Paineless Cooking with Amanda Paine
Seasonal Strawberries
Issue date: 4/29/09 Section: Variety
Fresh Strawberry Pie is a great recipe to try this summer when strawberries are in season. The strawberries taste the best when they are in season-ripe, red and juicy. The strawberry season lasts about three to four weeks. It usually starts around the middle of June and goes until about the first week in July. The season will vary a little depending on variety.
Check out your local farmer's market for fresh strawberries when they are in season. You can even pick your own berries at Pick-your-own-strawberry farms or berry patches. The best time to pick berries is in the cool early morning.
A number of other desserts and such can be made from your fresh picked strawberries. Other ideas include strawberry shortcake, strawberry smoothies, strawberry jam and any number of berry recipes. They can also be frozen, tasting great all year round.
The Fresh Strawberry Pie has a simple one-crust recipe. The pie shell is prebaked. The reason being that if the filling is already cooked, than there is no need to bake the entire pie. Also pricking the crust with a fork before you bake it prevents tiny air bubbles, which otherwise causes the crust to puff up when baking and will be unlevel.
Garnish the Fresh Strawberry Pie with mint leaves for color contrast, or even a whole strawberry with the leaves still on. The whole strawberry can be cut to fan out. To do this, place the strawberry on a cutting board, make thin slices from the top to the point but leave almost a quarter inch on top so the strawberry will stay connected.
Once it has been sliced, spread out the layers so it fans out and place on top of the Fresh Strawberry Pie. The pie can also be served with cool whip, either a dollop on top or to dress it up a bit pipe a rosette on each slice.
Fresh Strawberry Pie
Crust:
1 ½ cup flour
1 T sugar
1 tsp salt
2 T milk
½ c vegetable oil
Filling:
1 sm pkg. vanilla pudding, cook and serve
1 cup water
1 sm pkg. strawberry Jell-O
1 qt sliced strawberries
Crust: Mix all ingredients directly in pie pan. Press evenly in 9 inch pie pan. Prebake shell-bake at 350° for 10 - 12 minutes until light golden brown. Cool.
Filling: Cook water and vanilla pudding until full boil, stirring constantly. Remove from stove. Add strawberry Jell-O, mix until dissolved. Set aside to cool slightly. Add sliced strawberries to the pudding/Jell-O, stir in. Pour into baked pie shell. Chill at least 2 hours. Keep Refrigerated.
Check out your local farmer's market for fresh strawberries when they are in season. You can even pick your own berries at Pick-your-own-strawberry farms or berry patches. The best time to pick berries is in the cool early morning.
A number of other desserts and such can be made from your fresh picked strawberries. Other ideas include strawberry shortcake, strawberry smoothies, strawberry jam and any number of berry recipes. They can also be frozen, tasting great all year round.
The Fresh Strawberry Pie has a simple one-crust recipe. The pie shell is prebaked. The reason being that if the filling is already cooked, than there is no need to bake the entire pie. Also pricking the crust with a fork before you bake it prevents tiny air bubbles, which otherwise causes the crust to puff up when baking and will be unlevel.
Garnish the Fresh Strawberry Pie with mint leaves for color contrast, or even a whole strawberry with the leaves still on. The whole strawberry can be cut to fan out. To do this, place the strawberry on a cutting board, make thin slices from the top to the point but leave almost a quarter inch on top so the strawberry will stay connected.
Once it has been sliced, spread out the layers so it fans out and place on top of the Fresh Strawberry Pie. The pie can also be served with cool whip, either a dollop on top or to dress it up a bit pipe a rosette on each slice.
Fresh Strawberry Pie
Crust:
1 ½ cup flour
1 T sugar
1 tsp salt
2 T milk
½ c vegetable oil
Filling:
1 sm pkg. vanilla pudding, cook and serve
1 cup water
1 sm pkg. strawberry Jell-O
1 qt sliced strawberries
Crust: Mix all ingredients directly in pie pan. Press evenly in 9 inch pie pan. Prebake shell-bake at 350° for 10 - 12 minutes until light golden brown. Cool.
Filling: Cook water and vanilla pudding until full boil, stirring constantly. Remove from stove. Add strawberry Jell-O, mix until dissolved. Set aside to cool slightly. Add sliced strawberries to the pudding/Jell-O, stir in. Pour into baked pie shell. Chill at least 2 hours. Keep Refrigerated.
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