Recipe courtesy of Sarah Spaugh
Our Favorite Fresh Strawberry Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 32
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 296
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 1 hr
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.