Strawberry Pie
Lindsey Clark
Ingredients
- 2 cups Flour
- 1/2 tsp Salt
- 3/4 cup Butter or Shortening
- 7 to 8 TLB Ice Cold Water
Instructions
1. Put ice and water in a bowl to use later
2. Whisk Flour and Salt in a large bowl
3. Cut in the Butter or Shortening with a fork or a Pastry Cutter
4. When flour has small pieces of butter or shortening Start adding cold water a TLB at a time until it forms a soft ball of dough.
5. On your clean counter top or large cutting board, flour and put dough on to roll.
6. Divide the dough in half and roll out two round pie crusts.
You can also make this and keep it in the refrigerator for 3 days or freeze up to a month.
Strawberry Pie:
Recipe makes one pie; ingredients easily doubled to fill two pie crusts
1 deep dish pie crust (frozen works too!)
1 1/4 cups water
1 1/4 cups sugar
3 Tbsp cornstarch
3 Tbsp DRY strawberry jello
1 lb fresh strawberries
*whipped cream to garnish (refer to previous issue for our whipped cream recipe!)
-bake pie crust and let cool
-bring water, sugar, and cornstarch to a boil over medium heat, whisk occasionally.
-reduce heat and let simmer until mixture thickens (continue to whisk occasionally)
-whisk in dry strawberry jello and set aside to cool
-wash and slice strawberries and add to pie crust
-pour jello mixture over strawberries and refrigerate until set
-serve chilled with whipped cream