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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

PIE FILLING1 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

PIE CRUST
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
        Under the Sweet Strawberry Sustenance there are several recipes that you could try for fun.I’ll only list a few, but further information click on http://www.jamm.com/strawberry/sustenance.html


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)

SLUSH1 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)

JAM6 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.