Best 2 Flaky Strawberry Pie Recipes
Indulge in the tantalizing symphony of flavors with our delectable Flaky Strawberry Pie, a masterpiece that harmonizes the vibrant sweetness of strawberries with the buttery, flaky crust. This culinary delight is crafted with an irresistible homemade pie crust that encases a luscious filling of fresh, plump strawberries, perfectly balanced with a touch of sugar and a hint of zesty lemon. The pie crust, a perfect canvas for the vibrant filling, is made from a blend of all-purpose flour, butter, and a pinch of salt, resulting in a golden-brown, flaky masterpiece. Whether you prefer a classic lattice top or a simple, yet elegant, solid crust, this recipe offers variations to suit your taste and skill level. With step-by-step instructions and a detailed video tutorial, baking this Flaky Strawberry Pie is a joyful and rewarding experience, perfect for any occasion, be it a casual gathering or a special celebration.
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EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Use a combination of butter and shortening for the pie crust to achieve a flaky texture.
- Work the butter and shortening into the flour until the mixture resembles coarse crumbs.
- Add just enough ice water to hold the dough together, being careful not to overwork it.
- Chill the dough for at least 30 minutes before rolling it out.
- Use a sharp knife or pastry wheel to cut the dough into strips for the lattice top.
- Brush the top of the pie with milk or cream before baking to give it a golden brown color.
- Let the pie cool completely before slicing and serving.
Conclusion:
This flaky strawberry pie is the perfect summer dessert. It's made with fresh strawberries, a sweet and tangy filling, and a flaky pie crust. The pie is easy to make and can be enjoyed by people of all ages. Whether you're serving it for a special occasion or just a weeknight dessert, this pie is sure to be a hit.
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