Strawberry Pie

Now that the weather is sunnier, I am craving for more strawberries. I made this pie this morning after my hubby bought me a big box of strawberries.

You will need 1 rectangular 9 by 13 inch Pyrex dish.


3 pounds of Strawberries (slice each strawberry into 3 or 4 pieces)

6 cups of Multipurpose Flour

1/2 cup of Salted Butter

1/2 cup of Unsalted Butter

4 tablespoons of Shortening

1 1/2 cups of Water for the Pie Crust

3 tablespoons of Vanilla Essence

1 cup of Cornstarch

1 cup of Icing Sugar

1 to 1 1/4 cup of Water for spooning over the Cornstarch and Icing Sugar

1 beaten Egg for brushing over pie crust


Preheat oven to 375 degrees.

To make pie crust, pour multipurpose flour into a big mixing bowl, cut butter into small pieces. Rub in butter to form coarse crumbs. Add shortening and rub in to form more coarse crumbs. Add 1 1/2 cups of water and gently press crumbs together to form a big and round dough. Do not knead.

Spray Pyrex dish with baking Pam. Flour the table. Roll out dough as far as you can, about 1/4 inch thick.

Put the Pyrex dish on top of the rolled out dough and trace the bottom of the Pyrex dish with a table knife. Place the traced out piece of dough on the bottom of the Pyrex dish.

Cut a 2 inch border around where the bottom piece for the pie was, like a picture frame. Cut this border into 4 pieces, cutting through the corners. Line the inner sides of the Pyrex dish with the 4 border piece, pressing the joints together.

Line the bottom of the pie with the cut strawberries. Overlap the strawberries if necessary.

Sprinkle the corn starch evenly over the top of the strawberries. Do the same for the icing sugar. Spoon 1 to 1 1/4 cups of water evenly over the top of the cornstarch and icing sugar to wet them.

Cover the pie with strips of crust, criss-crossed or weaved using the excess crust.

Brush egg over the pie crust.

Bake pie for 65 minutes at 375 degrees and broil on high for 2 minutes.

Copyright 2012 From the Kitchen of Eloise


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