AuthorRetroRuth
Rating

From The Melting Pot, 1950

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Pastry
 2 cups all-purpose flour
 1 tsp salt
 1 cup shortening
 2 tbsp cold water
Filling
 1 cup crushed fresh strawberries
 1 cup sugar
 1 tbsp cornstarch
 Fresh Strawberries - enough to fill pie shell

Pastry
1

Sift flour and cut in shortening. Combine salt and cold water and add to flour mixture, stirring quickly until a soft dough is formed. Roll on floured board to 1/4 inch thickness and fit into 10-inch pan, Bake in hot oven (425°) for 15 minutes or until golden brown.

Filling
2

Mix crushed strawberries with sugar and cornstarch, boil until transparent. Fill pie shell with fresh whole strawberries, washed and hulled; pour over hot berry syrup and chill. Serve with whipped cream.
Yield: 8 servings

Ingredients

Pastry
 2 cups all-purpose flour
 1 tsp salt
 1 cup shortening
 2 tbsp cold water
Filling
 1 cup crushed fresh strawberries
 1 cup sugar
 1 tbsp cornstarch
 Fresh Strawberries - enough to fill pie shell

Directions

Pastry
1

Sift flour and cut in shortening. Combine salt and cold water and add to flour mixture, stirring quickly until a soft dough is formed. Roll on floured board to 1/4 inch thickness and fit into 10-inch pan, Bake in hot oven (425°) for 15 minutes or until golden brown.

Filling
2

Mix crushed strawberries with sugar and cornstarch, boil until transparent. Fill pie shell with fresh whole strawberries, washed and hulled; pour over hot berry syrup and chill. Serve with whipped cream.
Yield: 8 servings

Fresh Strawberry Pie

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