Mile High Strawberry Pie
|Butter||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Strawberries||3 Quart, washed, and sliced (hulled)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
Preheat oven to 425°.
In a medium bowl, cut butter into flour and sugar.
Form into a soft dough.
Using fingers, pat into a 10-inch pie pan.
Pierce entire crust with a fork.
Bake at 425° for about 12 minutes, or until golden brown.
Use blender to puree enough berries to make one cup of puree.
Reserve rest of fruit in the refrigerator.
In a heavy pot, mix together sugar and cornstarch.
Add water and strawberry puree.
Heat, stirring constantly, until thick and bubbling.
Remove from heat.
Add lemon juice.
Toss reserved fruit with chilled puree.
Pile into cooled pie shell.
Serve with a tremendous amount of freshly whipped cream.