STRAWBERRY
PIE RECIPE AND MORE
Under the Welcome
to About.com Linda Larsen provides us with a quick and easy
way to make a strawberry pie using three types of crusts, but I'll only
cover one crust recipe.
Pie
Filling Ingredients
1
cup of sugar
3
tablespoons plus 2 teaspoons of cornstarch
1-1/2
cups of water
3
tablespoons of light corn syrup
4
tablespoons of strawberry gelatin power
2
drops of red food coloring
1
quart of fresh strawberries
Combine your sugar and cornstarch in a
saucepan. Next add water and
corn syrup together before adding mixture to the saucepan. Bring
the mixture to a boil stirring constantly to prevent sticking and cook
for 6 minutes. Then remove from the heat and add the dry gelatin
and red food coloring, then mix together and set aside to cool.
Pie
Crust Ingredients

1
cup minus 2 tablespoons of shortening
1/4
cup of hot water
1
tablespoon of milk
2
- 1/4 cups of all purpose flour
1/2
tablespoon of salt
Place shortening in a large bowl and pour in hot water and milk
over the
shortening. With a dinner fork, break up the shortening into
smaller
pieces. Tilt bowl and beat quickly until the mixture looks like
whipped
cream. Beat for 3 to 5 minutes then mix in flour and salt.
Add this mixture to the shortening and mix well with the fork until the
dough forms in a ball that cleans the bowl. Divide the pie dough
into two parts.
Using the Waxed Paper Rolling Method, tear off two square sheets of
waxed
paper. Lightly moisten the countertop and place on sheet of paper
on it. Place one dough ball on the waxed paper and cover it with
the other sheet. Using a rolling pin, press on the dough, rolling
it from the center out to the edges. Keep rolling until the
pastry
is larger than an upside down pie pan. Be careful to keep the
dough
as even as you can.
Then peel off the top paper. Use the bottom sheet of paper to
flip
the dough into the pie pan. Carefully peel off the second sheet
of
waxed paper, holding the paper close to the pie crust so you don't tear
it. Then ease the pastry into the pan, pushing down the bottom
and
sides of the pan. Fill the pie crust and then repeat the
procedure
with the top crust. Seal the edges by folding the top crust under
the bottom once at the edge, then press to seal and flute. Bake
for
25 to 30 minutes in an oven set on 350º.
Additional
Recipes
Strawberry
Lemonade
(Provided by:Paul B. Atwood)
You can make a really good strawberry drink by
putting a cup or two of
strawberries in a blender with lemonade.You do have
to be careful of not including the seeds, though.
Strawberry
Slush
(Provided by:Lucille J. Adams)
1
large can of pineapple juice
1
pkg. of orange Kool Aide
2
pkgs. of strawberry Kool Aide
3
cups of sugar
2 qts. of water
1
qt of ginger ale
1/3
cups of Real Lemon
3
ripe bananas
Mix first 7 ingredients together.Puree strawberries
and bananas in a blender and add mixture to other ingredients.Freeze
in several containers or plastic freezer bags.When
ready to use, thaw half of the mixture and add 7-Up, Sprite or Mountain
Dew to make a slush.(Three frozen quart size bags
of slush and 1 liter of Sprite will fill a punch bowl).Guaranteed
delicious!!
Strawberry
Jam
(Provided by:Lucille J. Adams)
6
cups of hulled and halved strawberries
4
tart apples, peeled, cored and chopped coarse
1/4
cups of lemon juice
4
cups of sugar
In a large, deep stainless steel or enamel
saucepan, combine strawberries,
apples and lemon juice together.Bring them to a
boil stirring constantly to prevent clumping.Add
sugar to boiling fruit, stirring constantly until sugar is
dissolved.Boil
gently uncovered, but stir frequently for about 30 to 40 minutes or
until
a few drops of the jam when dropped on a chilled plate thickens
quickly.Remove
from the heat and skim off foam.Using a ladle, place
jam into hot sterilized jars, leaving approximately ¼ inch
headspace.Seal
immediately with two piece lids and follow manufacturer’s
instructions.Continue
to process by placing the jars into boiling hot water and bathe them
for
5 minutes, or you could seal with two thin layers of melted paraffin
was.
Makes 5 ½cups of jam.