1 baked 9 inch pie shell
2 pints fresh strawberries
2 tablespoons cornstarch
1 scant cup granulated sugar
1/2 cup water
1 cup whipping cream, optional
1/2 teaspoon vanilla, optional
2 tablespoons granulated sugar, optional
Pie Shell:
1 cup all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons water
3 tablespoons butter, unsalted
3 tablespoons shortening, unsalted
Preparation Instructions:
1. Prepare pie shell, following directions below.
2. Wash strawberries. Measure 1 cup strawberries. Crush with a spoon.
3. Combine in a saucepan with cornstarch, sugar, and water.
4. Cook and stir until mixture boils. Simmer for a couple of minutes over low heat. Set aside to cool a bit.
5. Quarter the remaining strawberries. Place in the baked pie shell. Spoon cooked mixture over strawberries.
6. Whip cream, if used, and flavor with vanilla and sugar.
7. Serve pie room temperature or chilled, if preferred. Dollop with whipped cream, if desired.
Variation: Substitute fresh blueberries for strawberries.
Pie Shell: Combine flour, sugar, and salt. Remove 3 tablespoons of mixture. Combine with water to form paste. Cut butter and shortening into remaining flour. Stir in past. Form dough. Do not knead! Roll out. Fit in pie plate. Prick crust. Bake at 425 degrees for 10 to 12 minutes. Cool on rack.