STRAWBERRY PIE

By á-68458

DESSERT PIE

Ingredients

• PASTRY:
• 1 1/2 CUPS ALL PURPOSE FLOUR
• 1/4 CUP COLD BUTTER, CUT INTO PIECES
• 1/4 CUP COLD SHORTENING, CUT INTO PIECES
• 2 TBS SUGAR
• 1/2 TSP SALT
• 3 TBS ICE WATER
• STRAWBERRY FILLING:
• 3/4 CUP SUGAR
• 3 TBS CORNSTARCH
• PINCH OF SALT
• 1 TBS LEMON JUICE
• 1/2 TSP RED LIQUID FOOD COLORING
• 3 CUPS FRESH STAWBERRIES, SLICED
• 1 CUP HEAVY WHIPPING CREAM
• 1 TBS SUGAR

Preparation

Step 1

PREPARE PASTRY: COMBINE FIRST 5 INGREDIENTS IN A BOWL WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES SMALL PEAS. SPRINKLE WITH ICE WATER, 1 TBS AT A TIME, OVER THE SURFACE OF MIXTURE IN BOWL; STIR WITH A FORK UNTIL DRY INGREDIENTS ARE MOISTENED. GATHER DOUGH INTO A FLAT DISK; COVER AND CHILL 1 HOUR.

PREHEAT OVEN TO 425 DEGREES. ROLL DOUGH INTO A 13" CIRCLE ON A LIGHTLY FLOURED SURFACE. FIT INTO A 9" PIE PLATE; FOLD EDGES UNDER, AND CRIMP.

LINE PASTRY WITH ALUMINUM FOIL AND FILL WITH PIE WEIGTS OR DRIED BEANS. BAKE AT 425 FOR 15 MINUTES. REMOVE WEIGHTS AND FOIL BAKE FOR 15-20 MINUTES OR UNTIL GOLDEN BROWN, SHIELDING EDGES IF NECESSARY. COOK COMPLELY ON A WIRE RACK.

PREPARE STRAWBERRY FILLING: COMBINE FIRST 3 INGREDIENTS IN A SAUCEPAN; STIR IN 3 TBS WATER UNTIL A PASTE FORMS. SLOWLY STIR IN 1 CUP OF WATER. BRING TO A BOIL OVER MEDIUM HEAT; BOIL 1 MINUTE OR UNTIL THICKENED. STIR IN LEMON JUICE AND FOOD COLORING. REMOVE FROM HEAT. FILL A LARGE BOWL WITH ICE PLACE PAN IN ICE AND LET STAND, STIRRING OCCASIONALLY, 15 MINUTES OR UNITL COOL. STIR IN STRAWBERRIES.

BEAT WHIPPING CREAM UNTIL FOAMY, GRADUALLY ADD SUGAR, BEATING UNTIL SOFT PEAKS FORM.

SPREAD FILLING IN PIECRUST. TOP WITH THE WHIPPED CREAM. CHILL AT LEAST 2 HOURS.