INGREDIENTS 8 servings 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups) 6 ounces strawberries, coarsely chopped (1 cup) 1 1/2 cups granulated sugar 1/4 cup cornstarch 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice Coarse salt FOR THE CRUST 2 disks Pate Brisee All-purpose flour, for surface 2 tablespoons unsalted […]

  INGREDIENTS 8 servings 2 sheets roll-out pie crust 2 tablespoons butter, melted White sanding sugar, for top of crust 5 cups strawberries, washed and hulled 1/2 cup granulated sugar 3 tablespoons cornstarch Pinch salt Directions for the Neely’s Strawberry Pie Preheat the oven to 400 degrees F. Roll out 1 sheet of the pie crust and […]

  INGREDIENTS 8 servings Chilled pie dough for one 9-inch pie 5 cups (24 ounces or 680 grams) quartered and hulled strawberries 1/4 (30 grams) cup cornstarch 2/3 to 3/4 cup (134 to 150 grams) sugar, adjusted according to the sweetness of strawberries 1/8 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 […]

  INGREDIENTS 1 unbaked pastry shell (9 inches) 3/4 cup sugar 2 tablespoons cornstarch 1 cup water 1 package (3 ounces) strawberry gelatin 4 cups sliced fresh strawberries Fresh mint, optional Directions for the  Strawberry Pie Recipe Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on […]