Strawberry Pie with Butter Short Piecrust

In a 9inch pie pan place 1 cup of Bisquick, on top place 1/2 stick butter(softened)) Pour 3 Tablespoons of boiling water over the butter. Mix well with a fork and press up sides and bottom of pan. Prick with a fork all over. Bake 450 for 8 to 10 minutes. Let Cool.

Filling
Simmer 1 cup of fresh strawberries in 2/3 cup of water for 3 minutes. In a bowl mix 1 cup sugar, 3 tablespoons of cornstarch, 1/3 cup cold water. Mix well and add to cooked fruit. Stir and cook until thick and clear. Add 4 drops of ree food coloring. Place 3 cups of fresh strawberries into the crust and pour filling over fruit. cool in fridge. Top with cool whip or whipped cream. I use Splenda and ff Cool Whip.

Blueberry Banana Icebox Pie



1 baked 9-inch pie shell

1 or 2 bananas

1 Tbsp. lemon juice

1 can blueberry pie filling

1/2 pt. cream, whipped

2 Tbsp. powdered sugar



Dip banana slices in lemon juice and place in crust.

Cover with filling. Chill. At serving time, top with

sweetened whipped cream.

Raspberry Lime Pie



1 can (14 oz.) sweetened condensed milk

1/2 cup lime juice

1 carton (8 oz.) frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 graham cracker crust (9 in.)

Additional raspberries, optional



In a bowl, combine milk and lime juice (mixture will

begin to thicken). Fold in whipped topping, food

coloring if desired and raspberries. Pour into pie

crust; chill. Garnish with raspberries, if desired.



Makes 8 servings.

Raspberry Lime Pie



1 can (14 oz.) sweetened condensed milk

1/2 cup lime juice

1 carton (8 oz.) frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 graham cracker crust (9 in.)

Additional raspberries, optional



In a bowl, combine milk and lime juice (mixture will

begin to thicken). Fold in whipped topping, food

coloring if desired and raspberries. Pour into pie

crust; chill. Garnish with raspberries, if desired.



Makes 8 servings.

Blueberry Nectarine Pie

 

Strawberry Rhubarb Crisp

2 lb. fresh rhubarb
1 (3 oz.) pkg. strawberry Jell-O
1/2 c. unsifted flour
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 tsp. cinnamon
1/4 c. butter

Wash rhubarb, cut off and discard leaves. Cut stalks into 3/4 inch pieces. You will need 5 cups of diced rhubarb. Arrange rhubarb in greased 8 inch square glass pan. Sprinkle with strawberry Jell-O.
Combine flour, sugar, brown sugar and cinnamon in bowl. Melt butter in small saucepan over medium heat. Stir butter into flour mixture and mix until crumbly. Sprinkle over rhubarb. Bake at 350 degrees for 50 minutes or until rhubarb is tender. Let stand 30 minutes before serving. Serve warm with vanilla ice cream.

Mixed Berry Pie



Ingredients:



For pie dough:



1-2/3 cups all-purpose flour

1 Tbsp. sugar

14 Tbsp. cold unsalted butter (1-3/4 sticks)

2 Tbsp. ice water



For pie:



7 cups (3-1/2 pints) fresh berries (use berries of your choice, except

strawberries)

3/4 cup sugar

1/4 cup brown sugar

2 tsp. grated lemon zest

1 tsp. vanilla

3 Tbsp. flour



Instructions:



For pie dough:



Combine flour and sugar.

Cut butter into small pieces and mix into flour.

Add cold water to form a ball.

Be careful not to overmix or dough will be tough.

Wrap ball in plastic wrap and refrigerate for 30 minutes.

Roll the dough on a lightly floured surface to specified thickness. For

pie shell, 1/4-inch thick. Place dough in pie pan and roll top.



For pie:



Combine 3-1/2 cups fresh berries, sugar, brown sugar, lemon zest,

vanilla and flour in medium saucepan.

Cook over medium heat until the fruit juices have been released and the

mixture has thickened, 5 to 8 minutes.

Remove from heat and add the remaining fruit. Spoon into prepared pie shell.

Brush the overhanging dough with a little egg wash and place top crust

onto the pie.

Crimp the edges and brush with egg wash, sprinkle with sugar and bake in

375-degree oven for about 50 to 55 minutes.

