strawberry pie

Send your Valentine a Strawberry Love Note from Delish.com. 

Strawberry Love Notes

refrigerated pie crusts

Flour dough

c. strawberry jam

Egg wash

c. Granulated sugar,

I’ve tried them with strawberry jelly (not jam), fresh blueberries, and semisweet chocolate chips. The chocolate was my favorite although it was a little dry.

Simple & good BUT with pie crust, you should cover the top of the envelope with foil bc otherwise it cooks fast and will burn if not careful

https://streaming.hearstdigitalstudios.com/74a61443-5180-42a2-96e6-4ac3ed752cb1/video_rover_16x9_1080p_hd_1549899577_43617.mp4

These Strawberry Love Notes Are The Cutest Valentine's Day Treats Of All Time

Fluffy No-Bake Strawberry Cream Pie - Homemade strawberry pudding, cream cheese, and whipped cream are combined to create a silky, light and fluffy no-bake strawberry pie recipe that&#039;s perfect for spring and summer.

Fluffy No-Bake Strawberry Cream Pie

graham graham

butter

sugar

salt

strawberries

milk

cream cheese (softened)

granulated sugar (+ 3 Tb for the whipped cream)

cornstarch

vanilla extract

heavy cream

Place the graham crackers in a large food processor. Pulse into fine crumbs. (If you don’t have a food processor, you can place the graham crackers in a large zip bag and use a rolling pin to smash them into crumbs.)

Add the melted butter, sugar, and salt to the food processor. Pulse again to combine. Once the mixture is smooth, pour it into a 9 inch deep-dish pie pan.

Use your fingers to press the crumb mixture up the sides of the pan, and flat on the bottom. Try to make the crust as even and smooth as possible. Then refrigerate until ready to fill.

For the Crust:

Wash the food processor bowl to reuse. (Or use an electric stand mixer with a whip attachment.) Pour the heavy cream into the food processor and add 3 tablespoons sugar. Turn on high to whip the cream into firm peaks. Scoop the firm whipped cream into a separate bowl. Refrigerate.

Next add the strawberries in syrup, whole milk, sugar, cornstarch and salt to the food processor. Puree until very smooth.

Pour the pudding mixture into a small sauce pan. Heat over medium heat. Stir and simmer for 3-5 minutes to thicken the pudding. It’s ready when it coats a spoon with thin opaque layer that stays separate when you run your finger through it.

Then pour the pudding back into the food processor and add the cream cheese and vanilla extract. Puree until smooth. (Adding the cream cheese later helps to bring down the pudding temperature.)

Place the mixture in the refrigerator for 10-15 minutes to bring the pudding temperature down to room temperature.

Once the pudding has cooled to room temperature, scoop HALF the whipped cream into the pudding mixture and gently fold it in with a spatula. Once the whipped cream is fully combined and the filling is smooth, scoop the mixture into the graham cracker crust. Spread the filling to the sides of the crust.

Scoop the remaining whipped cream on top of the pie filling. Use a spatula to spread it into a visually pleasing mound.

Refrigerate for 4+ hours, before serving.

For the Strawberry Pudding Filling:

These are the best pies for a picnic," says Patti Davis of New York City. "No fork required!"

Strawberry Hand Pies

c. all-purpose flour

baking powder

unsalted butter

confectioners' sugar

tbsp. Strawberry jam

Sanding sugar

A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries in a homemade jam glaze.

Strawberry Cream Cheese Pie

graham cracker crust (prepared (click on link))

strawberries, stems removed (divided (840 grams))

sugar ((100 grams))

lemon juice

oz cream cheese (softened (225 grams)

sugar ((65 grams))

heavy cream ((235 milliliters))

In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.

Stir frequently until strawberries release their juices.

Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).

Increase heat to medium-high and bring to a boil, stirring constantly.

Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster. &nbsp;Set aside while you prepare your cream cheese layer

In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined. &nbsp;

In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks

Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.

Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.

Once strawberry mixture has cooled completely, add remaining srawberries and stir well.&nbsp;

Pour over cream cheese layer, piling/mounding strawberries towards the center.

Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.

Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

Easy Fresh Strawberry Pie

pie crust (I used Pillsbury)

strawberries (or a bit more)

oz strawberry jello

corn starch

water

Start by pre-baking a pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package. Use the crust you want.

Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze will stick better to dry berries.

In a larger sauce pan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup cornstarch slowly while stirring. The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.

Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved. Allow the mixture to cool to room temperature (about 30 minutes).

The stir in the berries. Add the berry mixture to the pie crust.

Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.

This fresh strawberry pie is a must make when berries are in season. You&#039;ll LOVE the perfectly sweet filling with tons of fresh strawberries in a flakey homemade butter crust. Serve with a big dollop of whipped cream and you&#039;ll be in heaven!

Strawberry Pie

all-purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

tbs ice water (60 milliliters)

egg ( for the egg wash)

tbsp cream ( for the egg wash)

sugar (150 grams)

tbsp corn starch (23 grams)

lemon juice (60 milliliters)

water (120 milliliters)

lemon

strawberry jam

water orange licquor)

heavy whipping cream (480 milliliters)

confectioners sugar (50 grams)

tsp vanilla extract (10 milliliters)

In a food processor, combine flour, sugar and salt. Whiz together. Add cubes of chilled butter and pulse until broken up into small pieces. Drizzle in ice cold water while pulsing.

Dump mixture onto a pastry mat or lightly floured surface. Knead just a coupple times to bring the crumbly mixture together. Shape into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees.

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

Unroll the dough into the pie pan without stretching. Press into pie dish.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with your fingers.

Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dried beans.

Bake at 425F for 15 minutes.

Take out the weights, foil, paper then brush crust with an egg wash (one egg and a tablespoon of cream mixed well). Dock the crust with a fork.

Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Pie Crust

Wash and cut tops from strawberries. Cut in half and divide into to two batches. Add half the strawberries to the cooled pie shell. You may want to reserve a handful of strawberries to decorate the top with.

Add the remaining strawberries to a medium pot along with the water, lemon juice, zest, sugar and corn starch. Stir to combine and place over medium heat. Muddle strawberries and bring mixture to a boil.

Once mixture comes to a boil reduce heat and simmer for a 5 or so minutes until thickened.

Pour filling onto strawberries. You can move the strawberries around to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula. 

If desired you can arrange some addition strawberries on the surface in a pattern.

Heat strawberry jam and water or orange liqueur, or water and brush onto the exposed strawberries.  

Transfer pie to refrigerator to chill until set. At least three hours.

For the Filling

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.   I recommend making the whipped cream just before serving but you can do this in advance and chill the decorated pie.

Pipe the whipped cream onto the pie, or serve on the side. You can also garnish with a sprig of mint.

 For the Whipped Cream Topping:

An impressive centrepiece for a dinner party dessert

Pink strawberry cheesecake

digestive biscuit

leaf gelatine

carton single cream

full-fat soft cheese

golden caster sugar

strawberry

whipping

tbsp golden caster sugar

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Strawberry pie made with fresh strawberries and a flaky pie crust is the perfect easy dessert recipe for your next get together!

pie crust

sugar (white, granulated)

strawberry jello (3 ounce package)

Prick the crust with a fork and bake until golden brown, according to recipe or package instructions. Allow crust to cool completely.

In a small pot on the stove top whisk together cornstarch, sugar and water, until smooth. Bring to a boil and simmer for 2 minutes or until it starts to thicken.

Remove from the heat then whisk in the strawberry jello powder. Set aside and allow to cool completely.

Slice your strawberries in half (or smaller if desired) and place in a large bowl. Combine the strawberry and cooled jello mixture. Pour mixture into baked crust, using a spatula to get everything out of the bowl.

Refrigerate until set, at least 4 hours. Garnish as desired with whipped cream, mint or basil.

I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

Strawberry Rhubarb Pie

(375 grams) all-purpose flour

(85 grams) lard or vegetable shortening, chilled

ice water (more

vodka

Egg egg

Sugar

(907 grams) strawberries, fresh or frozen (cut in half if fresh and left whole if frozen)

(200 grams) sugar

To make the pie crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar.

Add the butter. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won&#39;t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.Add the shortening or lard in the same way, making sure to keep everything well chilled.

Mix together the water and vodka and add to the flour/butter mixture.Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.

When most of the flour is coming together, gently fold the dough with a bench scraper into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly. If there is still any powdery flour, you can add drops of water to the pie dough. Elongate the ball into a squat log.

Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To roll out the pie crust:When you are ready to prepare the pie, roll one of the disks out on a floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn&#39;t get too soft.

As you are rolling, you can round out the edges with your hands. Cracking edges are part of the beast, but this will help to keep them smoother.

Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. I usually just hold the plate over the dough and eye it. There should be about 2-inches of extra dough beyond the bottom of the plate.

Fold the dough over the rolling-pin to lift it. Lift it over the plate and gently fit the crust into the plate. Do NOT trim the edges yet. Set the crust in the refrigerator while you prepare the filling.

To make the filling:Cook the strawberries and vanilla over gentle heat (use a fork to break up the fruit if using fresh strawberries) until they start to break down slightly. Cook until the strawberries are tender and have released their juices.

Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over medium-low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.This step can be done ahead and chilled, but it may increase the baking time by a little bit.

To bake:Preheat oven to 425°F. It is best, but not a must, if you have a Pizza Stone or Baking Steel in the oven, to make sure you get a nice bottom crust.

Freeze the pie until the crust is quite hard before brushing with egg wash and sprinkling with sugar. Set the pie on a baking sheet (in case the juices bubble over) and then set it directly on the preheated baking stone/steel.

Bake for 30 minutes and then drop the temperature to 375°F. Continue to bake until the fruit juices are bubbling throughout the pie and it has puffed slightly in the middle. This can take up to an hour, depending on how long you froze the pie. If the edge of the crust is browning too quickly, tent with foil.

Allow the pie to cool completely before cutting or it may be too loose to cut. This pie will still have some juice to it and not set up solid, because I don&#39;t like a gloopy filling.If you want a cleaner slice, you&#39;ll want to add another tablespoon or two of cornstarch.

Easy to make No Bake Strawberry Pie recipe with graham cracker crust is like a big bite of summer!

No Bake Strawberry Pie

strawberry Jell-o

butter (melted)

graham cracker crumbs

In a medium bowl, stir together crust ingredients until moistened.

Press the mixture evenly into a standard  9&quot; pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.

Pick approximately 2 cups undesirable berries. In a food processor, process the strawberries until smooth until you have ¾ cup of puree.

Whisk the ¾ cup strawberry puree with cornstarch, sugar, water, and lemon juice in a medium saucepan.

Cook over medium-high heat, stirring constantly and bring to a boil. Let boil 2 minutes.

Turn off heat and stir in Jell-o. Cool mixture to room temperature, about 30 minutes.

Cut remaining berries in half if large. Stir together the berries and the glaze in a large bowl. Refrigerate 10 minutes.

Spoon the berries into the pie shell. Turn the cut side of the strawberries down. Rearrange the berries to fill any holes.

Refrigerate the pie for at least 4 hours.

https://content.jwplatform.com/videos/o3kkB7rf.mp4

No Bake Strawberry Pie with graham cracker crust is one of the best desserts for summer. Made with fresh strawberries in a sweet strawberry glaze, this is a go to summer dessert.

My Mom’s famous Strawberry Pie has been my favorite dessert for decades! The fresh strawberry filling is absolutely to-die-for! Pile it up in a buttery graham cracker crust and you’ve got THE BEST Strawberry Pie ever!

Preheat the oven to 350°F.

Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.

Mix until it forms a buttery, crumbly texture.

Press the crust mixture into the bottom and sides of a 9&quot; pie plate.

Place in the oven to bake for 6-8 minutes, or until lightly browned.

Set the pie crust aside to cool while preparing the filling.

Graham Cracker Crust

Wash the strawberries, then remove the stems and slice the strawberries in half.

Set aside a dozen of the best looking strawberry halves to top the pie.

Place the remaining fresh sliced strawberries in a large skillet, off the stove.

Add the corn starch and sugar to the strawberries in the skillet.

Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.

Move the skillet to the stovetop over medium heat.

Strawberry Pie Filling

Top 19 strawberry pie recipes from across the web

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Top 19 strawberry pie recipes from across the web

The most viewed strawberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Love Notes

Fluffy No-Bake Strawberry Cream Pie

Strawberry Hand Pies

Strawberry Cream Cheese Pie

Easy Fresh Strawberry Pie

Strawberry Pie

Pink strawberry cheesecake

Strawberry Pie

Strawberry Rhubarb Pie

No Bake Strawberry Pie

Strawberry Pie

Fresh Strawberry Pie

Strawberry Cream Cheese Pie

Strawberry Pie

Strawberry Pie

The Easiest Fresh Strawberry Pie

No Bake Light As Air Strawberry Pie

Strawberry Margarita Pie

Strawberries and Cream Pie

The most viewed strawberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine