Best Strawberry Pie Recept Ever

In the heat of a summer day there is nothing so satisfying as a cold piece of this strawberry pie. Made with vine ripe strawberries now in season in June, this is one of the easiest receipts to follow. Ingredients for one 8 inch pie are as follows:

1. Four quarts of fresh strawberries, not frozen. Pick them yourself and make the
pie when you get home.
2. Two cups of sugar.
3. Six tablespoons of corn starch (a thickening agent).
4. One 8 inch baked pie shell, home made from scratch is best.

Upon picking the strawberries, rinse them in cold water and process them by removing the green stem and cutting them into bite size pieces. Place enough cut strawberries to fill the pie crust evenly to the rim.

Mix the two cups of sugar and the corn starch together in a measuring cup and set aside.
Place one quart of strawberries in a sauce pan and mash them until all the juice is removed. Boil the mushed berries and juice over high heat until a rolling boil develops, stirring constantly to prevent burning. Add the sugar mixture to the boiling juice and cook slowly over low heat for 10 minutes, still stirring constantly. Remove from heat and allow syrup to cool for 5 minutes.

Pour half of the syrup over the berries in the pie crust. Add the remaining cut berries until they heap up in the pie plate. Top with the remaining syrup, coating the top thoroughly. Cool in frig for at least an hour--if you can wait that long! Top each slice with either real whipped cream, or vanilla ice cream and enjoy!!

Receipt for Real Whipped Cream

½ cup of whipping cream, all purpose cream, medium or heavy cream.
1 tsp. of real vanilla extract.
3 tbs. sugar.

Place cream in a bowl. Add vanilla and sugar. Beat with a rotary beater until the cream is stiff and stands up unsupported, about 3 to 4 minutes with an electric beater. Use immediately. This is also great for strawberry shortcake.

Receipt for Home Made Pie Crust For 8 inch pie

I ½ cups all purpose flour, sifted.
½ cup shortening, one that has no cholesterol is best.
3 tbs. to 1 cup cold water.

Shift shortening into a bowl. Add the shortening and cut into the flower using a butter knife or pastry blender until crumbly where the shortening is pea size. Push the mixture aside in the bowl and add two tbs. of water into the bottom of the bowl. Slowly add enough flower mixture to water to form the mixture into a ball. Continue to mix mixture and water a little at a time until all the flower is mixed into a ball.

Remove ball and place on to a well-floured surface. Flatten the dough with your hands and flour the top. With a flowered rolling pin, roll out the dough to ½ the size of the diameter of the pie dish. Turn the crust over and flower both the dough and rolling pin and continue to roll out until it is the same diameter as the pie plate and is about ¼ of an inch thick.

Gently lift the dough over the pie plate and center. Bring the sides slightly above the edge of the dish. Form edges with fork or fingers to make a pattern in the side of the pie crust. Use a fork to puncture holes in the side of the crust and on the bottom before baking. This allows the release of air and the crust to bake flat.

Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until crust is slightly brown. Allow to cool while processing the strawberries.