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Fresh Strawberry Pie Recipe

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This recipe for Fresh Strawberry Pie, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Tucker
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Perfect Baked Pie Crust (See Below)
1 1/2 quarts (6cups) strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food color, if desired
1 package (3 ounces) cream cheese, softened
1 teaspoon grated lemon peel

Directions:
Directions:
Make Perfect Baked Pie Crust (see below). Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese and lemon peel until smooth; spread in pie crust. Fill crust with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.



Perfect Baked Pie Crust

1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water


Heat oven to 475F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pstry 1 inch from rim of pie plate. Fold and roll pastry under, enen with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
40 min

 

 

 

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