Best 8 Strawberry Refrigerator Pie By Rose Recipes

STRAWBERRY REFRIGERATOR PIE BY ROSE

Steps:

• 1. Bake your premade crust. In a small bowl, combine the cornstarch and 1/3 cup cold water stir to dissolve lumps set aside.
• 2. In a medium saucepan combine chopped strawberries sugar and salt. Stir to combine and cook over medium heat until mixture comes to a gentle boil. Cook about 5 minutes until the berries create a little pool of sauce. Stir up the cornstarch and water mixture and add to the pan cook and stir often until the strawberry sauce boils again and thickens up about 4 or 5 minutes. Remove from heat and stir in the butter and vanilla. Set aside to cool to room temperatuare. Beat the heavy cream in a large bowl until very thick. Stir in gently the strawberry mixture and pile into the prepared cooled pie crust. Refrigerate 3 to 4 hours. This can be made with a graham cracker crust if you desire. If fresh strawberries are available I slice and serve the pie on top of them just to make it look pretty. Enjoy.

FRESH STRAWBERRY ROSE PIE

Steps:

• To prepare crust:Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. The colder the better for all the ingredients and tools.With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then form into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight.Preheat your oven to 350 degrees F. Let the crust come to room temperature for 20 to 30 minutes (it should be still cool but pliable).Roll out crust into a round large enough to fit into your pie pan with a 1-inch overhang. Gently transfer rolled out crust to pie pan, easing it into the pan so as not to stretch the dough. Trim any uneven edges so there is a nice even overhang around the entire pie.Fold the overhang under itself, then crimp as desired. Refrigerate for at least 30 minutes.Line pie with a piece of foil, lightly draping the foil over the crimped edges. Fill with granulated sugar to weight it down (pie weights work too, also dried rice or beans).Bake crust for 50 to 60 minutes or until lightly golden around the edges. Remove from oven and carefully lift out foil with weights. If the crust still seems underdone, pop it in the oven for another 10 minutes or so until golden brown and puffed. Place on a wire rack and let cool.For the Filling:Pick out about 8 ounces of the least-attractive berries; hull and cut in half. Process berries in a food processor until smooth, 20 to 30 seconds, scraping down bowl as needed. You should have a scant 1 cup purée.Whisk sugar, cornstarch, Pomona's pectin, and salt in a bowl and set aside.In a medium saucepan, stir together berry puree, lemon juice, rose water, along with calcium water (if using Pomona's pectin). Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Add sugar-pectin mixture and stir vigorously until completely dissolved. Return to a boil, scraping bottom and sides of pan to prevent scorching, for 1 to 2 minutes to ensure that cornstarch is fully cooked; it will become very thick. Transfer to a small bowl and let cool to room temperature.Meanwhile, pick over remaining berries to find the most attractive ones; if you have any extra-large berries you can cut them in half, otherwise, leave them whole. Place in a large bowl.Pour glaze mixture over berries and fold gently with rubber spatula until evenly coated. Scoop berries into cooled pie crust, arranging them into a nice looking mound, rearranging as necessary and flipping berries so the cut sides are facing down.Refrigerate about 2 hours until fully set, then slice and serve. This pie is best enjoyed within 5 hours of chilling, topped with freshly whipped cream.

STRAWBERRY REFRIGERATOR PIE BY ROSE

Steps:

• 1. Use a 9 or 10 inch pie plate. Bake your pre-made crust and set aside. I also use graham cracker crust, depending on your preference and bake that also.
• 2. In a small bowl combine cornstarch and 1/3 cup of cold water combine until lumps dissolve. In a medium saucepan, combine the chopped strawberries, sugar and salt. Stir to combine all and cook over medium heat until mixture comes to a gentle boil. Cook for 5 minutes. Restir the cornstarch and add it to the pan. Coof stirring often until the strawberry sauce boils again and thickens up about 4 minutes. Remove from heat, stir in the butter and vanilla, set aside to cool. Beat the cream in large bowl and is very thick and lucious holding its shape. Stir in the strawberry mixture gently into the cream and pile the filling into the crust. Put in refrigerator at least 3 or 4 hours. This pie should be eaten within 1 day.

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
• Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
• To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
• Refrigerate cake for at least 4 hours before serving.

FRESH STRAWBERRY PIE I

Steps:

• In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
• Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
• Refrigerate until set. Serve with whipped cream, if desired.

CREAMY REFRIGERATOR PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice. Fold in whipped topping. Spoon into the crust. Cover and refrigerate for 4 hours or until set. Top with pie filling.

STRAWBERRY REFRIGERATOR PIE

Steps:

• Cook the vanilla pudding according to pkg. directions.
• Remove from stove and stir the package of jello into the hot pudding.
• Add the frozen strawberries; stir until the strawberries are well melted.
• Pour into pie crust and refrigerate.

STRAWBERRY ICEBOX PIE

Steps:

• For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
• To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
• To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
• With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
• Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
• Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
• Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
• With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.