Time 45m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely. 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. Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours. Just before serving, whip cream, confectioners’ sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
Time 55m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Sprinkle the powdered sugar over the cooked pie crust. Fill pie crust with 2 cups of the largest berries. In a saucepan, crush the remaining 2 cups berries (I use a potato masher). Add in sugar and cornstarch; stir to combine. Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear. Add in lemon juice; stir. Remove pan from heat and cool slightly. Pour berry mixture over the berries in the pie crust. Cover and refrigerate for 4 hours. Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer. Gradually add in sugar and whip until peaks form. Spoon whipped cream over pie wedges if desired.
Time 1h25m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bake pie crust in preheated oven until lightly browed, about 5 minutes; allow to cool completely before filling. Beat together Neufchatel cheese, sugar, vanilla extract, and milk together in a bowl until slightly thinned; spread with a spatula onto the pie crust. Arrange berries atop the cheese filling in the pie crust with the points pointing upward, pushing down slightly to anchor in the cheese filling. Cover the cheese filling as completely as possible with berries. Pour strawberries glaze evenly over the pie. Refrigerate at least 1 hour before serving.
Time 22m Yield 1 pie, 6-7 serving(s) Number Of Ingredients 8 Steps:
Wash, drain and slice strawberries and sprinkle them with the 1/8 cup sugar; set aside. Mix cornstarch,3/4 cup sugar and water in saucepan; bring to boil and stir several minutes, while boiling, until thickened and clear. Remove from heat and stir in gelatin until dissolved. Place berries in cooked, cooled shell (or use shortbread or graham cracker crust) and pour gelatin mixture carefully on top. Refrigerate until chilled; when completely cooled, spread thick layer of Cool Whip on top.
Number Of Ingredients 10 Steps:
For the Crust: In a medium bowl, stir butter into graham cracker crumbs until evenly incorporated. Firmly press into an even layer lining the bottom and sides of a 9-inch deep-dish pie plate; it helps to use the bottom of a measuring cup to flatten bottom of crust evenly. Refrigerate until ready to fill. For the Strawberry Filling: Place 12 ounces of strawberries in a food processor or blender and blend to a smooth puree. You should have about 3/4 cup puree (it’s okay to have up to a cup ).Transfer to a 2-cup liquid measuring cup and set aside. Cut remaining strawberries into 3/4-inch slices, transfer to a large bowl, and stir in the sugar. Let stand, stirring occasionally, until berries release about 3/4 cup liquid, about 1 hour. Measure out enough macerating liquid to combine with strawberry puree for 1 1/2 cups total. Drain macerated berries of any extra liquid; reserve extra liquid for another use or discard. Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle gelatin evenly on top and let stand 5 minutes. Microwave gelatin mixture in 10-second intervals until gelatin is melted and hot, about 10 seconds. Scrape melted gelatin into a large bowl, then gradually whisk in strawberry puree mixture until well combined. Whisk in salt. Add drained macerated strawberry chunks and stir to combine. Adjust taste with lemon juice, if desired, then immediately pour into the prepared pie crust. Turn the berries on top skin side up for best presentation. Refrigerate until set, 4 to 6 hours. Serve with whipped cream.
Time 1h40m Yield 8 Number Of Ingredients 11 Steps:
Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste. Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring. Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour. Whip heavy cream in a mixing bowl using an electric mixer; add confectioners’ sugar slowly until combined. Spread topping over chilled pie.
