Fresh Strawberry Pie | Living the Country Life

Fresh Strawberry Pie

Pair fresh strawberries with this homemade baked pastry shell and special glaze for eight slices of deliciousness.

Prep: 1 hour Chill: 1 hour

1 recipe Baked Pastry Shell (see recipe below)
8 cups medium fresh strawberries
2/3 cup sugar
2 tablespoons cornstarch
Several drops red food coloring (optional)
Whipped cream (optional)

1. Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.
2. For glaze, in a blender or food processor combine 1 cup of the strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1-1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.)
3. Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell.
4. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream.
5. Makes 8 slices.

Baked Pastry Shell: Preheat oven to 450°F. In a medium bowl stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons water total). On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.

Number of Servings: 8
Yield: 8 slices
Nutrition Facts (per serving) : 253 cal., 9 g total fat (2 g sat. fat), 0 mg chol., 75 mg sodium, 42 g carb., 4 g fiber, 24 g sugar, 3 g pro.
Daily Values: 0% vit. A, 1% vit. A, 136% vit. C, 2% calcium, 8% iron
Exchanges: 1 Fruit, 2 Other Carb, 1.5 Fat


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