Fresh Strawberry

Tried out a different pie crust this time around. The "Basic All-American Pie Dough" from my wonderful pie book. This crust was a lot easier and quicker than my buttery flakey crust, but not as delicious. Still totally good though and I will definitely use it again for certain pies (or if I'm in a hurry).

Preheat oven to 425°F and hope that it's not a hot summer day like it was for me...

1 1/2 cups flour
1/2 t. salt
1/2 cup vegetable shortening
3 to 4 (or a few more for mine) T. cold water







Blend flour and salt with hands in large bowl. Drop in shortening, and then with your fingers, rub the flour into the shortening until it resembles coarse and fine bread crumbs. Add cold water, one tablespoon at a time, until you can form a ball of dough. Roll dough out and fit into pie pan.

Fold and flute the rim and prick the dough all over to prevent puffing. Bake for 8 minutes covered with heavy foil and then an additional 6-10 (or until dry and lightly browned) uncovered.

Now the filling! 

2 pounds fresh strawberries (6-8 cups)

1/4 cup cornstarch

3/4 cup sugar

pinch of salt

2 T. fresh lemon juice

Rinse and drain berries. Remove stems. Set a couple aside for garnish, then cut half of the remaining berries into thick slices. 

Put the remaining whole berries into a sauce pan and crush them with a potato masher. Add. cornstarch, sugar, and salt and stir until cornstarch has dissolved. Cook over medium heat, stirring often, until the mixture boils and thickens. 

Remove from heat and add lemon juice. Allow to cool for about 30 minutes. Stir in sliced berries and then pour into cooled pie shell. 

Now the hard part... refrigerate 2-3 hours! 

When it's finally time to eat, cover the pie in whipped cream and garnish with the left over strawberries. Delicious!