May 2012

Fresh Strawberry Pie

• 1 ⅓ cup flour
• ¼ teaspoon salt
• ½ cup shortening
• 4 teaspoons plus 1 tablespoon milk, divided
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sugar
• 1 to 1 ½ quarts fresh strawberries, sliced
• 4 teaspoons water

Glaze:

• ½ cup sugar
• 1 tablespoon cornstarch
• Dash salt
• 1 ¾ cup water
• 1 (3 ounce) package strawberry gelatin

In a bowl, combine the flour and salt, cut in shortening until mixture resembles coarse crumbs. Combine 4 teaspoons milk and water, gradually add to crumb mixture, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes. Roll out pastry to fit 9 inch pie plate. Trim and flute pie crust. Bake at 350° for 25 minutes or until golden brown. Cool completely on wire rack. In a small bowl, beat the cream cheese, sugar, and remaining milk until smooth. Spread over bottom of crust, arrange strawberries over the top of cream cheese. In saucepan, combine the sugar, cornstarch, salt, and water until smooth, bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set.

Serves 8.