Kricket
06-14-2006, 01:27 PM
I made 6 of these this week for family & guests. Everyone wanted the recipe so I am sure you would like it also.
FRESH STRAWBERRY PIE
crust:
1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoon salt
Add and mix in:
1/2 cup Crisco oil
2 Tablespoons milk
(it looked almost like cookie dough to me)
Pat into bottom and sides of a pie pan. Prick all over. Bake at 375° for 15 minutes.
Cool and add filling.
Filling:
1 cup water
1 cup sugar
2 Tablespoons cornstarch
Cook until clear then remove from heat:
Add:
3 Tablespoons of strawberry Jell-O & stir in well - Cool: (strawberry or peach or whatever kind of fruit you will use)
(Fresh sliced peaches are good too or any kind of berries, etc.)
Pour over fresh fruit in crust: Refrigerate. (I used about 1 pound of berries = 4 to 5 cups = quart container from the store)
(I spread a thin layer of filling on crust 1st - then a layer of sliced strawberries - covered berries with a layer of filling, (more like painting the berries tops) etc. till all was gone with the filling covering the top berries).
Serve with whipped cream or Cool Whip®
FRESH STRAWBERRY PIE
crust:
1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoon salt
Add and mix in:
1/2 cup Crisco oil
2 Tablespoons milk
(it looked almost like cookie dough to me)
Pat into bottom and sides of a pie pan. Prick all over. Bake at 375° for 15 minutes.
Cool and add filling.
Filling:
1 cup water
1 cup sugar
2 Tablespoons cornstarch
Cook until clear then remove from heat:
Add:
3 Tablespoons of strawberry Jell-O & stir in well - Cool: (strawberry or peach or whatever kind of fruit you will use)
(Fresh sliced peaches are good too or any kind of berries, etc.)
Pour over fresh fruit in crust: Refrigerate. (I used about 1 pound of berries = 4 to 5 cups = quart container from the store)
(I spread a thin layer of filling on crust 1st - then a layer of sliced strawberries - covered berries with a layer of filling, (more like painting the berries tops) etc. till all was gone with the filling covering the top berries).
Serve with whipped cream or Cool Whip®