Mrs. Giffy's Strawberry Pie

By KRed

Melanie McManus
I found this recipe in our local newspaper in the spring of 1994. Our family loved it from the start, and that summer I made it once a week. Everyone who has tried i thas raved about it, too. The best thing is that it is so simple and quick to make! I have used fat-free coffee creamer for the half-and-half when in a pinch, and it tastes just as good. I have also substituted applesauce for half of the oil in the crust. It is more difficult to mix and has a different texture, but tastes almost as delectable.

Ingredients

• Crust:
• 1 quart ripe strawberries, hulled and sliced
• unbaked pie crust (see recipe below)
• 1 cup sugar
• 1/2 cup sifted flour
• 1 cup half and half
• 1/4 teaspoon vanilla
• 1 1/2 cup flour
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup oil
• 2 tablespoons cold milk

Preparation

Step 1

Place strawberries in unbaked pie crust. If berries are quite large, cut into two or three pieces. In a bowl, combine flour and sugar, then add half-and-half and vanilla. Mix filling thoroughly and pour over berries. Bake pie for 20 minutes at 400 degrees and then turn oven down to 300 degrees and bake 40-50 minutes or until the center of the pie is firm to the touch.

One-crust, mix-in-the-pan crust:
Combine flour, sugar and salt In a separate bowl, mix oil and milk, and pour over flour mixture in pie pan. Mix with fork and press with fingers in pan.