Strawberries are on sale again. That doesn't entirely mean they're in season locally yet, but they're in season somewhere, and that was enough for my husband to bring home a 2 lb. container from the grocery store the other day. The thing with that many strawberries in the presence of two adults and a toddler...well, we cant make it through all of them quickly enough — they start to grow beards. I decided that this time they'd become a pie instead.
I rarely make a strawberry pie (or any pie for that matter, much to my husband's dismay) mainly because the chopping of the strawberries takes awhile, and I'd rather be doing something other than slicing two pounds of strawberries to manageable pieces. Still, the reward is worth it at least once a year...
Strawberry Pie, from Where's Mom Now That I Need Her?, by Betty Rae Frandsen, Kathryn J. Frandsen, Kent P. Frandsen
3 T. strawberry gelatin
1 C. sugar
3 T. cornstarch
1 C. water, divided
3 drops red food coloring (I didn't use)
3 C. sliced strawberries
1 baked 9-in. pie shell (recipe follows)
Whipped cream (optional)
Combine gelatin, sugar, cornstarch, and salt to make a paste with 1/8 cup of the water. Set aside.
Boil 7/8 cup of the water and gradually add the paste, stirring constantly to prevent lumping. Cook until thickened. Cool two hours.
Bake pie shell, if you're making your own.
Arrange sliced strawberries in pie shell. Stir food coloring into cooled glaze, if you like, and pour over strawberries. Chill completely. Top with whipped cream.
Pie Crust, from Gayle Van Camp
This is actually my mom's quiche crust, but I use it for everything, as it's delicious.
1 c. flour
1/4 t. salt
1/4+1/8 c. butter flavored shortening (6 T.) (I use regular unsalted butter)
1 1/2 to 2 T. cold water
Combine flour and salt in mixing bowl. Cut in shortening/butter with pastry blender till it resembles peas.
Add water, a little at a time. Form ball and roll out to fit a 9" pan. (I find this crust somewhat difficult to roll out, so I usually just press it into a pan.)
Bake crust for 8 or 9 minutes at 375°F. Enjoy!
P.S. This crust is also great when spices are mixed in and you wrap it around a peeled apple and bake for 20 minutes. DELICIOUS! But that's for another post…