My mother-in-law is an amazing pie maker. I can't remember eating strawberry pie until I started dating Derek, and boy- was I missing out! This is pretty much how she makes it, I think. The Danish Dessert was another trick up her sleeves. The "Can't Fail Pie Crust" is from my sis-in-law, Mindy. I am so grateful that I married into such a delicious family! Mmm... good work, fam. xo
"Can't Fail Pie Crust" RECIPE:
Ingredients:
2 1/2 c. flour
1 c. shortening
1/2 tsp salt
1 beaten egg
1/4 c. water
1 Tbsp vinegar
Directions:
Mix flour and salt in a large bowl. Cut in shortening. Mix remaining ingredients {I did this in the 1-cup measuring cup} and add to shortening/flour mix. Knead until blended, **as little as possible. Roll out dough and place in a pie tin. Trim off the excess and make pretty edges if you want. Bake at 350F for 30 minutes or until golden. *
Remove from heat and let cool while you make up the filling (recipe below).
*Note: You will likely have excess dough. You can toss it if you'd like, or you can cut it with a cookie cutter and make little pie crust cookies. Just sprinkle/rub sugar on top and bake with your crust. Kids love these. You can serve them plain or topped with frosting.
Strawberry Pie Filling RECIPE:
Ingredients:
1 1/2 - 2 lb strawberries
1 pkg strawberry-flavored Danish Dessert
1 3/4 c cold water
Directions:
Remove tops from strawberries, rinse and quarter/slice. Put in a medium mixing bowl. Set aside. Whisk the Danish Dessert in a medium sauce pan with the cold water. Bring to a boil, and boil for 1 minute, stirring constantly {be careful: it splatters and stains}. Remove from heat and let cool slightly. Fold into strawberries.
** Put the pie filling into the pie crust. Let cool until firm (3 - 4 hrs in the fridge) if you're patient. Serve with fresh whipped cream, and enjoy!