My Aunt Kathy is the pie maker in the family. Whether it was a holiday, or a family get together, Aunt Kathy would be responsible for bringing one of her excellent pies. This is her recipe for strawberry pie, and it is nothing less than fabulous. Lucky for me she has shared a few of her wonderful recipes with me. I may have jumped the gun and made this a little early this year, it is only March, however with temperatures above 80 degrees it fells more like May or June.
First things first, the delicious crust! It isn't your typical pie crust, it is more of a shortbread, almost like a cookie crust. It is simple and easy to prepare. In a pie pan mix together flour, sugar, salt, oil and milk with a fork. Keep working the mix and when it is combined press into the bottom and sides of the pan.
Once the crust is prepared, bake in a 375 degree oven for about 12-15 minutes, or until lightly browned. While that cools, begin to work on the filling.
While the crust is in the oven, begin working on the filling. In a small saucepan stir together sugar, corn starch, corn syrup, and water. Bring to a boil and stir till clear.
Once the mixture is clear remove from heat and add 3 tablespoons of strawberry jello. Set aside to cool. Pour mixture into pie crust and layer in strawberries, approximately 1 quart.
Chill and serve. I served this with a nice scoop of vanilla ice cream on top of each slice. We had some friends over for dinner and served this, I wish I was able to get a better picture, but this is what I ended up with after I had served everyone. Try this pie and you will not be disappointed! (At least I hope not!)
from Aunt Kathy
Mix the following ingredients in a pie pan
1 1/2 cup flour
2 TBLS sugar
1/4 tsp salt
1/2 cup oil (I used canola)
2 TBLS milk
Bake crust in oven, 375 degrees for 12-15 minutes. Remove and set aside
3/4 cup sugar
2 TBLS corn starch
2 TBLS corn syrup
2 cup water
Bring to a boil in small saucepan, stir until the mixture starts to look clear. Add in
3 TBLS Strawberry Jello
Set aside to cool. Pour into crust and stop with approximately 1 quart of washed, sliced strawberries.
Chill and serve, preferably with a scoop of vanilla ice cream