American Pie Council

Sunday Dinner Strawberry Pie

2 Quarts of Fresh Strawberries, washed and dried with paper

Pie Strawberry Glaze:
1 cup sugar
2 Tablespoons of Corn Syrup
3 Tablespoons of Cornstarch
1 cup water, pinch salt
3 Tablespoons of Strawberry Jello Cook till thick, then add 3 T.
Strawberry Jello mix and cool. Dip strawberries individually in
gel and set upright on a cooled pie crush. Garnish edges with
whipped topping and garnish with vanilla cake crumbs. (cake can
be made from a mix) Make cupcakes and grate over a cooling

2 cups All Purpose White Lily Flour
1/2 cup Soft as Silk Cake Flour
3 teaspoons powdered sugar (10x)
addition flour as needed, up to 1/4 cup
1/2 cup butter-flavored Crisco
1/2 cup real butter, salted
1/2 teaspoon salt
1 egg
2 teaspoons vinegar
1/4 cup ice water (add more water as needed for High Altitude)

Using two pastry blenders, blend the butter, shortening, flours,
powdered sugar and salt. Whisk the liquids in a 2 cup measure and
pour over dry ingredients. Incorporate all the ingredients without
overworking the dough. Toss the additional flour on top and
scrape sides of bowl. Chill if time permits. Roll out dough and
make bottom crust. Set in fridge while working on filling.