|Picture has been blurred in request of my daughter "who I should not mention on this blog." ;)|
We took home about 11 lbs. of strawberries.
In this recipe, you can use any of the 2 pie crust recipes written below.
For the Baked Pie Crust:
2 sticks of unsalted butter, cold and cut into ¼-inch slices
1/4 cup - 1/2 cup ice water
For an Easy Shortbread Pie Crust
3 cups any shortbread cookies, crumbs (I prefer Walker's Shortbread cookies)
1 stick unsalted butter, softened
3 tbsp sugar
- In a medium bowl, mix all ingredients together. Transfer to pie dish and press evenly at the bottom and up side of the pie dish. Bake for 10 minutes. Let cool.
For the Filling:
1 tsp fresh lemon juice
- In a large bowl, sift all dry ingredients together, flour, salt and sugar.
- Break up vegetable shortening with your hands and start coating it with the flour mixture.
- Add the butter in, working quickly with your hands, or use a pastry cutter so the butter does not get too soft. Mix it until crumbly.
- Add the ice water, few drops at a time until you form a dough. Form dough into a ball. Cut in half and slightly flatten into a disk.
- Wrap in disk in plastic wrap and refrigerate for about 40-45 minutes.
- On a floured kitchen surface, place dough and roll out into 10-12 inches to fit a 9 inch pie dish.
- Fold overhang, it should be flush with edge of pie dish.
- Prick bottom and sides thoroughly with a fork.
- Bake pie crust at 400° F for 12-15 minutes.
For the Filling
- In a blender or food processor, puree about 1 1/2 pint of your strawberries, to make 1 1/2 cups of strawberry puree.
- In a medium non-stick sauce pan, add sugar, salt, Sure-jell and cornstarch, mix well. Stir in strawberry puree.
- Turn on stove to medium-high heat, stirring constantly bringing mixture to a boil. About 2-3 minutes or until slightly thickens.
- In a large bowl, transfer mixture, add lemon juice, blend well. Set aside and let cool.
- When glaze (mixture) is at room temperature, fold in the rest of the strawberries, coating it well.
- Pour glazed strawberries in pie crust. Refrigerate for about 2 hrs before serving.
- Top with whipping cream if so desired.
- Don't overworked your dough otherwise it will get tough.
- I prefer using a pastry cutter when cutting in butter into flour, the warmth of your hands causes butter to soften, you want your dough crumbly not an oily mess.
- If you don't like making your own pie crust, you can always use a frozen store bought pie crust. Less work!
- If you have large strawberries, cut it in half, my kids picked medium size strawberries so I left them whole in this recipe.