Strawberry Pie

Spread the love

THIS IS A GREAT CHOICE FOR DESSERT DURING STRAWBERRY SEASON. MAKE THEPIECRUST EARLY IN THE MORNING, THEN ALL YOU HAVE TO DO IS MAKE THE SYRUP ANDPILE EVERYTHING INTO THE CRUST. A TOPPING OF WHIPPED CREAM MAKES IT FESTIVE

Strawberry Pie Ingredients

  • Piecrust:
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut intosmall pieces
  • 1 teaspoon vanilla extract
  • Syrup:
  • 1 cup water
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • 4 drops red food coloring
  • 2 tablespoons cornstarch
  • Pie Filling:
  • 2 cups strawberries, hulled and sliced
  • ⅓ cup sugar

How Do You Make Strawberry Pie: Step By Step

  • Preheat theoven to 350°F.
  • To make the piecrust, whisk together the flour, sugar, and salt. Cut in thebutter with a pastry cutter, or use your hands and mix, until the mixtureresembles small peas.
  • Stir in the vanilla extract with a fork and blend well.
  • Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trimthe excess pastry and flute the edges on the rim.
  • Prick the dough all over with the tines of a fork and bake in the hot oven untilgolden brown, 15 to 20 minutes. Set the crust aside to cool.
  • To make the syrup, whisk together the water, sugar, and salt in a small saucepanover medium heat. Stir until the sugar is dissolved. Stir in the red foodcoloring.
  • Bring the mixture to a simmer and whisk in the cornstarch. Stir the mixtureuntil thickened. Set aside to cool.
  • To make the pie filling and assemble, toss the strawberries with the sugar andrefrigerate, covered, for about 1 hour.
  • Drain the berries and pile them into the prepared pie shell. Mix the collectedjuices in with the syrup and pour over the filling.
  • Refrigerate until ready to serve.

Strawberry Pie

Rifat
THIS IS A GREAT CHOICE FOR DESSERT DURING STRAWBERRY SEASON. MAKE THEPIECRUST EARLY IN THE MORNING, THEN ALL YOU HAVE TO DO IS MAKE THE SYRUP ANDPILE EVERYTHING INTO THE CRUST. A TOPPING OF WHIPPED CREAM MAKES IT FESTIVE
Course Dessert Recipes
Servings 8

Ingredients
  

  • Piecrust:
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut intosmall pieces
  • 1 teaspoon vanilla extract
  • Syrup:
  • 1 cup water
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • 4 drops red food coloring
  • 2 tablespoons cornstarch
  • Pie Filling:
  • 2 cups strawberries, hulled and sliced
  • cup sugar

Instructions
 

  • Preheat theoven to 350°F.
  • To make the piecrust, whisk together the flour, sugar, and salt. Cut in thebutter with a pastry cutter, or use your hands and mix, until the mixtureresembles small peas.
  • Stir in the vanilla extract with a fork and blend well.
  • Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trimthe excess pastry and flute the edges on the rim.
  • Prick the dough all over with the tines of a fork and bake in the hot oven untilgolden brown, 15 to 20 minutes. Set the crust aside to cool.
  • To make the syrup, whisk together the water, sugar, and salt in a small saucepanover medium heat. Stir until the sugar is dissolved. Stir in the red foodcoloring.
  • Bring the mixture to a simmer and whisk in the cornstarch. Stir the mixtureuntil thickened. Set aside to cool.
  • To make the pie filling and assemble, toss the strawberries with the sugar andrefrigerate, covered, for about 1 hour.
  • Drain the berries and pile them into the prepared pie shell. Mix the collectedjuices in with the syrup and pour over the filling.
  • Refrigerate until ready to serve.
Keyword Strawberry Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating