The ultimate taste of spring is found in
this pie! You can count on receiving compliments from appreciative
guests for this beautiful and scrumptious fresh strawberry pie.
Another delicious recipe from our Family-Favorite
- Pie Crust:
- 1 1/3 cup all-purpose flour
- 1/2 cup vegetable shortening*
- 1/2 teaspoon kosher or sea salt
- 3 tablespoons ice-cold water
- 2 quarts** strawberries, washed, drained
well and stemmed
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- Sweetened whipped cream or vanilla ice
cream for accompaniment
- For Pie Crust: Mix flour and salt in mixing
bowl. Cut shortening into the flour
with a pastry cutter, until mixture resembles tiny split peas.
Add the ice water and mix in using a fork.
Gather the dough into a ball.
- Roll dough on a lightly floured surface
into about a 12-inch circle and place into an ungreased 9-inch
regular or deep-dish pie plate.
- Place dough in an ungreased 9-inch regular
or deep-dish pie plate and gently press dough into pie plate.
Trim excess pastry, if needed and flute the edge. Prick crust
thoroughly on the bottom and sides with the tines of a fork.
- Bake crust at 425°F (220°C) on
center rack of oven for about 15 to 18 minutes, or until golden
brown. Cool completely on wire rack before filling.
- 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.
- With the back of a spoon, gently spread
about 2 tablespoons of the filling onto the bottom of the baked
pie crust. Fill with remaining strawberries (dry berries with
paper towels if to damp). Spoon cooked
strawberry mixture over the top of strawberries, distributing
evenly. Refrigerate until ready to
- Serve slices of pie with a dollop of sweetened
whipped cream on top, or a scoop of vanilla ice cream alongside,
Makes 8 servings.
*For best results, always use a premium
brand of shortening such as Crisco.
**This is an approximate amount of strawberries,
it can be a little more or a little less, depending on what you
have...and how high you want the pie be!
Cook's Note: Due to the fact that fresh
strawberries simply don't keep well beyond a day, this pie should
be eaten on the same day it is made for optimum flavor and texture.
Nutritional Information Per Serving (1/8
of recipe): 341.9 calories; 34% calories from fat; 13.5g total
fat; 0.0mg cholesterol; 120.0mg sodium; 255.4mg potassium; 54.4g
carbohydrates; 3.6g fiber; 32.1g sugar; 50.7g net carbs; 3.2g
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.