I have explained in a previous post who “Mama” is to me and how she influenced my life. She was a genius in the kitchen, a patient listener always, and quite possibly the worlds best ever grandma!
Whether you decide to cook them up and make jam or maybe slice them and add some sugar to create an All American Strawberry Short Cake, or make a delightful cool refreshing pie, you can’t go wrong with these little red beauties!
Today I am sharing with you her recipe for Strawberry Pie. It is light, refreshing and oh so DELICIOUS and juicy!
First you will need a baked pie crust.
Pie Crust Recipe
1 1/2 cups sifted all-purpose flour
1/2 tsp salt
1/2 cup vegetable shortening (Crisco is the best)
4 to 5 TBS water (very cold)
Combine flour and salt, cut in shortening with pastry blender or two forks until mixture resembles coarse meal. Add water until dough no longer clings to sides of bowl. Roll into ball and cover with plastic wrap and refrigerate for 30-minutes. When dough is chilled roll out on a lightly floured surface to about an 1/8 inch thickness. Fit loosely into a 9 inch pie plate. Trim dough to about 1/2 inch beyond edge of pie plate. Fold under and flute edge. Prick bottom and sides with fork. Bake at 425° until crust is golden brown (approx 10 to 12 minutes).
4 TBS Jell-O Brand gelatin
3/4 cups sugar
4 TBS Corn Starch
1 1/4 cup water
2 quarts Strawberries
While the crust is cooling clean, cap and slice 2 quarts Strawberries (do not crush).
Mix all ingredients (except strawberries) in sauce pan. Cook and stir over medium heat until mixture comes to a full boil. Continue to boil for 1-minute stirring constantly. Remove from heat and cool for about 5-minutes. Fold in sliced strawberries until completely covered with glaze and pour into pie shell. Refrigerate until chilled. Top with whipped cream and enjoy!