Let cool for 30 minutes and serve with vanilla ice cream.

Double Berry Vanilla Cream Pie



Serving Size : 8



Toasted Almond Crust:



1 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1/3 cup shortening

1/4 cup toasted almonds -- finely chopped

3 tablespoons water -- to 4 tablespoons



Filling:



1 package vanilla pudding mix -- --not instant

1 3/4 cups milk

1/2 cup sour cream

10 ounces frozen strawberries in syrup -- --thawed

1 tablespoon cornstarch

4 cups fresh strawberries

1 cup fresh blueberries

sweetened whipped cream



Preheat oven to 450 degrees. In a mixing bowl, combine the flour, sugar

and salt. Cut in the shortening until the pieces are the size of small

peas. Stir in the almonds. Sprinkle 1 tablespoon water over part of the

mixture; gently

toss with a fork. Push to the side of the bowl; repeat with

2 to 3 tablespoon more water until all of the flour mixture is moistened.

Form the dough into a ball.

On a lightly floured surface, roll out the dough to a 12-inch circle;

transfer to a 9-inch pie plate. Trim 1/2-inch from the edge

of the plate; fold under the extra pastry and flute the edge.

Prick the bottom and sides of the crust. Bake for 10 to 12 minutes;

cool.

For the cream filling,cook the vanilla pudding mix according to the

package directions,

except use the 1 3/4 cups milk for the liquid. Cool the pudding for 10

minutes. Fold in the sour cream.

Spread into the bottom of the cooled pie crust. Cover with plastic wrap;

chill for 1 hour, or until firm.

For the glaze,puree the frozen strawberries in a blender. In a small

saucepan, stir the puree into the cornstarch. Cook and stir until

thickened and bubbly. Cook for 2 minutes longer.

Cover the surface with plastic wrap; cool to room temperature.



To assemble the pie,



Arrange half of the fresh strawberries, stem ends down, over the cream

layer in the pie crust. Sprinkle with half of the blueberries. Drizzle

1/3 of the glaze over the berries. Arrange the remaining berries over

this layer. Drizzle the remaining glaze over the berries.

Chill for 2 to 4 hours. Serve immediately with whipped cream.

Strawberry Rhubarb Crumb Pie



Skillet Crust

2 1/4 cups all-purpose flour

1 cup sugar

1/4 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter

1 teaspoon pure vanilla extract



1. In a medium sized bowl, combine the flour, sugar, and salt and set aside..



2. In a very large skillet over medium-low heat, melt the butter gently–do not brown–then stir in the vanilla. Add the dry ingredients from the bowl and turn off heat. Using a wooden spoon, mix the ingredients to form crumbs (they will be a bit clumpy, but be persistent). Allow the crumbs to cool for several minutes.



3. As soon as the crumbs are cool enough to handle, transfer two cups of them to a 9 1/2-inch deep-dish pie pan that has been buttered. Use your hands to gently press the crumbs evenly into the bottom and up the sides of the pan. Reserve the remaining crumbs to top the pie.



Filling

4 cups fresh rhubarb stalks, leaves removed, sliced in 1/4-inch thick crosswise slices

2 cups strawberries, hulled and sliced

3/4 cup sugar

Juice of 1 lemon

1/4 cup all-purpose flour

1/2 teaspoon ground cardamom

1/4 teaspoon ground ginger



1. Make the crust, pressing 2 cups of the crumbs into a buttered extra-deep-dish pie pan (see directions below). Set the pie pan aside, reserving the remaining crumbs for topping.



2. Preheat oven to 350F. Combine rhubarb, strawberries, sugar, lemon juice, flour, cardamom, and ginger in a large bowl and allow to rest for 10 minutes.



3. Pour filling evenly into pie shell, smoothing the top with a spoon, then crumble the remaining crumbs for the crust recipe evenly over the pie. Press down gently.



5. Bake on the center rack for 30 minutes, then reduce oven temperature to 325, turn the pie 180 degrees, and continue to bake 40 to 50 minutes, or until crumbs are golden-brown and filling is bubbly. (You may want to ten the pie loosely with aluminum foil during the final 15 minutes, if the crumbs are getting too browned.)



6. Cool on a wire rack for at least 2 hours before serving.



Serves 8 to 10.