Makeover Grandma's Strawberry Pie

This is not your traditional strawberry pie.
Photo by Helen (#1) C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1 1/4

    cups all-purpose flour

  • 2

    tablespoons sugar

  • 1/4

    teaspoon salt

  • 3

    tablespoons cold butter

  • 3

    tablespoons canola oil

  • 4 to 5

    tablespoons buttermilk

  • FILLING:

  • 1/2

    cup sugar

  • 2

    tablespoons cornstarch

  • 1

    cup cold water

  • 1

    package (.3-ounce) sugar-free strawberry gelatin

  • 4

    cups sliced fresh strawberries

  • 1/2

    cup reduced-fat whipped topping

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack. For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping. Yield: 8 servings.

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