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Old 03-27-2013, 09:27 AM
 
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Just wondering if there's anyone who has a tried & true strawberry pie recipe?? I want it to be like this- meaning no cream cheese or anything else in the filling

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Old 03-27-2013, 11:51 AM
 
Location: North Idaho
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Easy. Bake you pie shell. Take whole frozen strawberries and mix them into strawberry jello, made with half the amount of water called for.

Don't use all the jello. Use just enough to coat the berries. Fill the baked pie shell and put in the fridge until the berries are thawed and the jello is complete set.

Top with lots and lots of real whipped cream. It will look just like that.
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Old 03-27-2013, 11:59 AM
 
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Here is the one we use when fresh local berrys come into season.

Video: Fresh Strawberry Pie - America's Test Kitchen
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Old 03-27-2013, 01:00 PM
 
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Ooh thanks for the ideas....I'm gonna try these
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Old 03-27-2013, 01:30 PM
 
Location: Heart of Dixie
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I ordered strawberry pie once and that's what I got - cold, hard strawberries with a gooey sweet sauce in a cold pie shell covered in whipped cream. I expected more of a traditional pie - a pie that had been cooked, like a strawberry/rhubarb pie.
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Old 03-27-2013, 07:08 PM
 
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That strawberry pie video looks AMAZING!!! I am now patiently waiting for some strawberries in season
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Old 03-30-2013, 07:22 AM
 
Location: St Thomas, US Virgin Islands
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Quote:
Originally Posted by Dirt Grinder View Post
I expected more of a traditional pie - a pie that had been cooked, like a strawberry/rhubarb pie.
Which is what I assumed the OP was asking about! One of my signature desserts at my restaurant was strawberry rhubarb pie which is awesome but you can do it without the rhubarb easily enough. Partially thaw big frozen strawberries so you can drain off a lot of the juice, toss the strawberries with white sugar and all purpose flour, throw the lot into an unbaked pie shell, cover with another pie shell, pop a hole in the center and three gashes around the top shell, brush the top with beaten egg white, sprinkle with sugar, place on a foil-lined baking tray (in case it leaks) and pop into a 375 oven for about 3/4 of an hour or until nicely browned. Serve warm or at room temperature with ice cream.

PS: Of course you can use fresh strawberries in which case you don't have to drain off any juice. Because of where I live fresh strawberries aren't available and the imported ones are outrageously expensive!
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