How to Make Strawberry Pot Pie
Who says pot pies have to be the main course? dixiecrystals.com. Strawberry Pot Pie is a quick, easy and fun after-dinner dessert. A delicious strawberry filling is topped with homemade Crème Chantilly and a puff pastry. The puff pastry is baked separately from the fruit, so no soggy crust here. This recipe is perfect for a summer picnic, party or Fourth of July celebration but fancy enough for Mother's Day or Easter brunch. #dixiecrystals #dessert #recipe #strawberrypotpie #potpie #strawberry
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Strawberry-Key Lime Pie Recipe | Pillsbury
Reimagine your Key Lime Pie recipe and make this classic summer dessert with a tasty strawberry topping. Prep this pie recipe in 20 minutes when you use a Pillsbury Pie Crust, refrigerate, then serve! Enjoy this cold dessert on a hot summer night.
Make this easy dessert recipe:
Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe
Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Strawberry Rhubarb Custard Pie recipe!
How to Make CLASSIC Strawberry Pie
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CLASSIC Strawberry Pie
Ingredients
For the crust:
* 3 cups all purpose flour
* 2 tablespoons granulated sugar
* 1 teaspoon salt
* 1 cup cold unsalted butter, cut into small chunks
* 1/2 teaspoon lemon juice
* 6-7 tablespoons ice cold water
For the filling
* 5 cups sliced fresh strawberries
* 4 tablespoons cornstarch
* 3/4 cups granulated sugar
* 1 pinch salt
* a splash of lemon juice
For finishing:
* 1 egg
* 1 tablespoon water
* 1-2 tablespoons coarse sugar
Instructions
For the crust:
* Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
* Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
* Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water.If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
* Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
For the filling:
* Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
* Set the filling aside while you prepare the crust for baking.
Assembly:
* Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
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Strawberry Shortcake Pie
This EASY Strawberry Shortcake recipe is the ultimate Summer sweet treat! This fun Strawberry Shortcake Pie has layers of strawberries, cream, and pound cake, and it’s absolutely delicious! The classic flavor of summer favorite in the form of a tasty strawberry pie.
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
10- inch deep-dish pie crust baked and cooled (store-bought crust is fine)
1 16 oz Sara Lee All-Butter Pound Cake cut into ¼-inch slices
6 oz. cream cheese softened
1 cups confectioner’s powdered sugar
1 cup chopped white chocolate or white chocolate melting chips melted
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 cup prepared whipped topping
2 pints fresh strawberries washed, hulled and sliced
16 oz. tub strawberry glaze
Optional Garnishes & Decorations:
Whipped cream or whipped topping melted chocolate, melted white chocolate, strawberries, mint leaves
INSTRUCTIONS
FOR THE CREAM CHEESE FILLING:
Place cream cheese in a mixing bowl. Beat on HIGH until light and smooth. Add powdered sugar, melted white chocolate, almond extract and vanilla extract. Beat until well combined.
Fold in 1 cup whipped topping. Set aside.
FOR THE STRAWBERRY GLAZE:
Set aside 4 strawberries to slice and use as decoration/garnish.
Mix together the remaining sliced strawberries and strawberry glaze. Set aside.
Spread ½ cream cheese filling over the prepared pie crust.
Place cake slices over the cream cheese filling-cut the cake slices to cover the holes where needed.
Spread ½ strawberry mixture over the cream cheese filling.
Place cake slices over strawberry mixture.
Spread ½ cream cheese filling over the cake layer.
Spread ½ strawberry mixture over cream cheese filling.
Decorate the strawberry top layer with dollops of Cool Whip, drizzle with melted chocolate or white chocolate, strawberries and mint leaves.
TO RECAP THE LAYERS:
The Pie should be assembled like this – from the bottom up:
Crust
Cream cheese mixture
Cake slices
Strawberry mixture
Cake slices
Cream cheese mixture
Strawberry mixture
Toppings/Decorations
Enjoy!
FULL RECIPE:
Fresh Strawberry Pie!! (without Jello)
Learn how to make the best fresh strawberry pie!! Perfect for the peak of strawberry season in spring and early summer when strawberries are their most flavorful. This recipe is so easy, super delicious and sure to be a hit with everyone who tries it!
What you'll need:
1 single pie crust (see how I make mine here: )
2 lbs fresh ripe strawberries (900g)
3/4 cup sugar (150g)
3/4 cup water (180ml)
1 tsp lemon juice
3 Tbsp cornstarch (or arrowroot, tapioca, potato starch, etc)
3 Tbsp water
whipped cream (see how I make stabilized whipped cream here: )
Preheat your oven to 450*F (230*C). Prepare your pie crust in a 9 pie tin or pie plate. Dock the crust with a fork and bake for 10-12 minutes or until just barely light brown. Remove from oven and allow to cool.
Wash strawberries well. Drain and core them. Slice into quarters (or more pieces for larger berries). Put about 3/4lb into a medium saucepan on the stove. Add in sugar, 3/4 cup water and lemon juice. Bring to a boil and boil for 3 minutes, stirring constantly and breaking up the berries the entire time. When 3 minutes is up, remove from heat and strain into a measuring cup. You should have 12 ounces of juice (360ml or 1.5 cups). If not, add water to make 12 ounces. Pour back into your saucepan and bring to a boil. Add the cornstarch slurry and bring back to a boil. Cook for 15-30 seconds at most. Pour onto remaining strawberry pieces and toss to coat. Pour into cooled pie shell and refrigerate for 4-6 hours, or up to 24 hours. Top with whipped cream and serve. Enjoy!!
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