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Fresh Strawberry Pie




Source of Recipe


CD Kitchen


List of Ingredients




Perfect Baked Pie Crust (See Below)
1 1/2 quarts (6 cups) strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food color, if desired
1 package (3 ounces) cream cheese, softened
1 teaspoon grated lemon peel


Recipe



1 .
Make Perfect Baked Pie Crust.
2 .
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in
2-quart saucepan. Gradually stir in water and mashed strawberries (add 1 or
2 drops
food color if deeper red color is desired). Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
3 .
Beat cream cheese and lemon peel until smooth; spread in pie crust. Fill
crust with remaining strawberries. Pour cooked strawberry mixture over top.
Refrigerate
about 3 hours or until set. Store covered in refrigerator.

Perfect Baked Pie Crust

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

1 .

Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening,
using pastry blender (or pulling 2 table knives through ingredients in
opposite
directions), until particles are size of small peas. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and
pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added
if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured
surface. Wrap flattened round of pastry in plastic wrap and refrigerate
about 45
minutes or until dough is firm and cold, yet pliable. This allows the
shortening to become slightly firm, which helps make the baked pastry more
flaky.
If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than
upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie
plate.
Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll
pastry under, even with plate; flute as desired. Prick bottom and side of
pastry
thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on
wire rack.

Tips from the Kitchen

Time Saver
Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe
and save time.
Prep: 40 min
Start To Finish: 4 hr 35 min
Makes 8 servings