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For pie crust, use 1 9″ ready made pie shell or follow directions below for pie crust. Bake and let cool before filling.
If using recipe below for pie crust, begin by preheating oven to 350 degrees. Once pie shell is made, bake for 30-35 minutes and let cool before filling.
For the crust
Makes 1 9″ pie shell
1/2 cup shortening
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold water
Flour for dusting
Using a dough hook or spoon mix shortening, flour, sugar and salt together until crumbly. Add water and continue to mix until dough forms.
Sprinkle flour on to clean surface and rolling pin. Roll out dough using additional flour as needed. Transfer to pie dish and press against sides and rims pinching the top using fingers or fork.
Some pie recipes require the crust to be baked before filling, such as custards, pudding while others require the the shell to bake after its filled. Use shell as directed.
If baking shell before filling preheat oven to 350 degrees. Fill empty shell with pie weights and bake for 30-35 minutes or until shell is golden brown removing pie weights half way thru.
Let cool before filling.
For strawberry filling
1 1/2 quarts strawberries, sliced
1 cup sugar
3 tablespoons corn starch
2 tablespoons water
Mash 2 cups berries to a pulp using blender or potato masher. In a small bowl combine water and cornstarch until cornstarch is dissolved. In a large pot combine pulp, sugar and cornstarch and cook on medium-high until mixture becomes thick and transparent. Remove from heat and cool slightly.
Add sauce to remaining berries and mix to coat. Pour in to baked pie shell and chill.
Garnish as desired.