Fresh Strawberry Pie 3
This is the best summery dessert! Stand the strawberries up in a pre-baked pie
crust and spoon a strawberry gelatin glaze evenly over the top. Chill until set
and serve with a bowl of Strawberry Whipped Cream.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup
- 1 teaspoon lemon juice
- 1/4 cup strawberry gelatin powder
- 2 drops
red food coloring, optional
- 1 1/2 quarts (6 cups) strawberries, sliced
Strawberry Whipped Cream
- 3/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 1/4 cup strawberry
- Pastry: Mix flour and salt in mixing bowl. Cut shortening into the flour
until mixture is crumbly. Add the ice water and mix in using a fork. Gather
the dough into a ball. Roll dough on a lightly floured surface into a circle
about two inches wider and the bottom of a 9-inch pie pan. Place into an ungreased
9-inch pie plate, gently pressing the dough into pie plate. Trim excess pastry,
if needed and flute the edge. Prick crust on the bottom and up the sides sides
with the tines of a fork.
- Bake crust at 425 degrees F (220 degrees C) on center rack of oven for about
15 to 18 minutes, or until golden brown.
- Cool completely on wire rack before filling.
- Filling: Combine sugar, cornstarch and water in a small saucepan. Cook over
medium heat until thickened and clear, stirring constantly. Remove from heat;
stir in lemon juice, gelatin powder, and food coloring if used. Chill until
mixture begins to thicken.
- Place strawberries in the baked pie shell, pointed side up, if desired,
and spoon slightly thickened gelatin mixture over the top.
- Chill the pie at least 4 hours, then garnish with whipped cream or Strawberry
Whipped Cream, if desired.
- Strawberry Whipped Cream: Beat the heavy cream in a medium bowl until thick.
Add the vanilla extract and confectioners' sugar and continue to beat until
soft peaks appear. Add the jam, a little at a time, and beat until stiff peaks
Recipe is from the Family Recipes Collection of Linda Jolly and Lisa Stephens.