is a quick, easy and fun after-dinner dessert. A delicious strawberry filling is topped with homemade Crème Chantilly and a puff pastry. The puff pastry is baked separately from the fruit, so no soggy crust here. This recipe is perfect for a summer picnic, party or Fourth of July celebration but fancy enough for Mother's Day or Easter brunch. #dixiecrystals #dessert #recipe #strawberrypotpie #potpie #strawberry

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Strawberry Pie Recipe | Episode 1163

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Fresh Strawberry Pie Recipe

(This Fresh Strawberry Pie with Flaky Butter Crust is all the pie you'll need for the summer. It's even better than restaurant pies. Only THREE (3!) ingredients in the filling.

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(For Printable Recipe Card + Notes:

1 Recipe for butter pie crust dough
6 heaping cups fresh ripe strawberries, hulled and divided
1/2 cup sugar
3 TB cornstarch dissolved in 1/2 cup cool water
Stabilized whipped cream for topping (optional)

Preheat oven to 450F with rack on lower middle position. Press single pie dough evenly into bottom and up sides of a regular 9-inch pie pan (not deep dish.) Roll excess dough over edges and crimp well.
Line dough with parchment paper so that it’s fitted and excess edges of paper extend 1-2 inches beyond pie pan. Fill with pie weights and bake 12-15 minutes, watching so edges don’t get over browned. Remove pie weights with parchment paper carefully and return empty pie shell into oven for another 5 minutes or until bottom looks dry/baked (cover loosely with foil if edges are cooking too quickly.) Let baked shell cool to room temp while you prepare the filling.
Mash 2 cups fresh strawberries. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring often. Add dissolved cornstarch/water mixture and continue boiling/stirring for 2-3 minutes or just until filling is thickened and glossy. Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
Place remaining 4 cups whole strawberries evenly into the baked/cooled pie shell. Evenly distribute filling mixture over the strawberries. Chill at least 2 hours to set, before slicing. Serve with whipped cream, if desired.

How to Make CLASSIC Strawberry Pie

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CLASSIC Strawberry Pie

Ingredients
For the crust:
* 3 cups all purpose flour
* 2 tablespoons granulated sugar
* 1 teaspoon salt
* 1 cup cold unsalted butter, cut into small chunks
* 1/2 teaspoon lemon juice
* 6-7 tablespoons ice cold water
For the filling
* 5 cups sliced fresh strawberries
* 4 tablespoons cornstarch
* 3/4 cups granulated sugar
* 1 pinch salt
* a splash of lemon juice
For finishing:
* 1 egg
* 1 tablespoon water
* 1-2 tablespoons coarse sugar

Instructions
For the crust:
* Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
* Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
* Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water.If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
* Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
For the filling:
* Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
* Set the filling aside while you prepare the crust for baking.
Assembly:
* Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)

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