Best Strawberry Pie Deep Dish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEEP DISH STRAWBERRY PIE



Deep Dish Strawberry Pie image

A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!

Provided by jenni

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 9h20m

Yield 8

Number Of Ingredients 7

1 pastry for a 9-inch deep dish pie crust
½ cup semi-sweet chocolate chips
2 quarts fresh strawberries, hulled, divided
1 cup white sugar
2 tablespoons lemon juice
¾ cup ginger ale
3 ½ tablespoons cornstarch

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
  • Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
  • Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
  • Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
  • Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
  • Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
  • Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g

STRAWBERRY-RHUBARB DEEP-DISH PIE



Strawberry-Rhubarb Deep-Dish Pie image

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic!

Provided by SpchTeachCooks

Categories     Pie

Time 1h20m

Yield 1 deep-dish pie, 10 serving(s)

Number Of Ingredients 10

2 pints strawberries
1 lb rhubarb (without tops, or can use frozen)
1 1/4 cups sugar
1/3 cup all-purpose flour
2 tablespoons quick-cooking tapioca (to thicken it)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
pastry for double-crust pie (*see notes)
1 tablespoon butter (or margarine, if you prefer)
1 tablespoon milk

Steps:

  • Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
  • In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
  • Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
  • * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
  • Preheat oven to 425 degrees Fahrenheit.
  • Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
  • Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
  • Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
  • Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.

Nutrition Facts : Calories 169.3, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.3, Sodium 89.1, Carbohydrate 39.2, Fiber 2.4, Sugar 31.3, Protein 1.4

DEEP DISH CRUMB TOPPED STRAWBERRY RHUBARB PIE RECIPE - (4.5/5)



Deep Dish Crumb Topped Strawberry Rhubarb Pie Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 22

For the crust:
1 1/2 cups plus 1 tsp all purpose flour
2 1/2 tbsp sugar
1/2 heaping tsp cinnamon
11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 tbsp ice cold water
1 egg, beaten to blend
For the crumb topping:
2/3 cup rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp cinnamon
6 tbsp chilled unsalted butter, cut into 1/2-inch pieces
For the filling:
3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
1 quart strawberries, hulled and halved
1 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp. Instant Clear Jel (optional, I buy it from King Arthur Flour; if using, omit the cornstarch)

Steps:

  • For the crust: Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours. Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper. NOTE: My preferred method to rolling pie dough is on a non-stick pie mat (I buy it from King Arthur flour). I lightly dust the mat. I prefer a french rolling pin, and start in the middle and roll out, then make a 1/4 turn of the dough. Roll, turn, roll, turn, sometimes lifting the pie dough to lightly dust with more flour if necessary. My pie dough never sticks, this way! I place the rolling pin on the edge of the rolled dough and drape the pie crust and gently roll it on the pin; then unroll it over my pie plate. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper, if using. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes. Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely. NOTE: My pie crust baked a much darker color than I prefer. I would suggested using a pie crust shield, or you can simple roll strips of foil to fit around the pie crust edge. For the topping: Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use. For the filling: NOTE: If using Clear Jel, whisk it in with the sugar. ClearJel does a remarkable job of preventing runny fruit pies Love this product! Mix the rhubarb, strawberries, sugar, cornstarch (if not using ClearJel), cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes. Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp. To make ramekins: Instead of making the pie crust, simply fill ramekins with the strawberry filling, then use the topping. Bake for 15-20 minutes, until filling is bubbly. Serve warm, or at room temp, topped with vanilla ice cream.

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE - (4.3/5)



Deep Dish Strawberry Rhubarb Pie with Crumb Topping Recipe - (4.3/5) image

Provided by jjadin

Number Of Ingredients 24

CRUST:
1 1/2 cups plus 1 tablespoon all purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon (generous) cinnamon
Pinch of salt
7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 1/2 tablespoons solid vegetable shortening
3/4 teaspoon vanilla extract
2 tablespoons (about) ice water
1 egg, beaten to blend (glaze)
2 tablespoons rolled oats
TOPPING:
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
FILLING
3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal, 3 1/2 to 4 cups
2 (1-pint) baskets strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

Steps:

  • CRUST: Blend flour, 2 1/2 tablespoons sugar, cinnamon and salt in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.) Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.) Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely. TOPPING: Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. FILLING: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes. Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

~ STRAWBERRY PIE ~ DEEP DISH



~ Strawberry Pie ~ Deep Dish image

An oldie, but goodie doubled for a deep dish crust as I believe the more berries the better. Enjoy!

Provided by Cassie *

Categories     Pies

Time 25m

Number Of Ingredients 8

THERE IS ENOUGH GLAZE IN THIS RECIPE TO DO A DEEP DISH, PLUS A SMALL PIE
1 baked, deep dish pie crust
5 Tbsp corn starch
4 1/2 c sugar
1 tsp strawberry extract - optional
3 c water
2- 3 oz strawberry jello
4 c thick sliced strawberries

Steps:

  • 1. In a large pot, whisk together the corn starch, water, extract and sugar. Bring to a slow boil and then simmer and stir until thickened. Remove from heat and whisk in the jello until dissolved. Cool to Lukewarm.
  • 2. Arrange strawberries into prepared crust.
  • 3. Pour lukewarm jello mixture over strawberries, you will have some glaze leftover. Place in refrigerator and chill until set. Cut and serve with whipped cream if desired. This recipe can be halved for a regular sized pie.

DEEP DISH STRAWBERRY PIE



Deep Dish Strawberry Pie image

A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!

Provided by jenni lmh

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 9h20m

Yield 8

Number Of Ingredients 7

1 pastry for a 9-inch deep dish pie crust
½ cup semi-sweet chocolate chips
2 quarts fresh strawberries, hulled, divided
1 cup white sugar
2 tablespoons lemon juice
¾ cup ginger ale
3 ½ tablespoons cornstarch

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
  • Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
  • Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
  • Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
  • Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
  • Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
  • Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g

DEEP DISH STRAWBERRY PIE



DEEP DISH STRAWBERRY PIE image

Categories     Berry     Dessert     Freeze/Chill

Number Of Ingredients 6

1 1/2 cup sugar
1/4 cup corn starch
1 pinch salt
3 oz pkg strawberry jello
1 qut fresh strawberries
1 1/2 cup water

Steps:

  • Combine sugar, cornstarch, salt, and water in a sauce pan over med. heat. Stir and bring to a boil until mixture is white and clear. Stir package of jello into hot mixture and let cool. Add 1 quart drained, sliced strawberries. Pour into a deep 9" backed pie crust and chill in fridge for four hrs

DEEP-DISH STRAWBERRY PIE



Deep-Dish Strawberry Pie image

How to make Deep-Dish Strawberry Pie

Provided by Holly Mahoney @HollyKristina

Categories     Pies

Number Of Ingredients 7

1/2-1 cup(s) sugar, depending on sweetness of berries
1/4 cup(s) all purpose flour
1/8 teaspoon(s) salt
4 cup(s) hulled strawberries
2 tablespoon(s) butter
1 - pastry for single crust pie
- cream, plain or whipped

Steps:

  • Combine sugar with flour and salt.
  • Toss lightly with the berries.
  • Fill a 1-quart baking dish with the fruit mixture and dot with butter.
  • Top with the pastry which has been rolled out on pastry cloth to size 1\" larger all around than top of baking dish.
  • Fold edges of pastry under and press firmly to rim of dish.
  • Flute edges and cut gashes in pastry to allow steam to escape.
  • Bake at 425 degrees for 25 minutes or until crust is browned.
  • Serve slightly warm with plain or whipped cream.

Related Topics