David absolutely loves strawberry pie! I have to say I am not to fond of strawberries but I love to go outside and pick them. So last year I picked enough to freeze, make jam, and make a few pies.Here is the recipe for a Fresh Strawberry Pie: (while this recipe may look hard because of all the steps it really isn't)
Pie Crust:
1 1/4 cups of flour
1/4 teaspoon salt
1/3 cup shortening
4 or 5 tablespoons cold water
In Medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of water over part of the flour misture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into ball.
On a lightly floured surface use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plaet without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
Prick the bottom and sides of the pastry with a fork. Line pasty with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on wire rack.
-or- You can buy an already made pie crust (I personally enjoy making my own) :)Filling:
1 1/2 cups of Sugar
1 1/2 cups Water
3 tablespoons Cornstarch
3 ounces strawberry gelatin powder (this is about 1 and 1/2 packages I believe)
1 quart strawberries (I use a little more)
Combine sugar, water, and cornstarch. Cook until thick and clear. Add in jello and dissolve. Pour over strawberries in pie shell. Chill overnight.
Note: Maybe frozen but not as good
This recipe says it's enough for two recipes but I have used it for just one deep dish pie and lots of strawberries, but you can be the judge!
No comments:
Post a Comment