From Better Homes and Gardens New Cook Book (Three Ring Binder Edition)
Baked pastry shell
1-1/4 c flour
1/4 tsp salt
1/3 c shortening
3 or 4 Tbl cold water
8 cups medium strawberries
2/3 c water
2/3 c sugar
2 Tbl cornstarch
Several drops red food coloring (opt)
Whipped cream (opt)
- PASTRY SHELL: Combine flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of water over part of mixture and gently toss with fork.Repeat till all is moistened. For dough into ball. Roll into 12 inch circle. Unroll onto a 9inch pie plate. Trim edges. Prick bottom and sides with a fork. Bake @ 450* for 10-12 minutes until golden. Cool on wire rack.
- FILLING: Remove stems from strawberries. Cut in half lengthwise. Set aside.
- For glaze: combine 1 cup of strawberries and the water. Cover and blend until smooth. Add enough additional water to equal 1-1/2 cups. In medium saucepan combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in red food coloring, if desired. Cook for 10 minutes without stirring.
- Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries in the pastry shell. Carefully spoon half of the remaining glaze over fruit. Arrange remaining fruit over the first layer. Spoon remaining glaze over fruit. Chill for 1-2 hours. (After 2 hours, filling may begin to water out) Garnish with whipped cream if desired.