Fresh Strawberry Pie

Carolyn Piguet shows how to make a fresh strawberry pie.

Crust

2 cups of flour

1 cup of Crisco

½ cup of cold water

1 tsp salt.

Mix salt with the flour. Using a pastry cutter, cut Crisco into flour mixture till pea size texture.

Add water to flour-crisco mixture and mix with hand till it holds together. 

It will be a little tacky feeling – dust flour on surface to keep from sticking and roll out.

Makes two pie crusts.

Put one crust in pie pan and flute top and take fork and pierce crust all over and place in oven for 10 minutes at 350 degrees until lightly brown.

Strawberry Pie Filling

1 cup sugar

2 tbsp cornstarch

dash salt

4 tbsp. of strawberry jello powder

1 qt. of fresh strawberries

Pie Shell baked

Combine sugar, cornstarch, and salt. 

Add water. 

Cook until clear. 

Add Jello and stir till dissolved. 

Cool add strawberries.

Refrigerate.

Pour into cooled pie shell.

Refrigerate until serving time.

Top with whipped cream.