Strawberry pie, and its variations never get old. And at this time of year, the strawberries are plentiful, in gardens, at pick your own farms, at the farm market and perhaps even in your own garden. When you have had enough eating them fresh, processing into jam, topping angel food cake or dessert shells, then its time to bake pie! Here are three variations, sure to please.
Fresh Strawberry Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1/4 cup strawberry gelatin powder
6 cups strawberries, sliced
1 pie shell, baked, 9-inch
whipped cream or topping
Strawberry Whipped Cream:
3/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1/4 cup strawberry jam
- Mix flour and salt in mixing bowl.
- Cut shortening into the flour until mixture is crumbly.
- Add the ice water and mix in using a fork.
- Gather the dough into a ball.
- Gently roll dough on a lightly floured surface into a circle about two inches wider than the bottom of a 9-inch pie pan.
- Place into an un greased 9-inch pie plate, gently pressing the dough into pie plate.
- Trim excess pastry, if needed.
- Prick crust on the bottom and up the sides sides with the tines of a fork.
- Bake crust at 425°F on center rack of oven for about 15 to 18 minutes, or until golden brown.
- Cool completely on wire rack before filling.
- Combine sugar, cornstarch and water in a small saucepan.
- Cook over medium heat until thickened and clear, stirring constantly.
- Remove from heat; stir in lemon juice, gelatin powder.
- Chill until mixture begins to thicken.
- Place strawberries in the baked pie shell, pointed side up, and spoon slightly thickened gelatin mixture over the top.
- Chill the pie at least 4 hours, then garnish with whipped cream or Strawberry Whipped Cream, if desired.
Strawberry Whipped Cream
- Beat the heavy cream in a medium bowl until thick.
- Add the vanilla extract and confectioners' sugar and continue to beat until soft peaks appear.
- Add the jam, a little at a time, and beat until stiff peaks are formed.
Rhubarb Strawberry Pie
2 cups rhubarb, sliced into 1-inch pieces
2 cups sliced strawberries
1 1/2 cups granulated sugar
Pinch of salt
1/3 cup flour
1/2 teaspoon almond extract
2 tablespoons butter
2 tablespoons milk
1 tablespoon sugar
1 prepared 9-inch pie crust for a 2-crust pie
- In medium bowl, mix together gently, strawberries, flour, rhubarb, sugar, salt and almond extract.
- Put into pastry shell.
- Dot with butter.
- Cover with pastry crust and brush top crust with milk and sprinkle with sugar.
- Bake at 400 degrees F for 40 to 50 minutes until fruit is tender and crust is lightly brown.
Strawberry Sour Cream Pie
1 unbaked 9-inch pie shell
4 cups fresh strawberries
1 1/2 cups sugar
1 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
2 tablespoons sugar
- Heat oven to 450 degrees F.
- Sort, rinse and halve berries.
- Place berries evenly in pastry shell.
- Sift flour, sugar and salt together in a medium-size bowl.
- Add sour cream and stir well.
- Pour mixture over berries and spread evenly.
- Sprinkle 2 tablespoons sugar over the top.
- Bake for 10 minutes.
- Reduce oven temperature to 350 degrees F and bake another 30 minutes, or until crust is a gentle, golden brown.