Farmhouse Strawberry Pie

When I found this over at my friend Brandie’s site, The Country Cook, I knew I HAD to try it.  She has so many fantastic recipes, head over to her site sometime, you won’t be disappointed.

  Dale goes on and on and ON about his Grandma’s Strawberry Pie. I’ve tasted it many times, and he is right, it is worth raving over!

I was hoping Brandie’s pie would be close, so I gave it a go.

And……………………

[Drum roll please]

Dale says this pie tastes JUST like Grandma’s!!!

YAY!!!!!!!!!!!!!! (Brandie, that is a REAL compliment!) 🙂

Even if you are not a pie baker, you can handle this one, it’s super simple. And, if you are ready to conquer your fear of Pie crusts, you can make my Easy Push Crust to go with it. It’s super easy, and you CAN do it!

Easy Push Crust

Ingredients

  • 2 cups Flour
  • 1 teaspoon Salt
  • 1 cup Chilled Butter-flavored Crisco
  • ⅓ cups Cold Water
  • 1 Tablespoon Milk, For Basting

Combine flour and salt. Using a pastry cutter, cut the Crisco shortening into the flour. Sprinkle the mixture with the water. Form dough into a ball, then divide it in 2. Flatten each half to fit your pie pans and use your fingers to push the crust to cover the bottom and up the sides of both pans. Baste with a bit of milk before baking.  You may prick this crust with a fork, but do not go all the way through, or the strawberry glaze will get under the crust and make it soggy.

If you need to do a par-baked crust, like for a Custard pie or Peach Crumble (things with runny liquids), I’d do 425F for 6 minutes, just to give yourself a nice, non-soggy crust. Otherwise, for recipes like this one, or pudding filled, bake at 425F for 15 minutes, cool and then follow your own pudding filled or fruit glaze pie recipe.

Makes 2 crusts.

Farmhouse Strawberry Pie

from the Country Cook

IMG_3946

Ingredients

  • 1 whole Pie Shell (Or 1 crust from the above recipe)
  • 1 cup Water
  • 1 cup Sugar
  • 3 Tablespoons Cornstarch
  • ¼ scant cup Strawberry Jello Powder
  • 1 teaspoon Lemon Juice
  • 1 pint Fresh Strawberries, Hulled And Quartered Or Sliced

Bake Pie Crust per recipe directions, being careful not to prick clear through the crust. Cool.

Wash, hull and quarter or slice strawberries, per your preference.
In a saucepan over medium heat, blend water, sugar, cornstarch, strawberry jello powder and lemon juice. Whisk well until combined, stirring constantly so it doesn’t clump. Keep this up until mixture begins to thicken nicely. {It feels like it takes a long time, but keep at it!} Remove from heat when nice and thickened.
Add your quartered strawberries to your now cool pie crust, and pour strawberry glaze over them. It should be thick, but still pourable at this point.

  Chill pie until serving time. Serve with a dollop of extra creamy Cool Whip for a fresh and yummy treat!

   Bring out your inner Betty Crocker, and try your hand at making this pie!

~T

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Oreo Pokes & Autumn Hugs

  This is a SWEEEET post today! I have 2 great sweet treats for you to try:

  Oreo Puddin’ Poke Cake

from The Country Cook

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  • 1 box Marble Cake Mix Or Chocolate
  • Eggs, Oil & Water As Directed On The Box
  • 2 boxes (4 Oz. Each) Instant Oreo Pudding
  • 4 cups Whole Milk
  • Mini Oreos

Make cake mix according to directions and bake in a well-greased 9×13 pan. Just before cake is done, start making your pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly, but not fully thicken to pudding yet.
When cake is finished, but still warm, poke holes all over cake at 1 inch intervals, using a wooden spoon handle. Pour pudding mixture over warm cake.
Allow the cake to cool for several minutes on the counter then top with mini oreos. Put into the fridge to set up, about an hour.

  Dale’s family LOVED this. They are not big sweet eaters and this is not over-the-top rich or sweet.  Oh, and next time? I’ll use a bigger hole-poker, as you can tell, my pudding didn’t sink down into the cake enough. Lesson learned!

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Autumn Hugs

These are too stinkin’ adorable!

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Ingredients:

24 Pretzel Mini Twists

24 Hugs, Unwrapped (great job for the kids!)

24 Corn Candies

1. Preheat your oven to 250*.

2. Place mini pretzels on a large baking sheet. Top each pretzel with a Hug Candy. Place in the oven for 3 minutes, or until the Hugs gets soft.  CHECK THEM REGULARLY!!!!  You don’t melt them all the way, they will still look “normal” when you pull them, but easily squish when candy is applied.

3. Remove from oven and lightly press a Corn Candy to the middle top of each Hug.

4. Let cool before serving or transferring to a Tupperware.

SO Easy & SO Yummy!

~T

Hugs  & Cookies

This Chick Cooks

Lark’s Country Heart

Full Plate Thursday

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

The Country Cook

Hey everybody, I am kickin’ it with my girl, Brandie today over at her great blog, The Country Cook.

  She is the one that got me started on this to die for dessert

and this AMAAAAZING Cucumber Dip

So what are you waiting for? Come on over, Brandie is an excellent hostess! I bet she is serving sweet tea and something scrumptious….

Oh wait, I am cooking over there today.

Hmm, enter at your own risk?

Tee-hee, just teasing.  🙂

Come see me, pretty please, with cherries on top?!??!

At The Country Cook….

~T