Fresh Strawberry Pie

In honor of summer, here are a few of my favorite recipes.  Some I've recently discovered and others have been loved and enjoyed by our family for many years.  Here is one at the top of my list...Fresh Strawberry Pie!  The strawberries have been so fantastic lately, it would be a shame not to enjoy them in this delicious dessert.  I made this for our family a couple weeks ago, and quickly remembered why I don't often make pie...I LOVE PIE!!!  I do however, make this recipe (which was given to me by my mother-in-law...who is a wonderful cook) frequently for friends.

Fresh Strawberry Pie

Ingredients:

1 pint fresh strawberries (cut in halves...you can use more!)
1 c. sugar
3 Tbsp. cornstarch
3 Tbsp. strawberry jello
1 c. water
1 1/2 tsp. lemon juice
4 drops red food coloring (optional)

Directions:

Boil sugar, cornstarch, jello & water until thickened (about 3 min)- stirring constantly.  Remove from heat, add lemon juice and coloring, and allow to cool.

Place berries in a cooled pie shell only when filling is cool and ready.  Pour filling over strawberries & chill 2-4 hours.  Top with whipped cream.

Perfect Pie Crust

This is the Pioneer Woman's pie crust that I often use.

Ingredients:

3 c. all purpose flour
1 tsp salt
1 1/2 c. vegetable shortening
1 egg
5 T. cold water
1 T. distilled white vinegar

Directions:

Combine flour & salt in large bowl.  Add in shortening.  Using pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles.  Lightly beat the egg with a fork, then add to the mixture.  Add cold water & vinegar.  Stir mixture until just combined, them remove half of dough from bowl. 

Place in large plastic bag (do not seal) & slightly flatten with a rolling pin.  After flattening, seal the bag tightly.  Repeat with the other half of the dough and place the plastic bags in freezer. 

When you are ready to use crust, remove from freezer and allow to thaw slightly, about 20 minutes.  remove from bag and place on lightly floured surface.  Roll out dough from center, outward. 

Fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees for 10 minutes, or until golden.

Whipping Cream

1 c. heavy whipping cream
1/3 c. sugar

Combine cream and sugar & beat until peaks form.  Spread over pie.