Recipe of the month

This one of my favorite recipes and it tastes so good. In fact, I just made one for Fourth of July. (To those who celebrate, Happy Fourth!) My Mom passed it to me. Now I'm sharing it with you.

Mom’s Strawberry Pie
One baked, cooled pie crust (recipe follows)

Four-plus cups whole strawberries
1-1/2 – 2 heaping Tbs cornstarch, depending on how juicy the berries are
1 cup sugar
2 Tbs butter

Put everything but the butter in a saucepan. Cook 20-30 minutes until thick, stirring often to prevent burning. Remove from heat and stir in butter. Pour into cooled crust. Let cool or serve warm. Serve with vanilla ice cream or whipped cream.

Pie Crust
(makes enough for two bottom crusts of one bottom and one top- this recipe doesn’t need a top crust, so I freeze a baked crust for later)

Preheat oven to 425 degrees

2 1/2 cups flour
1 3/4 sticks butter, fresh from fridge and cut into chunks
1/4 cup Crisco solid shortening
4 Tbsp ice water

Use the metal blade of the food processor. Pour flour into food processor, add butter and shortening. Pulse (process in short bursts) till crumbly and about the size of peas. Do not over-pulse. Add ice water, 1 Tbsp at a time, pulsing briefly after each addition. Use all Tbsp of water until mixture pulls away from sides and forms a ball. Do not add too much water or it will be tough and not good. Dump onto wax paper and refrigerate 30 minutes. Roll out to fit 9-inch pie tin. Place in the pie tin. Use an aluminum pie tin, pie weights or dried beans to prevent puffing.

Bake for 12-15 minutes. After 8-10 minutes, you can remove the aluminum pan or foil and weights so that the crust browns a little. Set aside to cool.

Enjoy!

Ann Roth
www.annroth.net
A Father For Jesse, a July RT Top Pick!