April 18, 2007 8:14pm CST
I am looking for a really good strawberry pie recipe with a top crust. My boyfriend loves strawberry pie, I make pies but until last year had never made strawberry. So i tried two different recipes already, none of which he like that much. He says he had the best strawberry pie from this liitle resturant once. I have never been able to make a dish that he loves and it bothers me. I am not much of a cook but i try.So I want to be able to make a really good stawberry pie so he will love mine and stop talking about the one from that resturant..lol
20 Apr 07
i also love strawberry pie and one of the best recipe i ever tasted is this. try this one: Ingredients: 1 cup sugar 2 tbsp sugar 1 cup water 1 tsp lemon juice 1/4 cup strawberry gelatin powder 2 drops red food coloring (optional) 1 1/2 cup quarts strawberries sliced (reserve a few for garnish) 1 pie shell, baked, 9inches whipped cream for topping Preparation: Combined 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, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves. i just love eating strawberry pie. hope your boyfriend will enjoy eating this one.
19 Apr 07
What about this one. It's a bit different to what you asked for though! The finished pie is big enough to do 6 generous servings. I can't make pastry! I usually cheat and buy the ready made frozen packets! But I guess you could find a recipe for the type of pastry you want instead! 2 cups blueberries 4 cups strawberries 1 cup raspberries 3/4 cup sugar 1/4 cup tapioca 1 top pie crust strips 1 egg 1 tablespoon sugar Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save remaining dough for strips on top. Preheat oven at 350 degrees. Stem strawberries and cut in half. Toss berries, 3/4 cup sugar and quick cooking tapioca in large bowl. Let stand 20 minutes, stirring occasionally. Mound filling in crust. Place dough strips on top of pie, forming lattice; trim excess. Gently press edges to crust. Brush with egg glaze. Top with 1 tablespoon sugar. Bake until crust is golden and filling bubbles at edges, about 40 minutes. Great served with either cream, custard, ice cream! Warm or hot! Great all rounder this one! I have used frozen fruit out of season and it works just as well. But as with most things it does taste better with fresh! But be careful not to leave strawberries in water too long as they retain the moisture and make your pie soggy! Good luck and if all else fails get him to make the perect pie for you!
19 Apr 07
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. 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.
20 Apr 07
I know that my answer will not help you at all,but being the only one which you have,i think i have to reply...lol! I love the strawberry to,but i don't use with recioe i eat fresh...and my daughter have alergy at those...so...here is the reason i don't go interesed in those fruits... augusta