DoubleCrust Strawberry Pie Recipe Taste of Home
1 For the crust: Bake 1 refrigerated pie crust according to package directions. Let it cool completely. Step. 2 For the strawberry filling: In a small bowl, use a fork to mash 1 1/2 cups of strawberries. In a medium saucepan over medium heat, combine the mashed berries with the sugar, vanilla, and 1/4 cup of water.
This Calls for a Treat Double Crust Strawberry Pie
Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30-35 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving - 4 hours or so will help the pie cool and set.
Happier Than A Pig In Mud Baked Strawberry Pie
Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450℉. Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk.
Fresh Strawberry Pie GlutenFreeFix
Add remaining sliced strawberries to prebaked pie crust. Spread evenly. Pour cooled strawberry glaze over the sliced strawberries, spreading evenly. Place fresh strawberry pie into refrigerator to set the filling for a minimum of 4 hours or overnight. Once the filling has set, slice and serve with sweetened whip cream.
Winning RhubarbStrawberry Pie Recipe Taste of Home
Preheat the oven to 450°F. Unroll the crust into a 9-inch pie plate. Trim the edge. Line the unpricked crust with a double thickness of heavy-duty foil or parchment. Editor's Tip: If you'd like to make your pie crust extra-fancy, you can add this optional braided border before baking (hello, Princess Leia!).
My story in recipes Double Crust Strawberry Pie
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). If your oven runs hot, set it to 375 degrees Fahrenheit (190 degrees Celsius). (Use an oven thermometer to ensure the correct temperature) Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
My story in recipes Double Crust Strawberry Pie
Step 2. Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
Double Crust Strawberry Pie My Story in Recipes
Bring to a boil, stirring constantly. If using, stir in food coloring. Continue cooking and stirring until thick and clear (about 3 more minutes). Remove from heat and allow to cool for 10 minutes. Arrange the remaining 5 cups of berries in the baked pie shell. Spoon the glaze over the berries, coating each one.
Simple Fresh Strawberry Pie
Brush the egg wash over pie crust, then sprinkle with sugar. Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving.
This Calls for a Treat Double Crust Strawberry Pie
Trim crust even with rim. Add filling. Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar. Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to.
My story in recipes Double Crust Strawberry Pie
Add the honey and water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to the berries. Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Boil and stir until the mixture thickens, about 1 to 2 minutes. Remove from the heat and stir in the vanilla.
Double Crust Strawberry Pie My Story in Recipes
Set aside enough whole berries (apx. 11 oz) to fill the pie shell. Prepare remaining berries (apx. 7 oz) for crushing by cutting up the berries into 3-4 pieces each. Place in bowl and, using a potato masher, crush enough strawberries to make ¾ cup. In small saucepan, combine cornstarch, sugar, and salt.
Double Crust Strawberry Pie My Story in Recipes
Place 1 crust in the bottom of a 9-inch pie pan. Combine sugar, flour, and cinnamon in a bowl. Mix lightly through strawberries. Pour filling into the pastry-lined pan and dot with butter pieces. Cover with top crust and cut slits in the top to vent. Seal and flute the edges. Bake in the preheated oven until the crust is slightly browned, 35 to.
My story in recipes Double Crust Strawberry Pie
Instructions. Preheat oven to 425 degrees. Line pie plate with first pie crust and put in the refrigerator to stay cold. Slice all your strawberries and toss with sugar, flour and cinnamon. Pour mixture into the pie plate and cover with second pie crust.
My story in recipes Double Crust Strawberry Pie
Fold the dough in quarters and place it in a 9" pie pan. Unfold and line pie pan. Roll out the remaining dough and cut into 3/4" strips and weave in a lattice on top of a 10" cardboard cake board and freeze for 15 minutes. Spoon filling into pie shell, slide partially frozen lattice crust over the filling. Trim and crimp the edges.
Double Crust Strawberry Pie My Story in Recipes
Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes. Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set.
