Strawberry Parfait Pie
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
|Strawberry-flavored gelatin||3 Ounce (1 Package)|
|Hot water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Pint|
|Sliced fresh strawberries||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Berries||4 (Whole Ripe, For Trim)|
Prepare pastry from first 4 ingredients.
Line 9-inch pie plate, prick; bake at 450° for 10 to 12 minutes; cool.
Meanwhile, dissolve gelatin in hot water; add 1/2 cup cold water and stir.
Cut ice cream into 6 chunks and add to gelatin; stir till ice cream melts.
Chill till mixture mounds slightly when spooned (20 to 30 minutes).
Gently fold in sliced berries.
Pour into cooled pastry shell; chill several hours or till firm.
Trim with whipped cream and berries (split from the tip almost through).