STRAWBERRY PIES AND JAMS
Source of Recipe
NET
Fresh Strawberry Pie
From Linda Larsen,
Your Guide to Busy Cooks.
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Use half of my Hot Water Pastry for the crust for this fabulous delicious pie.
INGREDIENTS:
1/2 recipe Hot Water Pastry or 9" pie crust
6 cups strawberries, hulled
1 cup sugar
2 Tbsp. cornstarch
1/2 cup water
3 oz. pkg. cream cheese, softened
1/4 cup powdered sugar
1 tsp. lemon juice
1/2 tsp. lemon rind
PREPARATION:
Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool.
Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie. 10 servings
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Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
1 1/2 quarts (6 cups) strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food color, if desired
1 package (3 oz) cream cheese, softened
1 teaspoon grated lemon peel
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
4. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
5. In medium bowl, beat cream cheese and lemon peel until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.
INGREDIENTS
2 (8 inch) pie shells, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 (3 ounce) package strawberry flavored gelatin
DIRECTIONS
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.
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-  2 quarts fresh strawberries, wash, hulled and sliced
-  1 1/2 cups flour
-  2 tablespoons granulated sugar
-  1 teaspoon salt
-  1/3 cup vegetable oil
-  2 tablespoons milk
-  GLAZE
-  1 cup water
-  1 cup sugar
-  2 1/2 tablespoons corn starch
-  3 tablespoons dry strawberry jello
Directions
Preheat oven to 375º F.
To make the crust, combine in a medium bowl the flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended.
Place mixture in the pie plate. Using your hands, spread mixture to cover the bottom and sides of the pie plate.
Bake for 10 minutes, remove from oven and let crust cool.
To make the glaze, combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
Remove from the stove and add 3 tablespoons of strawberry jello to the glaze, stirring until blended. Cool.
Wash the fresh strawberries, removing the stems, and cut in half or quarters depending on the size of the berry. Heap the cooled pie crust full of fresh sliced strawberries. Pour cooled glaze over the top of the berries.
Refrigerate for a least an hour before serving. Cut and serve with a dollop of whipped topping, if desired
F R O Z E N STRAWBERRY PIES
INGREDIENTS
2 cups coarsely crushed pretzels
3/4 cup margarine, melted
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen sweetened strawberries (do not thaw)
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.
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Strawberry Jam
6 pints strawberries, washed
3 cups sugar
1 1/3 cups liquid pectin*
Juice of one fresh lemon
In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice
Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top
With a clean damp towel, wipe and fit with a hot lid
Tightly screw on the metal ring
Process in a hot water bath for 5 minutes
Using tongs, remove the jars, place on a towel, and let cool
Test the seals. Tighten the rings. Store in a cool dark place.
Yield: 10 half-pint jars.
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