Shimmering Strawberry Pie
(from CollegeCook’s recipe box)
Source: Better Homes and Gardens
Prep time: 60 minutes
Cook time: 10 minutes
Serves 8 people
Ingredients
- * 1 recipe Oil Pastry for Single-Crust Pie (see recipe below)
- * 6 cups strawberries, halved
- * 1 cup water
- * 1/4 cup sugar
- * 2 tablespoons cornstarch
- * Few drops red food coloring (optional)
- * Light frozen whipped dessert topping, thawed (optional)
Directions
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Prepare Oil Pastry for Single-Crust Pie. Prick bottom and sides of pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
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In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process until smooth. Transfer to a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
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In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. If desired, stir in enough red food coloring to tint a rich red color. Cool to room temperature.
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Fold remaining strawberries into cooled mixture; transfer mixture to pastry shell. Cover; chill for 3 to 4 hours. If desired, serve with whipped topping. Makes 8 servings.
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Oil Pastry for Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Combine 1/4 cup fat-free milk and 3 tablespoons cooking oil. Add milk mixture all at once to flour mixture. Stir lightly with a fork until dough forms. Form into a ball. On a lightly floured surface, slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired.