Strawberry Pie Filling
Ingredients
- 4 pints of strawberries
- 2 cups chopped fresh strawberries for the mixture
- Use the rest as fresh berries in the pie crust.
- 1/3 cup cold water
- 1 cup sugar
- 3 tablespoons cornstarch
- Fill a baked pie crust with fresh berries sliced in half (don’t over fill)
Directions
Fill the cooked pie crust with fresh chopped berries.
Combine cornstarch and cold water in a saucepan. Once the cornstarch is completely dissolved into the water, add 2 cups of chopped berries and sugar to the saucepan. Turn on heat low and stir until thickened. Stir every few minutes, cool. (Allow cooked berries to cool naturally not in the refrigerator)
Pour cooked cooled berries over fresh berries in the baked pie crust. Refrigerate until firm. To serve, top with whipping cream.
Vinegar and Egg Pie crust
from Luv’n Cookery from St Mary Vernonia by Betty Coulter
Ingredients
- 4 cups flour
- 1 tbsp sugar
- 2 tsp salt
- 1 ¾ cups shortening
- 1 tbsp vinegar
- 1 egg
- ½ cup water
Mix first 3 ingredients. Add shortening and cut with pastry cutter or double knives into flour until completely mixed. Do not over handle the dough. In a separate bowl beat remaining ingredients and combine with flour using fork or hands until all is moist. This will be a soft dough, barely holds together. Chill dough 15 minutes before rolling. Makes 1 double pie crust and 1 single pie shell. The crust freezes well. This is for a nine-inch pie plate.
