2 c All purpose flour
2 tb Sugar pinch of salt
1/2 c Vegetable shortening;
-chilled
1/4 c Butter; chilled
4 tb Cold water
4 pt Strawberries; halved
2 Jars strawberry pie glaze;
-(32 oz.)
Directions: In a food processor, mix the flour, sugar and salt. Cut the
shortening and butter into small pieces and add to the flour mixture, using
on/off turns until mixing resembles coarse meal. Add water by tablespoons
while pulsing processor just until dough begins to clump together. Remove
dough from the processor and gather into a ball. Flatten the dough into a
disk, wrap in plastic and chill for 1 hour.
Preheat oven to 375 degrees. Roll out dough on a floured surface to a 13
inch round. Transfer the dough to a 9 inch glass pie dish. Trim and crimp
edges. Freeze for 15 minutes. Line with foil and prick the pastry with a
fork. Fill with dried beans. Bake for 8 minutes. Remove the foil and
weights and return pastry to the oven. Bake until golden or 10-13 minutes.
Let cool. Fill the pie crust with strawberries. Pour glaze over the pie.
Chill well. Serve with whipped cream.
Yields
1 servings