Fresh Strawberry Pie

 

 

 

 

 

 

 

 

 

Ingredients:

1-1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
4 teaspoons plus 1 tablespoon milk, divided
4 teaspoons water
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 to 1-1/2 quarts fresh strawberries, sliced

Glaze:

1/2 cup sugar
1 tablespoon cornstarch
Dash salt
1-3/4 cups water
1 package (3 ounces) strawberry gelatin

Directions:

In a bowl, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine 4 teaspoons milk and water; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes. Roll out pastry to fit a 9-in. pie plate.

Transfer pastry to pie plate. Trim pastry to 1/2-in. beyond edge of plate; flute edge of pastry. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 7 minutes longer.

Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over the bottom of crust; arrange strawberries over the top.

In a saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set. Yield: 8 servings.