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Bruce's Never-fail Fresh Strawberry Pie
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| From the book Eating Fractions Bruce McMillan Scholastic, ISBN 0-590-43770-4 |
To make pies like the one in the book use two 6" spring form pie shells |
| One 8" PIE CRUST 1 1/2 cups flour 1/4 tsp salt 1/4 cup margarine 1/4 cup vegetable shortening 2 tbsp cold vinegar 2 tbsp cold water (3 tbsp) |
Two 6" PIE CRUSTS 2 1/4 cups flour 3/8 tsp salt 3/8 cup margarine 3/8 cup vegetable shortening 3 tbsp cold vinegar 3 tbsp cold water |
| Pre-heat oven to 425 degrees. Mix salt into flour. Add margarine and shortening. Mix with a fork and fingers, gently squeezing the margarine and shortening until its the size of tiny peas. Sprinkle the cold vinegar and the cold water, 1 tbsp at a time, over the mixture four times while doing this. Do not overdo this mixing or the dough will be tough. Place the dough onto wax paper. Lay another piece of wax paper over this and roll with a rolling pin. Peel back top paper. Lay pie plate upside down on the flat dough. Turn everything over, press the dough onto the plate, and peel back the remaining paper. Fill the shell with dried beans. This holds the crust down while cooking - after the crust is cooked pour the beans out into a jar and save them as weights for the next pie. Bake for 15 minutes. Cool. |
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| STRAWBERRY FILLING 4 cups (1 quart) fresh strawberries or whole, unsweetened frozen berries 1 cup sugar 3 tbsp cornstarch |
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| Slice half the berries and set them aside. Crush the other half of the berries. Add cornstarch and sugar to the crushed berries. Cook the crushed berries in a saucepan until the mixture begins to boil. First, get the sliced berries and pour them into the cooled pie shell. Then, pour the hot crushed berry mixture over them in the pie shell. Let it cool. | |
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