Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn Vezina      

Recipe Categories:

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |