Strawberry Pie

Anna's Favorite Strawberry Pie Recipe

This is my absolute favorite recipe. I got it from the Better Homes and Garden recipe book. I've made some adjustments in the measurements, so I've renamed it.

2 quarts fresh strawberries (8 cups)

1 -1/3 C granulated sugar

4 Tbls. Cornstarch

A few drops of red food coloring

One baked pastry shell

Whipped topping

 

Remove the stems from the strawberries. In a blender or food processor, process 3 cups strawberries with enough water to fill to the 3 Cup mark, pulse until smooth.

In a medium saucepan combine sugar and cornstarch. Stir in berry mixture and add a few drops of red food coloring. (If you don't use the food coloring, it will have a light pink color). Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat. Cook and stir for about 2 minutes more. Remove from heat. Let cool for 8-10 minutes without stirring.

Spread about ¼ of the berry mixture over the bottom of baked shell. Arrange half of the remaining berries in pastry shell, stem ends down, cutting larger berries in half lengthwise. Spoon the remaining berry mixture over berries, being careful to cover all of the fruit.

Chill for 3 hours or more. Add whipped topping prior to serving.

Pie Crust

Pie Crust

This recipe was taken from The Silver palate cookbook. I use butter flavored Crisco to make the crust taste extra buttery. I always receive compliments on how yummy the crust is. Enjoy!

2 to 2 -1/2 Cups all purpose flour
2 tsp granulated sugar
1 tsp salt
1 stick butter, chilled
6 Tbs. Regular or Crisco butter flavored shortening
5 to 6 Tbs. ice water

Mix flour, sugar and salt into a mixing bowl. Add chilled butter and shortening. Using your fingertips or a pastry blender, rub or cut fat into dry ingredients until the mixture resembles coarse meal.

Sprinkle on ice water, 2 to 3 Tbs. at a time, and toss with a fork. Turn dough out onto your work area and using the heel of your hand, smear dough away from you. Scrape it up into a ball and wrap in wax paper. Chill.

Roll dough out to 1/4 inch thickness on a floured work surface. Line a 9 inch pie plate with half of the dough. Crimp edges for a single - crust pie.

For prebaking, line dough in the pie plate with foil, and fill with beans or rice. Bake in a 425 degree oven for 8 minutes, then remove beans and lining. Prick bottom of dough with a fork and return pie plate in oven to 10-13 minutes longer, or until crust is golden brown.

This makes One 9-inch double crust , or two 9 inch single crusts.