| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The ultimate taste of spring, you can count on receiving compliments from appreciative guests for this beautiful and scrumptious fresh berry pie.

Fresh Strawberry Pie

Pastry:

1 1/3 cup all-purpose flour

1/2 cup Crisco vegetable shortening, plain or butter-flavored*

1/2 teaspoon kosher or coarse salt

3 tablespoons ice water

 

Filling:

2 quarts strawberries, washed, drained well and stemmed

1 cup granulated sugar

3 tablespoons cornstarch

1/2 cup water

Sweetened whipped cream for garnish

1. For Pastry: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Add the ice water and combine with a fork. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
2. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
3. Using a floured rolling pin, roll out dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
4. Place dough in an ungreased 9-inch regular or deep-dish pie plate. Gently press dough against bottom and sides of pan. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork.
5. Bake crust at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown. Cool completely before filling.
6. For Filling: Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a medium saucepan, Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and cool to room temperature.
7. Fill baked pastry shell with remaining strawberries. Spoon cooked strawberry mixture over the top of strawberries, distributing evenly. Refrigerate for several hours or until set.
8. Serve with a dollop of sweetened whipped cream, if desired.

Makes 8 servings.

* Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior results.

Cook's Note: This pie is best eaten on the same day it is made as it will not keep well for longer than a day.

Nutrition Facts: (per serving: 1/8 slice of pie): 345.7 calories; 34% calories from fat; 13.5g total fat; 0.0mg cholesterol; 120.1mg sodium; 255.4mg potassium; 55.3g carbohydrates; 3.6g fiber; 32.1g sugar; 51.6g net carbs; 3.2g protein.

Copyright Hope Pryor, please see Terms of Use.