American Pie Council

Rockem-Sockem Strawberry Pie

Rockem - Sockem Strawberry Pie

3 Cups flour
1 cup White Crisco
1/4 cup butter flavored Crisco
1/2 tsp salt
1/2 Tbsp sugar
1 egg
2 tsp White Vinegar
5 Tbsp. Ice water

1) In large bowl, mix flour, salt and sugar. With a pastery blender, cut in crisco until pea size.
2) Beat togeather egg, vinegar, and water, Mix liquid with florer mixture with a fork until mixture forms a ball. NOTE- add liquid one tqablespoon at a time. You may not need to use it all.
3) Roll out on lightly floured board. This recipe makes one double pie crust-Refrigerate left over for later use.
4) For this pie, fit crust on bottom and up sides of 9 inch pie plate. Finish edges. Line shell with foil and pie weights.
5) Bake at 400 degrees for 20 min. Remove weights and foil continue baking at 350 degrees until browned.
6) Let cool.

10 inch baked pie crust
3 quarts fresh strawberries divided.
1 1/2 cup sugar
5 Tbsp Cornstarch
2/3 cup water
2 cups Whipping cream
3 Tbsp instant vanilla pudding

1) In a large bowl, mash enough berries to measure 3 cups.
2) In a saucepan, combine the sugar and cornstarch.
3) Stir in the mashed berries and water, mix well.
4) Brint to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Pour into large bowl.
5) Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm.
6) Fold in the remaining berries. Spoon into pie shell.
7) Chill for 2-3 hours.
8) In a small mixing bowl, whip cream until soft peaks form.
9) Sprinkle pudding mix over cream and whip until stiff.