Ingredients
Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 5 tablespoons cold water
Filling:
- 1 cup sugar
- 5 tablespoons cornstarch
- 7 ounces lemon-lime soda
- 1 quart whole strawberries
- Red food coloring, if desired
Directions
For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By nancygriz_0504
Chicago Ridge, IL
on March 31, 2012
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I came looking for a strawberry glaze to use in a filling for a strawberry whipped cream cake. The filling recipe made a gel that was a bit thicker than I wanted, so I used a little more soda to thin it down after it cooled. Next time, I'll use less corn starch. I'm adding the strawberries AFTER the filling is cool. To get away from high-fructose syrup, I'd rather use lemon / lime juice and water. It's a delicious option to store-bought glaze and I'll use it again.
By h.rodriguez601@...
Fresno, Ca.
on March 20, 2011
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The was super easy and very tasty!!! I cold not have been happier with the results. I wanted something that tasted expensive but took zero time to make and I got exactly that.
By pixistar
Fort Morgan, CO
on June 09, 2010
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While there is no bake time and should be, it seemed obvious to me (based on the whole "pour filling into COOLED crust" that the crust be baked first. I actually used a pre-made crust since we are gluten free and those are more complicated. Turned out great! My daughters loved it!!
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