All About Pie

What is a good fresh strawberry homemade pie recipe?

I'm making a pie for my mom and I'm having no luck finding a good recipe for her. The reason why is do to the fact she wants a pie with no jelly like strawberries filling. She wants them to be fresh like kind of like how just eating a regular strawberry would taste; If that makes since. Thanks a lot.

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1. Easy Fresh Strawberry Pie Recipe Sometimes simpler is better. This pie recipe showcases your fresh strawberries perfectly. Fill a pie shell with fresh strawberries and cover the berries with glaze. Garnish the pie with whipped cream and you’re done. To make this really simple, pick up a ready-made shell at the store. This pie is not too sweet and the fresh taste of the strawberries is really showcased. Ingredients 1 baked nine-inch pie shell 2 pounds quality strawberries (you’ll have some extra berries to snitch or use for garnish) 1 cup granulated sugar 3 tablespoons cornstarch 1/2 cup water 2 tablespoons butter couple drops red food coloring (optional) 1 cup whipping cream 3 tablespoons powdered sugar Directions 1. Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown. 2. Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny. Mash enough strawberries to make about one cup of pulp. 3. Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes or until the sauce becomes thick and translucent. Stir in the butter. Add the red food coloring if desired. Set it aside to cool. 4. In the meantime, fill the cooled pie shell with strawberries. If the strawberries are small, use whole berries. If not, cut the strawberries into chunks. Pour the cooled glaze over the berries. Let the pie chill for 2 to 3 hours. 5. Whip the cream until peaks form, adding the powdered sugar when the cream begins to stiffen. After the pie has chilled, garnish the pie with whipped cream. FRESH STRAWBERRY PIE 1 9-inch pastry shell, baked 4 cups fresh strawberries, hulled 1 cup granulated sugar 1/2 cup water 3 Tbsp cornstarch 1/4 tsp salt 1 tsp butter 1 cup whipped topping Arrange 2 cups fresh strawberries, hulled side down, in cooled baked pastry shell. Make a sauce with the remaining 2 cups of strawberries: chop berries and heat them in a saucepan with sugar, water, cornstarch and salt. Remove from heat when thickened and stir in butter. Wait for the sauce to cool and pour it over the strawberries in pastry shell. Chill for several hours. When you're ready to serve, pipe, spoon or spread the whipped topping on top of the pie.
2. I don't care for the "jelly" either ;-). This one has my vote. Strawberry Mascarpone Tart 1 sheet frozen puff pastry, thawed 8 ounces mascarpone cheese, softened 1 cup sugar 1 tablespoon fresh lemon juice 1 cup (1/2 pint) whipping cream, whipped Fresh strawberries, washed, stemmed and sliced Preheat oven to 400 degrees. Line a 9-inch tart pan with removable bottom with the puff pastry sheet, trimming to fit. Place in oven and bake for 15 minutes, until puffed and golden brown. Remove from oven and deflate by placing a pie plate and can or other heavy item atop the crust. Set aside to cool. Combine mascarpone, sugar and lemon juice in a medium bowl. Fold in whipped cream and spread over the cooled puff pastry crust. Refrigerate until ready to serve. Just before serving, arrange sliced strawberries on top of mousse in decorative pattern. Makes 6 to 8 servings.
3. INGREDIENTS: * 1 cup sugar * 2 tablespoons cornstarch * 1 cup water * 1 teaspoon lemon juice * 1/4 cup strawberry gelatin powder * 2 drops red food coloring, optional * 1 1/2 quarts strawberries, sliced (reserve a few for garnish) * 1 pie shell, baked, 9-inch * whipped cream or topping PREPARATION: Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.
4. First start with the best crust you will ever eat...it makes two so you can divide and only make one (that's all you need for strawberry pie) or make the entire recipe and save 1/2 for another pie. Ok here's the crust, then I'll tell you the strawberry filling your Mom will love................. Pate Brisee Pie Crust  Ingredients Makes 1 double-crust or 2 single-crust 9-inch pies 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) unsalted butter, cold, cut into small cubes 1/4 cup ice water, plus more if needed Directions In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.) With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using. Now roll out your crust to proper pie plate size and blind bake in preheated 350' oven for 30 min. or until a nice golden brown. Cool Now for the filling: slice enough strawberries to fill your crust (in glass bowl) sprinkle with sugar and let set now: in a processor process enough berries to make a paste to cover your berries for a reg. pie you'll need 1 cup. for a deep dish you'll need two cuts add a little sugar to help breakdown the juices... Now pour strawberries and strawberry paste together and fill the cooled crust. Chill serve with whipped cream: 1 cup heavy whipping cream +3 T. powdered sugar beat with mixer till stiff peaks. Chill