Fresh Strawberry Pie for the 4th of July

The summer is flying by! I cant believe it is already the weekend before the 4th of July! We have already done lots of summery things – the beach about a 1000 times, biking, walking on the bike path, picnics, and strawberry picking. My girls loved picking strawberries and we picked WAY too many. I had plans to make pie, jam, and freeze some. I forgot that I have small children and those are all time consuming activities. I did make a pie, this pie specifically and it was glorious. I also froze a bunch. The jam will have to wait until next year. Or maybe we’ll do raspberry or blueberry when that time comes. For now, make and enjoy a fresh strawberry pie for your 4th of July.

Ingredients

  • ¾ C. unbleached flour
  • ¼ c. whole-wheat flour
  • ¾ tsp. salt (divided)
  • 6 TBL solid vegetable shortening
  • 6TBL. Plus ¼ C. cold water (divided)
  • ¼ c. cornstarch
  • ¾ c. boiling water
  • 1 c. sugar
  • 2.5 lbs fresh strawberries (about 7 cups hulled and haved)
  • 1 TBL. fresh lemon juice
  • 1 TBL Earth Balance or other margarine

Instructions

To make crust:

  1. preheat oven to 350.
  2. In bowl, combine flours and ½ tsp salt.
  3. Cut shortening into mixture until it resembles coarse meal.
  4. Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
  5. Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
  6. Slip into pan, trimming as needed and crimping edges.
  7. Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
  8. Remove from oven and cool.

To make filling:

  1. Mix cornstarch thoroughly with remaining ¼ cold water.
  2. Add boiling water, stirring until smooth.
  3. Place in a 1-quart saucepan over medium heat.
  4. Add sugar, remaining ¼ tsp. salt and ½ cup of the strawberries, stirring constantly and crushing berries against sides of pan as liquid comes to a low boil, thickens and clears, about 10 minutes.
  5. Reduce heat and cook 3-4 minutes.
  6. Add lemon juice and margarine and mix gently.
  7. Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
  8. Serve with coconut whipped cream if desired.
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