Glazed Strawberry Pie

CRUST:

2 c. flour
1 t. salt
2/3 c. shortening
5-7 T. cold water

Measure flour into bowl.  Add salt and shortening.  Cut into flour with pastry blender until you have pea-sized pieces.  Add cold water to bring dough together into a ball.  Wrap in plastic wrap.  Place in refrigerator for 15-20 minutes.

 

Place dough on waxed paper, with plastic wrap on top.  This will keep the dough tender without adding additional flour.  Roll dough to slightly larger than pie pan.  Plastic wrap will help you to place the dough into the dish.  Trim excess dough to about one inch from sides of plate.  Roll out side edge toward the inside of the dish, evenly.  Crimp with fingers.  Pick with fork and place in the refrigerator to chill for 15-30 minutes.  Remove crust from refrigerator.  Using a piece of foil, spray back with non-stick spray.  Add beans or pie weights to prevent crust from shrinking.  Preheat oven to 375º and bake for 25-30 minutes.  Remove crust from oven.  Remove foil and beans, and bake for an additional 12 minutes.  Remove from oven and allow to cool.

 

FILLING:

Wash 2 quarts of strawberries, and remove hulls.  Place one cup of berries into a saucepan and crush with a potato masher.  Add one cup of water; bring to a boil.  Simmer for three minutes and strain mixture into a measuring cup.  Add enough water to make one cup.  In a clean saucepan, add one cup of sugar, ¼ t. salt, and 3 T. corn starch.  Mix with whisk and slowly add juice from strawberries.  Place over medium heat, stirring constantly.  Cook until sauce thickens and becomes clear.  Set aside to cool.

Arrange berries in cooled crust (to the top).  Spoon glaze over top of berries.  If the sauce has thickened too much, you can place the mixture in the microwave oven for 10 seconds at a time until it is a thinner consistency.

Chill pie.  Serve with whipped cream.