Submitted by: Naylet LaRochelle Miami, FL Category: Crisco Innovation National Pie Championships 2011 “My Big Fat Italian Strawberry-Basil Wedding Pie” Crust Ingredients: 1 1/4 cup flour 2 teaspoons sugar 1/2 teaspoon salt 1/2 cup COLD Crisco Butter-Flavored Shortening 1 teaspoon white wine vinegar 3-6 tablespoons cup ice water, as needed In a large bowl, combine the flour, sugar, and salt until well blended. Using a pastry cutter, cut in the Crisco butter-flavored shortening into the flour mixture until mixture resembles coarse crumbs. In a small measuring cup, add vinegar to 6 tablespoons ice water. Drizzle water-vinegar mixture over flour-shortening mixture by tablespoons until dough looks evenly moistened and sticks together when pressed with the flat side of a spatula. (If dough crumbles, add more ice water by tablespoons.) Shape dough into a flat disk; wrap in plastic wrap. Refrigerate for 30 minutes. On a lightly floured surface, roll out chilled pie dough to fit a 9-inch pie plate. Ease pie dough into pie plate; trim pastry edges. Do not prick pastry. Line the pastry with foil; fill with pie weights. Bake at 425 degrees for 8-10 minutes to set the crust. Carefully remove the foil with the pie weights. Prick the bottom of the pie crust. Reduce oven temperature to 375 F degrees; continue to bake 14-17 minutes or until crust is golden brown. Remove from oven; set on cooling rack to cool completely. Filling Ingredients: 1 envelope unflavored gelatin 1/4 cup whipping cream, plus 1/2 whipping cream 1 (10 oz.) jar Smucker’s Strawberry Spreadable Fruit 1 (8 oz.) container mascarpone cheese 1 teaspoon pure vanilla extract Pinch of salt 1 teaspoon grated lemon peel 1 1/2 cup fresh strawberries, hulled, crushed, and some of the liquid drained 2 tablespoons finely chopped fresh basil leaves In a small microwavable bowl, combine gelatin and 1/4 cup whipping cream. Set aside for 5 minutes. Microwave in 30 second intervals, stirring in between each, until gelatin is completely dissolved. Let sit 5-8 minutes or until slightly cool to touch. In a large bowl, stir together strawberry spreadable fruit, mascarpone, vanilla extract, salt, lemon peel, and gelatin mixture until well combined. Add fresh strawberries and basil; stir until combined. In a medium bowl, using an electric mixer, beat on high remaining 1/2 cup whipping cream until stiff peaks form. Fold into the strawberry mixture. Pour filling into cooled, prebaked pie shell. Refrigerate 2-3 hours, or until filling is set. Vanilla Bean-White Chocolate Mousse Topping Ingredients: 3/4 cup white chocolate chips 1 cup whipping cream, plus 2 tablespoons 1 1/2 teaspoon vanilla paste White chocolate curls, for garnish, if desired White fondant flowers, for garnish, if desired In a small saucepan, melt white chocolate chips and 2 tablespoons cream, stirring often, over low heat until completely melted. When chocolate is completely melted remove from heat; stir in vanilla paste. Let chocolate cool (but not harden). In a medium bowl, using an electric mixer, beat 1 cup whipping cream until stiff peaks form. Fold whipped cream into cooled white chocolate mixture until well combined. Spread over top of pie, or pipe in a decorative manner. Return pie to refrigerator for 2-3 hours, or until topping is set. Garnish pie with white chocolate curls and/or white fondant flowers, if desired.