How to Make a Strawberry Pie in 12 Minutes

Yes, you can make a great strawberry pie in twelve minutes. The secret is buying the components at the store so all you have to do is assemble them at home. We'll tell you how. We'll also give you some other very scrumptious strawberry pie recipes.

Three simple secrets to great strawberry pies!

1. Don't cook the berries.  Choose recipes that don't require baking those succulent fresh berries. That means no double-crusted pies.

2. Choose the very best berries.  Marginal berries make marginal pies.

3. Make a good crust.  A nice flaky crust compliments the filling. A tough, over-worked crust detracts from the filling.

This is the quickest way to make a strawberry pie. You pick up the components at the grocery store and assemble your pie at home. You'll have a great pie without a lot of work. Everyone will be impressed and your pie should be done in about twelve minutes.

Here's what you need to get at the grocery store:

1. A pre-made pie crust from the refrigerator or freezer section.
2. Strawberries. Pick up a two-pound basket. You won't need that many but it's nice to have enough to pick out the best for your pie.
3. Glace. Most stores, especially in the spring, will have a pre-made glace for your pie.
4. An aerosol can of whipped cream.

Before you begin, thaw the pie crust and preheat the oven to 450 degrees.

1. Prick the crust with a fork to allow steam to escape and bake it for eight to ten minutes at 450 degrees or until it starts to brown.
2. While the crust is baking, wash and slice the berries. Pick out the best berries. A strawberry slicer will make nice uniform slices and will be quicker. You will need two cups of sliced strawberries.
3. Spread the slices evenly in the baked crust.
4. Spread the pre-made glace over the berries to fill the pie. Refrigerate the pie so that it is well-chilled. Just before serving, garnish it with whipped cream from the can.

This is an easy fresh strawberry pie to make. Since the strawberries are not cooked, the succulent goodness of the berries stands out.

There are three components to this pie plus optional whipped cream for garnish. They are the crust, the berries, and the glace.

We recommend that you purchase two pounds of berries. That's more than you'll need but then you'll want only the very best berries for this pie plus a few to snack on.

The crust:

Make a nine-inch pie crust or buy one at the store.

Preheat your oven to 450 degrees. Prick the surface of the pie crust with the tines of a fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to ten minutes or until it just starts to brown.

The berries:

Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny.

Select uniform ripe berries and slice them until you have two cups of sliced strawberries. Set them aside.

With a fork or a potato masher, mash enough of the remaining strawberries to make about one cup of pulp.

The glace:

You'll need the following ingredients plus the one cup of mashed berries.

1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
a few drops of red food coloring (optional)

Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes until the sauce becomes thick and translucent. Stir in the butter. Add the red food coloring if desired. Set it aside to cool.

To assemble your pie:

Spread the strawberry slices in the baked pie shell. Pour the cooled glaze over the berries. Refrigerate the pie until it is well-chilled. Garnish with whipped cream and serve.

A strawberry rhubarb pie is a classic. The tartness of the rhubarb complements the sweetness of the strawberries perfectly.

Rhubarb has to be cooked for a pie. In this recipe, the fresh strawberries are added after cooking so that the fresh taste of the strawberries is not lost.

Ingredients

1 baked nine-inch pie shell
3 cups rhubarb cut into one-inch pieces
1 cup granulated sugar
1/4 cup water
a few drops of red food coloring (optional)
2 large egg yolks
1/4 cup whipping cream
3 tablespoons cornstarch
1 1/2 cups strawberries, hulled and sliced

Directions

1. Combine the rhubarb pieces, sugar, and water in a saucepan. Cook over medium heat until the mixture begins to simmer, stirring often. Turn the heat to low and continue simmering until the rhubarb is soft. Add the red food coloring if desired.
2. While the rhubarb is cooking, mix the egg yolks, cream, and cornstarch together with a whisk until the mixture is smooth. Once the rhubarb is cooked, stir in the cream mixture. Bring the mixture back to a simmer and cook until thick and bubbly, about two minutes over low heat.
3. Pour the rhubarb mixture into a bowl. Add the prepared strawberries. Let stand until the mixture cools almost to room temperature, stir to mix the fruit together, and add to the baked pie shell. Chill in the refrigerator. Garnish with whipped cream.

This is simply a vanilla cream pie made in a deep dish pie pan so that you can pile fresh strawberries and glace on top. Adorned with whipped cream it is very attractive. Fresh strawberries and vanilla cream make a wonderful combination.

This pie has four components plus the whipped cream: The crust, the vanilla cream filling, the strawberries and the glace.

The crust:

Make a pie crust from your favorite recipe and fill a deep-dish, nine-inch pie pan. Prick the crust with the tines of a fork so that steam can escape while baking. Bake it at 450 degrees for eight to ten minutes or until it begins to brown. Set it aside to cool.

The berries:

Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny.

Select uniform ripe berries and slice them until you have 1 1/2 cups of sliced strawberries. Set them aside.

With a fork or a potato masher, mash enough of the reaming strawberries to make about one cup of pulp.

The glace:

You'll need the following ingredients plus the one cup of mashed berries.

1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
a few drops of red food coloring (optional)

Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes until the sauce becomes thick and translucent. Stir in the butter. Add the red food coloring if desired. Set it aside to cool.

The vanilla cream pie filling:

3 cups milk or light cream
1/3 cup granulated sugar
1/4 teaspoon salt
3 large egg yolks
1 whole egg
1/4 cup cornstarch
1/2 cup granulated sugar
2 tablespoons butter
1/2 tablespoon vanilla extract

1. In a heavy saucepan, mix the milk, 1/3 cup sugar, and salt. Cook, stirring often with a whisk, just until the mixture begins to boil.

2. With a whisk, whip the egg yolks and whole egg together in a stainless steel bowl. Sift the cornstarch and 1/2 cup sugar together into the eggs. Whip until perfectly smooth.

3. While stirring the eggs with your whisk, drizzle the hot milk into the egg mixture. The hot milk will temper the eggs. Return the filling mixture to the heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat.

4. Stir in the butter and vanilla until the butter is melted.

To assemble your pie:

Spread the warm vanilla cream filling in the baked pie shell. Set the pie in the refrigerator for 30 minutes, uncovered to cool.

Distribute the strawberry slices over the vanilla filing. Pour the cooled glaze over the berries. Refrigerate the pie until it is well-chilled. Garnish with whipped cream and serve.