Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/3 cup vegetable shorting {I LOVE Crisco!}
- 1/2 teaspoon salt
- 3 tablespoons cold water
- 3/4 cup sugar
- 3 tbsp . cornstarch
- a pinch of salt
- 1/3 cup water
- 2 cups strawberries (, crushed)
- 2 1/2 cups sliced strawberries (, sliced)
Instructions
- Pre-heat the oven to 400 degrees
- Combine pie crust ingredients together, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
- Bake the pie crust {empty} for 8-10 minutes at 400 degrees or until it turns light brown. Set aside
- Combine the sugar, cornstarch and salt in a saucepan. Add water and crushed strawberries and bring it to a boil over medium high to high heat, stirring often. Once the filling is thick {when you take your spoon across the bottom of the pan it should take a few seconds for the filling to re-cover the exposed pan}, remove it from the heat.
- Lay the sliced strawberries in the bottom of the baked pie crust and then cover with the warm filling. Let cool completely and then refrigerate until ready to serve. I like to serve each slice with a little bit of fresh whipping cream.