Strawberry Pie

I lied.  Monday was not strawberry day.  By 5:00 a.m. we were up and ready to leave, but we arrived at the berry fields to see nothing but water.  They had gotten 5 inches of rain one night, 3 inches the next and their neighbor's culvert broke, resulting in flooded fields and impossible picking conditions.  So we came back home almost empty handed- they did have one flat of strawberries already picked.  And since that isn't nearly enough strawberries for jelly we made pie. 4 pies, to be exact.  And they're all gone because, trust me, they are the best pies ever.  We only get them once a year because mom won't make them when the strawberries aren't in season.  It might just be my favorite desert of all time- it's tied with fruit pizza. And because I'm so nice I'm posting the recipe for you to try and hopefully you will because once you do you'll wonder how you ever got along without it. ;)

Pie Crust

2 c. sifted flour
1 tsp. salt
3/4 c. vegetable shortening or 2/3 c. lard
4 to 5 Tbsp. cold water

Combine flour and salt in mixing bowl.  Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
Sprinkle on cold water, 1 Tbsp at a time, tossing mixture lightly and stirring with fork.  Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork.  It should not be sticky.
Shape dough in smooth ball with hands, and roll.  Or if you are not ready to make the pie, wrap it in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie.
On lightly floured surface roll out the dough for one pie. (This recipe should make enough crust for 2) Roll it lightly from the center out in all directions to 1/8 inch thickness, making a 10 inch to 11 inch circle.  Fold rolled dough in half and ease it loosely into pie pan, with fold in the center. Gently press out air pockets with finger tips and make certain there are no openings for juices to escape.
Fold under edge of crust and press into an upright rim.  Crimp edge as desired. Prick the entire surface evenly and closely (1/4 to 1/2 an inch apart) with a 4 tinted fork.  Repeat with other crust.  Refrigerate 1/2 hour.  Meanwhile, preheat oven to 450.  Bake pie shell for 10 to 15 minutes or until browned the way you like it.  Cool before filling.

Strawberry Cheese Glace Pie

1 1/2 qts. strawberries
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
1 Tbsp. butter or margarine
1 (3 oz) pkg. cream cheese
1 Tbsp. milk
1 c. heavy cream, whipped
2 Tbsp. sifted powdered sugar

Hull, wash in cold water, and thoroughly drain berries.  Crush enough (with potato masher) to make 1 cup.  Combine sugar and cornstarch.  Add crushed berries and water.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Continue cooking and stirring over low heat for 2 minutes.  The mixture will be thickened and translucent.  Remove from heat and stir in butter.  Cool.
Combine cream cheese and milk and spread over the bottom of pie shell.  Place whole berries in pie shell, reserving a few choice ones for garnishing.  Pour cooked mixture over berries and chill at least 2 hours.  Serve topped with whipped cream, powdered sugar added.  Garnish with remaining strawberries.

Enjoy. <3